Boston Cream Pie is the kind of dessert that never goes out of style. With its soft, buttery sponge cake, smooth vanilla pastry cream, and rich chocolate ganache, it’s a classic that’s just as delicious today as it was over a century ago. Surprisingly, despite the name, it’s actually a cake, not a pie! It was first created in the 1850s at the Parker House Hotel in Boston, where bakers layered custard between delicate sponge cake and topped it with glossy chocolate. Over time, it became so iconic that it was named Massachusetts’ official state dessert!
Now, making a homemade Boston Cream Pie might seem fancy, but don’t worry—it’s totally doable! The cake is light yet sturdy, the pastry cream is rich and silky, and the ganache ties it all together with chocolatey perfection. Whether you’re baking for a celebration or just because, this recipe will steal the show. So, let’s get baking and create a dessert that’s as fun to make as it is to eat! You’re going to love every bite! ✨
Recipe Yield: 8–10 servings
INGREDIENTS
Cake:
1 2/3 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, room temp
1 1/2 tsp vanilla extract
3/4 cup whole milk, room temp
Pastry Cream Filling:
1 1/2 cups whole milk
1/3 cup granulated sugar
3 tbsp cornstarch
3 large egg yolks
2 tbsp unsalted butter
1 1/2 tsp vanilla extract
Chocolate Ganache:
3/4 cup semi-sweet chocolate chips (or chopped dark chocolate)
1/2 cup heavy cream
half tbsp unsalted butter
1/2 tsp vanilla extract
INSTRUCTIONS
1. Preheat the oven: Set oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar: Beat butter and sugar on medium-high speed until light and fluffy (about 2 minutes).
4. Add eggs and vanilla: Mix in eggs, one at a time, followed by vanilla extract. Beat until smooth.
5. Alternate wet and dry: Add the flour mixture in three additions, alternating with milk in two additions (starting and ending with flour). Mix until just combined.
6. Bake the cakes: Divide batter evenly into prepared pans. Bake for 22–25 minutes or until a toothpick inserted comes out clean. Cool cakes in pans for 10 minutes, then transfer to a wire rack.
Make the Pastry Cream
7. Heat the milk: In a saucepan, warm 1 1/2 cups milk over medium heat until steaming (not boiling).
8. Whisk egg mixture: In a bowl, whisk sugar, cornstarch, and egg yolks until pale and thick.
9. Temper the eggs: Slowly pour hot milk into the egg mixture while whisking constantly. Then return to saucepan and cook, stirring, over medium heat until thick (about 3–4 minutes).
10. Finish with butter and vanilla: Remove from heat, stir in butter and vanilla. Cover with plastic wrap touching the surface and chill for 30–40 minutes.
Make the Chocolate Ganache
11. Heat the cream: In a small saucepan, heat heavy cream until hot but not boiling.
12. Melt the chocolate: Pour hot cream over chocolate and let sit for 2 minutes. Stir until smooth. Add butter and vanilla for a silky texture.
Assemble the Boston Cream Pie
13. Layer the cake: Place one cake layer on a serving plate. Spread chilled pastry cream evenly over the top.
14. Add the second layer: Gently place the second cake layer on top.
15. Pour ganache: Slowly pour warm ganache over the cake, letting it drip slightly over the sides.
16. Set and serve: Let the cake set for 30 minutes before slicing. Enjoy this heavenly dessert!
Helpful Tips to Perfect This Recipe
- Extra Fluffy Cake: Room temp ingredients make the cake batter smooth and well incorporated.
- Thicker Pastry Cream: Chill the cream fully before assembly for the best texture.
- Glossy Ganache: Stir chocolate slowly and avoid overheating for a silky, shiny finish.
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