Boston Cream Pie
Boston Cream Pie is a glorious two layer buttery yellow cake filled with homemade vanilla pastry cream and topped with a rich chocolate ganache. Every bite of this classic and iconic American dessert is pure bliss!
Servings: 10 -12 servings
Ingredients
Pastry Cream
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup sugar divided
- Pinch of salt
- 3 Tablespoons cornstarch
- 5 egg yolks
- 4 Tablespoons salted butter cubed
- 1 1/2 teaspoons vanilla bean paste
Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup whole milk
- 6 Tablespoons salted butter
- 2 teaspoons vanilla extract
- 3 large eggs room temperature
- 1 1/2 cups sugar
Chocolate Ganache
- 1/2 cup heavy cream
- 2 Tablespoons light corn syrup
- 4 ounces bittersweet chocolate finely chopped
Instructions
Make the Pastry Cream
- Combine the milk, cream, and half of the sugar in a medium sauce pan over medium-high heat, stirring occasionally until the liquid comes to a simmer.1 1/2 cups whole milk, 1/2 cup heavy cream, 1/2 cup sugar
- As the liquid heats, whisk together the remaining sugar, salt, cornstarch, and egg yolks in a medium bowl until light and creamy.Pinch of salt, 3 Tablespoons cornstarch, 5 egg yolks
- Once the milk mixture is hot, slowly whisk about 1 cup of the liquid into the egg mixture to temper the yolks. Pour the tempered egg mixture back into the saucepan with the hot milk mixture and reduce the heat to medium, continuing to cook while whisking constantly, until thickened and a few bubbled burst on the surface, about 30 seconds, although it might take a bit longer if your liquid wasn't as warm initially. If it hasn't thickened, continue to cook and stir until it does because it will not thicken in the fridge.
- Remove the pastry cream from the heat and whisk in the butter and vanilla. If you are concerned about possibly having scrambled the eggs at all, you can press your pastry cream through a fine mesh sieve just in case.4 Tablespoons salted butter, 1 1/2 teaspoons vanilla bean paste
- Transfer the pastry cream to a bowl and cover with a sheet of plastic wrap placed directly onto the surface of the pastry cream so a skin doesn't form. Refrigerate until chilled, about 3-4 hours.
Make the Cake
- Preheat the oven to 325°F. Line two 9-inch round cake pans with parchment paper circles and spray the sides with baking spray. Whisk the flour, baking powder, and salt together in a bowl and set aside.1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon salt
- Heat the milk and butter in a small saucepan over low heat until the butter is melted. Remove from the heat and stir in the vanilla.3/4 cup whole milk, 6 Tablespoons salted butter, 2 teaspoons vanilla extract
- In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar for 4-5 minutes until light, airy, and thick.3 large eggs, 1 1/2 cups sugar
- Whisk in the hot milk and butter until combined.
- Add the flour mixture, pulsing just until combined to form a fairly thin batter. Divide evenly between the two cake pans.
- Bake for 20 to 25 minutes until a toothpick inserted into the center of the cakes comes out clean and the tops of the cake are a nice golden brown.
- Cool completely in the cake pans before assembling the cake.
Make the Chocolate Ganache
- When it's almost time to assemble the cake, make the glaze by heating the heavy cream and corn syrup in a microwave safe bowl in the microwave for 60 seconds until very hot.
- Pour the hot cream and corn syrup over the chopped chocolate in another bowl and let it sit for 1 minute. Stir until combined and smooth and glossy. Let this sit for about 5 minutes, stirring occasionally, until the ganache has thickened slightly.1/2 cup heavy cream, 2 Tablespoons light corn syrup, 4 ounces bittersweet chocolate
Assembly
- Remove the cooled cake layers from the cake pans and peel off the parchment paper. Set one layer on a cake stand or cake plate, then cover with the pastry cream, spreading it almost all the way to the edges of the cake.
- Add the second cake layer turned upside down for a nice flat top.
- Pour the chocolate ganache over the top of the cake and gently spread it toward the edges, nudging it ever so slightly over the edge in some places to create beautiful drips of chocolate.
- Transfer the finished cake to the refrigerator for at least 3 hours to chill and set up completely before slicing and serving.
Notes
- Make-ahead and storage: The pastry cream can be made 1-2 days in advance. You can also make the cake layers 1 day in advance and store at room temperature, covered or wrapped in plastic wrap, or even freeze for up to 3 months then thaw on the counter overnight until you are ready for assembly. The whole cake can be made and assembled 1 day in advance. Store any leftovers in the fridge for up to 4-5 days.
- Chocolate: Bars of semisweet chocolate or dark chocolate will also work for the ganache, instead of bittersweet chocolate. Good quality bittersweet or semisweet chocolate chips work well, too. I recommend choosing a readily available high quality chocolate like Ghiradelli or Trader Joe's.
- Pans: You could use 8-inch pans if you don't have 9-inch ones. Your cake layers will just be slightly thicker and will probably take a few minutes longer to bake.
Nutrition
Calories: 582kcal | Carbohydrates: 70g | Protein: 8g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 459mg | Potassium: 211mg | Fiber: 1g | Sugar: 51g | Vitamin A: 1005IU | Vitamin C: 1mg | Calcium: 147mg | Iron: 2mg
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