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
gail says
Can I freeze this?
lyuba says
Hi Gail. I honestly don’t know what would happened if you froze this. I’ve never frozen custard before so I’m not sure what it would be like after you defrost it. The cake might fall apart due to extra moisture.
Judy says
Week! I am almost out of batter and I only have made eight creeps! Well, I did have one that didn’t come out of the pan right so I ate it for breakfast! I will have to make another batch of batter or end up withi a verrrry short stack. What size pan did you use? Maybe mine is bigger. My finished crepe is 8.5 “.
lyuba says
Judy, I used an omelet size pan. The crepes were about 7- 7 1/2 inches. I definitely got about 20 crepes. Your batter is not too thick, is it? Should be the consistency of melted ice cream.
Judy says
Boy, do I hate Auto correct! I should ALWAYS check before hitting send. I guess this time around, my son will have a Boston Cream pie height cake! He will love it anyway, I’m sure!
lyuba says
That’s true, Judy 🙂 It’s not the size that will matter here! Hope you both enjoy it!
LaBoheme says
I have made savory crepe stacks for a main dish but never thought of making a cake. This is awesome. My son and husband will love it.
lyuba says
I’d love to try a savory one now, that’s a great idea! Thank you 🙂
Elaine says
Oh. My!!! This is so beautiful, I am not sure if I would even want to demolish it! I’m no baker, but I would love to try this recipe out for sure! Thanks for the awesome dessert!
lyuba says
Thank you so much, Elaine!
Dina says
great variation of the crepe cake!
lyuba says
Thank you, Dina!
Shelia says
Wow, this looks amazing. Saw it on Nifty Thrifty Things and am pinning it now. Can’t wait to try it!
Linda@Tumbleweed Contessa says
Awesome! If I made this it would never stay together like yours! Thanks for linking to Saturday Dishes! Come on over today – we’re talking eggs.
Wishes for tasty (and beautiful) dishes,
Linda
lyuba says
Of course it would! Just make sure the crepes are cooled and the plate is level and not leaning. Pop it in the fridge and it will stay put as it cools!
Thank you 🙂
Janine says
I am seriously concerned about the hot water amount for the crepes. I am making this right now and have used only 1 1/2 cups at this point, and it is already watery…..Can the amount be confirmed? Thanks..
lyuba says
Hi, Janine!
I hope it turned out well!
The batter should be consistency of melted ice cream or a little bit thinner. Crepe batter is much thinner than pancakes batter, if that is what you are comparing to. Thin batter will make the crepe light and fluffy and thicken better will make it dense.
I usually start with one cup and then add 1/2 a cup at a time while whisking. I do end up using about 3 cups of water.
Kelly @ The Moon and Me says
I think…I just drooled on my shirt. 😉
This looks fabulous!
Kelly
lyuba says
Hehe, thank you, Kelly!
Miz Helen says
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Enjoy your Labor Day Weekend and your new Red Plate.
Come Back Soon!
Miz Helen
lyuba says
Thank you again, Miz Helen!
natashalh says
What an idea! I love crepes, but I’ve never even heard of a crepe cake.
lyuba says
You must try it 🙂
Thank you!
Melanie says
Wow! This cake sounds & looks amazing! Great photos too. Have a great day!
lyuba says
Thank you so much, Melanie!