Boston Cream Cake Recipe


Happy Hump Day everyone 🙂 I hope you’ve all had a good day. The weekend is in sight at least! You’ll find plenty of baking inspiration for the upcoming weekend on the blog, why not try this beauty? Or, if you would rather eat out, try a new cafe!

We have had a good few things to celebrate lately. One of these things is some of our best friends have moved back home to Ireland and we are thrilled! To celebrate their return, I baked them this Boston Cream Cake and wanted to share it with you all.

The Boston Cream Cake is a moist vanilla sponge filled with homemade vanilla custard and covered in a dark chocolate ganache. I really like chocolate and custard together so this is a dream cake for me. I know a few people who don’t like cold custard though so instead, doubling up on the ganache and using it as a filling as well as a topping is a good idea.


right, you need:


2 tsp vanilla extract

250g unsalted butter

150ml buttermilk

3 large eggs

2 tsp baking powder

290g self-raising flour

250g caster sugar


3 large egg yolks

2 tbsp caster sugar

1 pint milk

2 tbsp corn flour

1 tsp vanilla extract

200ml double cream


200g dark chocolate

230ml double cream

pinch of sea salt


Firstly, find an 8″ round baking tin and line it up.

Preheat your oven to 190 degrees and lay out your cake ingredients.

Pop all the cake ingredients into a large bowl and beat well until smooth and fully combined. This should be easy if you have soft butter and an electric mixer. If you don’t, simply cream the butter and sugar first, then add the eggs and follow with the rest of the ingredients. You’ll get the same result but will need to work a little harder.

Pour the cake batter into the tin and pop into the oven for 1 hour, until the top is golden brown and a skewer comes out clean when pierced through the cake.

While your cake is cooling, make the custard.

Grab yourself a bowl and beat the egg yolks, sugar, cornflour and vanilla together with a whisk.


Pour the milk and cream into a saucepan and heat up slowly on the hob.

Once the milk begins to simmer (not boil) take it off the heat and slowly pour into the bowl with the whisked ingredients. Whisk constantly until you have a smooth, light yellow milky liquid.

Return all the liquid to the saucepan again and place back on the hob over a low heat.

Stir the liquid continuously until it thickens. Be careful not to take your eggs off it. Custard can easily catch and burn at the bottom. We want to aim for smooth custard. No one wants scrambled eggs in their Boston Cream Cake!

Once the custard has thickened, pour it into a heat proof bowl and cover with cling film. Set to one side to cool.

Finally, make the ganache by heating the cream, salt and chocolate until melted and smooth. Set to one side and allow to cool completely.


Now you should be ready to construct the cake.

Take a knife and cut your cake horizontally in two (or four if you prefer). Sandwich the two sides together using the homemade custard.

Quickly ice the cake using a small amount of ganache. This is a first coat only but it’s helpful to rid the cake of any crumbs. Place the cake into the fridge for 10 minutes to rest.

Once 10 minutes has passed, ice the cake again but this time leaving thicker layers of ganache. It doesn’t need to be too perfect, you are a home baker after all 😉

Once you are reasonably happy with it, take a skewer again and dot lines of custard around the cake. You don’t have to do this but I like to give a hint of what’s waiting inside.

This cake should keep in the fridge for a couple of days but is nicest served at room temperature. If you know you have people coming over, simply take it out of the fridge 30 minutes before.

Serve with tea and eat with a fork. I really hope you enjoy this Boston Cream Cake guys – let me know!

Happy Baking.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s