BOSTON CAKE RECIPES

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BOSTON CREAM CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Boston Cream Cake Recipe: How to Make It - Taste of Home image

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

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 8 servings.

Number Of Ingredients 8

1 package (9 ounces) yellow cake mix
1/2 teaspoon lemon extract
2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 ounce semisweet chocolate
1 tablespoon butter
1/2 cup confectioners' sugar
2 to 3 teaspoons hot water

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 : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

UNICORN CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Unicorn Cake Recipe: How to Make It - Taste of Home image

This magical unicorn cake tastes as good as it looks. Baking in smaller pans creates impressive height, and a few simple decorating tricks turn it into a showstopping dessert. —Lauren Knoelke, Des Moines, Iowa

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 25 minutes

Prep Time 60 minutes

Cook Time 25 minutes

Yield 20 servings.

Number Of Ingredients 20

2-1/4 cups cake flour
1-1/2 cups sugar
3-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cubed
4 large egg whites, room temperature
3/4 cup 2% milk, divided
1 teaspoon clear vanilla extract
1/2 teaspoon almond extract
1/3 cup rainbow jimmies
BUTTERCREAM:
6 ounces white baking chocolate, chopped
1/4 cup heavy whipping cream
6 large egg whites
1-1/2 cups sugar
1/2 teaspoon cream of tartar
1/2 teaspoon salt
2 cups unsalted butter, cubed
1-1/2 teaspoons vanilla extract
Paste food coloring

Steps:

  • Preheat oven to 350°. Line bottoms of three 6-in. round baking pans with parchment; grease and flour pans., In a large bowl, whisk flour, sugar, baking powder and salt. Beat in butter until crumbly. Add egg whites, 1 at a time, beating well after each addition. Gradually beat in 1/4 cup milk and extracts; beat on medium until light and fluffy, about 2 minutes. Gradually beat in remaining milk. Gently fold in jimmies., Transfer batter to prepared pans. Bake until a toothpick inserted in each center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For buttercream, in a microwave, melt chocolate with cream until smooth, stirring every 30 seconds. Set aside to cool slightly. In heatproof bowl of stand mixer, whisk egg whites, sugar, cream of tartar and salt until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 8-10 minutes., Remove from heat. With whisk attachment of stand mixer, beat on high speed until cooled to 90°, about 7 minutes. Gradually beat in butter, a few tablespoons at a time, on medium speed until smooth; beat in vanilla and white chocolate mixture., Spread frosting between layers and over top and sides of cake. Divide remaining buttercream into smaller portions; stir in food coloring to achieve desired colors. Decorate as desired. Store in refrigerator.

Nutrition Facts : Calories 460 calories, FatContent 28g fat (17g saturated fat), CholesterolContent 65mg cholesterol, SodiumContent 245mg sodium, CarbohydrateContent 51g carbohydrate (38g sugars, FiberContent 0 fiber), ProteinContent 4g protein.

More about "boston cake recipes"

UNICORN CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This magical unicorn cake tastes as good as it looks. Baking in smaller pans creates impressive height, and a few simple decorating tricks turn it into a showstopping dessert. —Lauren Knoelke, Des Moines, Iowa
From tasteofhome.com
Reviews 5
Total Time 01 hours 25 minutes
Category Desserts
Calories 460 calories per serving
  • Preheat oven to 350°. Line bottoms of three 6-in. round baking pans with parchment; grease and flour pans., In a large bowl, whisk flour, sugar, baking powder and salt. Beat in butter until crumbly. Add egg whites, 1 at a time, beating well after each addition. Gradually beat in 1/4 cup milk and extracts; beat on medium until light and fluffy, about 2 minutes. Gradually beat in remaining milk. Gently fold in jimmies., Transfer batter to prepared pans. Bake until a toothpick inserted in each center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For buttercream, in a microwave, melt chocolate with cream until smooth, stirring every 30 seconds. Set aside to cool slightly. In heatproof bowl of stand mixer, whisk egg whites, sugar, cream of tartar and salt until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 8-10 minutes., Remove from heat. With whisk attachment of stand mixer, beat on high speed until cooled to 90°, about 7 minutes. Gradually beat in butter, a few tablespoons at a time, on medium speed until smooth; beat in vanilla and white chocolate mixture., Spread frosting between layers and over top and sides of cake. Divide remaining buttercream into smaller portions; stir in food coloring to achieve desired colors. Decorate as desired. Store in refrigerator.
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