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Classic Boston Cream Pie

A slice of Boston cream pie with two layers of yellow cake, pastry cream filling, and chocolate ganache topping.
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A beloved vintage American dessert featuring a tender yellow cake, silky pastry cream, and a rich chocolate ganache topping. This recipe provides clear steps for each component, ensuring a delicious and nostalgic treat.

Ingredients

  • For the Cake: 2 cups all-purpose flour, 1.5 cups granulated sugar, 2.5 tsp baking powder, 0.5 tsp salt, 0.5 cup unsalted butter (softened), 1 cup milk, 2 large eggs, 1 tsp vanilla extract
  • For the Pastry Cream: 2 cups whole milk, 0.5 cup granulated sugar, 4 large egg yolks, 0.25 cup cornstarch, 2 tbsp unsalted butter, 1 tsp vanilla extract
  • For the Chocolate Ganache: 1 cup semi-sweet chocolate chips, 0.5 cup heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. For the cake: In a large bowl, whisk together flour, sugar, baking powder, and salt. Add softened butter and mix until crumbly.
  3. In a separate bowl, whisk together milk, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  4. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
  5. For the pastry cream: In a medium saucepan, heat milk until simmering. In a separate bowl, whisk together sugar, egg yolks, and cornstarch until smooth.
  6. Gradually temper the egg yolk mixture by slowly whisking in about half of the hot milk. Pour the tempered mixture back into the saucepan with the remaining milk.
  7. Cook over medium heat, whisking constantly, until the cream thickens and comes to a boil. Boil for 1 minute, then remove from heat. Stir in butter and vanilla extract until smooth.
  8. Pour the pastry cream into a clean bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Chill for at least 2 hours, or until firm.
  9. For the chocolate ganache: Place chocolate chips in a heatproof bowl. Heat heavy cream in a small saucepan until simmering. Pour the hot cream over the chocolate chips and let sit for 5 minutes. Whisk until smooth and glossy.
  10. Assemble the cake: Place one cake layer on a serving plate. Spread the chilled pastry cream evenly over the cake layer. Top with the second cake layer.
  11. Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides. Let set for at least 30 minutes before slicing and serving.

Notes

  • Ensure your cake layers are completely cool before assembling to prevent the pastry cream from melting.
  • For a smoother ganache, you can strain it before pouring over the cake.
  • This cake is best served the day it is made, but can be stored in the refrigerator for up to 2 days.

Nutrition

Find it online: https://kitchenslang.com/boston-cream-pie-recipe/