Go Back
Boston Cream Bundt Cake: A Decadent Twist on a Classic
Youssef Hb

Boston Cream Bundt Cake: A Decadent Twist on a Classic

A rich, no-alcohol Boston Cream Bundt cake with golden crumb, baked custard filling, and glossy chocolate glaze. This twist delivers structural stability and intense flavor without the hassle of traditional assembly.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 12 minutes
Total Time 2 hours
Servings: 12 servings
Course: DESSERTS
Cuisine: American
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 cup sour cream
  • 1/2 cup heavy cream plus 1 tbsp extra (glaze)
  • 4 oz semisweet chocolate, chopped
  • 1/4 tsp vanilla extract (custard note not specified in article)
  • 2 tbsp cornstarch (for custard stabilization)

Method
 

  1. Preheat oven to 350°F
  2. Grease Bundt pan with melted butter and dust with flour using a sifter
  3. In medium bowl, whisk flour, baking powder, baking soda, and salt
  4. Beat butter and sugar until light and fluffy, 3 minutes on high
  5. Add eggs one at a time, beating well after each addition
  6. Alternately add dry ingredients and sour cream, beginning and ending with dry ingredients
  7. Pour batter into prepared pan and bake 72 minutes until center bounces
  8. Let cool completely on rack before glazing

Notes

Ensure cake is completely cooled (2 hours) to prevent custard weeping
Create custard channel with paring knife by slicing downward into center
Cool custard to 120°F before injecting
Blend 1 egg yolk, 1/3 cup sugar, 2 tbsp cornstarch with 1 cup sour cream before baking for custard
Glaze: Melt chocolate and 1/2 cup heavy cream in microwave-safe bowl until smooth
Test chocolate glaze consistency by pouring into bowl - should drip slowly like lava