Boston Cream Pie Cake
Servings: 12 Slices
Calories: 819kcal
Love Boston Cream Pie? This butter cake version gives you even more of what makes it great—thick custard, rich chocolate, and soft vanilla cake!
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Ingredients
For the cake:
- 3/4 cup unsalted butter softened
- 1 1/2 cups sugar
- 4 large eggs
- 3 cups flour
- 3 tsp baking powder
- 3/4 cup milk
- 2 tsp pure vanilla extract
For the crème filling:
- 1/2 cup sugar
- 2 tbsp cornstarch
- 1/2 tsp kosher salt
- 2 cups milk
- 4 large egg yolks
For the chocolate ganache:
- 2 cups semi-sweet chocolate chips
- 1 cup heavy whipping cream
- 2 cups mini chocolate chips (for coating the sides)
Instructions
For the cake:
- Preheat the oven to 350°F (175°C) and spray two 9-inch round baking pans with non-stick spray
- Whisk together the flour, baking powder, and salt in a medium bowl
- Beat the butter and sugar in a large bowl until light and fluffy
- Beat in the eggs, one at a time, until combined
- Mix in the vanilla extract
- Alternate adding the milk and dry ingredients, beating after each addition until fully combined
- Divide the batter evenly between the two prepared cake pans
- Bake for 33-36 minutes until golden and set
- Let the cakes cool completely before assembling
For the crème filling:
- Whisk together the sugar, cornstarch, and salt in a medium saucepan
- Gradually whisk in the milk until smooth
- Whisk in the egg yolks until combined
- Place the saucepan over medium heat and bring to a boil, whisking continuously
- Continue whisking for 1 minute after it starts to boil until thickened
- Remove from heat, transfer to a bowl, and cover with plastic wrap right on top of the creme filling
- Refrigerate while preparing the ganache
For the chocolate ganache:
- Chop the chocolate chips as finely as possible
- Place them into a medium bowl
- Heat the heavy whipping cream in a small pot until it reaches a simmer
- Pour the hot cream over the chocolate and let sit for 1 minute
- Whisk until smooth and let it cool on the counter
To assemble the cake:
- Place one cake layer on a serving plate
- Spread the chilled crème filling evenly over the cake
- Place the second cake layer on top
- Refrigerate the cake for 1 hour to firm up before adding the ganache
- Remove the cake from the fridge and spread the ganache evenly over the top and sides
- Press mini chocolate chips around the sides, leaving the top smooth
Nutrition
Serving: 1 Serving | Calories: 819kcal | Carbohydrates: 98g | Protein: 12g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 282mg | Potassium: 341mg | Fiber: 4g | Sugar: 67g | Vitamin A: 991IU | Vitamin C: 0.3mg | Calcium: 219mg | Iron: 4mg