Boston Cream Pie Recipe

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Suzanne November 25, 2020

How To Make Boston Cream Pie

Serve guests with this moist, fluffy, and creamy Boston cream pie with a vanilla cake base. Top it off with a rich chocolate ganache for a wonderful treat.

Preparation: 2 hours
Cooking: 30 minutes
Chilling Time: 2 hours
Total: 4 hours 30 minutes

Serves:

Ingredients

For Pastry Cream:

  • 1cupmilk
  • 1cupheavy cream
  • 9tbspsugardivided
  • ¼tspsalt
  • 5egg yolks
  • 3tbspcornstarch
  • tspvanilla extract
  • 4tbspunsalted buttersoftened and cut into 4 pieces

For Cake:

  • ¼cupunsalted butter
  • ¼cupvegetable oil
  • ¾cupsugar
  • 2eggs
  • ½tbspvanilla extract
  • cupsall-purpose flour
  • ½tbspbaking powder
  • ¼tspsalt
  • cupbuttermilkroom temperature preferred

For Chocolate Ganache:

  • 1cupChocolate Chips
  • ½cupheavy cream
  • 2tbspcorn syrup

Instructions

Pastry Cream:

  1. Combine milk, cream, 6 tablespoons sugar, and salt in a medium-size saucepan over medium heat.

  2. Stir frequently until sugar dissolves and mixture comes to a simmer. Remove from heat and allow to cool for at least ten minutes.

  3. While the mixture is cooling, in a separate large bowl whisk together egg yolks and the remaining 3 tablespoons of sugar. Whisk until sugar begins to dissolve.

  4. Add cornstarch and whisk until the mixture is slightly thickened.

  5. Slowly drizzle about ¼ cup of the cream mixture into the egg mixture while whisking constantly.

  6. Continue to whisk while drizzling in the remainder of the cream mixture until the cream and egg mixture are completely combined.

  7. Pour the mixture back into the saucepan and cook over medium heat. Whisk mixture constantly until it has thickened.

  8. Once thickened, remove from heat and stir in vanilla extract. Add butter, one piece at a time, whisking until melted and completely incorporated after each addition.

  9. Strain through a fine-mesh strainer into a heatproof bowl. Cover with a piece of plastic wrap directly in contact with the surface of the pastry cream.

  10. Allow cooling at room temperature until pastry cream reaches room temperature, then transfer to the refrigerator to chill for at least 2 hours before using.

Cake

  1. Preheat oven to 350 degrees F and prepare two 9-inch round cake pans by lining the bottoms with parchment paper and lightly greasing the sides. Set aside.

  2. Using an electric mixer cream together butter, oil, and sugar until creamy and well-combined for about 1 to 2 minutes.

  3. Add eggs, one at a time, stirring after each addition, then stir in vanilla extract.

  4. In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.

  5. Hand mix using a spatula, alternate adding flour then buttermilk to the butter mixture. Start and end with flour mixture and mix until just combined after each addition.

  6. Evenly divide batter into prepared cake pans, and bake at 350 degrees F for 15 minutes.

  7. Allow cakes to cool in their cake pans for 10 to 15 minutes before inverting onto cooling rack to cool completely before frosting.

Chocolate Ganache:

  1. Prepare ganache by combining chocolate and cream in small saucepan over low heat. Stir frequently until chocolate is completely melted and mixture is smooth.

  2. Remove from heat and stir in corn syrup. Set aside and allow cooling for at least 15 minutes.

  3. Set one cake round on serving tray. Spread pastry cream in an even layer over the top of the cake round and add the second layer.

  4. Once the ganache has cooled, pour evenly over the top of the second cake layer. Use a spoon to gently push out over the edges for a drip effect.

  5. Allow ganache to set then slice and serve!

Nutrition

  • Calories: 582.38kcal
  • Fat: 38.50g
  • Saturated Fat: 20.82g
  • Trans Fat: 0.69g
  • Monounsaturated Fat: 11.65g
  • Polyunsaturated Fat: 2.26g
  • Carbohydrates: 54.20g
  • Fiber: 0.95g
  • Sugar: 39.08g
  • Protein: 6.16g
  • Cholesterol: 174.37mg
  • Sodium: 218.92mg
  • Calcium: 141.15mg
  • Potassium: 109.13mg
  • Iron: 1.35mg
  • Vitamin A: 295.85µg
  • Vitamin C: 0.43mg
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