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Fluffy Boston Cream Pie

Jessica T. Brown
Fluffy vanilla sponge layered with silky pastry cream and topped with rich chocolate ganache, creating a classic Boston Cream Pie that’s elegant, indulgent, and perfect for special occasions or everyday dessert.
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Prep Time 30 minutes
Cook Time 33 minutes
Chill Time: 1 hour
Total Time 2 hours 3 minutes
Course Dessert
Cuisine American
Servings 10

Equipment

  • 1 8 Inch Cake Pan
  • 1 whisk
  • 1 Medium saucepan
  • 2 mixing bowls
  • 1 Wire cooling rack

Ingredients
  

For the Cake:

  • 2 large eggs room temperature
  • 1 cup cane sugar 200 g
  • 1/2 cup whole milk 120 mL
  • 5 Tbsp unsalted butter 70 g
  • 1 cup all-purpose flour + 2 Tbsp 140 g
  • 1 1/4 tsp baking powder
  • 1/4 tsp kosher salt
  • 2 tsp vanilla extract

For the Pastry Cream:

  • 6 egg yolks room temperature
  • 2/3 cup sugar
  • 1/4 cup corn starch
  • 1 tbsp vanilla extract
  • 2 cups whole milk 480 mL
  • 1 tbsp butter 15 g
  • For the Ganache:
  • 1/4 cup heavy cream 60 mL
  • 4 oz bittersweet chocolate chopped

Instructions
 

  • Prepare Pastry Cream Base: Pour the milk into a medium saucepan and heat until just boiling, then remove from heat.
    In a large bowl, whisk the egg yolks and sugar until pale and thickened, creating a smooth, airy mixture.
    Sift in the cornstarch and whisk thoroughly to remove lumps, ensuring a silky texture for the custard.
  • Temper the Eggs: Slowly whisk a small portion (about 1/4 cup) of the hot milk into the egg mixture to temper the yolks, preventing curdling.
    Gradually incorporate the remaining hot milk while whisking continuously to achieve a smooth, lump-free custard base.
  • Cook the Pastry Cream: Pour the tempered mixture back into the saucepan and cook over medium heat, stirring constantly with a whisk.
    Allow the cream to reach a gentle boil and continue whisking for an additional 1–2 minutes to thicken fully.
    Remove from heat and stir in butter and vanilla for a rich, glossy finish.
    Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming and chill in the refrigerator until set.
  • Prepare Cake Batter: Preheat the oven to 350°F (175°C) and grease an 8-inch cake pan with butter and flour, lining the bottom with parchment paper for easy removal.
    In a mixing bowl or stand mixer, beat the eggs and sugar on medium speed until pale, thick, and fluffy, forming a ribbon when lifted with the whisk.
  • Incorporate Dry and Wet Ingredients: In a separate bowl, combine flour, baking powder, and salt.
    Gradually add the flour mixture to the eggs and sugar, mixing on low until just combined.
    In a glass measuring cup, melt butter with milk, then stir in vanilla.
    Slowly fold the hot milk mixture into the batter, scraping the bowl sides to ensure an even, smooth batter ready to bake.
  • Bake the Sponge Cake: Pour the batter into the prepared pan and smooth the top.
    Bake for approximately 33 minutes or until a toothpick inserted in the center comes out clean and the edges pull slightly away from the pan.
    Allow the cake to cool in the pan briefly before inverting onto a wire rack to cool completely.
  • Assemble and Finish Cake: Once cooled, slice the cake horizontally using a serrated knife or guided toothpick marks.
    Place the bottom layer on a serving plate, spread the chilled pastry cream evenly leaving a one-inch border, and top with the second layer.
    Chill for at least 2 hours to set.
    Prepare the ganache by microwaving cream until steaming, adding chocolate, and letting it sit 5 minutes before stirring smooth.
    Pour ganache over the top, spreading to edges, and serve at room temperature for the perfect Boston Cream Pie.

Notes

  • Cake Slicing Tip: Use a serrated knife for clean horizontal cuts. Toothpicks placed around the cake’s equator help guide even slicing.
  • Room Temperature Eggs: Using eggs at room temperature helps the sponge whip up fluffier and allows the pastry cream to thicken evenly.
  • Chocolate Selection: Bittersweet or dark chocolate bars give a shiny, rich ganache. Baking bars or chips also work well.
  • Ganache Shine: Adding a tablespoon of corn syrup to the ganache enhances its glossy, professional finish.
  • Serving Slices: Warm a non-serrated knife before slicing for smooth, clean portions.
  • Chilling: Chill the assembled cake for at least 2 hours, or overnight for easier slicing and better flavor development.