Boston Cream Pie

Sunday, March 15, 2015

Boston Cream Pie recipe is a light yellow sponge cake filled with vanilla pastry cream and covered in chocolate ganache

I remember from an early age lusting over the gorgeous Boston Cream Pies at the local Bakery growing up. Layers of light yellow sponge cake filled with creamy vanilla pastry cream and covered in chocolate ganache combined to make a gorgeous dessert worthy of any occasion. This particular recipe was 15 years in the making.

When Colt and I first became married I tried many Boston Cream Pie recipes that usually ended in a disaster with an overly dense cake, too sweet of pastry cream and excessively sweet chocolate ganache.

I spent a lot of time over the years perfecting the layers of yellow sponge cake to become light, airy and not overly sweet. Then I filled it with a rich vanilla lightly sweetened pastry cream and covered it in a rich chocolate ganache.

I opted to make 2 (8") cakes and trim the tops level over the traditional single cake sliced into two.
I will be the first to admit no matter how hard I tried to slice the cake perfectly into two I always ended up with two uneven pieces of cake.

By trimming the tops level and filling with pastry cream the finished slices turned out equally as stunning as the local bakery with much less trouble.

Are you ready to make Boston Cream Pie?


Boston Cream Pie prepare pan.

Preheat oven to 350 degrees.

Butter 2 (8") cake pans, and line with parchment paper rounds. Butter parchment paper and set aside.

Boston Cream Pie beat in cold butter and sugar.

Cream together 2/3 cup Cold Butter and 1 1/3 cup Granulated Sugar until light and creamy. Add 2 whole Eggs and 1 Egg Yolk, one at a time beating well between each addition.
Scrape sides of bowl as needed.

Boston Cream Pie  recipe beat in Vanilla.

Add 2 teaspoons Pure Vanilla Extract and beat until well combined.

Boston Cream Pie recipe add baking soda.

Mix in 2 teaspoons Baking Powder and scrape sides of bowl.

Boston Cream Pie recipe add flour and hot milk.

Add 2 cups All-Purpose Flour and 1 1/4 cups Hot Milk. Stir until combined being careful not to over mix.

Boston Cream Pie recipe cake batter pour into prepared pans.

Divide batter evenly between 2 prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center of cake comes out clean.

Allow cake to cool for 10 minutes before inverting onto a cooling rack to finish cooling.

Boston Cream Pie recipe vanilla pastry cream.

To make the Vanilla Pastry Cream: Whisk together 1/4 cup All-Purpose Flour and 1/3 cup Granulated Sugar until well combined. Slowly whisk in 1 cup milk and stir until well combined. Bring to a simmer and cook until thickened.

Boston Cream Pie whisk egg yolks for vanilla pastry cream.

Whisk 3 Egg Yolks and whisk in 1 cup of hot pudding mixture a 1/4 cup at a time into egg yolks.

Boston Cream Pie vanilla pastry cream with butter and vanilla.

Return egg yolk mixture to pan and mix until well combined. Return to a simmer and cook for about 2-3 minutes until thickened.

Remove from heat. Add 1 teaspoon Pure Vanilla Extract and 2 tablespoons Softened Butter, whisk until well combined and let cool for 15 minutes.

Boston Cream Pie recipe chocolate ganache.

To make Chocolate Ganache: In a small saucepan combine 5 Tablespoons Heavy Whipping, 3 tablespoons Strong Brewed Coffee and 1 tablespoon + 2 teaspoon Corn Syrup.

Bring to a simmer, remove from heat and stir in 3/4 cup Chocolate Chips and a pinch of Sea Salt.
Stir together until smooth.

Allow to cool for 10-20 minutes before using.

Boston Cream Pie light yellow sponge cake.

To assemble cake trim tops of cakes level.

Boston Cream Pie recipe  filled with vanilla pastry cream.

Place 1 cake bottom side down on a cake plate and cover with pastry cream. Place second cake layer cut side down.

Boston Cream Pie recipe covered in chocolate ganache.

Spread cake in Chocolate Ganache, allow chocolate to run over the edges. Refrigerate until ready to serve.

Boston Cream Pie recipe with vanilla pastry filling covered in chocolate ganache.

Boston Cream Pie not only looks stunning but tastes even more amazing.

Allow cake 30 minutes to come to room temperature before serving.





Yield: 12 ServingsPin it

Boston Cream Pie

Rated 55 based on 1 reviews
prep time: 1 hourcook time: 30 MINStotal time: 1 hours and 30 mins
A light yellow sponge cake filled with vanilla pastry cream and covered in chocolate ganache. Boston Cream Pie is an stunning dessert worthy of any occasion from Serena Bakes Simply From Scratch.

ingredients:

