Boston Cream Pie

September 27, 2022

A classic American dessert: Boston Cream Pie. This cake, made with sponge cake, cream filling, and chocolate ganache, is incredibly delicious.

The Boston Cream Pie is made with a vanilla sponge cake layered with pastry cream and topped with chocolate ganache.

Try this soft and moist layered cake now. Boston cream pie recipe is a perfect dessert with rich cream filling and buttery cake!

Boston Cream PiePhoto By Canva
Taste Score: %83
Difficulty Medium
Servings 8 people
Preparation 180 mins
Cooking 30 mins
Total 210 mins

Tips

  • Use ingredients at room temperature. Take the eggs, butter, and milk-based ingredients out of the refrigerator at least an hour before to bring them to room temperature. In this way, the cake will have an even texture.
  • Make sure you measure the flour correctly. Use a kitchen scale to measure your flour. But if you don't have a scale, just raise your flour with a spoon. Then put them in cups and flatten them with a knife. Otherwise, too much flour will lead to a hard and dry pound cake.
  • Make sure the cake is not overcooked. Use a cake tester or toothpick to check if the cake is done. If the toothpick comes out clean, the cake is baked.
  • Chill the cake in the refrigerator for at least 3 hours or overnight before serving.

Ingredients

Directions

Cream

  1. To make the pastry cream, add 2 cups of milk and vanilla extract to a medium saucepan. Heat the milk, do not boil it.
  2. In a large bowl, add the egg yolks and sugar. Mix all the ingredients until combined. Add the cornstarch to the mixture and whisk the ingredients well. Make sure there are no lumps left.
  3. Add 1/4 of the hot milk mixture to the egg mixture and mix the ingredients. Add the remaining milk mixture to the egg mixture, making sure the ingredients are smooth.
  4. Strain the mixture through a strainer. Heat the mixture over medium-high heat, stirring constantly, until it thickens.
  5. Once it starts to boil, let it cook for another minute or two after it thickens. Remove the mixture from the heat before adding the butter and mixing. Let it cool down a bit and then cover it with cling film. Chill the cream in the refrigerator.

Cake

  1. Preheat the oven to 350 ˚F (175 ˚C) before oiling and flouring an 8-inch cake tin. Line the base with parchment paper and then grease it once more.
  2. In a large bowl, whisk together the flour, baking powder, and salt. Whisk all the ingredients well and set aside.
  3. Combine 2 eggs and sugar in a stand mixer. Whisk all the ingredients until they are slightly pale, thick, and fluffy.
  4. Combine milk and butter in a microwave-safe measuring jug or bowl. Microwave at thirty-second intervals before making sure the butter has melted and the milk has evaporated.
  5. When the egg mixture reaches a good consistency, turn the mixer to low speed and slowly add the flour mixture to the egg mixture. Whisk everything together until it's just combined. Stir the vanilla into the hot milk mixture before pouring the hot milk mixture into the egg mixture. Whisk these liquids until they are completely combined.
  6. Scrape the sides of the bowl, pausing the whisk and making sure to fold the dough back on itself.
  7. Pour the batter into the prepared cake tin and bake for about 30 minutes until a toothpick inserted comes out clean when inserted in the middle of the cakes. Then cool the cake on the cooling wire.

Assemble

  1. Cut the sponge cake in half horizontally with a serrated knife. Before spreading the pastry cream on the cake, place the bottom half on a serving plate, leaving about 1 inch of border around the edges. Place the top half of the cake on top of the pastry cream, before pressing lightly to spread the filling around the rim of the cake. Put the entire cake in the refrigerator and chill for at least two hours, preferably overnight. If you're refrigerating the cake for more than two hours, cover it.
  2. When you're ready to serve the cake, we can make the ganache. Before putting the cream in the microwave, place it in a microwave-safe container and add the corn syrup if using. Microwave the mixture until it evaporates, which takes about a minute. Add the chopped chocolate and let it sit for five minutes. Blend the chocolate and cream mixture until completely smooth, pour over the cake and spread around the edges.
  3. Chill for at least 3 hours before serving, and serve by slicing.
Nutrition Facts
Serving Size 1 Boston Cream Pie
Serves 8
Amount Per Serving
Calories329
Calories329
% Daily Value*
Total Fat 14.2 g18.2%
Cholesterol 189 mg63%
Sodium 150 mg6.5%
Protein 7.6 g15.2%
Potassium 268 mg5.7%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

What Is Boston Cream Pie?

Boston cream pie is a classic American dessert. It has a rich and light flavor with a pastry cream-filled sponge cake and ganache filling.

What To Serve with Boston Cream Pie?

Here are our delicious recipes that you can serve with Boston Cream Pie:

How To Store Boston Cream Pie?

Store Boston cream pie in an airtight container in the refrigerator for up to three days. Do not keep it at room temperature for more than 2 hours as it contains dairy products.

To store Boston cream cake, wrap the cake tightly with cling film or store it in an airtight container.

Can Boston Cream Pie Be Frozen? No. Do not freeze the Boston cream pie. The cream filling contains cornstarch. If the cake is frozen, it may cause the cake to become watery after the starch has thawed.

Recipe byPetite Gourmets

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