Boston Cream Pie

5 from 44 votes

This deliciously decadent Boston Cream Pie is two layers of tender vanilla sponge cake filled with silky vanilla pastry cream and topped with a rich chocolate ganache.

Prep Time15

Cook Time35

cooling time4

Total Time50

Course: Dessert

Cuisine: American

Servings:

Calories: 582kcal

Equipment

2 9 inch cake pans

Ingredients

Pastry Cream

1 cup milk
1 cup heavy cream or whole milk
6 large egg yolks room temperature
½ cup granulated sugar
⅛ teaspoon salt
¼ cup all-purpose flour spoon the flour into the cup and level with a knife
4 tablespoon unsalted butter cut into pieces 1 tablespoon pieces.
2 teaspoon vanilla extract

Cake

1 ½ cups all-purpose flour spoon the flour into the cup and level with a knife
2 teaspoon baking powder
¾ teaspoon salt
¾ cup whole milk
6 tablespoon unsalted butter
2 teaspoon vanilla extract
3 large eggs room temperature
1 ½ cups granulated sugar

Chocolate Glaze

⅔ cup heavy cream
2 tablespoon corn syrup light is preferred but dark will work
8 oz bittersweet chocolate chopped (or semi sweet chocolate)

US Customary - Metric

Instructions

Pastry cream

Add the heavy cream and milk to a medium saucepan, and heat over medium heat until simmering.
*All whole milk can be used instead of cream.
While the milk is being heated, add the egg yolks, granulated sugar, and salt to a medium bowl and whisk until smooth.
Add flour to the egg mixture and whisk until fully combined.
The mixture will be thick.
Temper the egg yolk mixture by adding ½ cup of the heated milk to the egg yolk mixture. Whisk until fully combined.
Slowly whisk the tempered yolk mixture into the rest of the heated milk. Whisk until fully combined.
Reduce the heat to medium-low and continue to cook the custard. Keep whisking the mixture until it thickens (about 5 minutes, but can take longer)
Increase the heat under the saucepan back to medium heat, and continue to whisk until the mixture starts a light boil.
Remove the pan from heat, add in the butter and vanilla, whisk until well combined.
The pastry cream should be fairly thick at this point.
To make sure there are no lumps or residue, strain the pastry cream through a fine-mesh strainer set over a bowl.
Place plastic wrap directly on the surface of the pastry cream and refrigerate until set for at least 4 hours. Overnight is best.

Cake

Preheat the oven to 325°F
Grease two round 9-inch cake pans, line them with parchment paper rounds, and grease the parchment paper.
Add the flour, baking powder, and salt to a small bowl and whisk together until combined.
Add the milk and butter to a saucepan and heat until the butter has melted.
Add the vanilla extract to the milk mixture and whisk together.
Place a lid over the mixture (off to the side a bit) to keep it warm while you continue with the recipe.
Add the eggs and granulated sugar to the bowl of your stand mixer, with a paddle attachment (or a large bowl with an electric hand mixer), and cream the ingredients together on high speed until light and fluffy (4-5 minutes).
Add the hot milk mixture to the creamed butter mixture and mix on low speed until well combined.
Add the dry ingredients to the egg mixture and blend until well combined.
Batter should be thick and bubbly.
Divide the batter evenly between the two prepared pans.
Place the pans on the center rack of a preheated oven and bake until the tops of the cakes are light brown and a toothpick inserted in the center comes out clean (20-22 minutes).
Remove the cakes from the oven and allow them to cool on wire racks for 10 minutes.
Run a knife along the inside edges of the cake pan to loosen the cake and remove the cakes from the cake pans. Then remove the parchment paper.
Place the cakes back on the wire rack to cool completely.

Assembly

Before beginning the assembly of the cakes, check the pastry cream to make sure it hasn't thickened too much. If the pastry cream is too thick, it won't spread properly and will break up the cake. You will need to remove it from the refrigerator and let it warm up for 20 minutes. If necessary use a large spoon to remix the pastry cream.
Place the bottom cake layer on a serving platter or cake stand.
Spread the pastry cream evenly on top of the first layer.
Place the second cake on top of the pastry cream and gently press down to adhere to the pastry cream.
Refrigerate the cake while preparing the chocolate glaze.

Glaze

Heat the heavy cream and corn syrup in a small saucepan over medium heat until it comes to a light boil.
Place the chopped chocolate in a heat-proof glass bowl( a glass measuring cup with a sprout is the best).
Pour the heated cream over the chocolate. Allow it to sit covered for 5 minutes, then whisk the chocolate into the cream until smooth and slightly cooled.
*If the chocolate is too hot it won't stay on top of the cake when added.

Continued Assembly

Pour the chocolate glaze on the center of the cake. Spread the glaze to the edges of the cake, allowing it to drip down the sides of the cake.
*After the chocolate has set a little you can apply a little more of the glaze to the sides of the cake to fill any spots missed.
Refrigerate the cake, uncovered, for at least 2 hours (overnight is best) before slicing the cake.
*If you refrigerate the cake for more than two hours, allow the cake to come to room temperature before slicing and serving.

Nutrition