Boston Cream Cake Recipe: A Classic Indulgence

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, then stir in the vanilla.
Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared pans and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 2: Prepare the Custard Filling

In a medium saucepan, heat the milk over medium heat until it begins to steam (do not boil).
In a separate bowl, whisk together sugar, cornstarch, and egg yolks. Gradually add the hot milk to the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
Remove from heat and stir in vanilla and butter. Let the custard cool to room temperature, then chill in the refrigerator for at least 1 hour.
Step 3: Make the Chocolate Glaze

Heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and pour over the chocolate. Let it sit for 1 minute, then stir until smooth. Mix in vanilla extract.
Step 4: Assemble the Cake

Place one cake layer on a serving plate. Spread the chilled custard evenly over the top.
Place the second cake layer on top. Slowly pour the chocolate glaze over the cake, allowing it to drip down the sides.
Refrigerate the cake for at least 1 hour before serving to allow the layers to set.
Serving and Storage Tips