Recipe For Boston Cream Pie

Mak Erot

3 min read

·

Apr 08, 2025

27

Share

Boston Cream Pie: A Classic Dessert Recipe

The Boston Cream Pie isn't actually a pie at all, but a decadent cake! This iconic dessert features layers of fluffy sponge cake, rich pastry cream, and a luscious chocolate ganache. This recipe will guide you through creating this delicious treat, perfect for any occasion.

Ingredients:

For the Sponge Cake:

• 1 ½ cups (190g) all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup (240ml) milk

For the Pastry Cream:

• 4 large egg yolks
• ½ cup (100g) granulated sugar
• ¼ cup (30g) all-purpose flour
• ⅛ teaspoon salt
• 2 cups (475ml) whole milk
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Chocolate Ganache:

• 6 ounces (170g) semi-sweet chocolate, finely chopped
• ½ cup (115g) heavy cream

Instructions:

Making the Sponge Cake:

1. Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Cream Butter & Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
4. Add Eggs & Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
5. Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix.
6. Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool: 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. Whisk Yolks, Sugar & Flour: In a medium saucepan, whisk together the egg yolks, sugar, flour, and salt.
2. Heat Milk: In a separate saucepan, heat the milk until it just begins to simmer.
3. Temper Yolks: Gradually whisk the hot milk into the egg yolk mixture.
4. Cook: Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the cream thickens and comes to a boil.
5. Stir in Butter & Vanilla: Remove from heat and stir in the butter and vanilla extract until smooth.
6. Cool: Pour the pastry cream into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until completely chilled.

Assembling the Boston Cream Pie:

1. Level Cakes (Optional): If your cakes have domed tops, use a serrated knife to level them.
2. Frost & Top: Place one cake layer on a serving plate. Spread a generous layer of the chilled pastry cream evenly over the top.
3. Second Layer: Top with the second cake layer.
4. Make Ganache: For the ganache, heat the heavy cream in a saucepan until it just begins to simmer. Pour over the chopped chocolate and let it sit for a few minutes. Then, whisk until smooth and glossy.
5. Pour Ganache: Pour the ganache over the top of the cake, allowing it to drip down the sides.
6. Chill & Serve: Refrigerate for at least 30 minutes before slicing and serving. Enjoy!

Tips for the Best Boston Cream Pie:

• Don't overmix the batter: Overmixing can lead to a tough cake.
• Use high-quality chocolate: The better the chocolate, the better the ganache will taste.
• Chill the pastry cream completely: This will prevent it from making the cake soggy.
• Get creative with decorations: Dust with powdered sugar, add fresh berries, or use chocolate shavings for extra flair.

This recipe offers a delicious and classic dessert experience. Remember to share your baking triumphs on social media using #BostonCreamPie and tag your friends! Happy baking!