Description
This classic Boston Cream Pie recipe features a moist vanilla cake layered with a rich homemade vanilla pastry cream and topped with a glossy chocolate ganache. Perfect for dessert lovers who enjoy a harmonious balance of creamy and chocolatey flavors in a beautiful presentation.
Ingredients
Vanilla Cake Batter
- 1 ½ cups (215g) all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup (200g) granulated sugar
- ½ teaspoon salt
- 2 large eggs, at room temperature
- ¼ cup (56g) unsalted butter, melted and still warm
- 3 tablespoon (45ml) sunflower or canola oil
- ¼ cup (60ml) full fat plain yogurt
- 1 ½ teaspoon (7ml) pure vanilla extract
- ½ cup (120ml) whole milk, brought to a simmer and cooled for 3 minutes
Vanilla Pastry Cream
- 1 batch of Easy Vanilla Pastry Cream (see referenced recipe)
Chocolate Ganache
- 8 oz (227g) semisweet chocolate, finely chopped
- ¾ cup (180ml) heavy 35% whipping cream
- 2 tablespoon (30ml) light or golden corn syrup
- Pinch of salt
Instructions
- Prepare the pan and oven: Preheat your oven to 350°F (177°C). Line a high-sided 8-inch round cake pan with parchment paper, lightly grease the sides, and set aside.
- Make the pastry cream: Follow the instructions for the Easy Vanilla Pastry Cream until thick and chilled thoroughly; this will be the filling for the cake.
- Mix dry ingredients: Sift together the all-purpose flour, baking powder, baking soda, and salt into a large bowl. Add the granulated sugar and whisk to blend evenly without lumps.
- Combine wet ingredients and create batter: Crack in the eggs, add melted butter, oil, yogurt, and vanilla extract. Using an electric hand mixer on low speed, mix until just combined creating a thick batter. Gradually add the hot whole milk and increase to medium-low speed, mixing until the batter becomes smooth and uniform.
- Bake the cake: Pour the batter into the prepared cake pan. Bake for 35-40 minutes until the cake is evenly golden and a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 20 minutes, then invert onto the rack to cool completely.
- Fill the cake: Once cooled, horizontally slice the cake into two layers. Spread the chilled vanilla pastry cream evenly over the bottom layer, leaving about a ½-inch border. Carefully place the top cake layer over the filling.
- Prepare the chocolate ganache: Place chopped semisweet chocolate in a large bowl. In a small saucepan, combine heavy cream, corn syrup, and a pinch of salt; bring to a gentle boil. Pour the hot mixture over the chocolate, cover, and let stand 2 minutes to melt the chocolate. Stir gently in concentric circles until smooth and glossy. Allow the ganache to cool about 10 minutes to thicken slightly.
- Assemble and chill the cake: Pour the ganache over the filled cake, letting it drip elegantly over the sides. Refrigerate the assembled cake for at least 1 hour to set the ganache before serving.
Notes
- Make sure the milk is hot but not boiling when added to the batter to avoid curdling the eggs.
- Chill the pastry cream thoroughly before using to ensure a firm filling.
- For best results, use high-quality semisweet chocolate for the ganache.
- The cake layers can be baked a day ahead and wrapped tightly to enhance flavors.
- If you prefer a less sweet ganache, adjust the amount of corn syrup accordingly or omit if desired.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
