Boston Cream Sheet Cake
Boston Cream Sheet Cake is a delightful dessert that combines the flavors of a classic Boston cream pie into an easy-to-make sheet cake. It features a soft yellow cake, creamy pastry cream, and rich chocolate ganache. This cake is perfect for parties, family gatherings, or simply a sweet treat after dinner.
Why Make This Recipe
This recipe is great because it simplifies the traditional Boston cream pie while still delivering the same delicious flavors. The sheet cake form makes it easier to serve, and the layers give it a beautiful presentation. Plus, it’s a crowd-pleaser—everyone loves the combination of cake, cream, and chocolate!
How to Make Boston Cream Sheet Cake
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup whole milk
- 2 cups whole milk (for pastry cream)
- 1/2 cup granulated sugar (for pastry cream)
- 4 large egg yolks (for pastry cream)
- 3 tablespoons cornstarch (for pastry cream)
- 2 tablespoons unsalted butter (for pastry cream)
- 2 teaspoons vanilla extract (for pastry cream)
- 1 cup semisweet chocolate chips (for ganache)
- 1/2 cup heavy cream (for ganache)
- 1 tablespoon unsalted butter (for ganache)
Directions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch sheet pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- Gradually add the dry ingredients, alternating with the milk. Mix just until the batter is smooth and combined.
- Spread the batter evenly into the prepared pan. Bake for 20-25 minutes, or until the center springs back when lightly pressed and a toothpick comes out clean. Let the cake cool completely.
- To make the pastry cream, heat the milk in a saucepan over medium heat until steaming but not boiling. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
- Slowly whisk the hot milk into the egg mixture, then return to the saucepan and cook over medium heat, whisking constantly, until thick and creamy, about 3-5 minutes.
- Remove from heat and stir in the butter and vanilla. Transfer to a bowl, cover with plastic wrap, and refrigerate until completely chilled.
- Once the cake and pastry cream are cold, spread the pastry cream evenly over the top of the cake.
- To make the ganache, heat the heavy cream until just simmering, then pour it over the chocolate chips and let sit for 2 minutes. Stir until smooth and mix in the butter.
- Let the ganache cool for a few minutes, then spread it gently over the pastry cream layer.
- Refrigerate the cake for at least 1 hour to allow the layers to set. Slice and serve chilled.
How to Serve Boston Cream Sheet Cake
Serve the Boston Cream Sheet Cake chilled for the best flavor and texture. Cut it into squares for easy serving. It’s a wonderful dessert on its own but can also be paired with fresh berries or whipped cream for added flavor.
How to Store Boston Cream Sheet Cake
Store any leftover cake in the refrigerator. Cover it with plastic wrap or place it in an airtight container to keep it fresh. It will stay good for up to 3-4 days.
Tips to Make Boston Cream Sheet Cake
- Make sure your butter is softened before mixing; it helps to create a light and fluffy batter.
- Allow the cake to cool completely before adding the pastry cream, or it may melt.
- For a shinier ganache, let the chocolate sit in the hot cream for a bit longer before stirring.
Variation
You can switch up the flavor of the cake by adding some lemon zest or almond extract to the batter for a different twist. Additionally, you can use white chocolate instead of semisweet chocolate for the ganache.
FAQs
1. Can I make this cake ahead of time?
Yes, you can prepare the cake and pastry cream a day in advance. Just assemble the cake the day you plan to serve it.
2. Can I freeze leftovers of this cake?
While freezing is possible, the texture may change when you defrost it. It’s best enjoyed fresh, but if you need to freeze, wrap it tightly and eat it within a month.
3. What can I substitute for whole milk?
You can use low-fat milk or a non-dairy milk like almond or soy milk. However, the richness of the cake may be slightly affected.
Boston Cream Sheet Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch sheet pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- Gradually add the dry ingredients, alternating with the milk. Mix just until the batter is smooth and combined.
- Spread the batter evenly into the prepared pan. Bake for 20-25 minutes, or until the center springs back when lightly pressed and a toothpick comes out clean. Let the cake cool completely.
- Heat the milk in a saucepan over medium heat until steaming but not boiling.
- In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
- Slowly whisk the hot milk into the egg mixture, then return to the saucepan and cook over medium heat, whisking constantly, until thick and creamy, about 3-5 minutes.
- Remove from heat and stir in the butter and vanilla. Transfer to a bowl, cover with plastic wrap, and refrigerate until completely chilled.
- Once the cake and pastry cream are cold, spread the pastry cream evenly over the top of the cake.
- To make the ganache, heat the heavy cream until just simmering, then pour it over the chocolate chips and let sit for 2 minutes.
- Stir until smooth and mix in the butter.
- Let the ganache cool for a few minutes, then spread it gently over the pastry cream layer.
- Refrigerate the cake for at least 1 hour to allow the layers to set. Slice and serve chilled.
