Description
This classic Boston Cream Pie recipe features two layers of moist vanilla cake filled with a rich, creamy custard and topped with a luscious chocolate ganache. Perfect for special occasions or an indulgent treat, this dessert combines a tender cake base with a silky pastry cream and smooth chocolate topping for a delightful taste experience.
Ingredients
Scale
Cake
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 3 large eggs
- ½ cup whole milk
- 2 tsp vanilla extract
Custard Filling
- 2 cups whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- 4 egg yolks
- 2 tbsp unsalted butter
Chocolate Ganache
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two round cake pans to prevent sticking and allow the cakes to bake evenly.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agent and seasoning are evenly incorporated.
- Cream Butter and Sugar: In a separate larger bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which helps create a tender cake texture.
- Add Eggs and Flavorings: Incorporate the eggs one at a time into the butter and sugar mixture, mixing well after each addition. Then stir in the whole milk and vanilla extract for flavor and moisture.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overworking the batter. Then divide the batter evenly between the two prepared cake pans.
- Bake the Cakes: Place the pans in the oven and bake for 25–30 minutes. Check doneness by inserting a toothpick into the center of the cakes; it should come out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare the Custard Filling: In a saucepan over medium heat, combine the whole milk, granulated sugar, cornstarch, and egg yolks. Stir continuously until the mixture thickens into a creamy custard. Remove from heat and stir in the unsalted butter until fully incorporated for extra richness.
- Assemble the Boston Cream Pie: Place one cake layer on a serving plate and spread the custard filling evenly over it. Carefully top with the second cake layer, creating a sandwich of cake and creamy filling.
- Make the Chocolate Ganache: Over low heat, melt the semisweet chocolate chips together with the heavy cream, stirring until the ganache is smooth and glossy. Pour the warm ganache evenly over the top of the assembled cake, allowing it to drip down the sides for a beautiful finish.
Notes
- Ensure that the butter is softened but not melted for best cake texture.
- Do not overmix the batter to prevent a dense cake.
- Stir custard continuously to avoid lumps and burning.
- Allow the cake layers to cool completely before assembling to prevent the custard from melting.
- The ganache can be chilled slightly to thicken before pouring if preferred.
- Store the assembled cake in the refrigerator and serve chilled or at room temperature.
- This cake is best eaten within 2-3 days for freshness.
