BOSTON CREAM CAKE
Folks who like the classic pie will love this Boston Cream cake. It's a cool and creamy treat for the taste buds. -Michelle Mirich, Youngstown, Ohio
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Prepare cake batter according to package directions, adding lemon extract. Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a bowl, whisk milk and pudding mix for 2 minutes; refrigerate. In a heavy saucepan or microwave; melt chocolate and butter, stir until smooth. Stir in confectioners' sugar until crumbly. Stir in hot water, 1 teaspoon at a time, until smooth. Split cake into two horizontal layers. Spread pudding on bottom layer. Place second layer over pudding. Pour chocolate glaze over top, letting it drizzle down the sides. Store in the refrigerator.
Nutrition Facts :
BOSTON CREAM PIE CHEESECAKE
When two beloved desserts combine into one delicious mash-up, you never have to choose again.
Provided by Food Network Kitchen
Categories dessert
Time 5h55m
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- Make the cheesecake: Line a 9-inch springform pan with parchment and spray with nonstick cooking spray. Combine the gelatin with 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Beat the cream cheese on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners' sugar, sour cream, lemon juice, vanilla and a pinch of kosher salt, and beat on medium-high speed until incorporated and smooth, about 1 minute.
- Microwave the gelatin until melted, stirring as needed, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium-high speed to combine, about 30 seconds. Pour the cream cheese-gelatin mixture into the springform pan and refrigerate until set, about 2 hours.
- Meanwhile, make the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of a 9-inch cake pan; dust with flour and tap out the excess.
- Whisk together the flour, baking powder and fine salt in a medium bowl. Beat the butter, granulated sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla, until combined.
- Reduce the mixer speed to low and alternate adding in the flour mixture and the milk, adding the flour in three additions and the milk in two, starting and ending with the flour. Mix just until smooth. Pour the batter into the prepared pan and bake until golden on top and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool in the pan for 10 minutes, and then turn out onto a wire rack to cool completely, about 2 hours.
- To assemble: Evenly cut the cake in half horizontally with a serrated knife so you have two cakes that are the same height. Remove the sides of the springform pan. Place the bottom layer cake upside down on top of the cheesecake and flip it over so that the cheesecake is now on top of the cake. Remove the parchment paper from the top of the cheesecake and place onto a cake plate or cake stand. Top with the second cake layer and place in the fridge while you make your ganache.
- Make the ganache: Place the chocolate in a medium bowl. Bring the heavy cream and butter to a boil in a small saucepan over medium heat. Pour over the chocolate and let it stand for 5 minutes. Stir until completely melted and smooth.
- Remove the cake from the fridge and pour the ganache over the top of the cake, smoothing out the top with a small offset spatula and letting it drip over the sides. Refrigerate until the chocolate sets, about 20 minutes. Slice and serve.
SOUR CREAM CAKE
Soft vanilla Sour Cream Cake made from scratch.
Provided by Jessica Holmes
Categories Cake
Time 1h30m
Number Of Ingredients 12
Steps:
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.
- In a large mixing bowl, add flour, baking powder, sugar and salt. In a separate bowl, add oil, vanilla and egg. Beat briefly with fork just to break up the egg yolk.
- Add to dry ingredients along with the sour cream and stir to combine. The cake batter will be very thick (see photo below) - this is ok.
- Transfer cake batter to your cake pan and gently smooth the top. Bake cake for approximately 35-40 minutes or until a skewer inserted in the middle comes out clean.
- Leave cake to cool slightly before carefully removing from cake pan and leaving on a wire rack to cool completely.
- To make the frosting, add butter to a large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes or until smooth and creamy. Add vanilla and sugar and beat slowly until it starts to come together. Add sour cream and continue to beat until smooth.
- Cover top of cake with sour cream frosting and serve.
Nutrition Facts : ServingSize 1 slice, Calories 519 calories, Sugar 52.7 g, Sodium 77.3 mg, Fat 25.8 g, SaturatedFat 17.5 g, TransFat 0.2 g, Carbohydrate 70.7 g, Fiber 0.6 g, Protein 3.5 g, Cholesterol 57.7 mg
EASY BOSTON CREAM CAKE
Why make a Boston cream pie from scratch when this cake version is so simple? Preparing the pudding with half-and-half cream instead of milk gives this dessert an added richness that's hard to beat.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. , Cut cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the pudding. Repeat layers. Top with third cake layer. , In a small bowl, combine the confectioners' sugar, cocoa and enough water to reach desired spreading consistency. Spread over top of cake, letting glaze drizzle down sides.
Nutrition Facts : Calories 395 calories, Fat 15g fat (9g saturated fat), Cholesterol 103mg cholesterol, Sodium 442mg sodium, Carbohydrate 59g carbohydrate (42g sugars, Fiber 1g fiber), Protein 6g protein.
