Classic Boston Cream Pie (Printable)
Tender sponge cake filled with creamy vanilla custard and topped with glossy chocolate ganache for the ultimate American dessert experience.
# What You'll Need:
→ Sponge Cake
01 - 1 cup all-purpose flour
02 - 1 cup granulated sugar
03 - 4 large eggs, room temperature
04 - 1/4 cup whole milk
05 - 1/4 cup unsalted butter, melted and cooled
06 - 1 1/2 teaspoons baking powder
07 - 1/4 teaspoon salt
08 - 1 teaspoon vanilla extract
→ Pastry Cream
09 - 2 cups whole milk
10 - 1/2 cup granulated sugar
11 - 4 large egg yolks
12 - 1/4 cup cornstarch
13 - 2 tablespoons unsalted butter
14 - 1 teaspoon vanilla extract
15 - Pinch of salt
→ Chocolate Ganache
16 - 4 ounces semisweet or bittersweet chocolate, chopped
17 - 1/2 cup heavy cream
18 - 1 tablespoon unsalted butter
# How-To Steps:
01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans or line with parchment paper.
02 - Sift together flour, baking powder, and salt in a bowl. Set aside.
03 - Beat eggs and sugar with electric mixer until pale and thick, about 5 minutes. Mix in vanilla.
04 - Gently fold flour mixture into egg mixture until just combined.
05 - Mix milk and melted butter together, then fold into batter until smooth.
06 - Divide batter evenly between prepared pans. Bake for 22–25 minutes until toothpick comes out clean. Cool in pans 10 minutes, then turn onto racks to cool completely.
07 - Heat milk in saucepan until just simmering.
08 - Whisk egg yolks, sugar, cornstarch, and salt in separate bowl. Slowly pour hot milk into yolk mixture while whisking constantly.
09 - Return mixture to saucepan and cook over medium heat, whisking constantly, until thick and bubbling, about 2–3 minutes. Remove from heat, whisk in butter and vanilla. Cover with plastic wrap touching surface and chill until cold.
10 - Place chopped chocolate and butter in bowl. Heat cream to simmer, pour over chocolate. Let sit 2 minutes, then stir until smooth.
11 - Place one cake layer on serving plate. Spread cooled pastry cream evenly over cake. Top with second layer.
12 - Pour chocolate ganache over top, allowing it to drip down sides. Chill at least 1 hour before serving.
# Expert Advice:
01 -
- Its easier than it looks, and the wow factor is enormous
- The homemade pastry cream is worth every minute, trust me
02 -
- The plastic wrap must touch the surface of the pastry cream or a skin will form
- Room temperature ingredients are not optional here, they are essential
03 -
- Wrap your cake pans with dampened baking strips for perfectly flat layers
- Warm your knife under hot water and wipe dry between each slice