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.
I love it! The crepes tastes like my mom’s romanian crepes and the custard just like my hungarian grandma’s! Brought me back 38 years and with tears in my eyes!. Thank you so much for this recipe.
Wow, that is such a beautiful compliment! ❤️ I’m so touched that this recipe brought back such special memories for you. Food has a way of connecting us to the past, and I’m honored that this reminded you of your mom and grandma. Thank you so much for sharing this it means a lot! 💕
I haven’t tried this, yet, but wanted to discuss recipe while it’s fresh. You said 8” crepes so I used 12” pan with area for 8” crepes. Didn’t make the stack of crepes your photo showed but custard filled my stack. There was no problem sliding because the crepes were so big. My custard didn’t set so cooked some more. Thanks for the recipe!
I hope you like the recipe when you do try it!
I love this recipe! Thanks for sharing!
Can anyone tell me how much batter to put in the pan to cook the crepes for the Boston Cream Crepe Cake? The recipe says a ladle full. My ladles are many different sizes, and I am completely unfamiliar with Crepes, so can someone tell me a measurement I can use? Thanks so much!
I used 1/4 cup per crepe and it worked great with my 8 inch pan!
So glad you liked it, Tori!
First off the cake looks incredible! I just finished making it. I just have one question. My chocolate sauce is really runny and I followed the recipe to the dot. How ca I thicken the sauce next time?
Hi Larisa!
I’m sorry the sauce is runny! Did you use baking chocolate? I noticed that I didn’t specify that and I will fix it. Another thing, cutting heavy cream in half. Mix in 1/4 cup of heavy cream first and if you feel like it could use a little more, Add a couple more tablespoons at a time.
Thank you!
These crepes did not work on any level when I attempted to make them. They stuck to my nonstick pan no matter how much cooking spray or butter I coated it with. They were impossible to flip, when I was able to get them unstuck; flimsiest crepes I have ever tried to make.
I’m sorry it didn’t work out for you! Crepes are supposed to be very very thin, so “flimsy” is probably the right way to describe them. I don’t know what to suggest about the pan because these crepes is something I make about every other week or all kinds of different pans. Be it cast iron or non-stick. I could only suggest checking the pan. Or did you use stainless steel?
Sorry the recipe didn’t work out for you!
I’m confused as to what the boiling water is used for.
It’s added to the crepe batter. If you’re wondering why it’s boiling hot, that’s just something my grandmother used to do and that’s what made her crepes very pretty, like a doily design. (Something about batter being warm. )
Looks wonderful!! I’m wanting to make this in petit fours form, but I’m wondering if-recalling the texture of crepes- it might turn out sort of.. ‘Noodly’ with the crepes soaking up liquid like that. What was the texture like for you? Is it only good served fresh? Thanks!
Hi Aedan!
I think I know what you are asking and in a petit four form, it might just slide a bit easier. Cream is not very thin, so the crepes won’t soak up the cream but they will get softer from it. It is actually better if refrigerated overnight, rather than warm. What you can do for petit four pastries is insert a toothpick in the center of each, after constructing it, refrigerate overnight and then take out the toothpicks. I really hope this helps!
Thank you!!
Just made this and it looks exactly as it appears in these photos. The crepes turned out fantastically. the boiling water step is important. you can substitute the whole milk in the custard with other recipes if you don’t have any. I forgoed the entire custard in this recipe for an alternate recipe. The cake slips and slides so the kebab sticks are practical.
I”m so glad you liked the cake and it came out well, Kate! Thank you so much for your comment 🙂
While I suppose it is nice to comment on how nice a picture looks, it really is not helpful to those of us who actually plan to try this recipe. Having said that, I hope my comments will actually be of some use to those planning to irritate themselves with the preparation of this dessert. While the crepes did come out nicely, albeit only using aprox. 2-2 1/2 cups of the boiling water, there would NEVER have been enough custard for more than 9 crepes, especially since there was only enough custard to lightly spread over each. When I say “lightly”, I mean imagine lightly buttering a slice of toast. Moving on to the “genache”. I should have realized when I read the instruction; boil the whipping cream, being cafeful to not actually boil it”, there were bound to be problems…..Please be sure to cool genache completely, not just slightly warmer than room temperature or you too will be cleaning large amounts of chocolate off your countertop AND floor
Hello Joanne!
I’m so sorry that you had trouble with the cake. I’m not sure why you didn’t have enough custard as I had enough for the cake and even took a few bites. To me, using only 2 1/2 cups of water would make crepes a bit too thick but if you like them thicker, that is a personal choice of course.
I’m sorry you had trouble with ganache as well. I prepare this recipe quite often and it is always nice and thick and cooling it completely WILL solidify it to the state where it will not spread on its own. I can’t really tell what went wrong as I wasn’t there with you but I do hope that it won’t give you trouble next time.
Hope you have a nice week!
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Hi, your recipe is AMAZING!!! I get it, and try to convert all the ingredients with italian quantities, I hope to be able, I not keen at math! 🙂
I will try it today, for a meal with my friend tomorrow, and than I post the recipe on my blog, with all the reference and link of your.
thank you very much for it,
regards from Italy…Francesca! :*
Thank you so much, Francesca!! GOOD LUCK! Even though I grew up on metric system, I’ve forgotten it all. I know there are several nice websites that help with conversions. I hope it comes out well!