Classic Boston Cream Pie (Printable)

Tender sponge layers with vanilla cream and chocolate glaze

# What You'll Need:

→ Sponge Cake

01 - 1 cup all-purpose flour
02 - 1 cup granulated sugar
03 - 4 large eggs, room temperature
04 - 1/4 cup whole milk
05 - 1/4 cup unsalted butter, melted and cooled
06 - 1 1/2 teaspoons baking powder
07 - 1/4 teaspoon salt
08 - 1 teaspoon vanilla extract

→ Pastry Cream

09 - 2 cups whole milk
10 - 1/2 cup granulated sugar
11 - 4 large egg yolks
12 - 1/4 cup cornstarch
13 - 2 tablespoons unsalted butter
14 - 1 teaspoon vanilla extract
15 - Pinch of salt

→ Chocolate Ganache

16 - 4 ounces semisweet or bittersweet chocolate, chopped
17 - 1/2 cup heavy cream
18 - 1 tablespoon unsalted butter

# How to Make It:

01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans, or line with parchment paper.
02 - Sift together flour, baking powder, and salt in a bowl. Set aside.
03 - Beat eggs and sugar with an electric mixer until pale and thick, about 5 minutes. Mix in vanilla.
04 - Gently fold in the flour mixture until just combined.
05 - Mix milk and melted butter together, then fold into the batter until smooth.
06 - Divide batter evenly between prepared pans. Bake for 22–25 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then turn out onto racks to cool completely.
07 - Heat milk in a saucepan until just simmering. Meanwhile, whisk together egg yolks, sugar, cornstarch, and salt in a separate bowl.
08 - Slowly pour the hot milk into the yolk mixture, whisking constantly to prevent curdling.
09 - Return mixture to saucepan and cook over medium heat, whisking constantly, until thick and bubbling, about 2–3 minutes. Remove from heat, whisk in butter and vanilla.
10 - Transfer to a bowl, cover with plastic wrap touching the surface to prevent skin formation, and chill until completely cold.
11 - Place chopped chocolate and butter in a bowl. Heat cream to a simmer, then pour over the chocolate. Let sit 2 minutes, then stir until smooth and glossy.
12 - Place one cake layer on a serving plate. Spread cooled pastry cream evenly over the cake. Top with the second cake layer.
13 - Pour chocolate ganache over the top, allowing it to drip down the sides naturally. Chill for at least 1 hour before serving to set.

# Expert Suggestions:

01 -
  • The combination of airy sponge and silky pastry cream creates this incredible contrast that makes every bite feel like a special occasion
  • That chocolate ganache dripping down the sides makes it look like something from a bakery window but comes together faster than youd expect
02 -
  • Room temperature eggs will triple in volume while cold eggs barely hold any air at all
  • Pastry cream must be completely cold or it will melt right through your sponge layers
03 -
  • Place strips of parchment under the cake edges before pouring ganache to catch drips and keep your plate clean
  • A hot knife dipped in water cuts through chilled layers without dragging the cream

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