Boston Cream Cake


I guess it is a good thing that my kids think I can replicate the majority of eggless desserts. Now while I often have many epic kitchen failures, I will make another attempt or two or three if a cake fails or a recipe just doesn’t quite work out.  This time, my son, who just turned 18, wanted a Boston Cream Cake he saw on Masterchef for his birthday cake. I used my Best White Cake recipe and made an eggless custard for the filling and then topped with chocolate ganache. I was most concerned about the custard filling not squishing out of the sides of the cake but it held up fairly well. Inevitably some did squeeze out while slicing.

Prepare: Best White Cake

Use this recipe and bake in two 8 or 9 inch round pans at 350 degress for approximately 30-35 minutes. Let cool.

Eggless Vanilla Custard:

In a medium saucepan whisk together:

  • 3 tbsp corn starch
  • 1/4 cup sugar
  • pinch salt

Then stir in:

  • 2 cups milk

Cook and whisk over medium heat until smooth and thickened. Then remove from heat and add:

  • 1 and 1/2 tbsp butter
  • 1 and 1/2 tsp vanilla

Let cool for 5 minutes, whisking a couple of times. Pour into a bowl and cover the surface with saran wrap. Refrigerate for 2-3 hours.

Assemble the cake and custard when cool.

Make the Ganache:

In a small saucepan heat the cream until almost simmering:

  • 1/2 cup heavy whipping cream

The whisk in the chocolate chips until smooth:

  • 2/3 cup semi-sweet chocolate chips

Let cool for 10-15 minutes before topping the cake with the ganache. Pour over top of the cake and let drip down the sides.


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