Classic Boston Cream Pie

Ruth M. Moran

Boston Cream Pie is a classic American dessert featuring a tender vanilla sponge, rich pastry cream, and silky chocolate ganache, perfect for any occasion.

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Prep Time 30

Cook Time 33

Chill Time 1

Total Time 2 3

Course Dessert

Cuisine American

Servings 10 pieces

Equipment

1 8-inch cake pan
1 Whisk
1 Medium saucepan
1 Bowls (various)
1 Stand mixer or hand mixer
1 Wire cooling rack

Ingredients

For the Cake:

2 large eggs room temperature
1 cup cane sugar 200g
½ cup whole milk 120mL
5 tablespoons unsalted butter 70g
1 cup all-purpose flour plus 2 tablespoons 140g
1¼ teaspoons baking powder
¼ teaspoon kosher salt
2 teaspoons vanilla extract

For the Ganache:

¼ cup heavy whipping cream 60mL
4 ounces bittersweet chocolate chopped

For the Pastry Cream:

6 egg yolks room temperature
⅔ cup sugar
¼ cup corn starch
1 tablespoon vanilla extract
2 cups whole milk 480mL
1 tablespoon butter 15g

Instructions

Prepare the Pastry Cream: Start by heating the milk in a medium saucepan over medium heat until it just begins to boil, then remove from the heat.
In a large mixing bowl, whisk together the egg yolks and sugar until the mixture becomes pale, thick, and creamy.
Gradually sift in the cornstarch, whisking continuously to avoid any lumps.
Temper the egg mixture by adding about ¼ cup of the hot milk and whisking until smooth.
Slowly incorporate the remaining milk, ensuring a silky, lump-free texture.
Pour the mixture back into the saucepan through a fine-mesh strainer to remove any remaining bits.
Return to medium-high heat and cook while whisking constantly until the cream thickens and reaches a gentle boil.
Continue cooking for an additional 1–2 minutes to ensure it’s fully set.
Remove from heat and stir in the butter and vanilla extract.
Cover the surface with plastic wrap, pressing it gently onto the cream to prevent a skin from forming, and chill in the refrigerator until firm.
Preheat and Prepare the Cake Pan: Preheat your oven to 350°F (175°C).
Grease an 8-inch round cake pan with baking spray or butter, then lightly flour the surface.
Line the bottom with a round piece of parchment paper and spray the parchment lightly as well.
This preparation ensures the sponge releases easily from the pan and maintains its perfect shape.
Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, and kosher salt.
Whisk them thoroughly to ensure the leavening agent is evenly distributed.
Set aside—this dry mixture will be gradually incorporated into the egg mixture for a consistent cake texture.
Whip Eggs and Sugar: In a stand mixer fitted with a whisk attachment (or a large mixing bowl if using a hand mixer), add the eggs and sugar.
Beat on medium speed for approximately 4 minutes until the mixture is pale, thick, and fluffy.
You should be able to lift the whisk and see a ribbon of batter fall slowly, indicating that enough air has been incorporated to create a light sponge.
Combine Milk and Butter: In a microwave-safe measuring cup, combine the milk and butter.
Heat in 30-second intervals until the butter is fully melted and the milk is hot but not boiling.
Stir to ensure even mixing.
This warm mixture will help create a moist, tender cake when folded into the batter.
Incorporate Dry Ingredients: With the mixer on low speed, gradually add the flour mixture to the whipped eggs and sugar.
Beat just until the flour is fully incorporated—overmixing can lead to a denser cake.
Ensure all dry pockets are blended, but the batter should remain airy.
Add Vanilla and Milk-Butter Mixture: Stir the vanilla extract into the hot milk-butter mixture, then slowly pour it into the batter while mixing on low speed.
Continue mixing until the batter is smooth and uniform.
At this stage, the batter will resemble thick pancake batter with small bubbles forming on the surface.
Scrape the sides of the bowl and fold gently to ensure everything is fully combined.
Bake the Sponge Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for approximately 33 minutes, or until a toothpick inserted in the center comes out clean and the cake starts pulling away from the sides of the pan.
Remove from the oven and allow to cool in the pan for 5–10 minutes.
Then, invert the cake onto a wire cooling rack and let it cool completely.
Slice the Cake for Filling: Once the cake is fully cooled, use a serrated knife to carefully slice it horizontally into two even layers.
To guide your cut, insert toothpicks around the circumference of the cake at equal intervals—this ensures a straight, level slice.
Assemble the Cake with Pastry Cream: Place the bottom cake layer, cut side up, on a serving plate.
Spread the chilled pastry cream evenly over the surface, leaving about a 1-inch border around the edges to prevent overflow.
Carefully place the top cake layer over the filling, gently pressing down to level the layers.
Chill the assembled cake in the refrigerator for at least 2 hours or overnight for best results.
Cover with plastic wrap or a cake dome to prevent drying.
Prepare the Chocolate Ganache: When ready to serve, heat the heavy cream (and optional corn syrup) in a microwave-safe bowl until steaming, about 1 minute.
Add the chopped bittersweet chocolate and let sit for 5 minutes to soften.
Stir gently until fully smooth and glossy.
Finish and Serve: Pour the ganache over the top of the chilled cake, spreading it carefully to cover the edges and create a smooth, even layer.
For clean slices, warm a non-serrated knife slightly before cutting.
Serve immediately or keep refrigerated until ready to enjoy.

Notes

Use room temperature eggs for both the cake and pastry cream to ensure proper aeration and smooth texture.
A serrated knife is essential for evenly slicing the cake; toothpicks can serve as a helpful guide.
Chilling the assembled cake for at least 2 hours allows the pastry cream to set and makes slicing easier.
For shiny, glossy ganache, add a tablespoon of corn syrup when melting chocolate with cream.
High-quality chocolate enhances both flavor and appearance; bittersweet or special dark chocolate is recommended.
Allow the cake to cool completely before assembling to prevent the filling from melting.