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Boston Cream Pie Recipe

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4.4 from 109 reviews

Classic Boston Cream Pie featuring tender cake layers filled with smooth vanilla custard and topped with a glossy chocolate ganache. This nostalgic dessert combines the richness of homemade custard and chocolate in a beautiful layered presentation perfect for special occasions or indulgent treats.

Ingredients

Scale

Cake Layers

  • 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

Vanilla Custard Filling

  • 2 cups whole milk
  • 4 large egg yolks
  • ½ cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract or seeds from 1 vanilla bean
  • 2 tablespoons unsalted butter

Chocolate Ganache

  • 1 cup heavy cream
  • 8 ounces dark chocolate (chopped or in chips)

Optional Additions

  • ½ teaspoon almond or coffee extract (for added flavor)
  • Fresh fruit (strawberries, blueberries, or bananas for garnish)

Instructions

  1. Prepare Cake Batter: In a large bowl, whisk together the cake flour, baking powder, salt, and sugar to combine the dry ingredients evenly. In a separate bowl, beat the eggs, then add milk, melted butter, and vanilla extract or vanilla bean seeds. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth, homogenous batter forms.
  2. Bake Cake Layers: Pour the batter evenly into two greased or parchment-lined round cake pans. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let the cakes cool completely in pans before removing.
  3. Make Vanilla Custard Filling: In a saucepan, heat the milk until it just starts to steam but not boil. In a mixing bowl, whisk together egg yolks, sugar, and cornstarch until pale and thick. Slowly add the hot milk to the egg yolk mixture while whisking continuously to temper the eggs and prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens to a smooth custard consistency. Remove from heat and stir in butter and vanilla extract or bean seeds until fully incorporated. Let it cool to room temperature.
  4. Prepare Chocolate Ganache: Heat the heavy cream over medium heat until it just begins to bubble around the edges. Pour the hot cream over the chopped dark chocolate in a bowl and let it sit for 1-2 minutes to melt. Stir gently until the ganache is smooth, shiny, and fully combined. Allow it to cool slightly before using.
  5. Assemble the Boston Cream Pie: Place one cake layer on a serving plate. Spread the cooled vanilla custard evenly over the cake layer. Top with the second cake layer. Pour the chocolate ganache over the top, allowing it to drip down the sides. Refrigerate for at least 1 hour to allow the ganache to set before slicing and serving.

Notes

  • Ensure eggs and milk are at room temperature for a smoother batter and custard.
  • When tempering the eggs for custard, whisk constantly to prevent lumps and curdling.
  • Let the cake layers cool completely before assembling to avoid melting the custard or ganache.
  • Use good-quality dark chocolate for the ganache for the best flavor and texture.
  • Optional extracts like almond or coffee can be added to custard or ganache for an extra flavor dimension.
  • Garnish with fresh fruit such as strawberries or blueberries for a fresh contrast.

Keywords: Boston Cream Pie recipe, classic dessert, vanilla custard, chocolate ganache, layered cake, homemade Boston Cream Pie

Find it online: https://tastemadebyclara.com/boston-cream-pie-recipe/