Introduction

Boston Cream Pie is a classic dessert featuring tender cake layers filled with smooth vanilla custard and topped with rich chocolate ganache. This nostalgic treat offers a perfect balance of flavors and textures, making it a beloved dessert for any occasion.

A two-layer round cake sits on a white cake stand with soft scalloped edges. The bottom and top layers are light brown sponge cake, with a thick layer of pale yellow cream filling in between. The top is covered with a shiny, smooth dark chocolate glaze that drips slightly down the sides. On the center of the cake top, a swirl of light brown chocolate whipped cream sits, topped with a bright red cherry with its stem standing upright. The scene is set on a white marbled surface with a blue and white checkered cloth partially visible underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups cake flour
1 cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon salt
3 large eggs (room temperature)
½ cup milk (room temperature)
6 tablespoons unsalted butter (melted and cooled)
1 teaspoon vanilla extract (or seeds from 1 vanilla bean)
2 cups whole milk (for custard)
4 large egg yolks
½ cup granulated sugar (for custard)
3 tablespoons cornstarch
1 teaspoon vanilla extract (or seeds from 1 vanilla bean, for custard)
2 tablespoons unsalted butter (for custard)
1 cup heavy cream
8 ounces dark chocolate (chopped or in chips)
Optional: ½ teaspoon almond or coffee extract
Optional: Fresh fruit such as strawberries, blueberries, or bananas for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing and flouring them or lining them with parchment paper.
Step 2: In a large bowl, sift together cake flour, baking powder, salt, and 1 cup sugar. In another bowl, whisk eggs, milk, melted butter, and vanilla extract until combined.
Step 3: Gradually add the wet ingredients to the dry ingredients, mixing until smooth and well combined. Be careful not to overmix.
Step 4: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans before removing.
Step 5: To make the custard, heat 2 cups of whole milk in a saucepan over medium heat until just simmering.
Step 6: In a separate bowl, whisk together egg yolks, ½ cup sugar, cornstarch, and vanilla extract until pale and smooth.
Step 7: Slowly pour the hot milk into the egg yolk mixture while whisking constantly to temper the eggs and prevent curdling.
Step 8: Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens into a smooth custard. Remove from heat and stir in 2 tablespoons butter until melted and combined. Let cool.
Step 9: For the ganache, heat heavy cream in a small saucepan until it begins to bubble around the edges. Pour over chopped dark chocolate and let sit for 1-2 minutes to melt.
Step 10: Stir the chocolate and cream together until smooth and glossy. Allow to cool slightly before assembly.
Step 11: To assemble, place one cake layer on a serving plate. Spread the cooled vanilla custard evenly over the top. Place the second cake layer on top of the custard.
Step 12: Pour the chocolate ganache over the top of the cake, letting it drip down the sides. Refrigerate for at least 1 hour to set before serving.

Tips & Variations

Use room temperature ingredients for a smoother batter and better rise.
For extra flavor, add ½ teaspoon almond or coffee extract to the custard.
Garnish with fresh fruit like strawberries or blueberries to add a fresh contrast.
If you don’t have cake flour, substitute by using all-purpose flour minus 2 tablespoons per cup and adding cornstarch.

Storage

Store Boston Cream Pie in the refrigerator, covered loosely with plastic wrap or in an airtight container, for up to 3 days. Reheat slices gently at room temperature or enjoy chilled. The custard and ganache are best served cool but can warm slightly for softer texture.

How to Serve

A two-layer round cake displayed on a white cake stand with scalloped edges, set on a white marbled texture. The bottom layer is a light brown sponge cake, topped with a creamy beige filling layer. Another light brown sponge cake layer sits above, covered by a glossy dark brown chocolate ganache that drips slightly over the edges. On the center of the top, there is a swirled dollop of light brown chocolate mousse with a bright red cherry on top. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and keep them refrigerated. Bring to room temperature before assembling for the best texture.

How do I prevent the custard from curdling?

To avoid curdling, gently whisk the hot milk into the egg yolks slowly to temper them, then cook the mixture over medium heat while stirring constantly until thickened. Avoid high heat or rushing the process.