Boston Cream Pie

Here’s how to make this Boston cream pie recipe.

This Boston cream pie has three main components: two round yellow cakes, a pastry cream that is placed between the layers, and a rich chocolate ganache that’s swooped over the top. While it may seem like a few steps, the overall cake is pretty simple, with each step allowing for plenty of prep time. Here’s how to make it:

1. Prepare the yellow cake batter. Begin by creaming the butter and sugar. Room temperature butter is best when creaming the butter because it will mix and aerate the butter correctly. It actually takes longer to cream butter and sugar than one thinks. When completed, it should be light and fluffy, with all of the butter and sugar fully incorporated. This process works air into the butter mixture, which is what makes it fluffy. With the mixer running, add the egg yolks to the butter mixture, one at a time. Adding egg yolks increases the richness and provides a yellow color to the cake. Let each egg mix into the batter before adding the next. This will ensure that the mixture is homogenous. Next, whisk together the dry ingredients: cake flour, baking soda, and salt. Separately, combine the buttermilk, vanilla extract, and neutral oil. To the butter and sugar mixture, alternatively add the dry ingredients and the wet ingredients, beginning and ending with the dry ingredients. Start with a third of the dry ingredients, then add half the wet ingredients, and so on. Mix all of this together until everything is fully combined.

2. Divide the yellow cake batter between two cake pans and bake. Make sure to butter the sides of the cake pans and line the bottom with parchment paper. Butter the parchment paper as well to ensure the cakes release nicely from the pans once baked. This also imparts a bit of extra butter flavor to the top of the cake. Once divided equally into two pans, place them in the preheated 350°F oven and bake for 24 to 26 minutes. While baking, prepare the pastry cream and chocolate ganache. When the cakes are baked, and a toothpick inserted in the center comes out mostly clean, remove them and let them cool on a cooling rack.

3. Prepare the pastry cream. Combine together the egg yolks, whole milk, sugar, salt, and cornstarch. Rather than tempering the milk into egg yolks, which is what would be traditional with pastry cream, this method heats everything together, and it’s much simpler. Heat the mixture over medium heat until it’s thickened, making sure to continually whisk the mixture so that it does not burn. The mixture should be removed from the heat when it’s a pudding-like consistency that has some resistance to the whisking. Off heat, add in the cold butter and vanilla extract, and whisk until everything is incorporated. Pass the mixture through a fine-mesh strainer to remove any lumps. Place a layer of plastic wrap on the surface of the pastry cream to prevent any “skin” from forming. Then, set aside to cool to room temperature until you are ready to assemble the Boston cream pie.

4. Prepare the chocolate ganache. To speed up the dissolving, chop the chocolate into somewhat small, even pieces. Place the chocolate in a bowl and pour the scalding cream over the top. Allow the chocolate to dissolve for about five minutes before whisking. Right before the mixture is fully mixed, add in some vanilla extract to impart a touch more flavor. Mix until everything is combined, then set aside to cool before assembling the cake. The ganache will thicken as it comes down to room temperature.

5. Assemble the Boston cream pie. Place one of the cakes on a serving dish and slice off any “dome” that remains from the baking. Flattening the top surface of the cake will allow the pastry cream and the second layer of the cake to sit more evenly. Spread the pastry cream on top of the first cake layer, making sure to leave about half an inch around the edge. When the remaining layer of cake is placed on top, the weight will push out some of the pastry cream to the edges. Top with the remaining cake and finish with the chocolate ganache as desired.

These tips will make this recipe a success.

• Cream the butter and sugar until the mixture is truly light and fluffy. Depending on the softness of the butter, this can take anywhere from three to five minutes.
• When preparing both the yellow cake and pastry cream, crack your eggs into a separate bowl before adding them to the mixture. This way, any shell that could accidentally make its way into the mixture can easily be removed.
• Make sure to scrape down the sides of the mixing bowl when mixing together the yellow cake. This will ensure that any of the ingredients that are caught in the bottom of the bowl are also incorporated into the batter.
• For the pastry cream, use whole milk. Higher-fat milk will impart more richness and flavor to the resulting mixture.
• Use good-quality chocolate for the ganache. Since the ganache has only a few select ingredients, the flavor of each ingredient needs to be top-notch.
• When preparing the ganache, use a spatula to whisk together the cream and the chocolate. This will prevent adding air to the ganache, which is not desirable.
• All three parts of this Boston cream pie should be cooled before assembly begins. If the cake, pastry cream, or ganache are too warm, the cake may not set up correctly.