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Boston Cream Pie

A classic American layer cake with two rounds of tender yellow sponge sandwiched around silky pastry cream and topped with glossy chocolate ganache. Plan ahead: the pastry cream needs at least 2 hours to chill before assembling.

90 minHardServes 10480 cal/serving

AmericanDessertOvenVegetarianLow-SodiumPork-FreeNightshade-Free

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Ingredients

  • 1 1/2 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1/2 cup whole milk (for cake)
  • 2 cups whole milk (for pastry cream)
  • 4 large egg yolks
  • 1/3 cup granulated sugar (for pastry cream)
  • 1/4 cup cornstarch
  • 1 tsp vanilla extract (for pastry cream)
  • 2 tbsp unsalted butter (for pastry cream)
  • 1/2 cup heavy cream
  • 4 oz semisweet chocolate chips or chopped chocolate
  • 2 tsp light corn syrup

Instructions

  1. 1

    Make the pastry cream first. In a saucepan, heat 2 cups whole milk (for pastry cream) over medium heat until steaming. In a bowl, whisk 4 large egg yolks, 1/3 cup granulated sugar (for pastry cream), and 1/4 cup cornstarch until pale and smooth.

  2. 2

    Slowly pour the hot milk into the yolk mixture, whisking constantly to temper. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the cream thickens and bubbles, about 2 minutes. Remove from heat and stir in 2 tbsp unsalted butter (for pastry cream) and 1 tsp vanilla extract (for pastry cream). Press plastic wrap directly on the surface and refrigerate at least 2 hours.

  3. 3

    Preheat oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper. Whisk together 1 1/2 cup all-purpose flour, 1 1/2 tsp baking powder, and 1/2 tsp salt in a bowl.

  4. 4

    Beat 1/2 cup softened unsalted butter and 1 cup granulated sugar with an electric mixer on medium-high until light and fluffy, about 3 minutes. Add 4 room temperature large eggs one at a time, beating well after each. Beat in 2 tsp vanilla extract.

  5. 5

    Alternately add the flour mixture and 1/2 cup whole milk (for cake) to the butter mixture, beginning and ending with flour. Mix just until combined. Divide batter evenly between the prepared pans.

  6. 6

    Bake until a toothpick inserted in the center comes out clean and the cakes spring back when lightly pressed, 22 to 26 minutes. Cool in pans 10 minutes, then turn out onto a wire rack and cool completely.

  7. 7

    Make the ganache. Heat 1/2 cup heavy cream in a small saucepan until just simmering. Pour over 4 oz semisweet chocolate chips or chopped chocolate in a heatproof bowl. Let sit 2 minutes, then stir until smooth. Stir in 2 tsp light corn syrup for shine.

  8. 8

    Place one cake layer on a serving plate. Spread the chilled pastry cream evenly over the top, leaving a small border. Set the second cake layer on top, pressing lightly.

  9. 9

    Pour the warm ganache over the top of the assembled cake, letting it drip down the sides decoratively. Allow the ganache to set at room temperature for 15 minutes before slicing. Refrigerate leftovers.

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Questions

What oven temperature does Boston Cream Pie need?

For Boston Cream Pie, the oven is set to 350 F (about 175 C) in step 3. The longest stretch at that heat is 26 minutes, in step 6.

Why does Boston Cream Pie have me temper the eggs?

Step 2 reads: "Slowly pour the hot milk into the yolk mixture, whisking constantly to temper." Eggs scramble if they meet a hot liquid all at once. Step 2 warms them gradually with a little of the hot mixture first, so they thicken the sauce or custard smoothly instead of curdling.

What equipment do I need for Boston Cream Pie?

Beyond a knife and a board, the method uses a hand mixer (step 4) and parchment paper (step 3). If you do not have one, a whisk and a few minutes of effort replace the electric mixer.

What can I use instead of corn syrup in Boston Cream Pie?

The entry for Boston Cream Pie calls for 2 tsp light corn syrup. In its place: Honey works in baking, measure for measure. In candy work do not substitute: the syrup is there to stop sugar crystals forming.

Can I make Boston Cream Pie gluten-free?

Yes. The gluten in Boston Cream Pie is 1 1/2 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Does Boston Cream Pie contain eggs?

Yes: 4 large eggs, room temperature and 4 large egg yolks. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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