Indulgent Boston Cream Pie Cheesecake-Cake You’ll Love
Try this Boston Cream Pie Cheesecake-Cake, a delightful fusion of cake and cheesecake that’s perfect for any celebration.
Equipment
- 8-inch springform pan
- 2 8-inch round cake pans
- mixing bowls
- whisk
- electric mixer
- spatula
- Saucepan
- wire rack
Ingredients
Cake Layers
- 1.5 cups all-purpose flour A key ingredient for structure and texture in your cake.
- 1.5 teaspoon baking powder Helps the cake rise and become fluffy.
- 0.25 teaspoon salt Enhances the flavors of the other ingredients.
- 0.5 cups unsalted butter, softened Adds a rich, buttery flavor to your cake.
- 0.75 cups granulated sugar Sweetens the cake perfectly without being overpowering.
- 2 large eggs Essential for binding and moisture in the cake.
- 2 teaspoon vanilla extract Infuses a warm, inviting flavor throughout the cake.
- 0.5 cups whole milk Keeps the cake moist and tender.
Cheesecake Layer
- 16 oz cream cheese, softened The main ingredient for a creamy, luscious cheesecake.
- 0.5 cups granulated sugar Sweetens the cheesecake to balance the tanginess of the cream cheese.
- 2 large eggs Helps set the cheesecake layer during baking.
- 1 teaspoon vanilla extract Enhances the flavor, making the cheesecake layer delightful.
- 0.25 cups sour cream Adds creaminess and a subtle tang to the cheesecake.
Ganache
- 0.75 cups heavy cream Creates a silky smooth texture for the ganache.
- 6 oz semi-sweet chocolate, finely chopped Provides a delicious chocolate flavor that complements the cake.
- 1 tablespoon unsalted butter (optional for extra shine) Adds a beautiful gloss to the ganache if desired.
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Line and grease an 8-inch springform pan and two 8-inch round cake pans using parchment paper.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add ½ cup of sugar, incorporating well. Add the eggs one at a time, followed by 1 teaspoon of vanilla extract and ¼ cup of sour cream. Pour mixture into the prepared springform pan and bake for 35–40 minutes.
- Cool completely and freeze for one hour.
- In a mixing bowl, whisk together 1 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt. In a separate bowl, cream together ½ cup of softened butter and ¾ cup of granulated sugar until fluffy. Mix in 2 eggs and 2 teaspoons of vanilla extract.
- Gradually add dry ingredients alternately with ½ cup of milk, mixing until smooth. Divide the batter between the two prepared cake pans.
- Bake both pans at 350°F (177°C) for 25–28 minutes, until a toothpick comes out clean.
- Cool completely on a wire rack.
- Assemble by inverting one cake layer onto a serving plate, followed by the cheesecake layer, and then the second cake layer on top.
- Chill in the refrigerator for 30 minutes.
- For the ganache, heat ¾ cup of heavy cream until simmering, then pour over chopped chocolate. Stir until smooth. Add butter if desired.
- Pour ganache over the chilled cake and smooth the top. Chill until set.
- Slice and serve to enjoy!
Notes
Chill the layers completely before assembly for best results. Use parchment paper in pans for easy release.
Nutrition
Serving: 1sliceCalories: 380kcalCarbohydrates: 38gProtein: 7gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 90mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 400IUCalcium: 70mgIron: 1mg
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