Description
This Boston Cream Pie is a classic dessert made of tender sponge cake layered with smooth vanilla custard and topped with a glossy chocolate ganache—delightful, nostalgic, and utterly satisfying.
Ingredients
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup unsalted butter (room temperature)
3 large eggs
1/2 cup milk
1 1/2 teaspoons vanilla extract
2 tablespoons cornstarch
1 1/4 cups whole milk or half-and-half (for custard)
2 large egg yolks (for custard)
1/4 cup sugar (for custard)
1 tablespoon butter (for custard)
1/2 cup heavy cream (for ganache)
4 oz dark or semi-sweet chocolate, chopped
1 teaspoon corn syrup or 1 tablespoon butter (optional for ganache shine)
Instructions
- Preheat oven to 350°F (175°C) and grease and line two 8-inch round cake pans.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well. Mix in vanilla.
- Fold in sifted flour and mix just until smooth. Divide batter between pans and bake for 20–25 minutes, or until a toothpick comes out clean.
- While cakes bake, make custard: Whisk milk, sugar, cornstarch, egg yolks, and vanilla in a saucepan. Cook over medium-low, whisking until thickened. Stir in butter and chill.
- Cool cakes completely. Level if needed and place one layer on a serving plate.
- Spread cooled custard over the bottom layer and top with second cake layer.
- Heat cream until steaming, pour over chopped chocolate. Let sit 1 minute, then stir until smooth. Add corn syrup or butter if using.
- Pour ganache over cake, letting it drip slightly down sides. Chill for 30 minutes before serving.
Notes
Chill custard before assembling to prevent ganache from seeping in.
Use milk chocolate for a sweeter ganache.
Add a splash of almond extract or rum to custard for extra flavor.
Make mini versions in muffin tins for individual servings.
Top with berries or whipped cream for presentation.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
