Boston Cream Cake is an American classic sure to win you over. It’s a decadent, light, fluffy cake filled with vanilla custard and topped with a rich chocolate ganache- and this bundt cake version means way less fuss then traditional cakes!
Course: Dessert
Servings: 12
Prep time: 2 hours
Cooking Time: 40 mins
Cuisine: American
INGREDIENTS
VANILLA CAKE
1 ¾ cup all-purpose flour
1 ½ cup granulated sugar
½ teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk room temperature
⅔ cup vegetable oil
3 large eggs room temperature
1 tablespoon pure vanilla extract
1 teaspoon cinnamon
PASTRY CREAM
2 cups whole milk
2 tsp vanilla extract
3/4 cup granulated sugar
1/4 cup cornstarch
1 pinch salt
4 large egg yolks
4 Tbsp unsalted butter, room temperature
GANACHE
4 oz semi-sweet or dark chocolate chips
1/2 cup heavy whipping cream
TO MAKE VANILLA CAKE
Preheat the oven to 350°F.
Grease a bundt pan generously with Pam spray or butter. Set aside.
In a small mixing bowl, sift together flour, sugar, salt, baking powder and baking soda. Stir with a whisk to distribute evenly. Set aside.
Add buttermilk, vegetable oil, egg, and vanilla extract to a medium bowl. Beat together with a whisk until smooth. Add the flour mixture to the wet ingredient mixture and fold until just combined.
Pour into prepared pan. Bake in the middle oven rack for 40 minutes until a toothpick inserted in the middle of the cake comes out clean with just a few crumbs attached.
Remove from the oven and allow to cool to the touch, remove cakes from the pans and allow to cool completely on a wire rack.
TO MAKE PASTRY CREAM
In a medium saucepan bring 2 cups milk, vanilla bean and scraped seeds just to a boil, stirring to prevent film from forming.
In a separate large bowl, whisk together 3/4 cup sugar, 1/4 cup corn starch and pinch of salt. Add 4 egg yolks and whisk until smooth, creamy and lightened in color - it takes a couple of minutes but it will get there.
Gradually (so the eggs don't curdle), while whisking constantly, add hot milk in a steady stream until all of it is incorporated.
Pour mixture back into saucepan and bring to a boil while whisking constantly then whisk another 30 seconds until mixture is thick and pudding-like in consistency.
Transfer pastry cream to a medium bowl (whisk in 2 tsp vanilla extract if using). Cut butter into pieces and quickly whisk into the custard until fully incorporated Cover with plastic directly over the surface of the cream, let it cool slightly then refrigerate 30 minutes or until cool.
TO MAKE GANACHE
Place 4 oz of chocolate chips into a small heat-safe bowl. Heat 1/2 cup heavy whipping cream (in a saucepan or microwave) until it is just at a simmer then remove from heat and pour over chocolate chips.
Let rest 2 minutes then whisk from the center outwards until smooth sauce forms.
TO ASSEMBLE
Once cake is completely cooled, cut out the center of the cake following the shape of the cake SAVING the scraps. Make sure to leave enough space from the center and edges of the cake, and that you've gone deep enough that the cream will fill the cake without coming out of the top.
Using a piping bag or spoon, fill the hole with pastry cream. Cover with the cake scraps.
Place in the fridge for 30 minutes, then remove from the cake mold onto a plate. Pour your ganache overtop the cake and enjoy!
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