Boston Cream Pie

Here’s a classic Boston Cream Pie recipe — a luscious dessert made with layers of soft sponge cake, creamy vanilla pastry cream, and a glossy chocolate ganache topping. Despite the name, it’s a cake, not a pie!

🎂 Classic Boston Cream Pie

🍰 Cake Ingredients (Sponge Cake)

• 1 cup (125g) all-purpose flour

• 1 tsp baking powder

• ¼ tsp salt

• 4 large eggs, room temp

• 1 cup (200g) granulated sugar

• ¼ cup (60ml) whole milk, warmed

• ¼ cup (55g) unsalted butter, melted

• 1½ tsp vanilla extract

🍮 Pastry Cream Filling

• 2 cups (480ml) whole milk

• ½ cup (100g) granulated sugar

• ¼ cup (30g) cornstarch

• ¼ tsp salt

• 4 large egg yolks

• 2 tbsp (30g) unsalted butter

• 1½ tsp vanilla extract

🍫 Chocolate Ganache Topping

• ½ cup (120ml) heavy cream

• 4 oz (115g) semisweet or dark chocolate, chopped

• 1 tbsp light corn syrup (optional for shine)

🥣 Instructions

Step 1: Make the Cake

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or use parchment).

2. In a bowl, whisk together flour, baking powder, and salt.

3. In a separate bowl, beat eggs with sugar until pale, thick, and tripled in volume (~5–6 minutes).

4. Gently fold in the dry ingredients in 2–3 batches.

5. Combine warm milk, melted butter, and vanilla. Slowly fold into the batter.

6. Divide into pans and bake for 20–25 minutes, or until golden and a toothpick comes out clean.

7. Cool for 10 minutes, then turn out onto wire racks to cool completely.

Step 2: Make the Pastry Cream

1. In a saucepan, whisk milk, sugar, cornstarch, salt, and egg yolks until smooth.

2. Cook over medium heat, whisking constantly, until it thickens and bubbles (~5–7 minutes).

3. Remove from heat. Stir in butter and vanilla.

4. Pour into a bowl, press plastic wrap directly onto the surface, and refrigerate until fully chilled (1–2 hours or overnight).

Step 3: Make the Ganache

1. Heat cream in a small saucepan until just simmering.

2. Pour over chopped chocolate. Let sit 2 minutes, then stir until smooth.

3. Stir in corn syrup if using. Let cool slightly until pourable but not runny.

Step 4: Assemble the Boston Cream Pie

1. Place one cake layer on a serving plate.

2. Spread chilled pastry cream evenly on top (keep ½ inch from edges).

3. Top with second cake layer.

4. Pour ganache over the top and let it drip slightly down the sides.

5. Chill 30–60 minutes before slicing for clean cuts.

🧁 Tips

• Storage: Keep refrigerated. Best eaten within 2–3 days.

• Make-ahead: Pastry cream and sponge can be made 1 day ahead.

• No two pans? Bake one tall cake and slice it in half once cooled.