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Yields:
8 - 10 serving(s)
Prep Time:
40 mins
Total Time:
4 hrs 40 mins
Despite its name, Boston cream pie is a delectable cake with the spirit of a filled donut. This cake was named during a time when homemade cakes and pies were made in the same pans. Neat, right? Paired with its unique composition, the old-fashioned sensibility of this dessert leaves no question that this is the state dessert of Massachusetts. With a tender, hot milk sponge cake, velvety cream filling, and a smooth ganache topping, this chocolate dessert is supremely decadent and so easy to decorate!
What is Boston cream filling made of?
Boston cream filling is made of the pastry chef’s workhorse: pastry cream. This recipe comes together quickly and easily on the stove—you’ll be wielding a whisk like a pro! The rich and creamy custard is smooth and velvety like pudding but is reinforced with extra thickeners like egg yolks and cornstarch. It makes for a very thick cream which sets up nicely for the perfect slice.
What kind of cake is in Boston cream pie?
This recipe uses an old-fashioned hot milk sponge cake. While creaming butter in a stand mixer or stirring together all the ingredients at once are methods that are familiar and easy, the hot milk method is a great base for sponge cakes that can sometimes be finicky. Instead of dividing eggs, beating them separately, and then holding your breath as you fold them back together, this recipe only uses an electric hand mixer to create some volume in whole eggs and sugar. The dry ingredients, hot milk, and butter mixture are then whisked in. The resulting cake is moist, soft, golden, and bakes evenly on top making it perfect for stacking in layers!
What do you do with extra egg whites?
This recipe will leave you with extra egg whites but do not throw them out! They are life-savers at breakfast. Whisk them into egg custard for breakfast casserole, use them to make omelettes, whip them up and fold them into the batter of pancake recipes or waffles for extra airiness, or freeze them for a future egg wash.
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Ingredients
For the cream filling:
- 1 cup
whole milk
- 1 cup
heavy whipping cream
- 2/3 cup
granulated sugar, divided
- 5
large egg yolks
- 1/4 cup
cornstarch
- 1/4 tsp.
kosher salt
- 3 Tbsp.
unsalted butter, cubed
- 2 tsp.
vanilla extract
For the cake:
- 1 3/4 cups
all-purpose flour
- 1 1/2 tsp.
baking powder
- 1/2 tsp.
kosher salt
- 3/4 cup
whole milk
- 1/2 cup
unsalted butter, cubed
- 3
large eggs, room temperature
- 1 1/2 cups
granulated sugar
- 2 tsp.
vanilla extract
For the ganache:
- 2/3 cup
semisweet chocolate chips
- 1/3 cup
heavy whipping cream
- 1 tsp.
vegetable oil
Directions
- Step 1For the cream filling: Set a fine mesh strainer over a large measuring cup or bowl.
- Step 2In a medium saucepan, whisk the whole milk, heavy cream, and ⅓ cup of sugar. In a medium bowl, whisk the egg yolks, cornstarch, salt, and the remaining ⅓ cup of sugar until smooth and lemon-yellow.
- Step 3Heat the milk mixture over medium heat until steaming; remove from the heat. Remove 1 cup of the milk mixture and slowly drizzle it into the egg yolks while whisking constantly. Transfer the yolk mixture back to the pot and whisk to combine. Return to medium heat. Bring to a simmer and cook for 2 to 3 minutes, whisking constantly, until it thickens and bubbles. Then, remove it from the heat.
- Step 4Press the mixture through the fine mesh strainer. Add the butter and vanilla to the mixture and stir until everything is combined. Press plastic wrap onto the surface (to prevent a film from forming). Let cool slightly, about 15 minutes. Chill in the refrigerator for at least 2 hours or overnight.
- Step 5For the cake: Preheat the oven to 350°F. Spray 2, 9-inch cake pans with baking spray with flour. Line the bottoms with parchment paper and spray again.
- Step 6In a medium bowl, combine the flour, baking powder, and salt.
- Step 7In a glass measuring cup or microwave safe bowl, combine the milk and butter. Microwave the mixture in 15-second intervals until the butter is melted and the mixture is steaming.
- Step 8In a large bowl, combine the eggs and sugar. With a hand mixer fitted with the whisk attachment, beat on high speed until pale and fluffy, about 5 minutes. Beat in the vanilla just until combined.
- Step 9Whisk the hot milk mixture into the egg mixture by hand until incorporated. Add the flour mixture, mixing just until combined.
- Step 10Divide the batter evenly into the prepared pans and bake for 22 to 27 minutes, or until a wooden pick inserted near the center comes out clean. Cool in the pans for 10 minutes. Run a butter knife around the sides of the pan and turn the cakes out onto a cooling rack. Remove the parchment paper. Let cool completely, about 1 hour.
- Step 11Place one cake layer on a plate. Whisk the cream filling until smooth and spoon onto the cake, smoothing into an even layer about 1/2-inch from the edge of cake. Top with the remaining cake layer, placing the bottom side facing up. Place the cake in the refrigerator while preparing the ganache.
- Step 12For the ganache: Place the chocolate chips, heavy cream, and oil in a glass measuring cup. Microwave the mixture at 50% power in 15-second intervals until the chocolate is melted, about 1 minute.
- Step 13Pour the ganache over the center of the cake. Using an offset spatula, spread the ganache to the edges, allowing it to drip down the sides.
- Step 14Chill the cake for at least 2 hours before slicing. Slice and serve, or wrap tightly and refrigerate for up to 1 day before serving.
Tip: Make your cream filling coffee flavored by whisking 1 tablespoon of instant coffee into the whole milk mixture.
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