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Decadent Classic Boston Cream Pie Recipe with Easy Silky Ganache

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A classic Boston Cream Pie featuring tender sponge cake layers filled with smooth pastry cream and topped with a luscious silky chocolate ganache. This recipe is approachable, indulgent, and perfect for celebrations or cozy treats.

Ingredients

  • All-purpose flour – 1 1/4 cups (160g), sifted
  • Baking powder – 1 1/2 teaspoons (6g)
  • Salt – 1/4 teaspoon
  • Unsalted butter – 1/2 cup (115g), softened
  • Granulated sugar – 3/4 cup (150g)
  • Large eggs – 3, room temperature
  • Whole milk – 1/2 cup (120ml), room temperature
  • Pure vanilla extract – 1 1/2 teaspoons
  • Whole milk – 2 cups (480ml) for pastry cream
  • Granulated sugar – 2/3 cup (135g) for pastry cream
  • Large egg yolks – 4
  • Cornstarch – 1/4 cup (30g)
  • Unsalted butter – 2 tablespoons (28g), cut into small pieces
  • Pure vanilla extract – 1 1/2 teaspoons (freshly scraped from vanilla bean pod optional)
  • Heavy cream – 3/4 cup (180ml)
  • Bittersweet or semisweet chocolate chips – 6 ounces (170g)
  • Light corn syrup – 1 tablespoon (optional, for added shine)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in vanilla extract.
  5. Alternate adding the dry ingredients and whole milk to the creamed mixture, beginning and ending with the flour mixture. Fold gently with a rubber spatula until just combined.
  6. Divide batter evenly between pans and smooth tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  7. For pastry cream: Heat 2 cups whole milk in a medium saucepan over medium heat until just simmering.
  8. Whisk together egg yolks, sugar, and cornstarch in a bowl until smooth and pale.
  9. Slowly pour about 1/2 cup hot milk into yolk mixture while whisking constantly to temper eggs.
  10. Pour tempered mixture back into saucepan with remaining milk. Cook over medium heat, whisking constantly, until thickened and boiling for 1-2 minutes.
  11. Remove from heat and whisk in butter and vanilla extract. Strain through fine mesh sieve into a clean bowl. Cover with plastic wrap directly on surface and chill at least 1 hour.
  12. For ganache: Heat heavy cream in a small saucepan until it begins to simmer. Pour over chocolate chips in a heatproof bowl. Let sit 2 minutes, then stir gently until smooth and glossy. Stir in light corn syrup if using.
  13. Assemble pie: Place one cake layer on serving plate. Spread chilled pastry cream evenly over top, leaving a slight edge.
  14. Place second cake layer on top. Pour ganache over top, letting it drip down sides. Smooth ganache with offset spatula if needed.
  15. Chill assembled pie at least 30 minutes before serving.

Notes

Use room temperature ingredients for best results. Do not overmix batter to keep cake light. Temper egg yolks carefully to avoid curdling pastry cream. Strain pastry cream for smoothness. Adjust ganache consistency by chilling or warming gently. Chill assembled pie before serving for best texture and flavor.

Nutrition

Keywords: Boston Cream Pie, classic dessert, pastry cream, chocolate ganache, sponge cake, easy dessert, celebration cake

Find it online: https://tempotaste.com/decadent-classic-boston-cream-pie-recipe-with-easy-silky-ganache/