Ultimate Boston Cream Pie Ganache Drip Cake Recipe

Introduction

The Ultimate Boston Cream Pie Ganache Drip Cake is a stunning dessert that combines a moist yellow cake with creamy vanilla custard, luscious buttercream, and a rich chocolate ganache drip. Perfect for special occasions or whenever you want to impress, this cake delivers an indulgent experience with every bite.

Ingredients

• 2¼ cups all-purpose flour
• 2¼ tsp baking powder
• ¾ tsp salt
• 2 tsp pure vanilla powder*
• ¾ cup unsalted butter (room temperature)
• 1½ cup granulated sugar
• 3 large eggs (room temperature)
• 1 cup whole milk (room temperature)
• 1 package (3.4 oz) Jell-O instant vanilla pudding mix
• ¼ cup powdered sugar
• 1 cup whole milk (cold)
• ½ tub (4 oz) Cool Whip, extra creamy (thawed)
• ½ cup salted butter (softened at room temperature)
• ½ cup butter-flavored shortening (room temperature)
• 1 tsp pure vanilla powder
• ½ tsp almond extract
• 3 tbsp heavy whipping cream
• 3½ – 4 cups powdered sugar
• ¼ cup cacao powder (or unsweetened cocoa powder)
• 4 oz Ghirardelli 60% Cacao Bittersweet Chocolate (finely chopped)
• 4 oz heavy whipping cream

Instructions

1. Step 1: Preheat the oven to 350°F. Grease and flour two 8-inch cake rounds and line the bottoms with parchment paper.
2. Step 2: In a medium bowl, whisk together flour, baking powder, salt, and pure vanilla powder. Set aside.
3. Step 3: Using a stand mixer with a paddle attachment, cream the unsalted butter and granulated sugar on medium-high speed until pale and fluffy. Reduce speed and add eggs one at a time, fully incorporating each before adding the next.
4. Step 4: Alternate adding the flour mixture and room temperature milk to the butter mixture, beginning and ending with the flour mixture. Mix thoroughly after each addition.
5. Step 5: Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out mostly clean.
6. Step 6: Cool cakes on wire racks until almost completely cooled. Turn cakes out of pans and cool completely. Wrap in plastic and refrigerate until ready to assemble.
7. Step 7: For the vanilla custard filling, whisk the pudding mix and powdered sugar in a medium bowl. Gradually whisk in the cold milk for 2 minutes. Fold in spoonfuls of Cool Whip until smooth and lump-free. Refrigerate in an airtight container.
8. Step 8: For the buttercream, cream together softened salted butter, shortening, and almond extract in a stand mixer fitted with paddle attachment. Add heavy whipping cream and mix well.
9. Step 9: On low speed, gradually add powdered sugar and vanilla powder. Mix for 2 to 3 minutes until smooth. Set aside ¼ of the mixture in a small bowl for the chocolate buttercream.
10. Step 10: Adjust the remaining vanilla buttercream to desired consistency with more powdered sugar or cream. Store in an airtight container.
11. Step 11: To the reserved ¼ mixture, add cacao powder and mix until smooth, adding cream as needed. Store separately.
12. Step 12: For ganache, place chopped bittersweet chocolate in a bowl. Heat heavy cream until just simmering and pour over chocolate. Cover with plastic wrap and let stand 2 minutes. Stir gently until smooth and shiny. Cover the surface with plastic wrap and let cool and thicken overnight at room temperature.
13. Step 13: Before use, gently stir ganache until shiny and smooth. Warm slightly in microwave for 5-10 seconds if needed. Transfer to a squeeze bottle.
14. Step 14: Level the cakes with a cake leveler. Place one cake layer on a cake board with a small dollop of vanilla buttercream to secure.
15. Step 15: Pipe a border of vanilla buttercream around the top edge of the first cake layer using a Wilton 2A tip and piping bag.
16. Step 16: Pipe a continuous swirl of vanilla custard inside the border on the cake surface.
17. Step 17: Place the second cake layer on top of the filling. Crumb-coat the cake with vanilla buttercream, smoothing with a pastry scraper. Refrigerate until chilled.
18. Step 18: Remove the cake from the turntable and set it on a cake stand. Apply the ganache drip by squeezing the ganache from the bottle just above the top edge, letting it drip down the sides. Pour remaining ganache on top and spread evenly to the edges.
19. Step 19: Refrigerate the cake to firm the ganache. Then pipe chocolate buttercream swirls with a Wilton 2D tip on the ganache top.
20. Step 20: Pipe vanilla custard swirls between the chocolate buttercream swirls using a Wilton 1M tip. Serve and enjoy!

