Description
This Boston Cream Pie is a classic dessert featuring moist vanilla sponge cake, a rich pastry cream filling, and a silky chocolate ganache topping. A perfect indulgence for special occasions, this homemade version is decadent, creamy, and absolutely irresistible!
Ingredients
For the 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
For the 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
For the 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 into the saucepan, whisking continuously.
- Cook over medium heat, stirring often, until it boils and thickens (about 1 minute).
- Remove from heat and stir in the butter (one tablespoon at a time) and vanilla extract.
- Strain the mixture through a fine-mesh sieve into a heatproof bowl. Cover with plastic wrap (pressing it onto the surface to prevent a skin from forming).
- Refrigerate for at least 2 hours until chilled.
2. Prepare the Sponge Cake:
- Preheat oven to 350°F (180°C). Grease and line two 9-inch cake pans with parchment paper.
- In a bowl, sift together flour, baking powder, and salt. Set aside.
- Heat the butter and milk in a saucepan over medium heat until it simmers, then remove from heat.
- In a separate bowl, beat eggs and sugar until light and fluffy (about 5 minutes). Mix in the oil and vanilla extract.
- Gently fold in the dry ingredients.
- Slowly pour in the warm milk and butter mixture, folding gently until fully combined.
- Divide batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool cakes in the pans for 20-30 minutes, then remove and let cool completely.
3. Assemble the Cake:
- Once the pastry cream is chilled, whisk until smooth.
- Level the cake layers if needed. Place one layer on a cake stand.
- Pipe or spread the pastry cream onto the cake, leaving a 1-inch border.
- Place the second cake layer upside-down on top and press gently.
- Refrigerate while preparing the ganache.
4. Prepare the Chocolate Ganache:
- Place chopped chocolate and corn syrup in a bowl.
- Heat the heavy cream in a microwave for 45-60 seconds until hot.
- Pour over the chocolate and let sit for 2 minutes, then stir until smooth.
- Let the ganache cool for 15-20 minutes until thick but pourable.
5. Finish the Cake:
- Remove the cake from the fridge and pour the ganache over the top. Spread evenly.
- Refrigerate for 1-2 hours before slicing and serving.
Notes
- For a shinier ganache, use corn syrup or add 1 teaspoon of butter.
- Make ahead: Store pastry cream and cake layers separately, then assemble before serving.
- Storage: Keep refrigerated for up to 3 days in an airtight container.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American