The Irresistible Boston Cream Pie!

The first time I tasted this deliciousness, I knew I had to share this recipe.

Why is it called Boston cream cake instead of pie sometimes?

Before modern baking equipment, pies and cakes were made in the same pan style, causing confusion over the name of Boston Cream Cake or Pie.

But whatever you call it, this pie is the perfect addition year-round for your menu for Valentine’s Day, Mother’s Day, Easter, and even Christmas. It’s as beautiful as it is mouthwatering.

Here’s how to make a classic Boston Cream Pie recipe that will impress your guests:

Preheat your oven to 350°F and grease two 9-inch round cake pans.

Mix butter, oil, and sugar for 3 mins. Add sour cream and beat until white and fluffy for 2 more mins.

Beat in eggs one by one. Add flour, baking powder, and salt. Mix to combine.

Add the milk and vanilla extract. Continue mixing while scraping the sides and bottom of the bowl down to mix everything well.

Divide batter into 2 pans, bake at 350℉/177℃ until clean center, then cool on wire rack.

Add dry ingredients to the saucepan and mix. Whisk the milk, heavy cream, and egg yolks together in a medium bowl.

How to Make Boston Cream Pie Cream Filling

Cook for 7-10 minutes or until the mixture thickens. Add the butter and vanilla and mix thoroughly.

Boil cream in a skillet. Add chocolate chips, corn syrup, and salt. Leave for 8-10 mins without stirring.

How to Make The Chocolate Ganache

Spread the cream over the first sponge cake layer, top it with the second layer, and spread the chocolate ganache over the top layer.

Then pour the ganache over the cake and let it rest for at least 30 minutes before serving. Enjoy!