Description
A classic Boston Cream Pie featuring moist vanilla sponge cake layers filled with rich pastry cream and topped with smooth bittersweet chocolate ganache. This elegant dessert combines creamy, cake, and chocolate in perfect harmony, ideal for special occasions or any indulgent treat.
Ingredients
Scale
Pastry Cream
- 2 tablespoons unsalted butter
- 4 large egg yolks
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 1 3/4 cups whole milk
- 2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste
Cake
- 3 large eggs (room temperature)
- 1 1/4 cups all-purpose flour, plus more for sprinkling
- 2 teaspoons baking powder
- 6 tablespoons (3/4 stick) unsalted butter
- 3/4 cup whole milk
- 2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste
- 1/2 teaspoon kosher salt
- 1 1/4 cups granulated sugar
- Butter for greasing pans
- Parchment paper rounds for lining pans
Chocolate Ganache
- 4 ounces bittersweet chocolate or 2/3 cup bittersweet chocolate chips
- 1 tablespoon light corn syrup
- 1/8 teaspoon kosher salt
- 1/2 cup plus 1 tablespoon heavy cream
Instructions
- Make the pastry cream: Fit a fine-mesh strainer over a medium bowl and cut 2 tablespoons of unsalted butter into small cubes. In a medium saucepan, whisk together 4 large egg yolks, 1/2 cup granulated sugar, 3 tablespoons cornstarch, and 1/4 teaspoon kosher salt until smooth. Gradually whisk in 1 3/4 cups whole milk.
- Cook the pastry cream: Cook the mixture over medium heat, whisking constantly until it starts to thicken, about 8 minutes. Continue whisking and when it begins to bubble, whisk continuously for 1 minute. Remove from heat.
- Finish the pastry cream: Add the butter cubes and 2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste, whisking until butter melts. Strain the cream through the mesh, pushing it through with a spatula. Cover with plastic wrap pressed directly onto the surface and refrigerate at least 3 hours.
- Prepare the cake batter: Let 3 large eggs come to room temperature. Preheat oven to 325ºF (165ºC). Butter and flour two 9-inch round cake pans, lining bottoms with parchment paper. Whisk together 1 1/4 cups flour and 2 teaspoons baking powder.
- Mix wet ingredients: Microwave 6 tablespoons butter and 3/4 cup milk together until butter melts. Stir in 2 teaspoons vanilla extract and 1/2 teaspoon kosher salt.
- Beat eggs and sugar: In a mixer, beat eggs and 1 1/4 cups granulated sugar on high until pale, thick, and doubled in volume, about 6 minutes, forming a ribbon when dropped.
- Combine batter: Reduce mixer to low; slowly pour in the butter-milk mixture. Add flour mixture in parts, mixing just until incorporated, about 30 seconds, scraping bowl halfway.
- Bake the cakes: Divide batter evenly between prepared pans (about 14 oz or 2 3/4 cups each). Bake 22-25 minutes until golden and a toothpick comes out clean. Cool 15 minutes in pans, loosen edges, invert onto racks, remove parchment, and cool completely.
- Assemble the cake: Place one cake layer right-side up on a serving plate. Spread chilled pastry cream evenly, reaching edges. Top with second cake layer bottom-side up and gently press to adhere. Refrigerate at least 2 hours or overnight.
- Make the ganache: Chop bittersweet chocolate coarsely and place in a bowl with 1 tablespoon corn syrup and 1/8 teaspoon kosher salt. Heat 1/2 cup plus 1 tablespoon heavy cream in 30-second intervals until hot and bubbling.
- Combine ganache: Pour hot cream over chocolate, let sit 1 minute, then whisk until smooth. Pour ganache over chilled cake, allowing it to drip down sides evenly. Refrigerate 30 minutes until set.
Notes
- Let eggs sit at room temperature before mixing to ensure better volume and texture.
- Press plastic wrap directly onto the pastry cream surface to avoid skin formation.
- Use good quality bittersweet chocolate for a richer ganache.
- Chill the assembled cake well before applying ganache to prevent melting.
- Pastry cream can be made up to 3 days in advance and kept refrigerated.
- For easier slicing, warm the knife slightly before cutting the cake.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 120 mg
Keywords: Boston Cream Pie, classic dessert, pastry cream, vanilla cake, chocolate ganache, layered cake, easy baking
