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Boston Cream Layer Cake

Boston Cream Layer Cake

Servings 12 pieces
Author Melissa Sperka


  • For the cake:
  • 1 recipe Old Fashioned Butter Cake
  • For the custard:
  • ¾ cup granulated sugar
  • 4 Tbsp corn starch
  • ¼ tsp salt
  • 3 large egg yolks
  • 2 ½ cup half & half
  • 4 Tbsp butter
  • 1 Tbsp pure vanilla
  • Chocolate Ganache:
  • 2 cup milk chocolate chips
  • cup heavy cream


  • To make the cake: Follow the recipe for the Old Fashioned Butter Cake. This can be done a day or two in advance of assembling your Boston Cream Layer Cake. Wrap cooled layers in plastic wrap and refrigerate.
  • To make the custard: In a small bowl, mix together the sugar, cornstarch and salt.
  • Separate the egg yolks from the egg whites. Reserve the egg whites for another recipe or freeze.
  • Whip the egg yolks together then into the sugar mixture.
  • Add the half and half and butter to a heavy bottomed saucepan. Heat over medium-high heat until the butter has melted.
  • Whisk the sugar-egg mixture into the hot half and half and bring to a boil. Whisk constantly for 1-2 minutes or until thickened.
  • Remove from the heat and add the vanilla.
  • Pour into a bowl, and press plastic wrap on top. Chill completely.
  • To assemble the cake: Remove the custard from the fridge and use a fork or whisk to mix until creamy and smooth.
  • Center one cake round on a serving plate. Top with ½ of the pastry cream.
  • Place the second round on top of the pastry cream and repeat.
  • Place the final round on top.
  • Chill the cake until set.
  • To frost: Melt the chocolate chips together with the cream until smooth. Melt in a double boiler, or in the microwave in 20 second increments stopping to stir each time. Cool until slightly warm to the touch and the thickness of a pourable pudding.
  • Carefully pour over the cake.
  • Store chilled.