lauri’s version of boston cream cake

How To Make lauri’s version of boston cream cake

• 1

  Preheat oven to 350 degrees F.
• 2

  Grease and flour two 9 inch round cake pans with shortening. Likewise, spray or butter and flour one 9 X 13 - inch baking pan, or prepare 24-30 cupcake tins with paper liners. Set aside.
• 3

  In a large bowl, sift together flour, baking powder, baking soda and salt.
• 4

  Using an electric stand mixer or a hand held mixer, cream butter and sugar together on medium speed until light and fluffy. Scrape down bowl.
• 5

  Add eggs one at a time, beating after each addition. Add vanilla and scrape once more.
• 6

  Add flour mixture 1 cup at a time,alternating with buttermilk until all is combined. Do not over mix batter, just enough to remove all lumps.
• 7

  Pour yellow cake batter into prepared pans and rap the pans on the counter a few times to remove air bubbles.
• 8

  Bake round cake layers at 350 degrees for 30-40 minutes, 9 X 13 inch pan for 35 - 45 minutes, or until a pick comes out clean. Bake cupcakes for approximately 20 - 25 minutes or until tops spring back when lightly touched. Cool 9 X 13 - inch cake and cupcakes completely on wire racks before frosting or freezing. Cool round layers 10 minutes before loosening, then carefully turn out yellow cake layers onto a sugar dusted piece of parchment paper, and allow to finish cooling on the wire rack.
• 9

  Fill and frost yellow cake layers with white buttercream frosting or chocolate icing. If using a chocolate ganache recipe which I have done please look below for that version.
• 10

  Makes one 9 inch double layer cake that serves 12-14, one 9 X 13 inch yellow cake that serves 15-20, or 24-30 yellow cupcakes.
• 11

  Vanilla Custard Pastry Cream Recipe
• 12

  Scald milk, being careful not to boil, set aside while whipping the yolks and sugar.
• 13

  In a medium size bowl, beat egg yolks and sugar together with mixer until pale and thick.
• 14

  Add white flour and continue whisking.
• 15

  Very slowly, beat hot milk into eggs being careful not to curdle. Pour back into pan and cook until thick, stirring constantly. Bring to a boil then turn heat to low.
• 16

  Cook on low for about 2 minutes, stirring constantly. Stir in butter and vanilla.
• 17

  Turn off heat. Let cool, placing plastic wrap on top and refrigerate for 2-4 hours.
• 18

  Makes plenty to fill a Boston Cream Pie. Or you may use a Bismark tip to fill 24 cupcakes.
• 19

  How To Make Chocolate Ganache
• 20

  Over low heat, heat the chocolate & butter until melted.
• 21

  Remove from heat and stir in the confectioner’s sugar and vanilla.
• 22

  Stir in the water 1 tsp. at a time until the glaze is of desired consistency.
• 23

  Chill to spread or pipe. The chocolate ganache will firm up the cooler or spread onto cake and smooth over the sides.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card