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The Giant Boston Cream Cake
A Boston cream cake is a cake with a cream filling. The dessert acquired its name when cakes and pies were cooked in the same pans, and the words were used interchangeably. In the later part of the 19th century, this type of cake was variously called a “cream pie”, a “chocolate cream pie”, or a “custard cake”.
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The Giant Boston Cream Cake
- Prep Time: 0 hours
- Additional Time: 0 hours
- Cook Time: 0 hours
- Total Time: 0 hours
- Yield: 1 double layered cake 1x
- Category: Recipes
- Cuisine: American
Ingredients
Units
Scale
Cake
- 2 cups white sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee
“Cream” filling
- 1 tin condensed milk
- 2 tsp vanilla extract
Frosting
- 40 ml butter
- 60 ml cocoa powder
- 1 cup icing sugar
- 30 ml milk
- 1 tsp vanilla extract
Instructions
Cake
- Preheat oven to 350°F and grease/line 2 9-inch cake pans.
- In a large bowl, sift together all dry ingredients.
- Make a well in the center and mix in all remaining ingredients except for the coffee.
- Lastly, add the coffee and mix to combine.
- Pour into pans and bake for 35-40 minutes or until a tester comes out clean.
- Turn out onto a rack and cool before icing.
Cream Filling
- Empty the condensed milk into a saucepan and heat over medium heat while
stirring continuously. - After about 15 minutes, it will be thickened but not browned – look for a consistency that's just a bit less thick than frosting.
- Allow it to cool before spreading it between the 2 cake layers.
- I used almost all of it.
Frosting
- Whisk butter and cocoa powder together very thoroughly until perfectly
smooth. - Add icing sugar, milk, and vanilla and mix until smooth and perfectly combined.
- Spread it over the top of the cake and enjoy!
- Made for a happy birthday cake for my hubby – barely anything came home from
his work for us to try. - It was delicious
Notes
Prepared, tried, and tested by Corlea Smit from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SATasty Recipes – Saffas Daily Recipes
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Nutrition
- Serving Size: 1
- Calories: 401
- Sugar: 45
- Sodium: 443
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 64
- Fiber: 2
- Protein: 5
- Cholesterol: 41
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Sounds like a recipe my son would definitely love to try and I could even taste even though cake is off my meals list 😉 Ahhh to live a life of not focusing on what I eat, rather on the fact that my body is a fat-burning machine and only keeps what I need and demolishes what I don’t. I believe I am getting there.
Yes, Hope that your son will love it, it’s delicious and I totally agree with you that we have to be selective of what we consume. I did eat some cake over the weekend as it’s my birthday and then I do indulge in a slice of cake.