Description
This rich Boston cream bundt cake features a custard-filled sponge cake with a chocolate glaze. The bundt shape ensures even baking while integrating custard into the cake’s center for intensified flavor.
Ingredients
2½ cups all-purpose flour
2½ teaspoons baking powder
1 cup (2 sticks) unsalted butter, softened
1 cup whole milk
½ cup heavy cream
1 cup granulated sugar
3 large eggs
Chocolate glaze (powdered sugar, cocoa powder, milk)
Custard filling (egg yolks, sugar, flour, milk)
Instructions
Preheat oven to 350°F (175°C). Grease and flour Bundt pan with cocoa powder.
Combine flour, baking powder, and salt in a bowl.
Cream butter and sugar until light and fluffy. Beat in eggs individually.
Alternately add dry ingredients and liquid mixture (milk/cream), beginning and ending with dry ingredients.
Pour batter into the pan and bake for 50–65 minutes until a toothpick inserted in the center comes out clean.
Prepare custard by warming milk until microbubbles form. Whisk egg yolks, sugar, and flour until smooth. Add warmed milk and cook until thickened. Let cool.
Invert the cooled cake and spoon custard into the center hollow. Drizzle with chocolate glaze (powdered sugar, cocoa, and milk) before serving.
Notes
Use gluten-free flour in 1:1 ratio for gluten-free version.
Substitute vegan butter for dairy-free option.
Let cake cool completely before adding custard and glaze to avoid melting.
Custard can be stored in the fridge for up to 2 days and added later.
- Prep Time: 20
- Cook Time: 60
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg