Description
Boston Cream Pie is a classic American dessert featuring layers of tender sponge cake, rich pastry cream, and glossy chocolate ganache. This nostalgic treat combines the soft texture of the cake with creamy filling and decadent chocolate topping, making it a perfect centerpiece for special occasions or an indulgent dessert.
Ingredients
Scale
Pastry Cream
- 2 tablespoons unsalted butter
- 4 large egg yolks
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 1 3/4 cups whole milk
- 2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste
Sponge Cake
- 3 large eggs
- 1 1/4 cups all-purpose flour, plus more for sprinkling
- 2 teaspoons baking powder
- 6 tablespoons (3/4 stick) unsalted butter, plus more for the pans
- 3/4 cup whole milk
- 2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste
- 1/2 teaspoon kosher salt
- 1 1/4 cups granulated sugar
Chocolate Ganache
- 4 ounces bittersweet chocolate or 2/3 cup bittersweet chocolate chips
- 1 tablespoon light corn syrup
- 1/8 teaspoon kosher salt
- 1/2 cup plus 1 tablespoon heavy cream
Instructions
- Prepare Pastry Cream: In a medium saucepan, whisk together egg yolks, sugar, cornstarch, and kosher salt until smooth. Gradually whisk in the whole milk. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in butter and vanilla extract. Transfer to a bowl, cover with plastic wrap touching the surface, and refrigerate until chilled and set.
- Make Sponge Cake Batter: Preheat oven to 350°F. Butter and flour two 9-inch round cake pans. In a mixing bowl, beat eggs and sugar until thick and pale. In a separate bowl, whisk together flour, baking powder, and salt. Gradually fold dry ingredients into the egg mixture, then gently fold in melted butter, milk, and vanilla extract until combined.
- Bake Cakes: Divide batter evenly between prepared pans. Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Assemble Cake: Place one cake layer on a serving plate. Spread the chilled pastry cream evenly over the top. Place the second cake layer on top of the cream to form a sandwich.
- Prepare Chocolate Ganache: Chop bittersweet chocolate and place in a heatproof bowl. In a small saucepan, heat heavy cream, corn syrup, and salt just until it begins to simmer. Pour hot cream mixture over chocolate and let sit for 2 minutes to melt. Stir until smooth and glossy.
- Glaze the Cake: Pour chocolate ganache over the top of the assembled cake, allowing it to drip down the sides. Refrigerate the cake for at least 1 hour to set the ganache before serving.
Notes
- Use high-quality bittersweet chocolate for the best ganache flavor.
- Make sure to cool the pastry cream completely before assembling to prevent melting.
- Gently fold ingredients to keep the sponge cake light and airy.
- If vanilla bean paste is unavailable, substitute with pure vanilla extract.
- Serve Boston Cream Pie chilled or at room temperature as preferred.
Nutrition
- Serving Size: 1 slice
- Calories: 475 kcal
- Sugar: 46.6 g
- Sodium: 297 mg
- Fat: 22.8 g
- Saturated Fat: 13.1 g
- Unsaturated Fat: 0.0 g
- Trans Fat: 0 g
- Carbohydrates: 62.1 g
- Fiber: 1.1 g
- Protein: 7.5 g
- Cholesterol: 0 mg
