BOSTON CREAM CAKE
Folks who like the classic pie will love this Boston Cream cake. It's a cool and creamy treat for the taste buds. -Michelle Mirich, Youngstown, Ohio
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Prepare cake batter according to package directions, adding lemon extract. Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a bowl, whisk milk and pudding mix for 2 minutes; refrigerate. In a heavy saucepan or microwave; melt chocolate and butter, stir until smooth. Stir in confectioners' sugar until crumbly. Stir in hot water, 1 teaspoon at a time, until smooth. Split cake into two horizontal layers. Spread pudding on bottom layer. Place second layer over pudding. Pour chocolate glaze over top, letting it drizzle down the sides. Store in the refrigerator.
Nutrition Facts :
LAURI'S VERSION OF BOSTON CREAM CAKE
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.
Provided by Lauri Myers @lauriscakes1
Categories Cakes
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees F.
- 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.
- In a large bowl, sift together flour, baking powder, baking soda and salt.
- 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.
- Add eggs one at a time, beating after each addition. Add vanilla and scrape once more.
- 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.
- Pour yellow cake batter into prepared pans and rap the pans on the counter a few times to remove air bubbles.
- 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.
- 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.
- 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.
- Vanilla Custard Pastry Cream Recipe
- Scald milk, being careful not to boil, set aside while whipping the yolks and sugar.
- In a medium size bowl, beat egg yolks and sugar together with mixer until pale and thick.
- Add white flour and continue whisking.
- 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.
- Cook on low for about 2 minutes, stirring constantly. Stir in butter and vanilla.
- Turn off heat. Let cool, placing plastic wrap on top and refrigerate for 2-4 hours.
- Makes plenty to fill a Boston Cream Pie. Or you may use a Bismark tip to fill 24 cupcakes.
- How To Make Chocolate Ganache
- Over low heat, heat the chocolate & butter until melted.
- Remove from heat and stir in the confectioner's sugar and vanilla.
- Stir in the water 1 tsp. at a time until the glaze is of desired consistency.
- Chill to spread or pipe. The chocolate ganache will firm up the cooler or spread onto cake and smooth over the sides.
BOSTON CREAM CAKE
Steps:
- Make the pastry cream: Whisk together the sugar, cornstarch, and salt in a medium pot. While whisking, pour in the milk. Set the pot over medium-low heat, and heat the mixture to just below boiling. Meanwhile, whisk the eggs in a large bowl. Remove the pot from heat, and pour the milk slowly into the eggs, whisking constantly, to temper the eggs. Pour the mixture back into the saucepan, and stir constantly over medium-low heat until the mixture thickens and just begins to simmer. Immediately scrape the mixture into a clean bowl. Let it cool slightly, then cover the surface of the pastry cream with plastic wrap. Refrigerate several hours or overnight, until chilled and thickened.
- Make the cakes: Preheat the oven to 350 degrees F. Line a twelve-unit cupcake pan with paper liners. Sift together the flour, baking powder, baking soda, and salt onto a piece of parchment.
- Cream the butter and sugar in a mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Crack in the eggs, one at a time, mixing well between additions. Stir in the olive oil, vanilla, and zest. Beat on high speed for 2 minutes, to lighten and smooth the batter. Mix in the flour in three additions on low speed, alternating with the orange juice, beginning and ending with the flour. Once everything has been added, beat the batter on high speed for about 20 seconds.
- Divide the batter evenly among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 to 25 minutes. Remove the cupcakes from pan, and cool completely on a wire rack.
- Make the glaze: Combine the corn syrup, rum, salt, and 2 tablespoons water in a small pot. Bring to a boil, and simmer until slightly thickened, about 2 minutes. Put the chopped chocolate in a heat-proof bowl, and pour the syrup over the chocolate. Stir until the glaze is smooth and shiny and all of the chocolate is melted. Let cool until thickened and just warm to the touch.
- To assemble the cakes: Remove the cupcake liners from the cakes. Split the cakes at the base of the cap with a serrated knife.
- To finish: Invert one cake, and place the cake cap on a plate, cut side up. Spoon the pastry cream onto the cake top, then top with inverted cake bottom, like an upside-down mushroom. Spoon the hot chocolate glaze onto the base facing you, letting the glaze run down the sides of the cake, spooning on more if necessary. Repeat with the remaining filled cakes.
EASY BOSTON CREAM POKE CAKE
By using boxed cake mix and instant pudding, this Boston cream variation is super easy to make and is sure to be a hit at home or for a crowd.
Provided by Ally Ofstie
Categories Desserts Cakes Poke Cake Recipes
Time 1h45m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
- Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer until combined. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool.
- Poke holes all over the cake using the handle of a wooden spoon. Whisk milk and pudding mix together in a bowl until just starting to thicken. Pour over cake, spreading with spatula to fill the holes. Refrigerate to firm, about 1 hour.
- Place chocolate chips in a glass bowl. Heat heavy whipping cream in a small saucepan over medium-low heat, stirring frequently, until bubbles form, about 3 minutes. Pour over the chocolate chips; whisk until smooth. Spread chocolate ganache over cake with a spatula.
