Ultimate Boston Cream Pie Ganache Drip Cake Recipe

Introduction

Indulge in the Ultimate Boston Cream Pie Ganache Drip Cake, a decadent dessert that combines moist yellow cake layers, creamy vanilla custard filling, and rich chocolate ganache. This show-stopping cake is perfect for special occasions or any time you crave a classic with a luxurious twist.

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 vanilla powder. Set aside.
3. Step 3: Using a stand mixer fitted with a paddle attachment, cream the unsalted butter and 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 whole milk to the batter, beginning and ending with the flour mixture. Mix until fully combined.
5. Step 5: Divide batter evenly between prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out mostly clean.
6. Step 6: Cool cakes in their pans on wire racks until almost cooled, then turn out onto racks to cool completely. Wrap in plastic wrap and refrigerate until ready to use.
7. Step 7: For the vanilla custard, whisk pudding mix and powdered sugar in a medium bowl. Pour in cold milk and whisk for two minutes.
8. Step 8: Fold in spoonfuls of Cool Whip until smooth and lump-free. Refrigerate custard in an airtight container until ready to assemble.
9. Step 9: To make vanilla buttercream, cream salted butter, shortening, and almond extract in a mixer until smooth. Add heavy cream and mix well.
10. Step 10: Slowly add powdered sugar and vanilla powder on low speed. Mix for 2-3 minutes. Reserve ¼ of the buttercream in a small bowl for the chocolate version.
11. Step 11: Adjust consistency of remaining vanilla buttercream as needed with powdered sugar or cream. Store in an airtight container.
12. Step 12: Mix cacao powder into the reserved buttercream until smooth. Adjust consistency if needed and store separately.
13. Step 13: For the ganache, place chopped chocolate in a bowl. Heat heavy cream just to a simmer and pour over chocolate.
14. Step 14: Cover and let stand 2 minutes, then stir gently from center outward until smooth and shiny. Cover ganache with plastic wrap and let set overnight at room temperature.
15. Step 15: When ready to use, gently stir ganache to smooth it. Warm slightly in microwave for 5-10 seconds. Transfer to a squeeze bottle.
16. Step 16: Level the cakes with a cake leveler. Place one cake layer on an 8-inch cake board with a small smear of vanilla buttercream underneath.
17. Step 17: Pipe a border of vanilla buttercream around the top edge of this layer using a piping bag fitted with a Wilton 2A tip.
18. Step 18: Pipe a continuous swirl of vanilla custard inside the buttercream border.
19. Step 19: Add the second cake layer on top of the custard filling.
20. Step 20: Crumb-coat the cake with vanilla buttercream on the sides and top. Smooth with a pastry scraper and refrigerate until chilled.
21. Step 21: Remove the chilled cake from the turntable to a cake stand. Apply ganache drips by squeezing the ganache bottle just above the top edge, releasing drips evenly around the cake.
22. Step 22: Pour remaining ganache into the center and spread evenly to the edges with an offset spatula, joining the drips.
23. Step 23: Return cake to the refrigerator to chill and set the ganache.
24. Step 24: Pipe chocolate buttercream swirls on top using a Wilton 2D (closed star) tip.
25. Step 25: Pipe vanilla custard swirls between the chocolate ones using a Wilton 1M (open star) tip.

Tips & Variations

• Use room temperature ingredients to ensure a smooth, well-mixed batter and frosting.
• For a richer cake, substitute whole milk with buttermilk.
• Try using dark chocolate instead of bittersweet for a more intense ganache flavor.
• Allow ganache to cool and thicken overnight for best drip consistency.
• Decorate with fresh berries or edible gold leaf for an elegant finish.

Storage

Store the cake refrigerated in an airtight container or covered loosely with plastic wrap for up to 4 days. Before serving, remove from the fridge 30 minutes prior to allow flavors to mellow. Leftover slices can be wrapped and frozen for up to 2 months; thaw overnight in the refrigerator. Reheat ganache-dripped slices slightly at room temperature if the ganache feels firm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the cake layers up to two days ahead, wrap them tightly in plastic wrap, and refrigerate. Make sure to bring them to room temperature before assembling.

What can I use if I don’t have pure vanilla powder?

If you don’t have pure vanilla powder, you can substitute with 1½ teaspoons of vanilla extract in the batter and frostings for similar flavor.

Ultimate Boston Cream Pie Ganache Drip Cake Recipe

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4.7 from 66 reviews

This Ultimate Boston Cream Pie Ganache Drip Cake is a decadent dessert combining a moist yellow cake layered with creamy vanilla custard filling, topped with luscious vanilla and chocolate buttercream swirls and finished with a rich dark chocolate ganache drip. Perfect for celebrations, this cake blends classic flavors with stunning presentation.

