Description

A rich, homemade Boston cream pie featuring tender yellow cake layers, silky vanilla pastry cream, and a smooth chocolate ganache glaze. This recipe offers a superior texture and flavor compared to store-bought versions.

Ingredients

Scale

For the Vanilla Pastry Cream:
2 cups whole milk
1 vanilla bean, scraped (or 2 tsp vanilla extract)
1/2 cup granulated sugar
4 large egg yolks
3 tablespoons cornstarch
2 tablespoons unsalted butter
1/4 teaspoon salt
For the Yellow Cake Layers:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1/2 cup whole milk, room temperature
1 teaspoon vanilla extract
For the Chocolate Ganache Glaze:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
1 teaspoon butter (optional)
Pinch of salt

Instructions

Make the Pastry Cream: Heat milk and vanilla bean in a saucepan until simmering. Remove from heat and let infuse for 10 minutes.
Whisk egg yolks, sugar, and salt in a bowl until pale. Whisk in cornstarch until smooth.
Temper the eggs by slowly whisking in half of the hot milk. Pour the mixture back into the saucepan.
Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil. Remove from heat and stir in butter.
Press plastic wrap directly onto the surface of the cream and chill for at least 2 hours.
Bake the Cake Layers: Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
Whisk flour, baking powder, and salt in a medium bowl.
Beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
Mix in dry ingredients and milk alternately until just combined. Divide batter between pans.
Bake for 22-25 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then turn out onto a rack to cool completely.
Assemble: Place one cake layer on a plate. Spread chilled pastry cream evenly over the top. Place second layer on top.
Make Ganache: Heat heavy cream until simmering. Pour over chocolate chips and let sit for 5 minutes. Whisk until smooth, then stir in butter and salt.
Pour ganache over the cake, letting it flow down the sides. Let set for at least 30 minutes before slicing.

Notes

Ensure cake layers are completely cool before filling to prevent the custard from melting. Press plastic wrap directly onto the custard surface to prevent a skin from forming. For clean slices, dip a knife in hot water and dry it before cutting.

Prep Time: 45 minutes
Cook Time: 25 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 28
Sodium: 180
Fat: 20
Saturated Fat: 12
Carbohydrates: 42
Fiber: 1
Protein: 5

Keywords: Boston cream pie, homemade dessert, vanilla pastry cream, chocolate ganache, yellow cake, baking from scratch