How long does it take to make Boston Cream Cake?

For a 22 cm pan: 160 g flour, 150 g sugar, 75 ml oil and 120 ml milk; bake at 170°C (340°F) for 35–45 minutes.

2 hr 10 minTotal

37 minActive time

1 hr 34 minSetting

#	What to do	How long
1	Preheat the oven to 175°C (345°F)	12 min
2	Whip the eggs and the sugar 6–8 minutes	7 min
3	Add the oil, milk and vanilla and mix on low speed, just	1 min
4	Sift the flour and baking powder over the top and Fold gently, just	—
5	Pour into a round pan 24 cm in diameter	1 min
6	Bake 25 minutes	25 min
7	Let the cake cool completely	—
8	Heat the milk to just below a boil	5 min
9	In a bowl, whisk the egg yolks, sugar and starch	1 min
10	Pour the hot milk in a thin stream into the mixture, whisking constantly	1 min
11	Return to the pot and cook over medium heat, stirring constantly	2 min
12	Transfer to a bowl, cover with plastic wrap touching the surface of the cream and let cool	1 min
13	Finely chop the chocolate and put it in a bowl	5 min
14	Heat the cream	5 min
15	Stir gently from the center outward	1 min
16	Cut the cooled cake horizontally into two layers	3 min
17	Spread the cream over the bottom layer and place the second layer on top	1 min
18	Pour the ganache over the top and chill 1 hour in the fridge	1 hr

Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
With whole eggs, all the rise comes from the whipping: whip until the mixture leaves a ribbon on its surface, and fold in the flour gently so the air doesn't escape.
Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
Stir nonstop until it bubbles: only then does the starch thicken fully, and the cream won't turn runny later.
Stir gently from the center outward: vigorous stirring beats in air, and the ganache loses its shine.

Check by the cue (until…), not just the clock: every oven bakes a little differently.
The hot liquid goes into the eggs slowly while whisking, and only about a third of it in the first batch: that way they warm gradually and don't turn into scrambled eggs.

Cut the cooled cake into two layers and spread vanilla cream between them (half a liter of milk, 6 egg yolks, 35 g cornstarch).
Ganache of 200 g dark chocolate and 250 ml cream; let cool about 10 minutes, spread on top and chill for an hour.