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–+ servings

Boston Cream Pie Recipe

This classic dessert recipe features tender yellow cake layers filled with creamy vanilla pudding and topped with rich chocolate ganache.
Boston Cream Pie is an indulgent treat that’s perfect for special occasions, offering a balance of light sponge cake, smooth custard, and decadent ganache.
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Active Time 45 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • 2 8-by-3-inch round cake pans
  • Parchment paper
  • Stand mixer with whisk attachment
  • Saucepan

Ingredients
  

For the Cake:

  • 2 cups bleached cake flour
  • 2 teaspoons baking powder
  • 1 ⅓ cups sugar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon grated nutmeg
  • 1 tablespoon vanilla extract
  • ¾ cup egg yolks from about 12 large eggs
  • 4 tablespoons unsalted butter melted
  • 1 cup milk

For the Pudding:

  • 1 batch Tahitian Vanilla Pudding prepared and chilled

For the Ganache:

  • ⅓ cup heavy cream
  • ½ cup dark chocolate roughly chopped

Instructions
 

Prepare the Cake:

  • Preheat the oven to 350°F and position the rack in the center. Grease and line two round cake pans with parchment paper.
  • Sift the flour into a bowl, mix in baking powder, and set aside.
  • In the stand mixer, beat sugar, salt, nutmeg, vanilla, and egg yolks on medium-high speed until thick and doubled in volume, about 6 minutes.
  • Reduce the speed to low and drizzle in the melted butter, followed by the milk. Fold in the flour mixture gently with a spatula until no streaks remain.
  • Divide the batter evenly between the pans and bake for 25 minutes or until golden. Cool completely.

Assemble the Cake:

  • Trim the tops of the cake layers to level them. Place one layer on a serving plate and spread the prepared pudding evenly across the top.
  • Add the second layer, cover with plastic, and refrigerate for at least 2 hours or up to 12 hours.

Make the Ganache:

  • Heat the cream in a saucepan over medium heat. Remove from heat and stir in the chopped chocolate until smooth. Let cool until slightly thickened but still pourable.

Finish the Cake:

  • Pour the ganache over the cake, starting in the center and spreading it outward with a spoon. Allow it to drip slightly over the edges. Let the ganache set for 30 minutes before serving.

Notes

  • The Tahitian Vanilla Pudding can be made up to a week in advance.
  • Leftovers can be stored in an airtight container for up to a week in the refrigerator.
Keyword chocolate ganache dessert, creamy pudding cake, dessert recipes, homemade Boston cream pie, layered cake recipe
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