The Best Boston Cream Pie
This Boston Cream Pie recipe features light and airy sponge cake, a rich and creamy homemade pastry cream filling, and a silky chocolate ganache topping. Inspired by the original recipe from the Parker House Hotel in downtown Boston, this classic dessert is the perfect balance of flavors and textures. With simple ingredients and easy-to-follow steps, you can recreate this iconic treat right at home.
Equipment
- 8" cake pan
- Whisk or electric mixer
- Medium pot
- Mixing bowls
- Rubber spatula
- Wire rack
Ingredients
Sponge Cake
- 2 large eggs room temperature
- 1 cup granulated sugar
- ½ cup whole milk
- 5 tablespoons butter
- 1 cup all-purpose flour plus 2 tablespoons
- 1¼ teaspoons baking powder
- ¼ teaspoon kosher salt
- 2 teaspoons vanilla extract
Pastry Cream
- 6 egg yolks room temp
- ½ cup sugar
- ¼ cup corn starch
- 1 tablespoon vanilla extract
- 2 cups whole milk
- 4 tablespoon butter
Chocolate Ganache
- ¼ cup heavy whipping cream
- 4 ounces bittersweet chocolate chopped
Instructions
For the Pastry Cream
- In a medium saucepan, heat 2 cups milk over medium heat until it reaches a boiling point, then immediately remove from heat and set aside.
- Strain the mixture back into the medium saucepan and return to medium-high heat, whisking continuously until it thickens and begins to bubble slowly. Continue cooking for another 1-2 minutes while whisking. Remove from heat and stir in the butter with a rubber spatula until fully incorporated.
- Allow the pastry cream to cool slightly, then cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator until needed.
For the Cake
- Preheat your oven to 350°F. Grease an 8-inch round cake pan with baking spray or butter, then line the bottom with parchment paper and grease it again.
- In a small bowl, whisk together 1 cup flour, 1 ¼ teaspoons baking powder, and ¼ teaspoon salt, then set aside.
- Using a stand mixer fitted with a whisk attachment (or a large mixing bowl with a hand mixer), beat 2 eggs and 1 cup sugar on medium speed until the mixture is pale, thick, and fluffy (about 4 minutes). When you lift the beater, it should leave a visible trail in the batter.
- Meanwhile, in a small saucepan, heat ½ cup milk and 5 tablespoons butter over medium heat until the butter is melted and the milk is steaming.
- With the mixer on low speed, gradually add the flour mixture to the egg mixture, beating just until combined. Stir in 2 teaspoons vanilla extract into the hot milk mixture, then slowly pour it into the batter while mixing. The batter should be smooth, slightly thick, and bubbly on top. Scrape down the sides of the bowl and fold a few times to ensure everything is fully combined.
- Pour the batter into the prepared cake pan and bake for about 33 minutes, or until the cake is golden brown, a toothpick inserted into the center comes out clean, and the cake begins to pull away from the sides of the pan.
- Let the cake cool in the pan for a few minutes before inverting onto a wire rack to cool completely.
For the Assembly
- Once cooled, carefully slice the cake in half horizontally. Place the bottom half (cut side up) on a serving plate.
- Spread the chilled pastry cream evenly over the bottom cake layer, leaving a 1-inch border around the edges. Place the second cake layer on top, pressing gently to spread the filling to the edges.
- Refrigerate for at least 2 hours (or overnight). If chilling for longer than 2 hours, cover the cake with plastic wrap or a cake dome.
For the Ganache
- When ready to serve, heat ¼ cup heavy cream in a microwave-safe bowl until steaming (about 1 minute). Add 4 ounces of chopped chocolate and let it sit for 5 minutes before stirring until smooth.
- Pour the rich chocolate ganache over the top of the cake, allowing it to drip slightly over the edges. Use an offset spatula to spread the ganache evenly.
- Serve immediately or let set for 15-20 minutes before slicing.
Tips for Success
- Use a serrated knife to slice the cake in half. For an even cut, place toothpicks around the center as a guide. Don’t stress about perfection—no matter what, it will taste amazing!
- Use room-temperature eggs for both the pastry cream and sponge cake. They’ll blend more smoothly, helping the cream thicken faster and the cake achieve a lighter, fluffier texture.
Notes
Calorie Disclaimer:
The nutritional information provided is intended for informational purposes only. While we strive to provide accurate and up-to-date information, the actual nutritional content of recipes may vary depending on various factors, including the specific ingredients used, portion sizes, and cooking methods.