Classic Boston Cream Pie (Printable)

Tender sponge cake layered with vanilla pastry cream and chocolate ganache

# What You'll Need:

→ For the Sponge Cake

01 - 1 cup all-purpose flour
02 - 1 cup granulated sugar
03 - 4 large eggs, at room temperature
04 - 1/4 cup whole milk
05 - 1/4 cup unsalted butter, melted and cooled
06 - 1 1/2 tsp baking powder
07 - 1/4 tsp salt
08 - 1 tsp vanilla extract

→ For the Pastry Cream

09 - 2 cups whole milk
10 - 1/2 cup granulated sugar
11 - 4 large egg yolks
12 - 1/4 cup cornstarch
13 - 2 tbsp unsalted butter
14 - 1 tsp vanilla extract
15 - Pinch of salt

→ For the Chocolate Ganache

16 - 4 oz semisweet or bittersweet chocolate, chopped
17 - 1/2 cup heavy cream
18 - 1 tbsp unsalted butter

# Directions:

01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans, or line with parchment paper.
02 - Sift together flour, baking powder, and salt in a bowl. Set aside.
03 - Beat eggs and sugar together with an electric mixer until pale and thick, about 5 minutes. Mix in vanilla.
04 - Gently fold in the flour mixture until just combined.
05 - Mix milk and melted butter together, then fold into the batter until smooth.
06 - Divide batter evenly between prepared pans. Bake for 22-25 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then turn out onto racks to cool completely.
07 - In a saucepan, heat milk until just simmering. In a separate bowl, whisk together egg yolks, sugar, cornstarch, and salt.
08 - Slowly pour the hot milk into the yolk mixture, whisking constantly.
09 - Return mixture to saucepan and cook over medium heat, whisking, until thick and bubbling, about 2-3 minutes. Remove from heat, whisk in butter and vanilla. Transfer to a bowl, cover with plastic wrap touching the surface, and chill until cold.
10 - Place chopped chocolate and butter in a bowl. Heat cream to a simmer, then pour over the chocolate. Let sit 2 minutes, then stir until smooth.
11 - Place one cake layer on a serving plate. Spread cooled pastry cream evenly over the cake. Top with the second cake layer.
12 - Pour chocolate ganache over the top, letting it drip down the sides. Chill for at least 1 hour before serving.

# Expert Tips:

01 -
  • The contrast between that glossy chocolate top and creamy vanilla center is pure magic
  • Despite its fancy bakery appearance, this comes together with mostly pantry staples
  • Makes any ordinary Tuesday dinner feel like a celebration worth remembering
02 -
  • Pastry cream must be completely cold before assembling or it will melt and slide off the cake
  • The ganache sets up quickly so pour it immediately after stirring and work fast
  • Room temperature ingredients are non negotiable for achieving that fluffy sponge texture
03 -
  • When making the pastry cream keep whisking or you will end up with scrambled eggs instead of silky custard
  • If your ganache is too thick add another tablespoon of warm cream until it pours easily

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