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Classic Homemade Boston Cream Pie Recipe

Close-up of a layered slice of boston cream pie showing cake, pastry cream, and chocolate ganache.
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Make the iconic Boston Cream Pie from scratch. This recipe features moist vanilla sponge cake layers, rich homemade vanilla custard filling, and a glossy chocolate ganache topping. It is a showstopper dessert perfect for special occasions.

Ingredients

Scale
  • For the Vanilla Cake:
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup whole milk
  • For the Vanilla Custard Filling (Pastry Cream):
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 large egg yolks
  • 1 1/2 cups whole milk
  • 1/4 cup unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract
  • For the Chocolate Ganache Topping:
  • 4 ounces semi-sweet chocolate, finely chopped
  • 1/2 cup heavy cream
  • 1 tablespoon light corn syrup (optional, for gloss)

Instructions

  1. Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. Add the softened butter, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined. Gradually add the milk and mix until the batter is smooth. Do not overmix.
  3. Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a wooden pick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  4. Make the Vanilla Custard Filling: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Whisk in the egg yolks until smooth. Gradually whisk in the milk.
  5. Cook the custard over medium heat, whisking constantly, until it thickens significantly and comes to a boil. Boil for 1 minute while continuing to whisk. Remove from heat.
  6. Whisk in the butter and vanilla extract until the butter is fully melted and incorporated. Pour the custard into a shallow bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill in the refrigerator for at least 2 hours, or until completely cold and firm.
  7. Prepare the Chocolate Ganache Topping: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream and corn syrup (if using) in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate. Let it sit undisturbed for 5 minutes.
  8. Whisk the mixture gently until smooth and glossy. Let the ganache cool slightly at room temperature until it thickens enough to coat the cake without running off completely.
  9. Assemble the Boston Cream Pie: Place one cooled cake layer on your serving plate. Spread the chilled vanilla custard filling evenly over the first layer.
  10. Top with the second cake layer. Pour the slightly cooled chocolate ganache over the top center of the cake, allowing it to naturally drip down the sides.
  11. Chill the assembled cake for at least 1 hour before slicing and serving. This allows the filling and topping to set properly.

Notes

  • For the best texture, ensure your cake layers are completely cool before adding the chilled custard filling.
  • If your custard seems too stiff after chilling, whisk it vigorously for a minute to restore a smooth, spreadable consistency.
  • You can use a springform pan for easier removal, but ensure the sides are well-greased.

Nutrition

Find it online: https://cookingbycarla.com/boston-cream-pie-recipe-from-scratch/