Tips & Variations

• Use room temperature ingredients for a smoother batter and better rise.
• If you prefer, substitute almond extract with additional vanilla for a more traditional flavor.
• Chill the cake layers to make leveling easier and reduce crumb fallout.
• Use high-quality bittersweet chocolate for a richer ganache flavor.
• For a lighter filling, fold in more Cool Whip to the custard.

Storage

Store the cake covered in the refrigerator for up to 3 days. Before serving, allow the cake to come to room temperature for about 30 minutes for the best texture and flavor. Leftover cake can be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake in advance?

Yes, the cake layers, custard filling, buttercream, and ganache can all be prepared a day or two ahead. Assemble and decorate the cake on the day you plan to serve for best freshness.

What can I use instead of pure vanilla powder?

If pure vanilla powder is unavailable, you can replace it with an equal amount of vanilla extract, adjusting liquids slightly in the batter if needed.

Ultimate Boston Cream Pie Ganache Drip Cake Recipe

Print Recipe

★★★★★

4.5 from 102 reviews

The Ultimate Boston Cream Pie Ganache Drip Cake is a decadent layered dessert combining moist yellow cake, creamy vanilla custard filling, smooth vanilla and chocolate buttercream frostings, and a rich dark chocolate ganache drip. This impressive cake is perfect for special occasions or celebrations, offering a delightful blend of textures and flavors through multiple frosting swirls and a shiny ganache finish.

• Author: Marco
• Prep Time: 40 minutes
• Cook Time: 35 minutes
• Total Time: 12 hours 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Yellow Cake

• 2¼ cups all-purpose flour
• 2¼ tsp baking powder
• ¾ tsp salt
• 2 tsp pure vanilla powder
• ¾ cup unsalted butter (room temperature)
• 1½ cup granulated sugar
• 3 large eggs (room temperature)
• 1 cup whole milk (room temperature)

Vanilla Custard Filling & Swirls

• 1 package (3.4 oz) Jell-O instant pudding mix, vanilla
• ¼ cup powdered sugar
• 1 cup whole milk (cold)
• ½ tub (4 oz) Cool Whip, extra creamy (thawed)

Vanilla & Chocolate Buttercream Frosting

• ½ cup salted butter (softened at room temperature)
• ½ cup butter-flavored shortening (room temperature)
• 1 tsp pure vanilla powder
• ½ tsp almond extract
• 3 tbsp heavy whipping cream
• 3½ – 4 cups powdered sugar
• ¼ cup cacao powder (or unsweetened cocoa powder)

Dark Chocolate Ganache Drip

• 4 oz Ghirardelli 60% Cacao Bittersweet Chocolate (finely chopped)
• 4 oz heavy whipping cream

