Description
Boston Cream Pie is a classic American dessert featuring a light and fluffy vanilla sponge cake layered with rich, creamy pastry cream and topped with a smooth, glossy chocolate ganache. Perfectly balanced, this indulgent treat combines tender cake, luscious custard, and decadent chocolate for an unforgettable dessert experience.
Ingredients
Scale
Cake
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- ¼ cup whole milk
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Pastry Cream
- 2 cups whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- ¼ cup cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Chocolate Ganache
- ½ cup heavy cream
- 4 ounces semi-sweet chocolate, chopped
Instructions
- Prepare the Cake: Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan. In a medium bowl, whisk together the flour, baking powder, and salt to combine the dry ingredients.
- Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar on high speed for 5 minutes until the mixture is thick and pale, creating a light and airy base.
- Add Milk and Butter Mixture: Heat the milk and butter in a small saucepan until the butter melts completely, then stir in the vanilla extract. Slowly add this warm milk mixture to the egg mixture while mixing on low speed to temper the eggs and incorporate liquids.
- Combine Batter: Gently fold the dry ingredients into the wet mixture until just combined, being careful not to deflate the batter.
- Bake the Cake: Pour the batter into the prepared cake pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
- Make Pastry Cream: Heat the milk in a saucepan over medium heat until steaming. In a separate bowl, whisk together sugar, egg yolks, and cornstarch until smooth. Gradually pour the hot milk into the egg mixture while whisking constantly to prevent curdling, then return the mixture to the saucepan.
- Cook Pastry Cream: Cook over medium heat, whisking constantly until the mixture thickens into a custard. Remove from heat and stir in butter and vanilla extract for richness and flavor. Transfer to a bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin, and chill for at least 1 hour.
- Prepare Chocolate Ganache: Heat the heavy cream in a small saucepan until it begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 2 minutes, then stir until smooth and glossy.
- Assemble the Cake: Slice the cooled cake horizontally into two layers. Spread the chilled pastry cream evenly over the bottom layer and place the top layer back on.
- Finish with Ganache: Pour the ganache over the top of the assembled cake, allowing it to drip down the sides for an elegant finish. Refrigerate the cake for at least 30 minutes before serving to set the ganache and enhance flavors.
Notes
- For easier slicing, chill the assembled cake for at least 1 hour.
- The pastry cream and cake layers can be made a day in advance and assembled just before serving.
