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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

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.

Questions

Can I make Boston Cream Pie dairy-free?

Yes. The dairy in this entry is 1/2 cup unsalted butter, softened, 1/2 cup whole milk (for cake), 2 cups whole milk (for pastry cream), 1/3 cup granulated sugar (for pastry cream), 1 tsp vanilla extract (for pastry cream), 2 tbsp unsalted butter (for pastry cream), 1/2 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Can I make Boston Cream Pie gluten-free?

Yes. The gluten in this entry 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.

Can I make Boston Cream Pie ahead?

Yes, it takes well to being made ahead. Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Boston Cream Pie?

Yes. As written it serves 10. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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