Instructions

1. Preheat and Prepare Cake Pans: Preheat your oven to 350°F. Grease and flour two 8-inch cake rounds and line the bottoms with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and pure vanilla powder until well combined. Set aside.
3. Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, cream the unsalted butter and granulated sugar on medium-high speed until the mixture becomes pale and fluffy, about 3-5 minutes.
4. Add Eggs: Reduce the mixer speed to low and add the eggs one at a time, making sure each egg is fully incorporated before adding the next.
5. Combine Flour and Milk: Alternately add the flour mixture and whole milk to the batter, beginning and ending with the flour mixture. Mix gently but thoroughly after each addition to create a smooth batter.
6. Bake the Cakes: Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out mostly clean.
7. Cool Cakes: Place the cakes on a wire rack to cool almost completely in the pans. Then turn the cakes out onto the wire rack and cool fully.
8. Refrigerate Cake Layers: Wrap cooled cakes in plastic wrap and refrigerate until ready for leveling and assembly.
9. Prepare Vanilla Custard Filling: In a medium bowl, whisk the vanilla pudding mix with powdered sugar until combined. Gradually pour in cold milk and whisk for 2 minutes until smooth. Fold in spoonfuls of thawed Cool Whip until fully incorporated and lump-free. Refrigerate the custard in an airtight container.
10. Make Buttercream Frostings: In a stand mixer with paddle attachment, cream together softened salted butter, shortening, and almond extract. Add heavy whipping cream and mix well.
11. Add Powdered Sugar and Vanilla Powder: With mixer on low, gradually add powdered sugar and pure vanilla powder. Beat for 2-3 minutes until creamy.
12. Divide Buttercream: Reserve one-quarter of the buttercream into a small bowl for the chocolate buttercream. Continue mixing the remaining vanilla buttercream until the desired consistency, adding extra powdered sugar or cream as needed. Store both frostings separately in airtight containers.
13. Prepare Chocolate Buttercream: To the reserved buttercream portion, add cacao powder and mix until smooth and spreadable, adjusting consistency with cream if necessary. Store separately.
14. Make Dark Chocolate Ganache: Place finely chopped chocolate in a medium metal bowl. Heat heavy cream just to a simmer, then pour it over chocolate.
15. Let Ganache Sit: Cover the bowl with plastic wrap and let stand for 2 minutes. Then gently stir from center outward until smooth and shiny.
16. Cool Ganache: Cover ganache surface directly with plastic wrap and allow it to cool and thicken overnight at room temperature; do not refrigerate or stir while setting.
17. Level Cakes: Using a cake leveler, trim the tops of the chilled cake layers to create flat surfaces for stacking.
18. Assemble Cake Layers: Spread a small smear of vanilla buttercream on an 8-inch cake board, place the first cake layer on it. Using a piping bag fitted with Wilton 2A tip, pipe a border of vanilla buttercream around the top edge of the layer.
19. Add Custard Filling: Inside the buttercream border, pipe a continuous swirl of vanilla custard filling on the center of the cake.
20. Top With Second Cake Layer: Place the second cake layer on top of the custard.
21. Crumb Coat: Apply a thin layer of vanilla buttercream all over the cake to seal in crumbs. Use an offset spatula and pastry scraper to smooth the sides and top.
22. Chill Cake: Refrigerate the crumb-coated cake until firm.
23. Prepare Ganache Drip: Once ganache has set and thickened, gently stir it to re-incorporate, then warm briefly in the microwave (5-10 seconds). Transfer ganache to a squeeze bottle.
24. Apply Ganache Drip: Place the tip of the squeeze bottle just above the top edge of the chilled cake and gently squeeze to create drips around the perimeter. Pour remaining ganache into the center and spread evenly to the edges using an offset spatula.
25. Chill Ganache: Return the cake to the refrigerator to chill and firm the ganache drip.
26. Pipe Buttercream Swirls: Using a Wilton 2D (closed star) tip, pipe chocolate buttercream swirls on top of the ganache. Then pipe vanilla custard swirls with a Wilton 1M (open star) tip in spaces between the chocolate swirls.

Notes

• Ensure all dairy ingredients and eggs are at room temperature to achieve the best cake texture.
• Vanilla powder enhances the flavor without adding extra liquid, but vanilla extract can be substituted if unavailable.
• Allow the ganache to rest and thicken overnight for optimal drip consistency and shine.
• Keep the crumb coat thin to avoid excess frosting while ensuring a smooth finish.
• Use cake turntable and piping bags with appropriate tips for easier assembly and decoration precision.
• Refrigerate assembled cake between steps to help set frostings and fillings for clean layers.
• The chocolate ganache should be warmed only slightly before dripping to avoid melting the crumb coat.

Keywords: Boston Cream Pie, Ganache Drip Cake, Layer Cake, Vanilla Custard Cake, Chocolate Buttercream, Dessert, Celebration Cake