Cream Filling

  • 4 egg yolks
  • 1 can condensed milk
  • 1 cup milk
  • 2 tbsp all-purpose flour
  • 2 tbsp butter
  • 1 tsp vanilla

Chiffon Cake

  • 7 egg yolks
  • 1/2 cup sugar
  • 1/2 cup veg oil
  • 1 cup milk
  • 1 tsp vanilla extract
  • 2 1/2 cups cake flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 7 egg whites
  • 1 tsp cream of tartar
  • 3/4 cup sugar

Chocolate Ganache

  • 1/2 cup whipping cream
  • 100g dark sweet chocolate

WATCH: Video on How to Make Boston Cream Cake


  • In a mixing bowl, combine the wet ingredients. Mix well.
  • Sift the dry ingredients. Mix until well combined. Set aside.
  • Beat egg whites until foamy.
  • Add cream of tartar. Continue beating until soft peaks form.
  • Gradually add sugar. Beat until stiff peaks form.
  • Combine the batter and meringue.
  • Gently fold the meringue into the batter.
  • Line and grease a 9×9 inch pan with parchment paper.
  • Gently pour the batter.
  • Tap few times to remove air bubbles.
  • Bake in a preheated oven at 170C for 45 minutes.

Cream Filling

  • In a medium sauce pan, combine egg yolks, condensed milk, fresh milk and flour. Cook over low heat.
  • Stir constantly until thickened.
  • Add butter and vanilla extract after it thickens.
  • Strain and cover with plastic film. Let it cool.


  • Scrape the top of the cake using cake slicer or a knife.
  • Slice the cake in half.
  • Put and spread the cream filling.

Chocolate Ganache

  • Chop the chocolate.
  • Microwave whipping cream for 60 seconds.
  • Combine the chocolate into the hot whipping cream.
  • Mix until chocolate melts.
  • Pour the chocolate ganache on top of the cake.
  • Slice the cake. Share and enjoy!
Boston Cream Cake

Recommended Articles

Leave a Reply

Your email address will not be published. Required fields are marked *