Boston Cream Pie Recipe – American Special
Boston Cream Pie is a classic American dessert that isn’t actually a pie—it’s a soft, buttery sponge cake layered with rich vanilla pastry cream and topped with a glossy chocolate ganache. Originally created at Boston’s Parker House Hotel in the 19th century, this decadent treat has stood the test of time and remains a beloved bakery and home-baked favorite. Whether you’re celebrating a special occasion or simply craving a timeless dessert, Boston Cream Pie delivers creamy, chocolatey satisfaction in every bite.
- Prep Time30 min
- Cook Time30 min
- Perform Time2 hr
- Total Time3 hr
For the Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup whole milk
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Pastry Cream Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate, chopped
- 1 teaspoon corn syrup (optional, for shine)
Make the Cake:
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a bowl, sift together flour, baking powder, and salt.
In a large bowl, beat eggs and sugar until thick and pale (about 5–7 minutes).
Heat milk and butter in a saucepan until butter melts—do not boil.
Slowly add warm milk mixture and vanilla to the egg mixture.
Gently fold in dry ingredients until just combined.
Divide batter evenly between the pans and bake for 25–30 minutes or until golden and a toothpick comes out clean.
Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
Make the Pastry Cream:
In a saucepan, heat milk over medium heat until it just begins to simmer.
In a bowl, whisk together sugar, cornstarch, and egg yolks until smooth.
Slowly pour hot milk into the egg mixture, whisking constantly.
Return mixture to saucepan and cook over medium heat, whisking constantly until thickened (about 3–5 minutes).
Remove from heat, stir in butter and vanilla.
Pour into a bowl, cover with plastic wrap (touching the surface), and refrigerate until set (at least 1 hour).
Assemble the Cake:
Place one cake layer on a serving plate.
Spread chilled pastry cream evenly on top.
Place second cake layer over the cream.
Refrigerate while you prepare the ganache.
Make the Ganache:
Heat heavy cream in a small saucepan until just simmering.
Pour over chopped chocolate and let sit for 1 minute.
Stir until smooth and glossy. Add corn syrup for extra shine if desired.
Finish:
Pour ganache over the top of the cake, letting it drip down the sides slightly.
Refrigerate for 30 minutes to set before slicing.
Serve:
Slice and serve chilled or at room temperature. Pairs beautifully with a cup of coffee or a glass of milk.
Recipe Notes :
Cake Texture : Sponge cake works best to absorb the filling without becoming soggy.
Chill Time : Let the pastry cream set fully in the fridge before assembling for clean layers.
Ganache Tip : Use high-quality chocolate for the best flavor and shine.
Make Ahead : You can bake the cake and prepare the filling a day in advance; assemble before serving.
Storage : Store leftovers covered in the refrigerator for up to 3 days.
