Boston Cream Pie

Course: Dessert

Cuisine: American

Keyword: boston cream pie, boston cream pie recipe, recipe for boston cream pie

Prep Time: 55

Cook Time: 30

Cooling Time: 4 40

Total Time: 6 5

Servings: servings

Calories: 571kcal

Boston Cream Pie is an all-American classic that boasts two layers of moist vanilla sponge cake with a silky smooth pastry cream filling sandwiched in between, and it's all topped with a decadent chocolate ganache. Contrary to it's name, it's actually not a pie, but a cake that dates back to the 1800s! It's one sweet treat that's both elegant and bursting with flavor!

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Ingredients

Pastry Cream

⅔ cup granulated sugar 130g
¼ teaspoon fine sea salt
¼ cup cornstarch 30g
6 egg yolks at room temperature
2 cups whole milk divided (510g)
3 tablespoons unsalted butter 40g
2 teaspoons vanilla extract 8g

Hot Milk Sponge Cake

1 ½ cups all purpose flour spoon and sweep method (185g)
1 ½ teaspoons baking powder 7g
¾ teaspoon fine sea salt 4.5g
3 large eggs at room temperature
1 ½ cups granulated sugar 300g
1 ½ teaspoons vanilla extract 6.5g
¾ cup milk 180g
6 tablespoons unsalted butter 85g

Chocolate Glaze

½ cup heavy cream 120g
2 tablespoons corn syrup 41g
5 ounces bittersweet chocolate 142g

Instructions

Pastry Cream

In a medium sized heatproof bowl whisk together granulated sugar, salt and cornstarch. Whisk in the 6 egg yolks and ¼ cup of the whole milk. Set the bowl aside.
⅔ cup granulated sugar, ¼ teaspoon fine sea salt, ¼ cup cornstarch, 6 egg yolks, 2 cups whole milk
Heat remaining 1 ¾ cups whole milk in a medium saucepan over medium heat until it just comes to a simmer - but not a boil. Remove the saucepan from the heat.
2 cups whole milk
Temper the egg yolk mixture by pouring approximately ½ cup of the hot milk slowly into the sugar/yolk mixture while constantly whisking. With constant whisking now add the tempered egg mixture to the remaining hot milk in the saucepan.
Place the saucepan back on the stovetop and cook using medium heat while constantly stirring with a wooden spoon until the mixture becomes thick and bubbles, approximately 5 minutes.
Remove from heat and stir in unsalted butter and vanilla extract. For a super smooth texture, strain the pastry cream by gently pressing it through a fine mesh sieve into a clean bowl (this will remove any small egg clumps or other unwanted solids).
3 tablespoons unsalted butter, 2 teaspoons vanilla extract
Cover with plastic wrap directly touching the surface of the pastry cream and place in the fridge to cool for at least 2 hours or up to 24 hours.

Cake

Preheat the oven to 325°F. Spray two 9” round cake pans with non-stick spray and then line the bottom with a parchment round. Spray again with the non-stick spray. Set pans aside.
Whisk together all purpose flour, baking powder and salt in a small bowl and set aside.
1 ½ cups all purpose flour, 1 ½ teaspoons baking powder, ¾ teaspoon fine sea salt
In a large mixing bowl or the bowl of a stand mixer, beat eggs with granulated sugar for 4 minutes. At this point, the mixture should fall from the beater like a ribbon that doesn’t get fully incorporated back into the egg mixture right away.
3 large eggs, 1 ½ cups granulated sugar
Mix in vanilla extract.
1 ½ teaspoons vanilla extract
Gradually add flour mixture to mixing bowl and combine slowly by beating on low speed until combined.
In a microwave safe measuring cup or bowl combine milk with butter and microwave on high until the butter is melted and the milk is just beginning to steam, stirring every 20 seconds or so. Gradually add the hot milk/butter to the batter while mixing on low speed until just combined. Batter will be fairly runny.
¾ cup milk, 6 tablespoons unsalted butter
Pour batter into the prepared cake pans dividing evenly. (A scale can be used to be more precise.)
Bake in the oven until a toothpick comes out clean when inserted into the center of the cake, approximately 28-33 minutes.
Allow the cakes to cool in the pans for 20 min then turn out onto a wire rack to complete cooling (at least one hour). To remove the cake, run a knife around the edge to help release the cakes and then invert onto a wire rack.

Assembling the Cake

Remove pastry cream from the fridge 20 minutes before assembling to allow it to soften slightly.
Place one of the cakes on a cake platter or serving plate. Spoon pastry cream onto the center of the cake and spread it out using a spoon or knife to within about ½” from the edges.
Place the other cake (bottom side up) on top of pastry cream and gently press down (pastry cream will spread out into the ½” area you left uncovered).
Place the cake in the fridge while you prepare the chocolate glaze.

Chocolate Ganache Glaze

In a microwave safe bowl add heavy cream and corn syrup. Heat on high until the cream is steaming, about 1 minute, stirring every 20 seconds. Add the chopped bittersweet chocolate.
½ cup heavy cream, 2 tablespoons corn syrup, 5 ounces bittersweet chocolate
Allow to sit for 5 minutes to get the chocolate melting, and then stir to combine until smooth. The glaze will become thicker as it cools.
Pour the chocolate glaze onto the center of the cake and spread it evenly over the cake with an offset spatula, allowing some to drip down the sides if you like. Place the cake back in the refrigerator to set for at least two hours.
This cake tastes best when served closer to room temperature. Remove cake from fridge and allow it to come to room temperature for about 30 min before serving. For cleanest slices, use a knife dipped in warm water and wipe the blade between cuts. Enjoy!

Notes

Storage and Make Ahead Information

Refrigerator: Due to the layer of pastry cream, this cake must be stored in the fridge, and brought to room temperature before serving. Store the cake in a cake storage container or tent loosely with plastic wrap, and store for up to three days.

Make Ahead: The sponge cake can be made a day ahead of assembly. It can also be frozen for up to two months ahead of time and thawed before assembling. I recommend you make the pastry cream and chocolate ganache the same day of assembly.

Note: This cake does not freeze well. The cornstarch used to thicken the pastry cream takes on an unpleasant texture upon thawing.

Nutrition