Classic Boston Cream Pie (Printable)
Tender sponge cake layered with vanilla cream and chocolate ganache
# What You'll Need:
→ Sponge Cake
01 - 1 cup (125 g) all-purpose flour
02 - 1 cup (200 g) granulated sugar
03 - 4 large eggs, at room temperature
04 - 1/4 cup (60 ml) whole milk
05 - 1/4 cup (60 g) unsalted butter, melted and cooled
06 - 1 1/2 teaspoons baking powder
07 - 1/4 teaspoon salt
08 - 1 teaspoon vanilla extract
→ Pastry Cream
09 - 2 cups (480 ml) whole milk
10 - 1/2 cup (100 g) granulated sugar
11 - 4 large egg yolks
12 - 1/4 cup (30 g) cornstarch
13 - 2 tablespoons (30 g) unsalted butter
14 - 1 teaspoon vanilla extract
15 - Pinch of salt
→ Chocolate Ganache
16 - 4 oz (115 g) semisweet or bittersweet chocolate, chopped
17 - 1/2 cup (120 ml) heavy cream
18 - 1 tablespoon (14 g) unsalted butter
# How to Make It:
01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans, or line with parchment paper.
02 - In a bowl, sift together flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat eggs and sugar together with an electric mixer until pale and thick, about 5 minutes. Mix in vanilla.
04 - Gently fold in the flour mixture until just combined.
05 - Mix milk and melted butter together, then fold into the batter until smooth.
06 - Divide batter evenly between prepared pans. Bake for 22-25 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then turn out onto racks to cool completely.
07 - In a saucepan, heat milk until just simmering. In a separate bowl, whisk together egg yolks, sugar, cornstarch, and salt. Slowly pour the hot milk into the yolk mixture, whisking constantly.
08 - Return mixture to saucepan and cook over medium heat, whisking, until thick and bubbling, about 2-3 minutes. Remove from heat, whisk in butter and vanilla. Transfer to a bowl, cover with plastic wrap touching the surface, and chill until cold.
09 - Place chopped chocolate and butter in a bowl. Heat cream to a simmer, then pour over the chocolate. Let sit 2 minutes, then stir until smooth.
10 - Place one cake layer on a serving plate. Spread cooled pastry cream evenly over the cake. Top with the second cake layer.
11 - Pour chocolate ganache over the top, letting it drip down the sides. Chill for at least 1 hour before serving.
# Expert Hacks:
01 -
- The contrast between cool vanilla cream and rich chocolate topping creates that perfect bite we all chase in desserts
- This cake manages to feel fancy enough for dinner parties while still being the comfort food everyone secretly craves
02 -
- The pastry cream must be completely cold before assembling or it will make your sponge cake soggy and sad
- Room temperature ingredients for the cake batter are non-negotiable, cold eggs simply won't whip up properly
03 -
- Place your cake plate on a wire rack over a baking sheet when pouring ganache to catch the drips for easy cleanup
- A warm knife under hot water makes the cleanest slices through this layered beauty