Boston Cream Cake Supreme
Indulge in ultimate dessert decadence with this Boston Cream Cake Supreme, a showstopping homage to the classic Boston cream pie. This layered masterpiece features light, tender sponge cake filled with a velvety homemade vanilla pastry cream and crowned with a glossy bittersweet chocolate ganache that cascades effortlessly down the sides. Perfectly balanced between rich, creamy, and subtly sweet flavors, this cake elevates traditional favorites with its luxurious textures and visually stunning presentation. Whether you're hosting a party or treating yourself, this cake is a guaranteed centerpiece that will impress every guest. Ready in just over an hour, it's an irresistible dessert worth every step!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1.5 cups Granulated sugar
- 3 Eggs
- 2 teaspoons Vanilla extract
- 1 cups Whole milk
- 4 Egg yolks
- 0.5 cups Granulated sugar (for pastry cream)
- 3 tablespoons Cornstarch
- 2 cups Whole milk (for pastry cream)
- 2 tablespoons Unsalted butter (for pastry cream)
- 1 teaspoon Vanilla extract (for pastry cream)
- 8 ounces Bittersweet chocolate
- 1 cup Heavy cream
- 2 tablespoons Unsalted butter (for ganache)
Instructions
Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and lining them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3 minutes.
Beat in the eggs one at a time, followed by the vanilla extract.
Gradually alternate adding the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the two prepared pans and smooth the tops.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the pastry cream, whisk together the egg yolks, sugar, and cornstarch in a medium bowl until smooth.
In a saucepan, heat the milk over medium heat until it just starts to simmer. Slowly pour half of the hot milk into the egg yolk mixture while whisking constantly, then return the mixture to the saucepan.
Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble. Remove from heat and stir in the butter and vanilla extract.
Pour the pastry cream into a bowl, cover with plastic wrap (pressing it directly against the surface to prevent a skin from forming), and chill in the refrigerator for at least 2 hours.
To make the ganache, place the bittersweet chocolate, heavy cream, and butter into a heatproof bowl set over a saucepan of simmering water. Stir until the chocolate is completely melted and the mixture is smooth. Remove from heat and let cool slightly.
To assemble the cake, place one layer of sponge cake on a serving platter and spread the chilled pastry cream evenly over the top.
Place the second cake layer on top and pour the ganache over the entire cake, allowing it to drizzle down the sides.
Chill the assembled cake in the refrigerator for 30 minutes before serving to allow the ganache to set.
Slice and enjoy your Boston Cream Cake Supreme!
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 229 mg | 10% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 45.6 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 100 mg | 8% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 231 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
