Description
Boston Cream Pie is a timeless dessert that combines soft, fluffy vanilla cake with creamy pastry filling and a rich chocolate ganache. Made entirely from scratch, this dessert is perfect for special occasions or an indulgent treat. Its layers of light cake, smooth pastry cream, and glossy ganache create a dessert that is both visually stunning and irresistibly delicious.
Ingredients
Pastry Cream
- 1 cup milk
- 1 cup heavy whipping cream
- 9 tablespoons granulated sugar, divided
- ¼ teaspoon salt
- 5 large egg yolks, room temperature
- 3 tablespoons cornstarch
- 1 ½ teaspoons vanilla extract
- 4 tablespoons unsalted butter, softened and cut into pieces
Cake
- ¼ cup unsalted butter, softened to room temperature
- ¼ cup vegetable oil
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- ½ tablespoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ tablespoon baking powder
- ¼ teaspoon salt
- ⅔ cup buttermilk, room temperature
Ganache
- 1 cup chocolate chips
- ½ cup heavy whipping cream
- 2 tablespoons corn syrup (optional)
Instructions
Pastry Cream
- Combine milk, cream, 6 tablespoons sugar, and salt in a saucepan over medium heat. Stir until sugar dissolves and mixture simmers, then remove from heat and cool 10 minutes.
- In a separate bowl, whisk egg yolks with remaining sugar. Add cornstarch and mix.
- Gradually whisk a small portion of warm cream into the egg mixture, then combine fully.
- Return mixture to saucepan and cook over medium heat, whisking constantly until thickened.
- Remove from heat, stir in vanilla and butter pieces until incorporated.
- Strain cream, cover with plastic wrap directly on surface, and chill at least 2 hours.
Cake
- Preheat oven to 350°F (175°C). Prepare two 9-inch round cake pans with parchment and greased sides.
- Cream butter, oil, and sugar until smooth. Add eggs one at a time, then stir in vanilla.
- Whisk together flour, baking powder, and salt. Alternately fold flour and buttermilk into butter mixture, starting and ending with flour.
- Divide batter evenly into pans and bake 15 minutes or until a toothpick comes out mostly clean. Cool 10-15 minutes in pans, then transfer to a rack.
Ganache & Assembly
- Combine chocolate and cream over low heat, stirring until smooth. Stir in corn syrup if desired and cool until slightly thickened.
- Place one cake layer on a serving tray, spread pastry cream evenly, then top with second cake layer.
- Pour ganache over the top and spread gently to create a drip effect. Chill 20 minutes to set before slicing.
Notes
- Serve Boston Cream Pie chilled for the best texture and flavor.
- Use a sharp knife dipped in hot water to cut clean slices.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Avoid freezing, as the pastry cream and ganache may separate and affect texture.
- Allow the cake to sit at room temperature for 10-15 minutes before serving to soften slightly.