A classic American dessert featuring two layers of tender butter cake filled with a rich, velvety vanilla pastry cream and topped with a glossy chocolate ganache. Despite its name, it's a beloved cake with a history rooted in New England's culinary traditions.
In a medium, heavy-bottomed saucepan, whisk together 1/3 cup granulated sugar, 3 tbsp cornstarch, and 1/8 tsp salt.
In a separate bowl, whisk the 3 egg yolks. Gradually whisk in about 1/4 cup of the milk to the yolks to temper them.
Slowly pour the remaining milk into the saucepan with the sugar mixture, whisking until smooth. Then, slowly whisk the tempered egg yolk mixture into the saucepan.
Cook over medium heat, whisking constantly and scraping the bottom and corners of the pan, for 5-7 minutes, until the mixture thickens to a pudding-like consistency and begins to bubble.
Once bubbling, continue to cook and whisk for 1 more minute to cook out the cornstarch flavor.
Remove from heat and immediately whisk in 1 tbsp of cold butter and 1 tsp of vanilla extract until smooth.
Strain the pastry cream through a fine-mesh sieve into a clean bowl. Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming.
Refrigerate for at least 2-3 hours, or until completely chilled and firm.
A classic American dessert featuring two layers of tender butter cake filled with a rich, velvety vanilla pastry cream and topped with a glossy chocolate ganache. Despite its name, it's a beloved cake with a history rooted in New England's culinary traditions.
This new_england recipe takes 85 minutes to prepare and yields 8 servings. At 327.36 calories per serving with 7.03g of protein, it's a moderately challenging recipe perfect for dessert.
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, and line the bottoms with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and 1/2 tsp salt. Set aside.
In a large bowl using a hand mixer or stand mixer, beat 1/2 cup of softened butter and 1 cup of granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
Add the 2 room-temperature eggs one at a time, beating well after each addition. Beat in 1 tsp of vanilla extract.
Reduce mixer speed to low. Add the dry ingredients in three additions, alternating with the 1/2 cup of room-temperature milk in two additions, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cakes cool in the pans on a wire rack for 15 minutes, then invert them onto the rack, remove the parchment, and let them cool completely.
3
Make the Chocolate Ganache
Place the 4 oz of finely chopped semi-sweet chocolate in a medium heatproof bowl.
Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges (do not boil).
Pour the hot cream directly over the chopped chocolate. Let it sit undisturbed for 5 minutes to allow the heat to melt the chocolate.
Starting from the center, gently whisk the mixture in small circles, gradually moving outwards, until the ganache is completely smooth and glossy.
Whisk in the 1 tbsp of room-temperature butter until fully incorporated. This adds shine and a softer texture.
Let the ganache cool at room temperature for about 15-20 minutes, or until it has thickened slightly to a pourable, but not watery, consistency.
4
Assemble the Boston Cream Pie
Once the cake layers are completely cool, place one layer, top-side down, on a serving plate or cake stand.
Remove the chilled pastry cream from the refrigerator and give it a vigorous whisk to loosen it into a smooth, spreadable consistency.
Spread the pastry cream evenly over the bottom cake layer, leaving about a 1/2-inch border around the edge.
Carefully place the second cake layer on top of the cream, top-side up.
Pour the slightly cooled ganache over the center of the top cake layer. Using an offset spatula, gently spread the ganache towards the edges, allowing it to naturally drip down the sides.
Refrigerate the assembled cake for at least 1 hour to allow the ganache to set and the layers to firm up before slicing.
For best flavor and texture, let the cake sit at room temperature for 20 minutes before serving.
Pro Tips
1Ensure all cake ingredients (butter, eggs, milk) are at room temperature for a smooth batter and even bake.
2Straining the pastry cream is a non-negotiable step for a perfectly silky, lump-free texture.
3Do not overmix the cake batter after adding the flour. Mix just until the flour streaks disappear to ensure a tender crumb.
4For a perfectly shiny ganache, use finely chopped high-quality chocolate and avoid overheating the cream.
5The cake layers must be completely cool before assembly. Any residual warmth will melt the pastry cream and ganache.
6For clean, beautiful slices, dip a long, sharp knife in hot water and wipe it dry before each cut.
Recipe Variations
Flavor Infusion
Flavor Infusion
Infuse the pastry cream with other flavors. Add 1 tsp of instant espresso powder for a mocha cream, or 1/2 tsp of almond extract for a nutty note.
Chocolate Swap
Chocolate Swap
Use dark chocolate (60-70% cacao) for a more intense, less sweet ganache, or milk chocolate for a sweeter, creamier topping.
Moisture Boost
Moisture Boost
For an extra moist cake, make a simple syrup (equal parts sugar and water, boiled until sugar dissolves) and brush it lightly over the cake layers before adding the pastry cream.
Health Benefits
✨
Provides Quick Energy
The carbohydrates from the flour and sugar in the cake provide a rapid source of energy for the body and brain.
✨
Mood Enhancer
The combination of chocolate, sugar, and fat can trigger the release of endorphins and serotonin in the brain, promoting feelings of happiness and well-being.
✨
Source of Calcium
The milk and cream used in the pastry cream and ganache contribute calcium, an essential mineral for maintaining strong bones and teeth.
Frequently Asked Questions
Why is it called a pie when it's clearly a cake?
The Boston Cream Pie was invented in the 19th century at Boston's Parker House Hotel. During that era, the terms 'cake' and 'pie' were used more interchangeably, and many cakes were baked in pie tins, which is likely how this dessert got its name.
Is Boston Cream Pie healthy?
Boston Cream Pie is an indulgent dessert that is high in calories, sugar, and saturated fat. It should be enjoyed in moderation as part of a balanced diet.
How many calories are in one slice of Boston Cream Pie?
A typical slice of homemade Boston Cream Pie contains approximately 500-550 calories, depending on the exact ingredients and portion size.
Can I make this ahead of time?
Yes, you can make the components ahead. The pastry cream and cake layers can be made a day in advance. Store the pastry cream in the fridge with plastic wrap on its surface, and wrap the cooled cake layers tightly at room temperature. Assemble the cake on the day you plan to serve it for the best results.
How should I store leftovers?
Due to the dairy-based pastry cream, leftovers must be stored in an airtight container in the refrigerator. It will keep for up to 3 days.
My pastry cream is lumpy. How can I fix it?
If your pastry cream has a few lumps after cooking, straining it through a fine-mesh sieve should remove them. If it's very lumpy, you can try blending it with an immersion blender for a few seconds before straining.