BOSTON SOUR CREAM CAKE RECIPE - (4.5/5)
Provided by AllysKitchen
Number Of Ingredients 22
Steps:
- Grease and lightly flour two baking pans. I used two deep about 7″ diameter cake pans {got them at WalMart in the crafts department-wedding stuff}, then sliced each baked cake into three layers. Put chocolate pieces in a large bowl. In a small pot on medium high heat, bring cream to a slow boil. Pour over chocolate and whisk and stir until all is blended, mixed, and there is a 'glossy' shine to to it. Cool a little before drizzling (I used a glass measuring cup w/a 'spout' of sorts.) over the top/sides of the refrigerated/cooled cake. Ganache gets thicker as it cools and sits. Microwave a few seconds to make it more pourable. Cream Filling: Combine in a heavy saucepan the milk, cornstarch and sugar and whisk together well over medium heat. Continue cooking until the edges begin to bubble; the mixture will be thickening. Cook for about 5-7 minutes whisking so as not to burn. Remove from heat. Set aside. In another medium-sized bowl combine the beaten eggs, vanilla and brandy. Drizzle in 2 tablespoons of the cream mixture and blend. Drizzle slowly the remaining warm cream mixture and blend well. Place a piece of plastic wrap over the bowl patting the wrap down directly on the cream pudding. Refrigerate at least an hour or more to chill. Cake: In a large mixing bowl, blend well the butter and sugar into a fluffy mixture. Add the eggs beating in with a hand mixer for about 2 minutes on medium low. Combine the flour, salt and baking powder in another bowl and blend. Add 1/3 to the butter/egg mixture and blend. Add another 1/3 of the dry ingredients, the vanilla and half of the milk , sour cream and blend well. Add the remaining dry ingredients and milk and blend into a thick fluffy batter. Remove and let cool. With a serrated knife, slice the cakes. Layer cake and put equal amounts of the cream pudding between the first three layers. Top with the 4th piece of cake. Ice the sides of the cake with the packaged chocolate icing. Drizzle the top/sides with chocolate ganache. Refrigerate a few hours before serving. Pour the batter into greased and flour dusted baking pans. (If there's extra batter, make some cupcakes!) Bake in a preheated 350 oven about 35-45 minutes or until a toothpick comes out clean.
BOSTON CREAM CHEESECAKE
Love cheesecake? Love Boston cream pie? Behold our creamy, dreamy Boston Cream Dreamcake. Er-Cheesecake. (Whatever it's called, it's amazing!)
Provided by My Food and Family
Categories Dairy
Time 5h20m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Prepare cake batter as directed on package; pour into 9-inch springform pan sprayed with cooking spray. Bake 25 to 30 min. or until toothpick inserted in center comes out clean. Cool.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over cake layer in pan.
- Bake 40 to 45 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan.
- Microwave COOL WHIP and chocolate in microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted and mixture is blended, stirring after each minute. Cool 15 min.; slowly pour over cheesecake. Refrigerate 4 hours.
Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 14 g, TransFat 1.5 g, Cholesterol 120 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
EASY BOSTON CREAM POKE CAKE
By using boxed cake mix and instant pudding, this Boston cream variation is super easy to make and is sure to be a hit at home or for a crowd.
Provided by Ally Ofstie
Categories Desserts Cakes Poke Cake Recipes
Time 1h45m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
- Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer until combined. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool.
- Poke holes all over the cake using the handle of a wooden spoon. Whisk milk and pudding mix together in a bowl until just starting to thicken. Pour over cake, spreading with spatula to fill the holes. Refrigerate to firm, about 1 hour.
- Place chocolate chips in a glass bowl. Heat heavy whipping cream in a small saucepan over medium-low heat, stirring frequently, until bubbles form, about 3 minutes. Pour over the chocolate chips; whisk until smooth. Spread chocolate ganache over cake with a spatula.
Nutrition Facts : Calories 386 calories, Carbohydrate 49.1 g, Cholesterol 56.5 mg, Fat 20.4 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 9.2 g, Sodium 398.9 mg, Sugar 35.3 g
EASY BOSTON CREAM CAKE
**This glaze is the best!! If you are looking for a frosting that is the closest thing to fudge this side of heaven, this is it!
Provided by PRuehrwein
Categories Dessert
Time 1h55m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Prepare batter for cake layer as directed on box and bake as directed using (2) 8 round baking pans. Remove one layer from pan and cool.
- Beat pudding mix, cold milk, powdered sugar and cocoa until blended and thickened.
- Spread pudding between layers.
- Spread with Chocolate Glaze. Cover and refrigerate.
- Chocolate Glaze: Blend melted butter and cocoa.
- Stir in powdered sugar and vanilla.
- Stir in water, 1 tablespoons at a time, until glaze is desired consistency.
- Beat until smooth and use immediately.
Nutrition Facts : Calories 598.7, Fat 25.8, SaturatedFat 4.8, Cholesterol 75.3, Sodium 708.4, Carbohydrate 85.5, Fiber 1.9, Sugar 57.6, Protein 7.5
TRADITIONAL BOSTON CREAM PIE
In Boston cream pie, a classic first made at the Parker House hotel, the chilled custard filling is sandwiched between two cake layers.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Lightly butter and flour a 9-inch-round cake pan. Line with parchment paper; set aside.
