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The Giant Boston Cream Cake

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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”.

Yield: 1 double layered cake

The Giant Boston Cream Cake

A double layered chocolate cake with white frosting in the middle and chocolate topping



  • 2 cups white sugar
  • 1¾ cups all-purpose flour
  • ¾ cup cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup hot coffee

"Cream" filling

  • 1 tin condensed milk
  • 2 tsp vanilla extract


  • 40 mL butter
  • 60 mL cocoa powder
  • 1 cup icing sugar
  • 30 ml milk
  • 1 tsp vanilla extract



  1. Preheat oven to 350°F and grease/line 2 9-inch cake pans.
  2. In a large bowl, sift together all dry ingredients.
  3. Make a well in the center and mix in all remaining ingredients except for the coffee.
  4. Lastly, add the coffee and mix to combine.
  5. Pour into pans and bake for 35-40 minutes or until a tester comes out clean.
  6. Turn out onto a rack and cool before icing.

Cream Filling

  1. Empty the condensed milk into a saucepan and heat over medium heat while
    stirring continuously.
  2. After about 15 minutes, it will be thickened but not browned - look for a consistency that's just a bit less thick than frosting.
  3. Allow it to cool before spreading it between the 2 cake layers.
  4. I used almost all of it.


  1. Whisk butter and cocoa powder together very thoroughly until perfectly
  2. Add icing sugar, milk, and vanilla and mix until smooth and perfectly combined.
  3. Spread it over the top of the cake and enjoy!
  4. Made for a happy birthday cake for my hubby - barely anything came home from
    his work for us to try.
  5. It was delicious


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 Information



Serving Size


Amount Per Serving Calories 401Total Fat 14gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 41mgSodium 443mgCarbohydrates 64gFiber 2gSugar 45gProtein 5g

EsmeSalon provides approximate nutrition information for your convenience and as a courtesy only. Please note that all nutrition data is congregated by online calculators. Nutrition information can vary for a recipe, and we strive to keep the information as accurate as possible but can not guarantee or provide any assurances regarding its accuracy. We encourage readers to make their own estimates based on the ingredients used, and by using your own and preferred nutrition calculator. The author(s) of EsmeSalon are not dietitians or nutritionists. Any recommendations shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur because of anything you read on this website. The website or content herein is not intended to cure, prevent, diagnose, or treat any disease. Please consult your health care provider regarding any health-related decisions.

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2 thoughts on “The Giant Boston Cream Cake”

  1. 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.


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