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Classic Homemade Boston Cream Pie Recipe

A beautiful, tall slice of boston cream pie featuring golden sponge cake, thick vanilla custard filling, and rich chocolate ganache dripping down the sides.
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Make the iconic Boston Cream Pie from scratch. This recipe delivers tender vanilla sponge cake, silky vanilla pastry cream filling, and a glossy chocolate ganache topping for a bakery-style dessert.

Ingredients

Scale
  • For the Sponge Cake: 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • For the Vanilla Pastry Cream Filling: 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 large egg yolks
  • 1 1/2 cups whole milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • For the Chocolate Ganache Glaze: 4 ounces semi-sweet chocolate, chopped
  • 1/2 cup heavy cream
  • 1 tablespoon light corn syrup (optional, for shine)

Instructions

  1. Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour one 9-inch round cake pan.
  2. Whisk together the flour, baking powder, and salt in a small bowl. Set aside.
  3. In a large bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  5. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  6. Prepare the Pastry Cream: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the egg yolks until smooth.
  7. Slowly whisk in the milk until the mixture is uniform.
  8. Cook over medium heat, whisking constantly, until the mixture thickens significantly and comes to a boil. Continue to boil for 1 minute while whisking. Remove from heat.
  9. Stir in the butter and vanilla extract until smooth. Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until completely cold.
  10. Assemble the Pie: Once the cake is cool, slice it horizontally into two even layers. Place the bottom layer on a serving plate.
  11. Spread the chilled pastry cream evenly over the bottom cake layer. Place the top cake layer over the filling.
  12. Prepare the Chocolate Ganache: Place the chopped chocolate in a heatproof bowl.
  13. Heat the heavy cream and corn syrup (if using) in a small saucepan until it just begins to simmer around the edges. Do not let it boil rapidly.
  14. Pour the hot cream mixture over the chopped chocolate. Let it sit undisturbed for 5 minutes.
  15. Whisk the mixture gently starting from the center until it becomes smooth and glossy. Let the ganache cool slightly until it is pourable but not hot.
  16. Pour the chocolate ganache over the top center of the assembled cake, allowing it to drip naturally down the sides. Let the ganache set before slicing and serving.

Notes

  • For a perfectly level cake, you can trim the dome off the top layer before slicing.
  • If you want a quicker filling, you can substitute the homemade pastry cream with a good quality vanilla pudding mix prepared according to package directions, but ensure it is fully chilled.
  • This dessert is best served the day it is made for the best texture contrast between the cake and the filling.

Nutrition

Find it online: https://www.purecookingjoy.com/boston-cream-pie-recipe-from-scratch/

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