Here is a classic, bakery-style Boston Cream Cake recipe—soft yellow cake, silky pastry cream, and a glossy chocolate ganache on top. It’s easier than it looks and absolutely delicious!

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Boston Cream Cake

🍰 Ingredients

For the Cake

• 1 1/2 cups all-purpose flour

• 1 cup granulated sugar

• 1/2 cup unsalted butter, softened

• 2 large eggs

• 1 cup milk

• 2 teaspoons baking powder

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

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For the Pastry Cream Filling

• 2 cups whole milk

• 1/2 cup sugar

• 4 large egg yolks

• 1/4 cup cornstarch

• 2 tablespoons butter

• 1 teaspoon vanilla extract

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For the Chocolate Ganache

• 1 cup semisweet chocolate chips (or chopped chocolate)

• 1/2 cup heavy cream

• 1 tablespoon butter (optional, for shine)

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👩‍🍳 Instructions

1. Make the Cake

1. Preheat oven to 350°F (175°C).

2. Grease and flour two 8-inch round cake pans.

3. In a bowl, beat sugar and softened butter until fluffy.

4. Add eggs one at a time, then mix in vanilla.

5. In a separate bowl, whisk flour, baking powder, and salt.

6. Add dry ingredients to the wet mixture, alternating with milk, mixing just until combined.

7. Divide batter between pans and bake for 20–25 minutes or until a toothpick comes out clean.

8. Cool completely.

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2. Make the Pastry Cream

1. Heat milk in a saucepan until hot but not boiling.

2. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.

3. Slowly pour warm milk into the egg mixture while whisking.

4. Return mixture to saucepan and cook over medium heat, stirring constantly, until thick.

5. Remove from heat and stir in butter and vanilla.

6. Cover with plastic wrap touching the surface and refrigerate until cool.

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3. Make the Ganache

1. Heat the heavy cream until just simmering.

2. Pour over chocolate chips in a bowl.

3. Let sit 2–3 minutes, then stir until smooth.

4. Add butter for extra shine (optional).

5. Let cool slightly until thickened but still pourable.

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4. Assemble the Boston Cream Cake

1. Place one cake layer on a serving plate.

2. Spread the chilled pastry cream evenly over the top.

3. Gently place the second cake layer on top.

4. Pour the ganache over the cake, letting it drip down the sides.

5. Chill for at least 1 hour before cutting.

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✨ Tips for Success

• Cool everything completely before assembling so the cream doesn’t slide.

• For a taller cake, use 3 layers and increase pastry cream slightly.

• Cake is even better the next day as the flavors meld.

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If you’d like, I can give you a Boston Cream Poke Cake, Boston Cream Cupcakes, or a no-fail shortcut version using boxed cake mix and instant pudding.