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Boston Cream Pie Recipe: Easy Homemade Classic Dessert for Beginners

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This beginner-friendly Boston Cream Pie features tender vanilla sponge cake, silky pastry cream, and a glossy chocolate glaze. It’s a classic dessert that’s perfect for celebrations and sure to impress with its bakery-level flavor.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour, sifted
  • 1 cup (200g) granulated sugar
  • 1/4 cup (60g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) whole milk
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 cups (480ml) whole milk (for pastry cream)
  • 1/2 cup (100g) granulated sugar (for pastry cream)
  • 4 large egg yolks
  • 1/4 cup (30g) cornstarch
  • 2 tablespoons (30g) unsalted butter (for pastry cream)
  • 1 teaspoon pure vanilla extract (for pastry cream)
  • Pinch of salt (for pastry cream)
  • 4 oz (115g) semisweet chocolate, chopped
  • 1/2 cup (120ml) heavy cream
  • 1 tablespoon (14g) unsalted butter (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment paper.
  2. In a mixing bowl, sift together flour, baking powder, and salt. Set aside.
  3. In another bowl, beat softened butter and sugar until light and fluffy (2-3 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  4. Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry. Mix until just combined.
  5. Divide batter evenly between pans. Smooth tops with a spatula.
  6. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  8. For pastry cream: In a medium saucepan, heat milk over medium heat until steaming (not boiling).
  9. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth.
  10. Slowly pour hot milk into egg mixture, whisking constantly.
  11. Return mixture to saucepan. Cook over medium heat, whisking constantly, until thickened (about 4-5 minutes).
  12. Remove from heat. Stir in butter, vanilla, and a pinch of salt.
  13. Pour pastry cream into a bowl. Cover with plastic wrap directly on the surface. Chill for at least 1 hour.
  14. For chocolate glaze: Place chopped chocolate and butter in a small bowl.
  15. Heat heavy cream in a saucepan until just simmering. Pour over chocolate.
  16. Let sit 2 minutes, then whisk until smooth and glossy. Microwave in 10-second bursts if needed.
  17. To assemble: Place one cake layer on a serving plate. Spread all the chilled pastry cream evenly over the top.
  18. Top with second cake layer. Gently press down.
  19. Pour ganache over the center, letting it drip down the sides. Use an offset spatula or knife to spread if needed.
  20. Chill assembled cake for at least 1 hour before serving.

Notes

For best results, use room temperature eggs and butter. If pastry cream is lumpy, blend briefly with a hand mixer. If chocolate glaze is too thick, add a splash more cream. Cake flour can be used for a lighter sponge. Gluten-free and dairy-free adaptations work well. Chill the assembled cake for at least 1 hour before serving for best texture.

Nutrition

Keywords: Boston Cream Pie, classic dessert, easy cake, beginner baking, chocolate glaze, pastry cream, celebration cake, American dessert

Find it online: https://jodierecipes.com/boston-cream-pie-recipe-easy-homemade-classic-dessert-for-beginners/