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Boston Cream Sponge Cake Recipe

I"m not a big fan of rich desserts, so I frequently make this light and fluffy cake. —Jan Badovinac, Harrison, Arkansas
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling YIELD:12-16 servings


  • 5 eggs
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1-1/2 cups 2% milk
  • 6 egg yolks, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, softened
  • 2 tablespoons butter, softened
  • 1 ounce unsweetened chocolate, melted and cooled
  • 1 cup confectioners' sugar
  • 3 tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract


  • 1. In a large bowl, beat eggs until lemon-colored. Gradually add sugar and salt, beating until thick and lemon-colored. Beat in vanilla. Fold in flour, 2 tablespoons at a time. Pour into two greased and floured 9-in. round baking pans.
  • 2. Bake at 350° for 17-20 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • 3. For custard, combine sugar and cornstarch in a saucepan. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly. Remove from the heat; stir in vanilla. Cool completely.
  • 4. In a large bowl, cream butter until light and fluffy. Gradually beat in custard.
  • 5. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a third of the filling. Repeat layers twice. Top with remaining cake layer.
  • 6. In a small bowl, combine frosting ingredients. Spread over top of cake. Refrigerate. Yield: 12-16 servings.

Nutritional Facts

1 piece: 296 calories, 13g fat (7g saturated fat), 172mg cholesterol, 181mg sodium, 40g carbohydrate (30g sugars, 1g fiber), 5g protein.

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