Martha Stewart Boston Cream Cake

This Martha Stewart Boston Cream Cake is a rich and classic recipe, which includes homemade vanilla pudding and semisweet chocolate glaze. It’s a restaurant-quality dessert, ready in about 4 hours and 40 minutes including chilling time.

Martha Stewart Boston Cream Cake Ingredients

For the Cake:

• 6 tablespoons unsalted butter, plus more for pan
• 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 3 large eggs
• 1 cup sugar
• 1 teaspoon vanilla extract

For the Vanilla Pudding:

• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 1/2 cups milk
• 4 large egg yolks
• 2 tablespoons unsalted butter, cut into pieces
• 1 teaspoon vanilla extract

For the Chocolate Glaze:

• 1/4 cup heavy cream
• 4 ounces semisweet chocolate, chopped

How To Make Martha Stewart Boston Cream Cake

1. Prepare the cake pan: Preheat the oven to 350°F. Butter and flour a 9-inch round cake pan.
2. Mix dry ingredients: In a small bowl, whisk together flour, baking powder, and salt. Set aside.
3. Heat milk and butter: In a small saucepan, combine milk and butter. Set over very low heat.
4. Beat eggs and sugar: Use an electric mixer to beat eggs and sugar on high speed for 4-5 minutes, until thick and pale.
5. Combine with dry mix: Gently whisk the dry ingredients into the egg mixture just until incorporated.
6. Add warm milk mixture: Bring milk and butter to a boil. With mixer on low, add to the batter and mix until smooth. Stir in vanilla.
7. Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, until golden and pulling away from the sides. Cool in pan 10 minutes, then turn out onto a wire rack.
8. Make vanilla pudding: In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk and then yolks. Cook over medium heat, whisking constantly, until the first large bubble forms. Reduce heat and cook for 1 more minute.
9. Strain and chill: Remove from heat and strain through a sieve into a bowl. Stir in butter and vanilla. Cover with plastic wrap directly on surface and chill for at least 3 hours.
10. Assemble the cake: Once the cake is cool, slice it horizontally. Spread vanilla pudding on the bottom layer to within 1/2 inch of the edge. Place the top half gently over the pudding.
11. Make the chocolate glaze: In a small saucepan, bring heavy cream to a boil. Remove from heat and stir in chopped chocolate until smooth. Cool for 10 minutes.
12. Glaze the cake: Pour the glaze over the cake, spreading it with a spatula and allowing it to drip down the sides. Let set for 15-20 minutes.

Recipe Tips

• Can I make the pudding ahead? Yes, the vanilla pudding can be made up to 3 days in advance and kept chilled.
• How to slice the cake evenly: Use a serrated knife and cut slowly in a sawing motion for a clean, even slice.
• What if I don’t have semisweet chocolate? You can use bittersweet or dark chocolate, but avoid milk chocolate as it’s too sweet.
• How to thicken pudding properly: Be sure to whisk constantly and let it boil until you see the first big bubble.
• Can I use a cake mix instead? You can, but the homemade sponge gives the best structure and flavor.

What To Serve With Boston Cream Cake

This creamy, chocolate-covered cake shines on its own but pairs nicely with light and contrasting flavors:

• Fresh berries (strawberries, raspberries)
• A hot cup of coffee or espresso
• A scoop of vanilla bean ice cream
• Whipped cream
• Sparkling dessert wine

How To Store Boston Cream Cake

Refrigerate: Cover the cake loosely with foil or plastic wrap and refrigerate for up to 2 days.

Freeze: Not recommended, as the pudding layer may become watery after thawing.

Boston Cream Cake Nutrition Facts

• Calories: 420 kcal
• Carbohydrates: 55g
• Protein: 6g
• Fat: 20g
• Saturated Fat: 11g
• Cholesterol: 130mg
• Sodium: 210mg
• Sugar: 35g
• Calcium: 90mg
• Iron: 2mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this Boston Cream Cake the night before?
Yes, it actually tastes even better after chilling overnight.

Why is my glaze too runny?
Let the glaze cool for 10 minutes before pouring. If still too thin, chill briefly to thicken.

Can I double the recipe for a crowd?
Yes, bake in two pans and layer or serve separately.

How do I stop the pudding from making the cake soggy?
Keep the pudding layer thin and avoid spreading it all the way to the edge.

Can I use boxed pudding?
You can, but homemade pudding gives a much richer flavor and texture.

Try More Recipes:

• Martha Stewart Blueberry Upside Down Cake
• Martha Stewart Blueberry Pound Cake
• Martha Stewart Blueberry Lemon Coffee Cake