Recipe for Boston Cream Pie

 Here’s a classic Boston Cream Pie recipe — a dreamy dessert made with fluffy sponge cake, creamy custard filling, and a rich chocolate glaze. Despite its name, it’s actually a cake, not a pie!

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Classic Boston Cream Pie

Servings: 8
Prep Time: 30 minutes
Cook Time: 30 minutes
Chill Time: 2–4 hours

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Components:

1. Sponge cake (light and airy)

2. Vanilla pastry cream (custard filling)

3. Chocolate ganache (shiny glaze)

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Ingredients:

For the Sponge Cake:

• 1 cup (120g) all-purpose flour

• 1 tsp baking powder

• ¼ tsp salt

• 4 large eggs, room temperature

• 1 cup (200g) granulated sugar

• ¼ cup (60ml) milk

• 2 tbsp unsalted butter

• 1 tsp vanilla extract

For the Pastry Cream:

• 2 cups (480ml) whole milk

• ½ cup (100g) sugar

• ¼ cup (30g) cornstarch

• 4 large egg yolks

• 2 tbsp unsalted butter

• 1 tsp vanilla extract

For the Chocolate Ganache:

• ½ cup (120ml) heavy cream

• 4 oz (115g) semisweet or bittersweet chocolate, chopped

• 1 tbsp unsalted butter (for shine, optional)

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Instructions:

1. Make the Pastry Cream First (Needs Time to Chill):

1. In a saucepan, heat milk until just simmering.

2. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.

3. Slowly pour hot milk into the yolk mixture, whisking constantly (temper).

4. Pour back into the saucepan and cook over medium heat, whisking constantly, until thickened (about 2–3 minutes).

5. Remove from heat. Stir in butter and vanilla.

6. Transfer to a bowl, press plastic wrap on the surface to prevent a skin, and chill for at least 2 hours.

2. Make the Sponge Cake:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or bake in one and slice in half).

2. In a bowl, sift together flour, baking powder, and salt.

3. In another bowl, beat eggs and sugar with a hand or stand mixer until thick, pale, and tripled in volume (about 5 minutes).

4. In a small saucepan, heat milk and butter until just melted. Stir in vanilla.

5. Gently fold flour mixture into egg mixture.

6. Gradually fold in warm milk mixture until just combined.

7. Pour into pans and bake for 20–25 minutes, or until golden and springy to the touch.

8. Let cool completely on a wire rack.

3. Assemble the Cake:

1. Place one cake layer on a serving plate.

2. Spread chilled pastry cream evenly over the top.

3. Place the second cake layer on top.

4. Make the Ganache:

1. Heat cream in a small saucepan until just simmering.

2. Pour over chopped chocolate. Let sit 1 minute, then stir until smooth.

3. Stir in butter for shine (optional).

4. Pour ganache over the top of the cake, letting it drip slightly down the sides.

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Chill and Serve:

• Chill the assembled cake for at least 1 hour before serving for clean slices.

• Store in the refrigerator, covered, for up to 3 days.