The Ultimate Boston Cream Pie Recipe – Classic Dessert Idea
This Ultimate Boston Cream Pie Recipe is the perfect combination of light sponge cake, creamy vanilla custard, and a luscious chocolate ganache topping. Elegant yet indulgent, it’s a timeless dessert that never goes out of style. Whether you’re celebrating a birthday, hosting a dinner party, or simply craving something sweet, this Boston cream pie delivers rich flavor and beautiful presentation. A true classic that’s guaranteed to impress family and guests alike.
Equipment
- Mixing bowls
- Electric mixer or whisk
- 9-inch round cake pans
- Saucepan
- Whisk
- Serrated knife (for slicing cake layers)
- Spatula
Ingredients
Sponge Cake
- 1 cup all-purpose flour
- 1 cup sugar
- 4 large eggs
- 1 tsp vanilla extract
- ½ tsp baking powder
- Pinch of salt
Pastry Cream
- 2 cups whole milk
- 4 egg yolks
- ½ cup sugar
- 3 tbsp cornstarch
- 1 tsp vanilla extract
- 2 tbsp butter
Ganache
- 1 cup semi-sweet chocolate, chopped
- ½ cup heavy cream
Instructions
- Bake Sponge Cake: Preheat oven to 350°F (175°C). Beat eggs and sugar until pale and fluffy. Fold in flour, baking powder, and salt. Pour into greased pans and bake 25–30 minutes. Cool completely.
- Make Pastry Cream: Heat milk with vanilla. Whisk yolks, sugar, and cornstarch. Temper with hot milk, return to pan, and cook until thick. Stir in butter. Chill until set.
- Assemble Layers: Slice sponge horizontally. Spread pastry cream over bottom layer, then top with second layer.
- Prepare Ganache: Heat cream until simmering. Pour over chocolate, let sit, then stir until glossy.
- Finish Cake: Pour ganache over assembled cake, letting it drip naturally. Chill 1 hour before slicing.
Notes
- Variations: Add espresso to ganache for mocha depth, or citrus zest to pastry cream for brightness.
- Storage: Refrigerate covered for up to 3 days.
- Make Ahead: Bake sponge and prepare cream a day early; assemble before serving.
- Pro Tip: Chill before slicing for clean layers and a professional finish.