Description
Boston Cream Pie is a classic American dessert featuring a tender yellow cake filled with creamy vanilla custard and topped with a smooth chocolate ganache. This recipe yields 8 generous slices of this timeless treat, perfect for any special occasion or indulgent dessert craving.
Ingredients
Scale
Pastry Cream
- ½ cup granulated sugar
- ¼ cup cornstarch
- 2 cups whole milk
- 4 large egg yolks
- 3 tablespoons unsalted butter, sliced
- 2 teaspoons pure vanilla extract
Yellow Cake
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, sliced and at room temperature
- 1 cup whole milk
- 4 large eggs, at room temperature
- 2 cups granulated sugar
- 2 tablespoons vegetable or canola oil
- 2 teaspoons pure vanilla extract
Chocolate Ganache
- 4 ounces semi-sweet chocolate, chopped
- 1 tablespoon light corn syrup (optional, for shine)
- ½ cup heavy whipping cream
Instructions
- Make the Pastry Cream: In a medium saucepan, combine granulated sugar and cornstarch. Slowly whisk in the whole milk and egg yolks until smooth. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in sliced butter and vanilla extract until melted and smooth. Transfer to a bowl, cover with plastic wrap touching the surface, and chill until set.
- Prepare the Cake Batter: In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream together room temperature butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vegetable oil and vanilla extract. Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients, mixing just until combined.
- Bake the Cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans and smooth tops. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Cool cakes in pans for 10 minutes, then remove and cool completely on wire racks.
- Make the Chocolate Ganache: In a small saucepan, heat heavy cream over medium heat just until it begins to simmer. Remove from heat and pour over chopped semi-sweet chocolate and corn syrup if using. Let sit for 2 minutes, then stir until smooth and glossy.
- Assemble the Boston Cream Pie: Place one cake layer on a serving plate. Spread the chilled pastry cream evenly over the top. Carefully place the second cake layer on top. Pour the chocolate ganache over the cake, spreading it evenly to cover the top and sides if desired. Refrigerate for at least 1 hour before serving to set the ganache and filling.
Notes
- Ensure eggs and milk are at room temperature for the best cake texture.
- Cover pastry cream with plastic wrap directly on the surface to prevent a skin from forming.
- Optional corn syrup in ganache adds shine but can be omitted.
- Store leftover Boston Cream Pie refrigerated and consume within 3 days.
- For easier slicing, let the cake sit at room temperature for 10 minutes before cutting.
