Boston Cream Pie

A classic dessert that is rich, sweet, and moist.
Prep Time: 4 hours
Cook Time: 25 minutes
Course: Dessert
Keyword: boston cream pie, cream pie, dessert, makecaloriesgreatagain, makedessertsgreatagain, recipes
Cooking Method: Baked, Stovetop
Food Category: Chocolate, Eggs
FoodOrDrink: Food

Ingredients

  • 1 ea Pastry Cream See notes for recipe
  • 1 ea Chocolate Ganache See notes for recipe
  • 2.5 cups Flour
  • 3.5 tsp Baking Powder
  • 1.5 cups Sugar
  • 4 ea Eggs At room temp
  • 1.25 cups Whole Milk
  • 6 tbs Butter
  • 3 tbs Vegetable Oil
  • 1 tbs Vanilla Extract
  • 3/4 tsp Salt

Instructions

  • Prepare your ingredients. I'd suggest making the pastry cream ahead of time and waiting until later on to make the chocolate ganache. Preheat your oven to 325 degrees.
  • Combine the flour, salt, and baking powder together in a bowl.
  • Melt together the butter and milk. A microwave works fine, but use your stove if you'd like. Add in the vanilla extract and stir once butter and milk are combined.
  • Combine together the eggs and sugar.
  • Whisk well for about 5 minutes. Use a helper if you got one! 😉
  • Add in the milk mixture and whisk until combined.
  • Add in the flour mixed and continue to stir well until you have a smooth batter consistency.
  • Prep two cake pans (about 9" in diameter) with grease to deter any sticking. I used greased parchment paper on the bottom and had some mixed results. Do what works best for you.
  • Pour the batter equally between the two pans.
  • Place into the oven for about 20-25 minutes. Remove when fully cooked as proven by the "toothpick test". 😉
  • Allow cakes to completely cool while remaining in their pans.
  • Add your pasty cream on top of one of the cakes. If you've had the cream sitting in the fridge for a while, you may need to let it warm up for a bit before trying to spread it.
  • Remove the second cake from its pan and place onto the cream topped caked.
  • Please assembled cake into the fridge for an hour or two so that the cream can firm back up.
  • When ready, prepare your chocolate ganache and then pour it over the cake. Use a butter knife if needed to help spread the chocolate. Return to the fridge for at least two hours.
  • When ready, cut, serve, and enjoy!

Notes

  • Click here for my recipe for Pastry Cream.
  • Click here for my recipe for Chocolate Ganache.
  • If you want a perfectly flat cake, you can “trim” the top of each cake to remove the round humps prior to assembling them with the cream.
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