This No-Bake Boston Cream Cake combines the creamy custard filling, rich chocolate ganache, and soft graham cracker layers for an easy-to-make, indulgent dessert. Perfect for special occasions or a quick treat that doesn’t require an oven.
Preparation Time: 30 minutes
Chilling Time: 4 hours
Total Time: 4 hours 30 minutes
Ingredients
Custard Filling:
- 4 egg yolks
- 2 tsp vanilla extract
- 1/4 cup (30 g) all-purpose flour
- 1/2 tsp salt
- 1 cup (200 g) sugar
- 365 ml (1 can) evaporated milk
- 1/2 cup (115 g) butter or refrigerated margarine
Cake Layers:
- 24 graham crackers
- 3/4 cup (180 ml) evaporated milk
Chocolate Ganache:
- 250 ml (1 cup) all-purpose cream
- 250 g (8.8 oz) dark chocolate chips or bar, chopped
Directions
Prepare the Custard Filling:
- In a medium saucepan, whisk together the egg yolks, vanilla extract, flour, salt, and sugar until smooth.
- Gradually whisk in 365 ml evaporated milk, ensuring no lumps form.
- Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a gentle boil.
- Remove from heat and stir in the butter or margarine until fully melted and incorporated.
- Let the custard cool to room temperature, then chill in the refrigerator for about 1 hour.
Assemble the Cake:
- Pour 3/4 cup of evaporated milk into a shallow dish. Briefly dip each graham cracker into the milk.
- Layer the dipped graham crackers on the bottom of a 9×13 inch baking dish.
- Spread half of the chilled custard evenly over the first layer of graham crackers.
- Add another layer of dipped graham crackers, followed by the remaining custard.
- Add a final layer of dipped graham crackers on top of the custard.
Prepare the Chocolate Ganache:
- In a small saucepan, heat the all-purpose cream until it just begins to simmer (do not boil).
- Remove from heat and add the dark chocolate chips or chopped chocolate bar. Let sit for a few minutes, then stir until smooth and glossy.
Finish the Cake:
- Pour the ganache over the top layer of graham crackers, spreading it evenly with a spatula.
- Refrigerate the cake for at least 4 hours, or overnight, to allow it to set.
Serving:
- Cut the No-Bake Boston Cream Cake into squares and serve chilled. Enjoy its rich layers of creamy custard, soft graham crackers, and velvety chocolate ganache.
Serving Suggestions
- Pair with a cup of coffee or tea for an afternoon treat.
- Garnish with whipped cream or fresh berries for added flair.
Cooking Tips
- Ensure the custard is completely cooled before assembling the cake to prevent sogginess.
- Use high-quality dark chocolate for the best ganache flavor.
- For a firmer texture, chill the cake overnight.
Nutritional Benefits
- Provides protein and calcium from milk and cream.
- Eggs contribute high-quality protein and essential nutrients.
Dietary Information
- Contains gluten, dairy, and eggs.
- Not suitable for vegan or gluten-free diets but can be adapted with substitutions.
Nutritional Facts (per serving, based on 12 servings)
- Calories: 310 kcal
- Protein: 5 g
- Carbohydrates: 35 g
- Fat: 17 g
- Fiber: 1 g
- Sugar: 20 g
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Why You’ll Love This Recipe
- No baking required, making it a simple dessert for any occasion.
- The creamy custard and rich chocolate ganache create a decadent flavor combination.
- Easy to assemble with minimal ingredients and effort.
- Perfect for make-ahead desserts that impress guests.
Conclusion No-Bake Boston Cream Cake is a delightful dessert that combines creamy, chocolatey, and soft textures in every bite. With its simple preparation and indulgent taste, it’s a perfect choice for gatherings or satisfying your sweet tooth. Try this recipe today and savor the classic flavors of Boston cream in a no-bake version!
Frequently Asked Questions
- Can I use whipped cream instead of ganache?
Yes, but the ganache adds a rich chocolate flavor that’s iconic to Boston cream. - Can I substitute graham crackers?
Yes, you can use ladyfingers or digestive biscuits as an alternative. - Can I make this ahead of time?
Absolutely! It tastes even better when made a day ahead and chilled overnight. - Can I use white chocolate for the ganache?
Yes, but it will create a sweeter flavor profile. - How do I prevent the custard from curdling?
Cook over medium heat and stir constantly to avoid overheating. - Can I use low-fat milk?
Full-fat milk is recommended for a creamier custard, but low-fat can be used. - What can I use if I don’t have evaporated milk?
Substitute with whole milk, but reduce it slightly for a thicker consistency. - Can I add flavor to the custard?
Yes, add a splash of almond or coconut extract for variety. - How long does it take to set?
At least 4 hours, but overnight chilling is best for firm layers. - Can I freeze this cake?
It’s not recommended as freezing can affect the custard’s texture.