Boston Cream Cake
 
Makes 1 (10-inch) cake
Ingredients
  • 1 cup (227 grams) unsalted butter, softened
  • 1½ cups (300 grams) granulated sugar
  • 2 large eggs (100 grams), room temperature
  • 3 large egg yolks (56 grams), room temperature
  • 1 tablespoon (13 grams) vanilla extract
  • 2¾ cups (344 grams) all-purpose flour
  • 2 teaspoons (10 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • 1 cup (240 grams) whole buttermilk, room temperature
  • Vanilla Filling (recipe follows)
  • Chocolate Ganache (recipe follows)
Instructions
  1. Preheat oven to 350°F (180°C). Butter and flour a 10-inch tube pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs and egg yolks, one at a time, beating well after each addition. Beat in vanilla.
  3. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Spoon two-thirds of batter (about 3¼ cups [765 grams]) into prepared pan, smoothing top. Spoon Vanilla Filling on top of batter, spreading evenly but ensuring filling does not touch sides of pan. Top with remaining batter, smoothing top.
  4. Bake until a wooden pick inserted near center comes out clean, about 55 minutes. Let cool in pan for 20 minutes. Remove from pan, and let cool completely on a wire rack. Just before serving, top with Chocolate Ganache.
Recipe by Bake from Scratch at https://bakefromscratch.com/boston-cream-cake/