- Sift together the cake flour and the salt. Sift again, twice; set aside. In the bowl of an electric mixer fitted with the whisk attachment, mix the eggs and sugar until well combined. Place the bowl over a pot of gently simmering water; whisk until mixture is warm, about 110 degrees, and the sugar is dissolved, about 6 minutes. Remove from heat; place bowl on mixer. With the whisk attachment, beat the egg mixture on high until thickened and pale, about 6 minutes.
- Meanwhile, in a small saucepan, combine the milk and split vanilla bean. Place over medium heat until hot, being careful not to let boil. Remove and discard vanilla bean. With egg mixture beating, pour the hot milk into the egg mixture in a slow, steady stream. Turn off mixer. Transfer to a medium bowl; fold in the flour mixture. Pour into prepared pan.
- Bake until cake is golden brown and springs back when gently pressed, about 30 minutes. Transfer to wire rack to cool for 15 minutes. Remove from pan; cool completely.
- In a large bowl, whisk the egg yolks; set aside. In a medium saucepan, combine sugar, cornstarch, and salt. Gradually stir in the milk. Cook over medium heat, stirring constantly, until mixture thickens and begins to bubble, about 5 minutes. Remove from heat.
- Slowly pour the hot milk mixture into the egg yolks while whisking. Return mixture to saucepan. Cook over medium heat, stirring constantly, until mixture begins to bubble, about 2 minutes. Remove from heat; stir in the vanilla extract.
- Transfer filling to a medium bowl. Cover with plastic wrap, pressing wrap against the filling to prevent a skin from forming; chill in refrigerator until firm, at least 1 hour.
- Split the cake into two layers; spread the bottom half with chilled filling. Place in refrigerator to set, about 30 minutes. Wrap remaining half of cake with plastic wrap; set aside.
- In a medium-size heat-proof bowl, or the top of a double boiler, set over a pot of gently simmering water, combine the chocolate and the heavy cream. Stir occasionally until the chocolate melts, about 12 minutes. Remove from heat; set aside to cool for 10 minutes.
- Remove cake from refrigerator; top with reserved layer. Transfer cake to serving plate; pour chocolate glaze over top. Allow to set 20 minutes before serving.
BOSTON CREAM CHEESECAKE
This recipe was listed in a cookbook called "Ultimate Cheesecakes" by Philadelphia Cream Cheese (Kraft Foods).
Provided by Northwestgal
Categories Cheesecake
Time 1h20m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- CAKE BOTTOM - Grease bottom of 9-inch springform pan. Prepare cake mix as directed on package. Pour batter into the springform pan. Bake 20 minutes at 350°.
- FILLING - Beat cream cheese, sugar, and vanilla at medium speed with an electric mixer until well blended. Add the eggs, 1 at a time, mixing at low speed after each addition, just until the mixture is well blended. Blend in the sour cream. Pour the batter over the cake layer.
- Place pan in oven and bake at 350° for 35 minutes or until the center is almost set. Run a butter knife or metal spatula around the rim of the pan to loosen the cake. Cool before removing rim of pan.
- TOPPING - Melt chocolate and butter in a small saucepan over low heat, stirring until smooth. Remove from heat. Add the boiling water, powdered sugar and vanilla; mix well. Spread the chocolate mixture over the cooled cheesecake.
- Refrigerate for 4 hours or overnight.
Nutrition Facts : Calories 437.7, Fat 30.1, SaturatedFat 14.2, Cholesterol 123, Sodium 300.1, Carbohydrate 37.8, Fiber 1, Sugar 27.7, Protein 6.7
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BOSTON SOUR CREAM CAKE | SOUR CREAM CAKE RECIPE
From allyskitchen.com
Servings 4Estimated Reading Time 4 mins
- CREAM FILLING: Combine in a heavy saucepan the milk, cornstarch and sugar and whisk together well over medium heat. Continue cooking until the edges begin to bubble; the mixture will be thickening. Cook for about 5-7 minutes whisking so as not to burn. Remove from heat. Set aside.
- In another medium-sized bowl combine the beaten eggs, vanilla and brandy. Drizzle in 2 tablespoons of the cream mixture and blend. Drizzle slowly the remaining warm cream mixture and blend well. Place a piece of plastic wrap over the bowl patting the wrap down directly on the cream pudding. Refrigerate at least an hour or more to chill.
- CAKE: In a large mixing bowl, blend well the butter and sugar into a fluffy mixture. Add the eggs beating in with a hand mixer for about 2 minutes on medium low.
- Combine the flour, salt and baking powder in another bowl and blend. Add one-third to the butter/egg mixture and blend. Add another 1/3 of the dry ingredients, the vanilla and half of the milk , sour cream and blend well. Add the remaining dry ingredients and milk and blend into a thick fluffy batter.
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