Nutrition Facts : Calories 386 calories, Carbohydrate 49.1 g, Cholesterol 56.5 mg, Fat 20.4 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 9.2 g, Sodium 398.9 mg, Sugar 35.3 g
EASY BOSTON CREAM CAKE
Why make a Boston cream pie from scratch when this cake version is so simple? Preparing the pudding with half-and-half cream instead of milk gives this dessert an added richness that's hard to beat.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. , Cut cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the pudding. Repeat layers. Top with third cake layer. , In a small bowl, combine the confectioners' sugar, cocoa and enough water to reach desired spreading consistency. Spread over top of cake, letting glaze drizzle down sides.
Nutrition Facts : Calories 395 calories, Fat 15g fat (9g saturated fat), Cholesterol 103mg cholesterol, Sodium 442mg sodium, Carbohydrate 59g carbohydrate (42g sugars, Fiber 1g fiber), Protein 6g protein.
BOSTON CREAM PIE
An American classic, Boston cream pie isn't a pie at all. Its base is an old-fashioned hot milk cake, a downy-soft, buttery yellow cake. How you whip the eggs and the sugar is critical, as the tiny air bubbles they produce add lift to the finished product. This traditional version is best the day it's made, but will hold up in the fridge for a couple of days. You may just notice a slight change in texture. Slathered with homemade vanilla custard and a chocolate glaze, it hits all the right notes, but it would be just as lovely served with in-season berries or layered with chocolate or coffee custard instead of vanilla. Make it as is, or go rogue. Either way, it's sure to please.
Provided by Samantha Seneviratne
Categories cakes, dessert
Time 1h
Yield 10 servings
Number Of Ingredients 20
Steps:
- Make the custard: In a medium saucepan, whisk together egg yolks and sugar until well combined. Whisk in cornstarch and salt. In a slow, steady stream, whisk in milk and then the cream. Add butter. Cook mixture over medium-low heat, stirring constantly with a wooden spoon, just until it starts to thicken. Immediately whisk mixture until smooth, then continue to cook and stir custard until it has come to a very low boil for 2 minutes, about 6 to 8 minutes total. Strain custard through a fine mesh sieve into a small bowl, pushing it through with a small spatula. Stir in vanilla. Cover with plastic wrap, pressing the plastic directly onto the surface. Chill for at least 3 hours and up to 24 hours.
- Prepare the cake: Heat oven to 325 degrees. Butter a 9-by-2-inch round baking pan, generously greasing the sides, and line it with parchment paper. Butter parchment paper. In a medium bowl, whisk together flour, baking powder and salt.
- In a small saucepan, bring the milk and butter to a simmer over medium heat. When the butter is melted, remove pan from heat. In a large bowl, beat eggs and sugar with an electric mixer until pale and thick, about 4 to 6 minutes. With the mixer running on low, add the milk mixture and beat until combined. Then add flour mixture and vanilla and beat until combined.
- Transfer batter to the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
- Transfer to a rack and let cool 10 minutes. With a very thin knife, cut around the edge to release the cake from the side of the pan. Carefully flip the cake onto the rack, then turn it right-side-up to cool completely.
- Assemble the cake: Using a serrated knife, carefully cut the cake into two layers and place the bottom layer on a serving plate. Stir custard, and spread it onto the cut side of the bottom half. Replace the top half of the cake, cut side down.
- Prepare the glaze: In a small saucepan over medium-low, heat the cream to a simmer. Remove the pot from the heat and pour cream over the chocolate chips, oil, salt and let stand for 3 minutes. Whisk until smooth. Spread the glaze evenly over the top of the cake.
Nutrition Facts : @context http, Calories 461, UnsaturatedFat 8 grams, Carbohydrate 59 grams, Fat 23 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 13 grams, Sodium 279 milligrams, Sugar 39 grams, TransFat 0 grams
More about "lauris version of boston cream cake recipes"
GRANNY'S BOSTON CREAM CAKE RECIPE - THESE OLD COOKBOOKS
BOSTON CREAM LAYER CAKE
From melissassouthernstylekitchen.com
BOSTON CREAM BUNDT CAKE - MIGHTY MRS | SUPER EASY …
From mightymrs.com
BEST LAURIS VERSION OF BOSTON CREAM CAKE RECIPES
From recipert.com
BOSTON CREAM PIE (A SCRATCH LAYER CAKE) - MY CAKE …
From mycakeschool.com
BOSTON CREAM PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BOSTON CREAM CAKE WITH CHOCOLATE GANACHE | THE …
From therecipecritic.com
BOSTON CREAM CAKE - BAKE FROM SCRATCH
From bakefromscratch.com
LAURI’S VERSION OF BOSTON CREAM CAKE | RECIPE - PINTEREST
From pinterest.com
BOSTON CREAM ICEBOX CAKE (REFRIGERATOR CAKE RECIPE)
From averiecooks.com
ULTIMATE BOSTON CREAM POKE CAKE - BAKING BEAUTY
From bakingbeauty.net
BOSTON CREAM CAKE - SIMPLY LAKITA
From simplylakita.com
BOSTON CREAM CAKE ROLL - WILL COOK FOR SMILES
From willcookforsmiles.com
BOSTON CREAM PIE CAKE THE SIMPLIST WAY! - CHOPNOTCH
From chopnotch.com
EASY BOSTON CREAM CAKE RECIPE - LIVING ON A DIME
From livingonadime.com
EASY BOSTON CREAM PIE RECIPE - MY CAKE SCHOOL
From mycakeschool.com
FOUR-LAYER BOSTON CREAM CAKE | CREAM CAKE RECIPE
From allyskitchen.com
You'll also love