Yellow Sponge Cake
  • 2/3 cup Cold Butter Plus Additional Soft Butter For Greasing Pan
  • 1 1/3 cup Granulated Sugar
  • 2 whole Eggs
  • 1 whole Egg Yolk 
  • 2 teaspoons Pure Vanilla Extract
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 2 cups All-Purpose Flour (Make sure to fluff flour before measuring.)
  • 1 1/4 cup Hot Whole Milk (Scalding)
Vanilla Pastry Cream
  • 1/4 cup All-Purpose Flour
  • 1/3 cup Granulated Sugar
  • 1 cup Whole Milk
  • 3 whole Egg Yolks, Beaten
  • 1 teaspoon Pure Vanilla Extract
  • 2 tablespoons Butter, Room Temperature 
Chocolate Ganache
  • 5 tablespoons Heavy Whipping Cream
  • 3 tablespoons Strong Brewed Coffee
  • 1 tablespoon plus 2 teaspoons Corn Syrup
  • 3/4 cup Dark Chocolate Chips
  • 1 pinch Sea Salt

instructions:

Yellow Sponge Cake
  1. Preheat oven to 350°. Butter 2 (8") round pans, line bottoms with parchment paper, and butter pan/parchment paper.  Set aside.
  2. Cream together cold butter and sugar, until light and creamy.
  3. Add eggs and egg yolk 1 at a time beating well between each addition. Scrapes side of bowl as needed.
  4. Stir in vanilla.
  5. Mix in baking powder, and salt.
  6. Add all of the flour and hot milk. Stir just until combined being careful not to over mix.
  7. Divide batter evenly between prepared pans. 
  8. Bake for 25-30 minutes until a toothpick inserted in center of cake comes out clean.
  9. Allow cakes to cool for 10 minutes before inverting onto a cooling rack to finish cooling. Allow cake to cool completely. Cake can be covered and stored overnight.
Vanilla Pastry Cream
  1. In a medium sized saucepan whisk together flour and sugar, until well combined. Slowly stir in milk while whisking to prevent lumps.
  2. Cook over medium heat until bubbling, and thickened. Remove from heat to prevent burning. 
  3. Whisk 1 cup flour/milk mixture into egg yolks 1/4 cup at a time mixing well to temper eggs. Whisk egg yolk mixture back into pan, and return to a simmer. Cook an additional 2-3 minutes until thickened while whisking.
  4. Remove from heat. Stir in vanilla, and butter. Mix until well combined. Allow to cool for 15 minutes. 
Chocolate Ganache
  1. In a small saucepan combine heavy whipping cream, coffee, and corn syrup. Stir until combined, and bring to a simmer. Remove from heat.
  2. Stir in chocolate chips, and salt. Mix until smooth.
  3. Allow to cool for 15-20 minutes before using.
Assemble Boston Cream Pie
  1. Trim rounded top off cake, and remove parchment paper off bottom.
  2. Place 1 cake bottom side down on a cake stand. Cover with  vanilla pastry cream, and place remaining cake layer cut side down over pastry cream.
  3. Cover with chocolate ganache allowing ganache to run down sides of cake. 
  4. Refrigerate until ready to serve. Allow cake to come to room temperature 30 minutes before serving.
Created using The Recipes Generator

Boston Cream Pie- light yellow cake filled with a creamy vanilla custard and then covered with chocolate ganache. serenabakessimplyfromscratch.com


Boston Cream Pie made with a light yellow sponge cake filled with vanilla pastry cream, and covered in chocolate ganache from Serena Bakes Simply From Scratch.

18 comments

  1. I'm so glad you shared this recipe because I also love Boston Cream Pie but have yet to find just the right recipe for it. Looks like my search is over.

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  2. I love how you have perfected this recipe! I always want to make a similar pie for my parents, and have yet to. THIS will be the one I need to finally try!

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  3. I love the vanilla cream filling in your cake! I will definitely bake this for my family and friends!

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  4. Whoa, this looks SO much better than any Boston cream pie I've ever made! Swooning at every delicious component!

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  5. What a gorgeous recipe and photography! Drooling.

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  6. I love Boston Cream Pie! I want to take a big bite of yours now! Perfect recipe!

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  7. Boston Cream Pie is my hubs's absolute favorite thing in the whole world! He loves it and he loves the pastry cream with vanilla instead of rum like you made it here. I'll definitely be making this for him. Thanks for a delicious recipe, Serena!

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  8. This cake sounds absolutely amazing! I love that thick layer of pastry cream and the beautiful light sponge. A must try!

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  9. This just looks ridiculously yummy! That chocolate running down... and creamy filling... oh my YES! Isn't it funny how those bakery windows are still a memory from our childhood? I still have those memories too!

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  10. Glorious recipe. Glorious cake. Glorious photos!

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  11. That's a perfect cake. Looks so soft and delicious!

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  12. Every time I see this cake I tell Kevin that I have GOT to make it. It looks soooooo good. He of course points out that we are trying to lose weight. Ppffftttt who cares? I need this cake in my life!

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  13. Boston Cream Pie is wonderful IF it's done right. It looks like you have done it RIGHT. Delicious! Great job!

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  14. I have always wondered why it was called Boston Cream PIE when it is a cake! Regardless, I now crave a slice of YOURS!

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  15. What a gorgeous Boston Cream Pie! Absolute perfection!

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  16. This looks like the most beautiful and best recipe of a Boston Cream Pie that I have seen! I need to make this.

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