Boston Cream Cake Recipe

Mak Erot

3 min read

·

Apr 03, 2025

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Boston Cream Pie Recipe: A Classic Dessert Made Easy

The Boston cream pie, a beloved classic, isn't technically a pie at all, but rather a delightful cake! This moist, fluffy sponge cake layered with creamy custard and rich chocolate ganache is a true crowd-pleaser. This recipe will guide you through creating this decadent dessert, step by step. Get ready to impress your friends and family with your baking skills!

Ingredients You'll Need:

This recipe is broken down into sections for easier preparation.

For the Vanilla Sponge Cake:

• 2 cups (250g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups (350g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (240ml) buttermilk

For the Pastry Cream (Custard):

• 1 cup (240ml) whole milk
• 1/4 cup (50g) granulated sugar
• 1/4 cup (20g) all-purpose flour
• 1/4 teaspoon salt
• 2 large egg yolks
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract

For the Chocolate Ganache:

• 6 ounces (170g) semi-sweet chocolate, finely chopped
• 1/2 cup (120ml) heavy cream

Step-by-Step Instructions:

Baking the Vanilla Sponge Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a small bowl, gently whisk together the buttermilk.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix!
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Making the Pastry Cream:

1. In a medium saucepan, whisk together the milk, sugar, flour, and salt.
2. In a separate bowl, whisk the egg yolks.
3. Slowly whisk a small amount of the hot milk mixture into the egg yolks to temper them.
4. Pour the tempered egg yolk mixture back into the saucepan.
5. Cook over medium heat, stirring constantly, until the custard thickens and comes to a simmer.
6. Remove from heat and stir in the butter and vanilla extract.
7. Pour the custard into a bowl, cover with plastic wrap (pressed directly onto the surface to prevent a skin from forming), and refrigerate until completely cool.

Assembling the Boston Cream Pie:

1. Once the cakes are completely cool, level the tops with a serrated knife if necessary.
2. Place one cake layer on a serving plate.
3. Spread the cooled pastry cream evenly over the cake layer.
4. Top with the second cake layer.
5. Make the chocolate ganache by heating the heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for a few minutes. Whisk until smooth and glossy.
6. Pour the ganache over the top of the cake, letting it drizzle down the sides.
7. Refrigerate for at least 30 minutes before serving to allow the ganache to set.

Tips for Success:

• Don't overmix the cake batter: Overmixing will develop the gluten in the flour, resulting in a tough cake.
• Make sure the cakes are completely cool before adding the custard and ganache to prevent them from melting.
• Get creative with your ganache! Try adding different flavor extracts, or using white chocolate instead of semi-sweet.

Enjoy your homemade Boston Cream Pie! This recipe is sure to become a family favorite. Remember to share your baking creations using #BostonCreamPie!