Boston Cream Cake

Course : Cakes
Serves: 1 cake
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1 1/4 cup all-purpose flour
1 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup butter
1 large egg
2 teaspoon vanilla
1/3 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk
2 large egg yolks slightly beaten
2 teaspoons vanilla
1/3 cup butter
2 cup confectioners sugar
2 teaspoons vanilla
2 ounces melted unsweetened chocolate
3 tablespoons milk

Preparation / Directions:

Heat oven to 350 degrees F. Grease and flour 9-inch round cake pan. Measure all cake ingredients into a large mixer bowl. Blend 30 seconds on low speed, scraping bowl constantly. Beat 3 minutes at high speed, scraping bowl occasionally. Pour into pan. Bake 35-40 minutes. Cool. While cake is baking, prepare cream filling: Blend sugar, cornstarch and salt in medium saucepan. Combine milk and egg yolks; gradually stir in to sugar mixture. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in vanilla. Cool to room temperature. Once cake has cooled, split cake into 2 thin layers. Fill layer between the cakes with cream filling. Prepare frosting: Melt butter in saucepan. Blend in sugar, vanilla and melted chocolate. Stir in milk 1 Tbsp at a time until mixture becomes glaze- like. Spread over top of cake.

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