Easy Boston Cream Cake Recipe

Have you heard of the Boston cream cake before? Most of you probably call this Boston cream pie, but it is actually not a pie, as it is made of cake. It has a light and fluffy chiffon cake on the bottom filled with pastry cream, then topped with delicious chocolate ganache. It is absolutely a winning recipe. The flavors are rich and decadent, making it the perfect dessert for everyone.

RELATED: Easy 3-Ingredient Chocolate Cake Recipe

As mentioned earlier, this cake has three layers:  chiffon, pastry cream, and chocolate ganache. This homemade version is surely better than anything you can find in bakery shops. Making this easy Boston cream cake from scratch with Savor Easy‘s recipe is definitely worth it! It is mouthwatering and is good for sharing. You can serve it at parties, gatherings, or Holidays. But if you just want to make a smaller version at home, you can half the recipe. For exact measurements, click the video below and look at the recipe in the description box.

For more easy cake recipes, check these out: Vintage Apple Sauce Cake Recipe, Easy Peanut Butter Three-Milk Cake Recipe, Easy Chocolate Depression Cake Recipe

Boston Cream Cake Ingredients

For the pastry cream:

• 4 egg yolks
• 1 can of sweetened condensed milk
• 1 cup of milk
• 2 tablespoons of plain flour
• 2 tablespoons of butter
• 1 teaspoon of vanilla

For the chiffon:

• 7 egg yolks
• 1/2 cup of sugar
• 1/2 cup of oil
• 2/3 cup of milk
• 2 teaspoons of vanilla
• 2 1/4 cup of cake flour
• 1/2 teaspoon of baking powder
• 1 teaspoon salt
• 7 egg whites
• 1 teaspoon of white sugar
• 3/4 cup of sugar

Chocolate ganache:

• 1 cup of heavy cream
• 1 cup of semi sweet chocolate chips

How to Make Boston Cream Cake

Step 1:

Make the pastry cream by adding the egg yolks, sweetened condensed milk, and milk on a saucepan. Whisk until well combined. Next, mix in 2 tablespoons of plain flour. Place over low heat and continuously cook until it thickens. Once it’s thick, mix in the butter and vanilla. Strain the mixture through a strainer into a heat-safe container.

Cover the top of the pastry cream with cling wrap, then let it cool down in room temperature.

Step 2:

Make the chiffon cake. Cream together the egg yolks and sugar. Next, add the oil, milk, vanilla and mix well. Sift the cake flour, baking powder, and salt directly to the mixture. Mix until smooth and no traces of flour. Scrape the sides and bottom, then set aside.

Beat the egg whites and white vinegar together. When it’s frothy, gradually add the sugar. Whip until firm peaks. Fold it into the base mixture in three additions.

Step 3:

Gently pour the batter into a baking dish lined with parchment paper. Bake in a 340F preheated oven for about 35 to 50 minutes or until a toothpick comes out clean when inserted in the center. Once done, let it cool completely and place in a dish.

Step 4:

Spread the pastry cream on the chiffon, then let it chill in the fridge while preparing the ganache.

Step 5:

Make the chocolate ganache. Heat 1 cup of heavy cream in a pot until it simmers. Once simmering, remove it from heat. Add the semi-sweet chocolate chips and mix until melted. Let it cool for a few minutes.

Step 6:

Pour the chocolate ganache, then tilt the dish to spread it evenly. Place in the refrigerator for at least 3 hours or overnight.

Step 7:

Serve and enjoy!

Easy Boston Cream Cake Recipe