Boston Cream Pie - Classic American Dessert
Boston Cream Pie is a delicious classic dessert that layers light, fluffy sponge cake with smooth vanilla pastry cream, all topped with a rich chocolate ganache. Despite its name, this indulgent treat is more cake than pie and is a favorite for its perfect balance of flavors and textures. Whether you’re making it for a special occasion or a weekend treat, this recipe will have you coming back for more.
Ingredients
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For the Cake
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
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For the Pastry Cream
- 2 cups whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- 3 tbsp cornstarch
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
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For the Chocolate Ganache
- ¾ cup heavy cream
- 6 oz semi-sweet chocolate, chopped
- 1 tbsp unsalted butter
Directions
Make the Cake. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well, followed by the vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined. Divide the batter evenly between the two prepared pans and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Pastry Cream. In a medium saucepan, heat the milk until it’s warm but not boiling. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth. Gradually add the warm milk to the egg mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens (about 5-7 minutes). Remove from heat and stir in the butter and vanilla extract. Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate for at least 1 hour.
Make the Chocolate Ganache. In a small saucepan, heat the heavy cream until just simmering. Remove from heat and add the chopped chocolate and butter. Stir until the chocolate is completely melted and smooth. Let the ganache cool for about 10 minutes before using.
Assemble the Boston Cream Pie. Place one cake layer on a serving plate and spread the chilled pastry cream evenly over the top. Place the second cake layer on top of the cream. Pour the chocolate ganache over the top of the cake, letting it drip down the sides. Smooth it out with a spatula if needed. Refrigerate the assembled cake for at least 1 hour before serving to allow the flavors to meld.
Recipe tips
Brush the cake layers with simple syrup flavored with a splash of vanilla or rum. Ensure the pastry cream is fully chilled before assembling the cake to avoid any melting. If the ganache is too thick to pour, warm it gently until it reaches the right consistency. If it’s too thin, let it sit for a few minutes to thicken.
Nutrition Facts (per serving)
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