Boston Cream Pie Cake – classic yellow cake with a custard filling and chocolate ganache.
Boston Cream Pie
It’s a classic cake that has been long overdue for me to make! I’ve had this one on my list for a couple years now and it’s one you’ve been requesting quite a bit lately too.
This cake has been around for decades and decades. It’s such a classic combination of flavors: yellow cake, vanilla custard and chocolate ganache. So as I thought about making my own version of this cake, I just knew I needed to keep it as simple and delicious as the original. No straying from a formula that’s already proven to be a hit.
For the cake, I used my classic yellow cake. Instead of making three layers, however, I only used two layers since the custard wouldn’t hold two layers above it. This also makes stacking the cake super easy. Plus there’s no frosting to decorate with!
For the custard, I made a homemade vanilla custard. However, you can certainly use a vanilla pudding mix for the filling if you’re in a time crunch and can’t make your own custard.
And to top this one off, we’re using a simple chocolate ganache. You can make it with semi-sweet or dark chocolate. I wouldn’t use milk chocolate, as it will change the ratio of chocolate to cream and won’t provide the same flavor.
- Make the custard ahead of time – you want the custard to be plenty stable to hold a cake layer on top of it. I recommend you make the custard at least a day before you plan to serve the cake
- If you’re in a pinch for time, skip the homemade custard and use vanilla pudding instead.
- Make the cake layers ahead of time and freeze the layers wrapped well in plastic wrap to keep them fresh.