Boston Cream Pie Recipe
This boston cream pie recipe is made from scratch and layered with fluffy yellow cake, rich homemade pastry cream and silky chocolate ganache. This classic American cake is not actually a pie, but is a decadent, mouth watering dessert.
Ingredients
Yellow Cake
- 4 Tablespoons unsalted butter softened
- ¾ cup white granulated sugar
- ½ cup whole milk
- 1 Tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 2 whole eggs
- 1 cup all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
Pastry Cream
- 6 large egg yolks
- ¼ cup cornstarch
- ¼ teaspoon kosher salt
- ½ cup white granulated sugar divided
- 2 cups whole milk
- 4 Tablespoons unsalted butter cut into small pieces
Chocolate Ganache
- ½ cup semi sweet chocolate chips
- ½ cup heavy cream
Instructions
Yellow Cake
- Preheat the oven to 350° and grease the inside of an 8" round cake pan.
- In a mixing bowl or stand mixer, combine softened butter and sugar at medium speed for 2-3 minutes until fluffy and pale yellow.
- Reduce the speed on the mixer to low and slowly add in vegetable oil, milk, vanilla and eggs.
- In a separate bowl, sift together the flour, baking powder and salt and slowly add into the wet ingredients while mixing on low until everything is just combined.
- Pour the cake batter into the prepared cake pan and bake for 20-25 minutes until the sides start to pull away from the outside of the pan and a toothpick comes up clean when inserted into the middle of the cake.
- Allow the cake to cool for 10 minutes in the pan and then turn out onto a cooling rack to cool completely.
Pastry Cream
- In a small bowl, whisk together the egg yolks, cornstarch, salt, and ¼ cup of the sugar.
- In a small pot on the stovetop, combine the milk and the remaining ¼ cup of sugar and heat over medium heat until bubbles just start to form around the edges of the pot. Remove off of the heat.
- Spoon a small amount of the hot milk mixture into the egg mixture and whisk to combine. Once the egg mixture is mixed and warm to the touch, add back into the milk mixture and whisk to combine. This will slowly warm the egg mixture so it will not scramble.
- Continue cooking the mixture over medium heat while whisking vigorously until mixture starts to boil and begins to thicken. Cook for an additional 2-3 minutes, while whisking and then remove from the heat.
- Whisk the butter pieces into the thickened cream until the butter has completely melted and been incorporated.
- Place the cream into a bowl and place a piece of plastic wrap directly on the pastry cream.
- Place the pastry cream in the refrigerator to cool completely before using.
Cake Assembly
- Once both the cake and pastry cream have cooled completely, use a serrated knife to cut through the middle of the cake to create two equal layers.
- Add the bottom layer to serving plate or platter and top with the pastry cream, leaving ½" of space around the edges.
- Carefully add the top layer of the cake and press down gently so the cream comes just to the edges of the cake.
Chocolate Ganache
- Heat the heavy cream to a small pot on the stovetop over medium heat until bubbles just start to form around the edges.
- Remove the cream off of the heat and pour it over the chocolate chips. Let it sit for 30-60 seconds and then whisk until the ganache is silky and combined.
- Pour the chocolate ganache over top of the cake, starting in the middle and then spread it around so it drips down the sides or spread it around the sides to coat the cake completely.
- Chill the cake in the refrigerator for 1-2 hours to allow everything to set for easy slicing and serving.
Notes
Yellow cake recipe adapted from I Am Baker.
- Make sure to allow your cake to cool completely before slicing in half so it doesn’t crumble or break.
- Allow the pastry cream to cool completely before layering it with the cake.
- Leave a little room around the edges of the bottom layer of cake when adding the pastry cream to give it some room to spread when you add the top layer. Gently add the top layer so the cream doesn't squish out of the sides.
- Allow the cake to chill in the fridge for an hour or two after you have assembled it. This allows both the ganache and pastry cream time to set for easier slicing and serving.
Substitutions and Variations
- Cake - Use a boxed yellow cake mix can be used instead.
- Pastry Cream - Use instant vanilla pudding as a substitute. Approximately 2 - 2 ½ cups will be needed.
- Cupcakes - Divide the yellow cake batter evenly into a cupcake tin to make 12 cupcakes. Baking times will be closer to 15-20 minutes. Once baked and cooled, the cupcakes can be filled with pastry cream and topped with chocolate ganache.
Make Ahead Instructions
Cake - Wrap the cooled cake tightly in plastic wrap and store at room temperature for up to 48 hours or in the freezer for up to 2 months. Defrost the frozen cake at room temperature. Pastry Cream - The pastry cream be made up to 4 days ahead of time. Store in a bowl with plastic wrap right on the surface of the cream. Ganache - Cooled ganache can be stored in an airtight container in the refrigerator for up to 3 days. Warm the ganache up in a small pot on the stovetop on low heat until it is easily pourable for decorating.Storage Suggestions
Leftover boston cream pie will keep in the refrigerator covered in plastic or in an airtight container for 3-5 days.Nutrition
Serving: 1sliceCalories: 343kcalCarbohydrates: 38gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 132mgSodium: 248mgPotassium: 141mgFiber: 1gSugar: 26gVitamin A: 589IUVitamin C: 1mgCalcium: 123mgIron: 1mg
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