Boston Cream Sheet Cake is a delightful twist on the classic Boston cream pie, offering the same rich flavors but in a convenient sheet cake form. This dessert is perfect for gatherings, making it easy to serve a crowd while still delivering the decadent taste that fans of the traditional dessert love.
Ingredients
Scale:
2 cups all-purpose flour
1 ½ cups granulated sugar
1 cup unsalted butter, softened
½ cup milk
4 large eggs
2 ½ teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt
2 cups whole milk
½ cup granulated sugar
4 large egg yolks
¼ cup cornstarch
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 cup heavy cream
8 ounces semi-sweet chocolate, chopped
Instructions
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
Make the Cake Batter: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
Bake the Cake: Pour the batter into the prepared baking pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow cooling in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Vanilla Custard Filling: In a saucepan, heat the milk over medium heat until it begins to steam. In a separate bowl, whisk together sugar, egg yolks, and cornstarch. Slowly pour the hot milk into the egg mixture, whisking continuously to temper the eggs.
Cook the Custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens, about 5-7 minutes. Remove from heat, stir in butter and vanilla extract. Allow the custard to cool completely.
Make the Chocolate Ganache: In a small saucepan, heat the heavy cream until just boiling. Remove from heat and add the chopped chocolate, stirring until smooth and shiny. Allow it to cool slightly.
Assemble the Cake: Once the cake has cooled completely, spread the vanilla custard filling over the top in an even layer. Pour the chocolate ganache over the custard layer, spreading it evenly.
Chill: Refrigerate the assembled cake for at least 1 hour to allow the ganache to set before serving.
