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Boston cream pie sitting on cake plate on white countertop with stove in background.
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5 from 4 votes

Boston Cream Pie

While it has the word pie in its name, Boston cream pie is simply a yellow cake with pastry cream in the middle and a chocolate ganache spread on top. The richness of the chocolate ganache is tempered when combined with the moist, tender yellow cake and the lightly sweet pastry cream, creating an all-around satisfying dessert. Whether it's made for a special occasion or any day of the week, you'll love this cake.
Prep Time30 minutes
Cook Time26 minutes
Cool Time2 hours
Total Time2 hours 56 minutes
Course: Dessert
Cuisine: American
Difficulty: Intermediate
Method: Baking
Servings: 16 servings
Author: Kaleb

Equipment

  • 2 9-inch round cake pans
  • 2 parchment paper rounds

Ingredients

For the yellow cake

  • 10 tablespoons (1 ¼ sticks) unsalted butter room temperature
  • 1 ½ cups granulated sugar
  • 3 large egg yolks
  • 3 large eggs
  • 2 ½ cups cake flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk
  • 1 ½ teaspoons vanilla extract
  • 2 tablespoons neutral oil

For the pastry cream

  • 4 egg yolks
  • 1 cup whole milk
  • ½ cup granulated sugar
  • ½ teaspoon kosher salt
  • 1 ½ tablespoons cornstarch
  • 2 tablespoons unsalted butter cold
  • 1 ½ teaspoons vanilla extract

For the chocolate ganache

Instructions

  • Preheat the oven to 350°F. Butter two 9-inch round cake pans, fit with parchment in the bottom, and set aside.
  • Mix the wet ingredients: In the bowl of a stand mixer, beat the butter and sugar until light and fluffy, 3-5 minutes. Scrape the sides of the bowl. With the mixer running on low, add the egg yolks and eggs one at a time until each one is mixed in. Scrape the sides and bottom of the bowl.
    10 tablespoons (1 ¼ sticks) unsalted butter, 1 ½ cups granulated sugar, 3 large egg yolks, 3 large eggs
  • Mix the dry ingredients: In a separate bowl, combine the flour, baking powder, and salt. Whisk to combine.
    2 ½ cups cake flour, 1 ½ teaspoons baking powder, 1 teaspoon kosher salt
  • Mix the liquids: In a small measuring glass, whisk the buttermilk, vanilla, and oil.
    1 cup buttermilk, 1 ½ teaspoons vanilla extract, 2 tablespoons neutral oil
  • Combine: With the mixer running on low, add ⅓ of the dry mixture followed by ½ of the milk mixture. Allow to incorporate and repeat the steps, finishing with the final ⅓ of the dry mixture. Divide the cake batter between the two prepared cake pans and smooth out to an even layer.
  • Bake in the preheated 350°F oven until a skewer inserted in the middle comes out clean, 24-26 minutes. Once baked, remove the cakes from the oven. Allow the cakes to cool in the pans for 5 minutes. Once slightly cooled, remove the cakes from the pans, discard the parchment paper, and cool completely on a wire rack.
  • Prepare the pastry cream: In a 4-quart saucepan, combine the egg yolks, milk, sugar, salt, and cornstarch. Whisk until the mixture is smooth. Set the mixture over medium-low heat. Whisk constantly until the mixture thickens. Continue to whisk until the mixture is thick with bubbles forming, 6-8 minutes. Once thickened, remove the pastry cream from the heat. Add the butter and vanilla. Whisk until the butter dissolves and immediately push through a sieve. Allow the pastry cream to cool.
    4 egg yolks, 1 cup whole milk, ½ cup granulated sugar, ½ teaspoon kosher salt, 1 ½ tablespoons cornstarch, 2 tablespoons unsalted butter, 1 ½ teaspoons vanilla extract
    • I find it best to make the pastry cream the day before and store it in the refrigerator.
  • Prepare the ganache: Chop the chocolate into fine, uniform pieces and pour them into a small bowl. Heat the heavy cream until it's steaming and almost boiling. Once the cream is steaming, immediately pour the cream over the prepared chocolate. Allow the chocolate and cream to rest for 5 minutes. Once the mixture has rested, slowly stir until smooth. Stir in the vanilla extract. Allow the mixture to cool to room temperature. As the ganache cools, it will thicken.
    4 ounces chocolate, ½ cup heavy cream, 1 teaspoon vanilla extract
  • Assemble the cake: Place a room-temperature or cool layer of cake on a serving platter. Spread the chilled pastry cream over one layer of the cake, staying about ½-inch from the edge. Place the second layer on top of the pastry cream. Pour the ganache over the top layer. If the ganache is too thick, heat for a few seconds in the microwave. Allow the ganache to drip slightly down the sides. Serve immediately.

Video

Nutrition

Serving: 1serving | Calories: 390kcal