Homemade Boston Cream Pie

The magic of this Boston Cream Pie lies in its perfect balance of textures and flavors. The light and airy sponge cake pairs harmoniously with the rich, velvety pastry cream, creating a delightful contrast that’s crowned by the smooth, decadent chocolate ganache. As you slice through the layers, the ganache drips slightly over the edges, offering an irresistible visual and sensory experience. Every bite is a luscious combination of creamy, chocolaty, and subtly sweet goodness—a true showstopper for any dessert lover.

Ingredients

For the Cake:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk

For the Pastry Cream:

• 2 cups whole milk
• ½ cup granulated sugar
• 4 large egg yolks
• ¼ cup cornstarch
• 2 tbsp unsalted butter
• 1 ½ tsp vanilla extract

For the Chocolate Ganache:

• 4 oz semi-sweet chocolate, chopped
• ½ cup heavy cream
• 1 tbsp unsalted butter

Instructions

Step 1: Make the Cake

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined.
5. Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 2: Prepare the Pastry Cream

1. In a medium saucepan, heat the milk over medium heat until it just begins to simmer. Do not let it boil.
2. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
3. Gradually pour the hot milk into the egg mixture, whisking constantly to avoid curdling.
4. Pour the mixture back into the saucepan and cook over medium heat, whisking continuously until thickened, about 5-7 minutes.
5. Remove from heat and stir in the butter and vanilla extract. Transfer the pastry cream to a bowl, cover with plastic wrap (press the wrap directly onto the surface of the cream to prevent a skin from forming), and refrigerate for at least 1 hour until chilled.

Step 3: Make the Chocolate Ganache

1. Place the chopped chocolate in a heatproof bowl.
2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2 minutes.
3. Stir until the chocolate is fully melted and the mixture is smooth. Add the butter and stir until glossy. Let the ganache cool slightly before using.

Step 4: Assemble the Boston Cream Pie

1. Place one of the cake layers on a serving plate. Spread the chilled pastry cream evenly over the top.
2. Place the second cake layer on top of the cream.
3. Pour the slightly cooled chocolate ganache over the top of the cake, allowing it to drip down the sides for a beautiful finish.
4. Refrigerate the assembled cake for at least 30 minutes before serving to set the ganache and allow the flavors to meld together.