• Author: Marco
• Prep Time: 40 minutes
• Cook Time: 35 minutes
• Total Time: 8 hours 15 minutes (including chilling and setting time)
• Yield: 12 servings 1x
• Category: Dessert Cake
• 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 vanilla pudding mix
• 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. Prepare Yellow Cake: Preheat your oven to 350°F (175°C). 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 all-purpose 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 is pale and fluffy, about 3-5 minutes.
4. Add Eggs: Reduce the mixer speed and add eggs one at a time, fully incorporating each before adding the next.
5. Combine Dry and Wet Ingredients: Alternately add the flour mixture and whole milk to the creamed butter mixture, starting and ending with the flour mixture. Mix each addition thoroughly but avoid overmixing.
6. Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean.
7. Cool Cakes: Place cakes on a wire rack to cool for a few minutes, then remove from pans and remove parchment. Allow the cakes to cool completely on the wire rack.
8. Refrigerate Cakes: Wrap the cooled cakes tightly in plastic wrap and refrigerate until ready to level and assemble.
9. Prepare Vanilla Custard Filling: In a medium bowl, whisk the instant pudding mix and powdered sugar until combined.
10. Add Milk and Cool Whip: Pour in cold milk and whisk for two minutes until smooth. Fold in spoonfuls of Cool Whip until fully incorporated and lump-free.
11. Chill Custard: Transfer custard to an airtight container and refrigerate until needed.
12. Make Vanilla Buttercream: In a stand mixer with paddle attachment, cream together softened salted butter, shortening, and almond extract until smooth.
13. Add Cream and Sugar: Mix in heavy whipping cream. Then, on low speed, gradually add powdered sugar and pure vanilla powder. Mix for 2-3 minutes until fluffy.
14. Reserve Portion for Chocolate Frosting: Set aside ¼ of this vanilla buttercream in a small bowl.
15. Adjust Vanilla Buttercream Consistency: Continue mixing remaining vanilla buttercream, adding powdered sugar or cream to reach the desired texture. Store in an airtight container.
16. Make Chocolate Buttercream: Return reserved buttercream portion to mixer, add cacao powder, and beat until smooth and spreadable. Add cream if needed. Store separately.
17. Prepare Ganache: Place chopped bittersweet chocolate in a medium metal bowl. Scald heavy cream by heating until it just begins to simmer, then pour over chocolate.
18. Melt and Stir Ganache: Cover with plastic wrap and let stand for 2 minutes. Gently stir from center outward until smooth and shiny.
19. Set Ganache: Place plastic wrap directly on ganache surface and let it cool and thicken overnight at room temperature. Do not refrigerate or stir during setting.
20. Warm Ganache: Before using, gently stir ganache until smooth and warm slightly in microwave for 5-10 seconds to soften for dripping.
21. Level Cakes: Use a cake leveler to trim the tops of the cakes to create flat layers.
22. Assemble First Layer: Affix one cake layer to an 8-inch cake board with a small smear of vanilla buttercream.
23. Pipe Frosting Border: Place cake on a turntable and pipe a border of vanilla buttercream with Wilton 2A tip around the top edge.
24. Add Custard Swirl: Pipe a continuous swirl of vanilla custard inside the buttercream border on the first cake layer.
25. Add Second Cake Layer: Place second cake layer on top of custard filling.
26. Crumb Coat Cake: Use an offset spatula to coat top and sides of cake with vanilla buttercream and smooth with a pastry scraper to seal crumbs.
27. Chill Cake: Refrigerate until firm.
28. Apply Ganache Drip: Transfer slightly warm ganache into a squeeze bottle. Starting just above the cake edge, gently squeeze to create drip effect around the top edge. Pour remaining ganache onto center of cake and spread to edges with an offset spatula.
29. Chill Again: Return cake to refrigerator to set ganache.
30. Pipe Buttercream Swirls: Using Wilton 2D tip, pipe chocolate buttercream swirls on top of the ganache.
31. Pipe Custard Swirls: Fill gaps between chocolate swirls with vanilla custard swirls using Wilton 1M tip.

Notes

• Room temperature ingredients ensure better mixing and a lighter cake texture.
• Do not refrigerate ganache while setting as it can cause unwanted texture changes.
• The cake must be thoroughly chilled before applying ganache drip to prevent melting and running.
• Adjust buttercream consistency with powdered sugar or cream to achieve desired spreadability.
• This cake is best assembled the day before serving to allow flavors to meld.

Keywords: Boston Cream Pie Cake, Chocolate Ganache Drip Cake, Vanilla Custard Cake, Buttercream Frosting Cake, Layer Cake Recipe