Boston Cream Pie (Vanilla Pastry Cream & Chocolate Ganache)
An iconic American dessert, the Boston Cream Pie is deceptively named as a pie, though it's truly a luscious cake. Originated from Boston's historic Parker House Hotel in the 19th century, this dessert captures the elegance of a sponge cake layered with silky vanilla pastry cream and topped with a rich chocolate ganache. Perfect for a special occasion, it marries creamy textures with a hint of nostalgia, offering a taste of culinary history with every bite.
Equipment
- 9-inch round cake pan
- Medium saucepan
- Wire cooling rack
- Fine-mesh sieve
- Electric hand mixer or stand mixer
- Serrated bread knife
- Offset spatula
Ingredients
Cake
- 1 cup all-purpose flour 120g, sifted
- 1 teaspoon baking powder double acting
- ¼ teaspoon salt
- ½ cup unsalted butter 113g / 1 stick, at room temperature
- 1 cup granulated sugar 200g
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract pure
- ½ cup whole milk 120ml, at room temperature
Pastry Cream
- 1 cup whole milk 240ml
- ¼ cup granulated sugar 50g
- 2 tablespoons cornstarch 16g
- 2 tablespoons unsalted butter 28g
- 1 teaspoon vanilla extract
- 2 large egg yolks
Ganache
- ½ cup heavy cream 120ml
- 4 oz dark chocolate 120g, finely chopped
Instructions
Cake
- Preheat the oven to 350°F / 180°C (160°C fan-forced). Grease and flour a 9-inch (23cm) round cake pan.
- Sift together flour, baking powder, and salt. Set aside.1 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt
- Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.1/2 cup unsalted butter, 1 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
- Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour. Mix until just combined.1 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup whole milk
- Pour batter into the prepared pan and smooth the top.
- Bake in preheated oven for about 25 to 30 minutes, until the cake is set and a toothpick inserted into the center comes out clean. Cool on a wire rack.
Pastry Cream
- In a medium saucepan, whisk together milk, sugar, and cornstarch over medium heat. Bring to a simmer, whisking constantly until thickened.1 cup whole milk, 1/4 cup granulated sugar, 2 tablespoons cornstarch
- Remove from heat and whisk in butter and vanilla. Whisk the egg yolks in a separate small bowl. Slowly pour about 1/4 cup of the hot milk mixture into the yolks while whisking constantly to temper them. Then pour the tempered yolk mixture back into the saucepan, whisking continuously.2 tablespoons unsalted butter, 1 teaspoon vanilla extract, 2 large egg yolks
- Return mixture to heat and cook until very thick, stirring constantly. Strain through a fine-mesh sieve if lumpy. Cover with plastic wrap, ensuring contact with the surface to prevent skin formation. Cool completely.
Ganache
- Heat cream in a small saucepan until it just begins to simmer.1/2 cup heavy cream
- Remove from heat, and pour over chopped chocolate. Let sit for 2 minutes before stirring until smooth and glossy.4 oz dark chocolate
Assembly
- Slice the cooled cake horizontally to create two layers.
- Place one layer on a serving plate, spread the pastry cream evenly over the top, then top with the other cake layer.
- Pour the ganache over the top of the cake, allowing it to drip down the sides. Let set before serving.
Notes
Storage: Refrigerate assembled cake, loosely covered, for up to 3 days. The ganache firms up when cold but softens within 20 minutes at room temperature.
Make-Ahead: Bake the cake layer up to 1 day ahead (wrap tightly at room temperature) or freeze unfilled for up to 1 month. Pastry cream keeps refrigerated for up to 2 days. Do not freeze the assembled cake — the pastry cream breaks down and turns watery after thawing.
Substitution: For a bolder vanilla flavour, replace the vanilla extract in the pastry cream with the seeds of 1 vanilla bean or 1 teaspoon vanilla bean paste.
Pro Tip: Press plastic wrap directly onto the surface of the pastry cream before chilling — this prevents a skin from forming and keeps the cream perfectly smooth for spreading. The pastry cream requires at least 1 hour of chilling before assembly.
Nutrition
Serving: 1servingCalories: 498kcalCarbohydrates: 54gProtein: 7gFat: 28gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 161mgSodium: 249mgPotassium: 200mgFiber: 2gSugar: 36gVitamin A: 915IUVitamin C: 0.1mgCalcium: 159mgIron: 3mg
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