Description
Classic Boston Cream Pie featuring a tender sponge cake layered with rich vanilla pastry cream and topped with a glossy chocolate ganache. This iconic dessert is perfect for special occasions and indulgent treats, combining smooth creamy filling with moist cake and a luscious chocolate finish.
Ingredients
Scale
Pastry Cream
- ½ cup granulated sugar
- ¼ cup cornstarch
- 2 cups whole milk
- 4 large egg yolks
- 3 tablespoons unsalted butter, sliced
- 2 teaspoons pure vanilla extract
Sponge Cake
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, sliced and at room temperature
- 1 cup whole milk
- 4 large eggs, at room temperature
- 2 cups granulated sugar
- 2 tablespoons vegetable or canola oil
- 2 teaspoons pure vanilla extract
Chocolate Ganache
- 4 ounces semi-sweet chocolate, chopped
- 1 tablespoon light corn syrup (optional, for shine)
- ½ cup heavy whipping cream
Instructions
- Prepare the Pastry Cream: In a large saucepan, whisk together the sugar and cornstarch. In a separate bowl, whisk the milk and egg yolks until fully combined. Slowly pour this mixture into the saucepan, whisking continuously to prevent lumps. Cook over medium heat, stirring often, until the mixture boils and thickens, about 1 minute. Remove from heat and stir in the butter one tablespoon at a time until melted and smooth, then add vanilla extract. Strain the custard through a fine-mesh sieve into a heatproof bowl, cover the surface with plastic wrap to prevent a skin from forming, and refrigerate for at least 2 hours until chilled.
- Prepare the Sponge Cake: Preheat your oven to 350°F (180°C). Grease and line two 9-inch cake pans with parchment paper for easy removal. In a bowl, sift together the flour, baking powder, and salt and set aside. In a saucepan, heat the butter and milk over medium heat until it simmers, then remove from heat. In a separate large bowl, beat the eggs and sugar until the mixture is light and fluffy, about 5 minutes. Mix in the oil and vanilla extract. Gently fold in the dry ingredients then slowly pour in the warm milk and butter mixture, folding gently until fully combined. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 20-30 minutes before transferring them to a wire rack to cool completely.
- Assemble the Cake: Once the pastry cream is chilled, whisk it until smooth and creamy. If needed, level the cooled cake layers with a knife for even stacking. Place one cake layer on a cake stand or serving plate. Pipe or spread the pastry cream over the layer, leaving a 1-inch border around the edges. Place the second cake layer upside-down on top of the cream, pressing down gently to secure the layers. Refrigerate the assembled cake while preparing the ganache.
- Prepare the Chocolate Ganache: Place the chopped chocolate and corn syrup into a medium bowl. Heat the heavy cream in a microwave-safe container for 45-60 seconds until hot but not boiling. Pour the hot cream over the chocolate and let it sit undisturbed for 2 minutes to melt the chocolate. Stir gently until the mixture is smooth and shiny. Let the ganache cool for 15-20 minutes until it thickens but remains pourable.
- Finish the Cake: Remove the cake from the refrigerator and pour the ganache evenly over the top, spreading it smoothly with a spatula and allowing it to drip slightly down the sides. Return the cake to the refrigerator and chill for 1-2 hours to set the ganache before slicing and serving.
Notes
- Use full-fat milk and butter for the richest flavor in the pastry cream and sponge cake.
- Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming.
- Make sure the eggs and milk are at room temperature to help the sponge rise evenly.
- The corn syrup in the ganache is optional but gives a glossy finish and smooth texture.
- Refrigerate the assembled cake to allow flavors to meld and ganache to set properly before serving.
- Leftover Boston Cream Pie can be stored in an airtight container in the refrigerator for up to 3 days.
