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Boston Cream Pie Recipe

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★★★★★

4.8 from 128 reviews

Boston Cream Pie is a classic American dessert featuring two layers of tender vanilla sponge cake filled with a smooth, creamy custard and topped with a rich chocolate ganache. This elegant cake integrates the fluffy texture of a sponge with the luscious flavors of vanilla custard and silky chocolate, perfect for any special occasion or a delightful treat.

Ingredients

Scale

Cake:

  • 1 cup All-purpose flour
  • 4 Large eggs (separated)
  • 3/4 cup Granulated sugar (divided)
  • 2 tbsp Unsalted butter (melted and cooled)
  • 1 tsp Vanilla extract
  • 1 tsp Baking powder
  • 1/4 tsp Salt

Custard Filling:

  • 2 cups Whole milk
  • 4 Egg yolks
  • 1/2 cup Granulated sugar
  • 3 tbsp Cornstarch
  • 1 tsp Pure vanilla extract
  • 2 tbsp Unsalted butter

Chocolate Ganache:

  • 1/2 cup Heavy cream
  • 4 oz Semi-sweet chocolate chips
  • 1 tbsp Light corn syrup (or honey/maple syrup)
  • 1/2 tsp Vanilla extract

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the cake layers.
  2. Prepare Pans: Grease and lightly flour two 9-inch round cake pans to prevent sticking and ensure even baking.
  3. Make Batter: Separate the eggs into yolks and whites. Beat the yolks with half the sugar until thick and pale. In a separate bowl, whip the egg whites with the remaining sugar until soft peaks form. Gently fold the whipped whites into the yolk mixture. Sift in flour, baking powder, and salt, then fold gently until combined. Finally, fold in the melted cooled butter and vanilla extract.
  4. Bake Cake: Divide the batter evenly between the prepared pans and bake for 20–25 minutes until golden and springy to the touch.
  5. Cool Layers: Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely before assembling.
  6. Make Custard: Heat the milk in a saucepan until steaming but not boiling. In a separate bowl, whisk together egg yolks, sugar, and cornstarch. Gradually temper the hot milk into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring continuously until thickened like pudding.
  7. Chill Custard: Remove from heat and strain the custard to remove any lumps. Stir in butter and vanilla extract until smooth. Cover the custard with plastic wrap touching its surface to prevent a skin from forming. Refrigerate for 1 to 2 hours until cold and set.
  8. Assemble Cake: Place one cake layer on a serving plate. Spread an even layer of the chilled custard over it. Top with the second cake layer and chill in the refrigerator for about an hour to allow the filling to set.
  9. Make Ganache: Heat the heavy cream just to a simmer and pour it over the chocolate chips and corn syrup. Let it sit for 2 minutes, then stir until smooth and glossy. Stir in vanilla extract.
  10. Glaze Cake: Pour the ganache over the top of the chilled assembled cake, allowing it to drip slightly over the sides for an elegant finish.
  11. Chill Again: Refrigerate the glazed cake for at least 30 minutes to let the ganache set properly before slicing.
  12. Slice and Serve: Use a warm knife to slice the cake cleanly, wiping the knife between cuts. Serve the Boston Cream Pie chilled or at room temperature for best flavor and texture.

Notes

  • For best results, ensure eggs are at room temperature before separating to achieve better volume in the sponge.
  • Tempering the egg yolks slowly with hot milk prevents curdling, resulting in a smooth custard.
  • Cover custard surface with plastic wrap directly to avoid skin formation.
  • Use a warm knife when slicing ganache-covered cake for clean cuts.
  • Can be made a day ahead; just keep refrigerated and bring to room temperature before serving if desired.

Keywords: Boston Cream Pie, vanilla sponge cake, custard filling, chocolate ganache, classic American dessert

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