Boston Cream Sponge Cake Recipe

Name: Boston Cream Sponge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 eggs; 1 cup sugar; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 1-1/4 cups all-purpose flour; 3/4 cup sugar; 2 tablespoons cornstarch; 1-1/2 cups 2% milk; 6 egg yolks, lightly beaten; 1 teaspoon vanilla extract; 1/2 cup butter, softened; 2 tablespoons butter, softened; 1 ounce unsweetened chocolate, melted and cooled; 1 cup confectioners' sugar; 3 tablespoons heavy whipping cream; 1 teaspoon vanilla extract

Servings: persons

5 eggs
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
3/4 cup sugar
2 tablespoons cornstarch
1-1/2 cups 2% milk
6 egg yolks, lightly beaten
1 teaspoon vanilla extract
1/2 cup butter, softened
2 tablespoons butter, softened
1 ounce unsweetened chocolate, melted and cooled
1 cup confectioners' sugar
3 tablespoons heavy whipping cream
1 teaspoon vanilla extract

1
In a large bowl, beat eggs until lemon-colored. Gradually add sugar and salt, beating until thick and lemon-colored. Beat in vanilla. Fold in flour, 2 tablespoons at a time. Pour into two greased and floured 9-in. round baking pans.
2
Bake at 350u00b0 for 17-20 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3
For custard, combine sugar and cornstarch in a saucepan. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly. Remove from the heat; stir in vanilla. Cool completely.
4
In a large bowl, cream butter until light and fluffy. Gradually beat in custard.
5
Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a third of the filling. Repeat layers twice. Top with remaining cake layer.
6
In a small bowl, combine frosting ingredients. Spread over top of cake. Refrigerate.

1402

kcal

Calories

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 5 eggs, 1 cup sugar, 1/2 teaspoon salt, 1 teaspoon vanilla extract, and more.

Yes, Boston Cream Sponge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Boston Cream Sponge Cake

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