Boston Cream Pound Cake is a classic dessert that’s been around for generations. It’s a moist, dense cake with a sweet custard filling and a rich chocolate topping. If you’re looking for a show-stopping dessert, this one is sure to please.
Ingredients
- 1/2 cup butter, softened
- 1 1/2 cups granulated sugar
- 3 eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 cups milk
- 3 egg yolks
- 3 tablespoons butter
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon shortening
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in sour cream and vanilla. Combine the flour, baking powder, baking soda, and salt; stir into the creamed mixture until smooth.
- Pour batter into prepared pan. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- In a medium saucepan, whisk together 1/2 cup flour, 1/2 cup sugar, cornstarch, and salt. Gradually whisk in milk. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute, or until thickened. Remove from heat and whisk in egg yolks, butter, and vanilla. Pour custard over cooled cake.
- In a small heavy-duty plastic bag, combine chocolate chips and shortening. Microwave on high for 30 to 45 seconds, kneading bag after 30 seconds. Cut a very small hole in a corner of the bag and squeeze bag to drizzle chocolate over cake.
- Refrigerate cake until chilled, about 2 hours.
This Boston Cream Pound Cake is sure to be a crowd-pleaser. Rich, moist cake, creamy custard, and a sweet chocolate topping make this a dessert that you’ll want to make over and over again. Enjoy!
