Description

Boston Cream Pie is a classic dessert made with layers of fluffy vanilla cake, a smooth vanilla custard filling, and topped with rich dark chocolate ganache. Despite its name, it is actually a cake and delivers the perfect balance of textures and flavors in every bite.

Ingredients

1 ½ cups cake flour

1 cup granulated sugar

1 ½ teaspoons baking powder

½ teaspoon salt

3 large eggs (room temperature)

½ cup milk (room temperature)

6 tablespoons unsalted butter (melted and cooled)

1 teaspoon vanilla extract (or seeds from 1 vanilla bean)

2 cups whole milk

4 large egg yolks

½ cup granulated sugar

3 tablespoons cornstarch

1 teaspoon vanilla extract (or seeds from 1 vanilla bean)

2 tablespoons unsalted butter

1 cup heavy cream

8 ounces dark chocolate (chopped or in chips)

½ teaspoon almond or coffee extract (optional)

Fresh fruit for garnish (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line with parchment paper.
In a large bowl, whisk together cake flour, sugar, baking powder, and salt.
In a separate bowl, whisk eggs, milk, melted butter, and vanilla until combined.
Pour wet ingredients into dry ingredients and gently mix until just combined. Do not over-mix.
Divide batter evenly between prepared pans. Bake for 25–30 minutes or until a toothpick inserted comes out clean. Cool in pans before transferring to wire racks.
To make custard, heat milk in a saucepan until it simmers. In a bowl, whisk egg yolks, sugar, and cornstarch until pale. Slowly whisk in hot milk to temper eggs.
Return mixture to saucepan and cook over medium heat, stirring constantly until thickened. Remove from heat, stir in vanilla and butter. Cover with plastic wrap touching the surface and chill completely.
For ganache, heat heavy cream until simmering. Pour over chopped chocolate, let sit 1 minute, then stir until smooth. Cool slightly to thicken.
Assemble by placing one cake layer on a serving plate. Spread chilled custard on top, then add second cake layer. Pour ganache over the top, letting it drip down the sides.
Refrigerate for at least 1 hour before slicing and serving.

Notes

Optional flavor additions include almond or coffee extract in the custard.

Decorate with fresh fruit like strawberries or blueberries for extra flair.

Milk chocolate can be used instead of dark for a sweeter variation.

Store covered in the refrigerator for up to 4 days. Let sit at room temperature for 15 minutes before serving.

Freeze cake layers (not assembled) for up to 1 month for make-ahead preparation.

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 520
Sugar: 35g
Sodium: 190mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 7g
Cholesterol: 135mg