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Boston Cream Pie

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A nostalgic layered dessert made with airy sponge cake, filled with creamy vanilla custard, and finished with a smooth, glossy chocolate ganache. Boston Cream Pie is a timeless classic perfect for celebrations or indulgent gatherings.

Ingredients

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  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 large eggs, room temperature
  • 1 cup granulated sugar
  • 1/4 cup warm whole milk
  • 1 tsp vanilla extract
  • 2 cups whole milk (for custard)
  • 1/2 cup granulated sugar (for custard)
  • 1/4 cup cornstarch (for custard)
  • 4 large egg yolks (for custard)
  • 2 tbsp unsalted butter (for custard)
  • 2 tsp vanilla extract (for custard)
  • 1/2 cup heavy cream (for ganache)
  • 4 oz semi-sweet chocolate, chopped (for ganache)
  • 1 tbsp unsalted butter (for ganache)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
  2. In a large bowl, beat eggs and sugar together for 5–7 minutes until thick and pale.
  3. Sift in flour, baking powder, and salt. Gently fold until incorporated.
  4. Add warm milk and vanilla extract; fold gently until smooth.
  5. Divide the batter evenly between prepared pans and bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  7. To make the custard: In a saucepan, bring milk to a simmer. In a separate bowl, whisk sugar, cornstarch, and egg yolks together.
  8. Slowly pour hot milk into the egg mixture while whisking constantly, then return the mixture to the saucepan.
  9. Cook over medium heat, whisking constantly, until the custard thickens.
  10. Remove from heat and stir in butter and vanilla extract. Transfer to a bowl, cover with plastic wrap (touching surface), and chill until cold.
  11. To make ganache: Heat heavy cream until just simmering. Pour over chopped chocolate and butter in a bowl.
  12. Let sit for 1–2 minutes, then stir until smooth and glossy.
  13. To assemble: Place one sponge cake layer on a serving plate. Spread chilled custard evenly over the top.
  14. Place second sponge layer on top of the custard.
  15. Pour ganache over the top and let it drip slightly down the sides.
  16. Chill assembled cake for at least 1 hour before serving.

Notes

  • Use room temperature eggs for better volume in the sponge cake.
  • Make custard a day ahead for easier assembly.
  • Chill cake before slicing for clean layers.
  • Ganache should be slightly warm but pourable during assembly.

Nutrition

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