Boston Cream Crepe Cake
I’m sharing my birthday cake with you today! I wish that I could share a slice with all of you but it’s physically impossible right now. (I’m sure someone is working on the solution as we speak, hehe.) I’m sharing my recipe for this Boston Cream Crepe Cake, it’s a cake that has custard layered in between crepes and topped with ganache frosting.
For the past couple of years, I’ve been making my own birthday cake. I know you will say “On, no, you can’t make your own cake!” But those who know me, know how picky I am. I don’t really like store bought cakes because they tend to make the soooo sweet that my teeth screech.
My mommy used to always make my cake, but lately my birthday has been falling on weird days and I don’t get to see them on my birthday. So, I make own cake. It’s really a good thing since I love to bake and I get to be extra creative. I also put in extra thought into it since I am my biggest critic.
I knew that I wanted to make something Boston Cream because I’ve been craving the custard and ganache flavors for a while. I’ve sifted through several cake ideas in my head and ran them by my husband. Since he’s been pretty good at coming up with ideas for baked goods lately, I went with the one he chose. The cake turned out amazing!!
(Rest assured, I’m still planning of making the other cakes that I came up with.)
Boston Cream Crepe Cake
Ingredients
- Crepes:
- 2 cups flour
- 3 eggs
- 2/3 cup milk
- 1/4 cup veggie oil
- 1 tsp baking soda
- 4 tbs sugar
- 1/2 tsp salt
- 3 to 3 1/2 cups of boiling water*
- Consistency should be like melted ice cream!!
- Custard:
- 1 cup of whole milk
- 2/3 cup of heavy cream
- 2/3 cup granulated sugar
- Pinch of salt
- 4 large egg yolks
- 3 tablespoons flour
- 4 tablespoons unsalted butter
- 1 1/2 teaspoons vanilla extract
- Ganache:
- 4 ounces semisweet chocolate
- 1/2 cup heavy cream boiling
Instructions
- Custard: Whisk together the egg yolks and sugar until completely combined. Add flour, whisk very well and set aside while heating the milk. Heat milk, heavy cream, butter and salt until simmering. Slowly add the heated milk mixture into the egg yolk mixture stirring constantly. Whisk well, slowly. Return the mixture into the pot and bring to simmer stirring constantly. The mixture will thicken within 30-45 seconds. Take off heat! Whisk in the vanilla, set aside to cool to room temperature.
- Crepes: Preheat a non-stick pan on medium high heat. Combine flour, eggs, milk, oil, salt, sugar and baking soda. Whisk all well. Slowly, start adding 1/4 cup of the hot water at a time to the batter. Whisking constantly until the batter reaches the consistency of melted ice cream. Pour about a ladle-full into the hot pan and swirl slowly. For this cake, I used a little bit more batter on each crepe and spread around to about 8-inch round crepe. (Normally, I use 1/2 ladle-full.) Cook for a few seconds on each side, until golden.
- Ganache: Bring the heavy cream to boil, be careful not to let it actually boil or it will raise.
- Pour the boiling cream over the chopped chocolate and stir until melted. Cool to a little warmer then room temperature.
- To assemble the cake: Spread a somewhat thin layer of custard on each crepe as you stack them of top of each other. Pour the ganache over the top of the cake. Refrigerate for a few hours or overnight to let the cake set.
- Ganache can also be poured on the cold cake, before serving.
- (*Suggestion:* if you want extra security to keep the cake from sliding off while it's chilling, use one of those long, wooden kebab sticks in the center of the cake.)
Nutrition
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
WOW!!! Now that’s a dessert! Looks amazing, you are very talented!!
Thank you, Paula! You are So sweet 🙂
That looks amazing I love the idea of all that custard stacked in between the crepes. You are so talented. Happy Birthday!!
Thank you so much, Jewel!
Drooling!!! Happy Birthday and I hope you had a wonderful time!
Awww, thank you, Zainab!
Oh, Lordy, this looks crazy good! I love Boston Creme pie, and crepes all stacked up like that with custard in between look even better than cake. YUM!
Sure is! Thank you so much, Marcie!
This looks awesome! I must make for my next occasion. Thank you!
Thank you, Carmel!
Oh wow! What better way to celebrate you than with a cake like this? Fantastic idea. I forgot to have birthday cake this year on my special day so I guess I’ll have to make up for it and try out this recipe! Thanks for sharing. -Rebecca
You need to make it up to yourself immediately!! 🙂
Thank you, Rebecca!
I hope you had a fabulous birthday! I always make my own cake, so I can post it. My family doesn’t argue too much anymore. My husband would just buy one and, um, no thanks! 😉 OMG Lyuba, this cake is gorgeous! I’ve been dying to try a crepe cake, so I think I know what I’m making for MY birthday next month!
Thank you so much, Dorothy!
Why would they argue, you cakes (and desserts) are awesome!!
Gorgeous cake! I’m actually drooling – looks sooooooooooooooo delicious 🙂
Awww, thank you, Winnie!
abut how many crepes should you end up with?
About how many crepes do you end up with or aim to end up with?
Hi Christie! I didn’t count how many crepes I made but the proportion of crepes and cream was nearly perfect. I had only about a tablespoon of custard left over. If I had to guesstimate, it was about 20 crepes (remember they are a bit thinker for the cake here than they would have been for regular crepes.)
Happy birthday! I found you from Show Stopper Saturday. 🙂
I love boston cream pie so this dessert is calling out to me. It is gorgeous and looks so yummy!
Thank you so much, Tina!
Sure looks so wonderful! What a surprise to have when the little fellow got home from his first day at school!
Thank you!
have to do a dessert tomorrow for my Accountant and I had brain freeze? Then puzzing around the net and came across your site and believe it or not your smile and name of your blog won me over…Don’t know if your still doing it, but thought I would take and make a comment that I am going to make it tonight after we close and see what’s up…wish me luck…