Real Recipes From Real Home Cooks ®

lauri’s version of boston cream cake

(3 ratings)
Recipe by
Lauri Myers
Spencer, IA

I wanted to experiment on something I hadn't done before and when I played around with a few recipes I came up with this one. Since this recipe, I've found that I'm pretty close to the professionals.

(3 ratings)
prep time 1 Hr
cook time 35 Min

Ingredients For lauri’s version of boston cream cake

  • 3 c
    cake flour (not self-rising)
  • 1 1/2 Tbsp
    baking powder
  • 1 tsp
    teaspoon baking soda
  • 1/2 tsp
    teaspoon salt
  • 3/4 c
    (1 1/2 sticks) butter, softened
  • 1 1/2 c
    white sugar
  • 3 lg
    eggs, at room temperature
  • 2 tsp
    pure vanilla extract
  • 1 1/2 c
    cups buttermilk or sour milk
  • 2 c
    whole milk
  • 4 lg
    egg yolks
  • 1/2 c
    white sugar
  • 1/3 c
    all-purpose flour, sifted
  • 2 Tbsp
  • 2 tsp
    pure vanilla extract
  • 2
    squares unsweetened chocolate
  • 3 Tbsp
  • 1 c
    confectioner’s sugar
  • 3/4 tsp
    vanilla extract
  • 2 Tbsp
    hot water

How To Make lauri’s version of boston cream cake

  • 1
    Preheat oven to 350 degrees F.
  • 2
    Grease and flour two 9 inch round cake pans with shortening. Likewise, spray or butter and flour one 9 X 13 - inch baking pan, or prepare 24-30 cupcake tins with paper liners. Set aside.
  • 3
    In a large bowl, sift together flour, baking powder, baking soda and salt.
  • 4
    Using an electric stand mixer or a hand held mixer, cream butter and sugar together on medium speed until light and fluffy. Scrape down bowl.
  • 5
    Add eggs one at a time, beating after each addition. Add vanilla and scrape once more.
  • 6
    Add flour mixture 1 cup at a time,alternating with buttermilk until all is combined. Do not over mix batter, just enough to remove all lumps.
  • 7
    Pour yellow cake batter into prepared pans and rap the pans on the counter a few times to remove air bubbles.
  • 8
    Bake round cake layers at 350 degrees for 30-40 minutes, 9 X 13 inch pan for 35 - 45 minutes, or until a pick comes out clean. Bake cupcakes for approximately 20 - 25 minutes or until tops spring back when lightly touched. Cool 9 X 13 - inch cake and cupcakes completely on wire racks before frosting or freezing. Cool round layers 10 minutes before loosening, then carefully turn out yellow cake layers onto a sugar dusted piece of parchment paper, and allow to finish cooling on the wire rack.
  • 9
    Fill and frost yellow cake layers with white buttercream frosting or chocolate icing. If using a chocolate ganache recipe which I have done please look below for that version.
  • 10
    Makes one 9 inch double layer cake that serves 12-14, one 9 X 13 inch yellow cake that serves 15-20, or 24-30 yellow cupcakes.
  • 11
    Vanilla Custard Pastry Cream Recipe
  • 12
    Scald milk, being careful not to boil, set aside while whipping the yolks and sugar.
  • 13
    In a medium size bowl, beat egg yolks and sugar together with mixer until pale and thick.
  • 14
    Add white flour and continue whisking.
  • 15
    Very slowly, beat hot milk into eggs being careful not to curdle. Pour back into pan and cook until thick, stirring constantly. Bring to a boil then turn heat to low.
  • 16
    Cook on low for about 2 minutes, stirring constantly. Stir in butter and vanilla.
  • 17
    Turn off heat. Let cool, placing plastic wrap on top and refrigerate for 2-4 hours.
  • 18
    Makes plenty to fill a Boston Cream Pie. Or you may use a Bismark tip to fill 24 cupcakes.
  • 19
    How To Make Chocolate Ganache
  • 20
    Over low heat, heat the chocolate & butter until melted.
  • 21
    Remove from heat and stir in the confectioner’s sugar and vanilla.
  • 22
    Stir in the water 1 tsp. at a time until the glaze is of desired consistency.
  • 23
    Chill to spread or pipe. The chocolate ganache will firm up the cooler or spread onto cake and smooth over the sides.

Categories & Tags for Lauri’s version of Boston Cream Cake: