Boston Cream Pie

Directions

1. Preheat your oven to 175°C (350°F). Grease and line two 20 cm (8-inch) round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the eggs and sugar together until light and fluffy, about 3–4 minutes. Stir in the vanilla extract.
4. Gently fold in the dry ingredients, alternating with the milk, until smooth and uniform.
5. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
6. For the pastry cream, heat the milk in a saucepan until just simmering. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Gradually whisk in the hot milk, then return the mixture to the saucepan. Cook over medium heat, whisking constantly, until thickened and bubbling. Remove from heat and stir in butter and vanilla. Cover with plastic wrap directly on the surface to prevent a skin from forming. Chill until set.
7. To assemble, place one cake layer on a serving plate and spread the pastry cream evenly on top. Place the second cake layer over the filling.
8. For the ganache, heat the heavy cream until steaming, then pour over the chopped chocolate. Let sit 2 minutes, then stir until smooth and glossy. Pour over the top of the cake, letting it drip naturally down the sides. Chill briefly to set the ganache before serving.

Recipe Details

Prep Time: 40 minutes
Cook Time: 25 minutes
Chill Time: 1 hour
Total Time: About 2 hours
Servings: 10–12
Difficulty: Medium

Variations & Substitutions

• Use chocolate sponge for a richer, double-chocolate version.
• Substitute vanilla pastry cream with coffee or caramel-flavored custard for a flavor twist.
• Replace semi-sweet chocolate ganache with milk or white chocolate for a sweeter topping.
• Make individual mini Boston Cream Pies in ramekins for personal servings.

Serving Suggestions