Description
Classic Boston Cream Pie features layers of tender sponge cake filled with smooth, vanilla-flavored pastry cream and topped with a glossy chocolate ganache. This elegant dessert combines rich textures and balanced sweetness, perfect for special occasions or anytime you crave a nostalgic treat.
Ingredients
Scale
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
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
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 sugar and cornstarch. In a separate bowl, whisk milk and egg yolks until fully combined. Gradually pour this mixture into the saucepan while whisking continuously. Cook over medium heat, stirring often, until the mixture boils and thickens, about 1 minute. Remove from heat and stir in butter, one tablespoon at a time, then add vanilla extract. Strain the pastry cream through a fine-mesh sieve into a heatproof bowl. Cover the surface with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours until chilled.
- Prepare the Sponge Cake: Preheat the 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. In a saucepan, heat the butter and milk 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, then slowly pour in the warm milk and butter mixture, folding until fully combined. Divide the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes in the pans for 20-30 minutes before transferring to a wire rack to cool completely.
- Assemble the Cake: Once the pastry cream is chilled, whisk it until smooth. Level the cake layers if necessary. Place one layer on a serving plate or cake stand. Pipe or spread the pastry cream onto the top, leaving a 1-inch border. Place the second cake layer upside-down on top and press gently. Refrigerate the assembled cake while preparing the ganache.
- Prepare the Chocolate Ganache: Place chopped chocolate and corn syrup in a bowl. Heat heavy cream in the microwave for 45-60 seconds until hot. Pour the hot cream over the chocolate and let it sit for 2 minutes to melt. Stir until smooth and glossy. Allow the ganache to cool for 15-20 minutes until thick but still pourable.
- Finish the Cake: Remove the cake from the refrigerator and pour the ganache evenly over the top, spreading it smoothly with a spatula. Refrigerate the cake for 1-2 hours to set the ganache before slicing and serving.
Notes
- For best results, use room temperature eggs and butter when making the sponge cake.
- Be sure to whisk the pastry cream constantly while cooking to avoid lumps and prevent curdling.
- If you don’t have corn syrup for the ganache, you can omit it; the chocolate will still be glossy but slightly less shiny.
- Allow the cake layers to cool completely before assembling to prevent melting the pastry cream.
- The cake can be assembled a day ahead and refrigerated; bring to room temperature before serving for best texture.
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
