Boston Cream Pie

I remember from an early age lusting over the gorgeous Boston Cream Pies at the local Bakery growing up. Layers of light yellow sponge cake filled with creamy vanilla pastry cream and covered in chocolate ganache combined to make a gorgeous dessert worthy of any occasion. This particular recipe was 15 years in the making.

When Colt and I first became married I tried many Boston Cream Pie recipes that usually ended in a disaster with an overly dense cake, too sweet of pastry cream and excessively sweet chocolate ganache.

I spent a lot of time over the years perfecting the layers of yellow sponge cake to become light, airy and not overly sweet. Then I filled it with a rich vanilla lightly sweetened pastry cream and covered it in a rich chocolate ganache.

I opted to make 2 (8") cakes and trim the tops level over the traditional single cake sliced into two.

I will be the first to admit no matter how hard I tried to slice the cake perfectly into two I always ended up with two uneven pieces of cake.

By trimming the tops level and filling with pastry cream the finished slices turned out equally as stunning as the local bakery with much less trouble.

Heres how I make Boston Cream Pie:

Preheat oven to 350 degrees.

Butter 2 (8") cake pans, and line with parchment paper rounds. Butter parchment paper and set aside.

Cream together:

• 2/3 cup Cold Butter
• 1 1/3 cup Granulated Sugar 

Until light and creamy.

Add 2 whole Eggs and 1 Egg Yolk, one at a time beating well between each addition.

Scrape sides of bowl as needed.

Add 2 teaspoons Pure Vanilla Extract and beat until well combined.

Mix in 2 teaspoons Baking Powder and scrape sides of bowl.

Add: 

• 2 cups All-Purpose Flour
• 1 1/4 cups Hot Milk

Stir until combined being careful not to over mix.

Divide batter evenly between 2 prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center of cake comes out clean.

Allow cake to cool for 10 minutes before inverting onto a cooling rack to finish cooling.

To make the Vanilla Pastry Cream slowly whisk together: 

• 1/4 cup All-Purpose Flour
• 1/3 cup Granulated Sugar 

Until well combined.

Slowly whisk in 1 cup milk and stir until well combined. Bring to a simmer and cook until thickened.

Whisk 3 Egg Yolks and whisk in 1 cup of hot pudding mixture a 1/4 cup at a time into egg yolks.

Return egg yolk mixture to pan and mix until well combined. Return to a simmer and cook for about 2-3 minutes until thickened.

Remove from heat. Add: 

• 1 teaspoon Pure Vanilla Extract
•  2 tablespoons Softened Butter

Whisk until well combined and let cool for 15 minutes.

To make Chocolate Ganache in a small saucepan combine:

• 5 Tablespoons Heavy Whipping
• 3 tablespoons Strong Brewed Coffee
• 1 tablespoon + 2 teaspoon Corn Syrup.

Bring to a simmer, remove from heat and stir in 3/4 cup Chocolate Chips and a pinch of Sea Salt.

Stir together until smooth.

Allow to cool for 10-20 minutes before using.

To assemble cake trim tops of cakes level.

Place 1 cake bottom side down on a cake plate and cover with pastry cream. Place second cake layer cut side down.

Spread cake in Chocolate Ganache, allow chocolate to run over the edges. Refrigerate until ready to serve.

Boston Cream Pie not only looks stunning but tastes even more amazing.

Allow cake 30 minutes to come to room temperature before serving.

Other favorite Cake Recipes we love:

• Moist Chocolate Cake with Ganache
• Best Yellow Birthday Cake
• Strawberry Shortcake Poke Cake
• German Chocolate Cake

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American

Yield: 12

Author: Serena Bakes Simply From Scratch

Boston Cream Pie

A light yellow sponge cake filled with vanilla pastry cream and covered in chocolate ganache. Boston Cream Pie is an stunning dessert worthy of any occasion from Serena Bakes Simply From Scratch.

5 out of 5 based on 2 user ratings

prep time: 1 hourcook time: 30 Mtotal time: 1 H & 30 M

ingredients:

Yellow Sponge Cake

• 2/3 cup Cold Butter Plus Additional Soft Butter For Greasing Pan
• 1 1/3 cup Granulated Sugar
• 2 whole Eggs
• 1 whole Egg Yolk
• 2 teaspoons Pure Vanilla Extract
• 2 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 2 cups All-Purpose Flour (Make sure to fluff flour before measuring.)
• 1 1/4 cup Hot Whole Milk (Scalding)

Vanilla Pastry Cream

• 1/4 cup All-Purpose Flour
• 1/3 cup Granulated Sugar
• 1 cup Whole Milk
• 3 whole Egg Yolks, Beaten
• 1 teaspoon Pure Vanilla Extract
• 2 tablespoons Butter, Room Temperature

Chocolate Ganache

• 5 tablespoons Heavy Whipping Cream
• 3 tablespoons Strong Brewed Coffee
• 1 tablespoon plus 2 teaspoons Corn Syrup
• 3/4 cup Dark Chocolate Chips
• 1 pinch Sea Salt

instructions:

How to cook Boston Cream Pie

Yellow Sponge Cake

1. Preheat oven to 350°. Butter 2 (8") round pans, line bottoms with parchment paper, and butter pan/parchment paper. Set aside.
2. Cream together cold butter and sugar, until light and creamy.
3. Add eggs and egg yolk 1 at a time beating well between each addition. Scrapes side of bowl as needed.
4. Stir in vanilla.
5. Mix in baking powder, and salt.
6. Add all of the flour and hot milk. Stir just until combined being careful not to over mix.
7. Divide batter evenly between prepared pans.
8. Bake for 25-30 minutes until a toothpick inserted in center of cake comes out clean.
9. Allow cakes to cool for 10 minutes before inverting onto a cooling rack to finish cooling. Allow cake to cool completely. Cake can be covered and stored overnight.

Vanilla Pastry Cream

1. In a medium sized saucepan whisk together flour and sugar, until well combined. Slowly stir in milk while whisking to prevent lumps.
2. Cook over medium heat until bubbling, and thickened. Remove from heat to prevent burning.
3. Whisk 1 cup of the flour/milk mixture into egg yolks 1/4 cup at a time mixing well to temper eggs. Whisk egg yolk mixture back into pan, and return to a simmer. Cook an additional 2-3 minutes until thickened while whisking.
4. Remove from heat. Stir in vanilla, and butter. Mix until well combined. Allow to cool for 15 minutes.

Chocolate Ganache

1. In a small saucepan combine heavy whipping cream, coffee, and corn syrup. Stir until combined, and bring to a simmer. Remove from heat.
2. Stir in chocolate chips, and salt. Mix until smooth.
3. Allow to cool for 15-20 minutes before using.

Assemble Boston Cream Pie

1. Trim rounded top off cake, and remove parchment paper off bottom.
2. Place 1 cake bottom side down on a cake stand. Cover with vanilla pastry cream, and place remaining cake layer cut side down over pastry cream.
3. Cover with chocolate ganache allowing ganache to run down sides of cake.
4. Refrigerate until ready to serve. Allow cake to come to room temperature 30 minutes before serving.

Calories
444.02

Fat (grams)
21.35

Sat. Fat (grams)
12.38

Carbs (grams)
55.73

Fiber (grams)
1.37

Net carbs
54.37

Sugar (grams)
36.21

Protein (grams)
7.62

Sodium (milligrams)
339.85

Cholesterol (grams)
149.94

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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