Boston Cream Pie

Boston Cream Pie, also known as Boston Cream Cake, is a light and moist vanilla sponge cake layered between a delectable cream filling and topped with a mouthwatering chocolate ganache. These three elements are fantastic together, making this recipe a must-have for your next special occasion.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 233kcal

Author Imma

Equipment

Hand mixer
2 9-inch Cake Pans
Saucepan
Skillet

Ingredients

The Cake Layers

½ cup (113 g) unsalted butter, softened to room temperature
½ cup (125 ml) canola oil
1½ cup (300 g) sugar
½ cup (115 g) sour cream
4 eggs, room temperature
2½ cup (313 g) all-purpose flour
2¼ teaspoon (9 g) baking powder
½ teaspoon (2 g) salt
½ cup (120 ml) milk
2 teaspoons ( 8 ml) vanilla extract

Cream Filling

⅓ cup (45 g) cornstarch
½ cup (100 g) granulated sugar
¼ teaspoon salt
2 cup (480 ml) whole milk
½ cup (120 ml) heavy cream
4 large egg yolks
2 tablespoon s (28 g) unsalted butter, softened to room temperature
2 teaspoons (8 ml) vanilla extract

Chocolate Ganache

⅓ cup (79 ml) heavy cream
6 ounces (170 g) semisweet chocolate chips
2 tablespoons (40 g) light corn syrup
salt
1 teaspoon (4 ml) vanilla extract

Instructions

The Cake Layers

Preheat the oven at 350℉/177℃. Then grease two 9-inch pans generously with baking spray and set aside.
Cream the butter, oil, and sugar for about 3 minutes using a hand mixer. Add the sour cream and continue mixing until it is fluffy and starts looking white – a couple of minutes or a little longer.
Add the eggs one at a time, beating well between each addition. Then mix in the flour, baking powder, and salt until combined.
Then add the milk and vanilla extract. Continue mixing while scraping the sides and bottom of the bowl down to mix everything well.
Divide your batter evenly between the two greased cake pans. Then bake at 350℉/177℃ for 18-20 minutes or until a tester inserted in the center of the cakes comes out clean.
Remove the cakes from the pans, transfer them to a wire rack, and cool them completely.

The Cream Filling

Add dry ingredients to the saucepan (cornstarch, sugar, and salt) and mix.
Whisk the milk, heavy cream, and egg yolks together in a medium bowl.
Gently whisk the milk mixture into the saucepan, ensuring there are no lumps and the sugar dissolves. Place the saucepan on the stove at medium-high heat, and keep stirring until it starts to bubble.
Cook for 7-10 minutes or until the mixture thickens. Add the butter and vanilla and mix thoroughly.

Chocolate Ganache

Pour cream in a medium skillet and place over medium-high heat. Bring to a boil. As soon as the milk boils, add chocolate chips, corn syrup, and salt. Let it stand for 8- 10 minutes without stirring.
After 10 minutes, whisk until chocolate melts completely and the mixture is smooth and shiny.
Stir in the vanilla extract. Allow the ganache to cool for a few minutes to thicken.
Then pour it over the cake and let it rest for at least 30 minutes before serving. Enjoy!

Notes

Use room-temperature eggs for smoother mixing and less chance of having scrambled eggs in your cream filling.
Make sure the cornstarch has no lumps before putting it on the heat. Once cornstarch lumps are hot, it's over. (If you forget, a quick fix is pouring the mix in a blender, pureeing it, and then pouring it back in your saucepan.)
If you fail to take your eggs out of the fridge before starting, put them whole for 15-20 minutes in a bowl of warm water.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition