Boston Cream Pie Recipe
Serves 12
50 mins prep
25 mins cook
75 mins total
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.
Yellow Cake
Pastry Cream
Chocolate Ganache
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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.
