Boston Cream Pie

This recipe for Boston Cream Pie is simple yet truly delicious with my incredibly luscious vanilla pastry cream sandwiched between two layers of tender, buttery vanilla cake all topped with a flood of dark chocolate ganache. It is absolutely delicious like one big Boston cream donut without all the oil. This recipe uses my easy One Pot Vanilla Pastry Cream, which is to die for! So, if you've ever been intimidated by making pastry cream, then fear not because my recipe is foolproof! If you love making cakes and are searching for the perfect simple vanilla cake for any occasion, check out my One Bowl Vanilla Cake with Chocolate Frosting. If you prefer chocolate cakes, here's my recipe for The Best Moist Chocolate Cake.

WHY THIS RECIPE WORKS

• Buttery soft - butter adds wonderful flavor to this cake and I can't imagine a Boston Cream Pie without butter.
• Tender vanilla butter cake - this cake is tender and soft with a fine crumb texture and custardy flavor to complement the pastry cream between it.
• Easy one bowl recipe - the cake batter is so simple to make all in one bowl.
• Luscious vanilla bean pastry cream - this is my ultimate recipe for vanilla pastry cream or custard which, as a pastry chef, I use all the time!
• Easy one pot custard recipe - the pastry cream uses a simple method so you don't need to temper eggs. Just mix everything in one pot and cook while stirring.
• Dark chocolate ganache - to complete this Boston cream pie, there must be a rich chocolate glaze that pours over the edges.

INGREDIENTS FOR BOSTON CREAM PIE

Here are some notes about the ingredients. For a full list of ingredients, check out the recipe card at the bottom of the page.

• All purpose flour - you do not need specialty flour to make wonderful cakes. Just be sure to measure your flour correctly. Adding too much flour to the recipe is the most common mistake and leads to tough and dry cake. The most accurate way to measure flour is using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
• Granulated sugar - simple fine white granulated sugar keeps the flavor clean so the vanilla shines.
• Pure vanilla extract - It's worth having good quality vanilla for this recipe! It's the main flavor so you want it to taste great. I like this Madagascar Bourbon Vanilla extract.
• Unsalted butter - butter brings the flavor and creates a short, tender texture. Make sure it is completely melted and still slightly warm for best results.
• Oil - just a bit of oil is my secret to making soft cakes. Oil is liquid at room temperature while butter has more solid fats. That means if I were to use all butter, the cakes would have a firmer texture. Oil will help bring down the fat melting profile so that this cake stays soft. You can use any neutral oil like sunflower oil or canola oil.
• Egg - two whole eggs will provide structure, lift and of course flavor to the cake.
• Yogurt - a bit of full fat yogurt adds a hint of tanginess to balance the flavor and reacts with the baking soda to contribute lift and browning to this cake.
• Milk - you can use whole milk at 3.25% or 2% milk. I would avoid anything with less fat content than that (i.e. avoid skim milk).
• Pastry cream - the first step is to make homemade pastry cream which is the essence of this Boston Cream Pie Cake. It needs to be completely chilled and set so make sure you make it at least 4 hours ahead or a day in advance.

STEP BY STEP INSTRUCTIONS

• STEP 1). Make the pastry cream. Follow the instructions to make my Easy Vanilla Pastry Cream here and then let it chill thoroughly before filling the cake.
• STEP 2). Combine dry ingredients. Sift flour, baking powder, baking soda and salt in a large bowl. Add sugar and whisk to blend evenly so there are no lumps.
• STEP 3). Add eggs, fats and yogurt. Crack in the eggs, add the melted butter, oil, yogurt and vanilla then begin to mix on low speed until just combined. The batter will be very thick.
• STEP 4). Mix in milk. Gradually add the milk and mix on medium-low speed until it's smooth and evenly combined.
• STEP 5). Bake. Pour the batter into the prepared pan and bake for 35-40 minutes until evenly golden and a toothpick inserted into the center comes out clean. Transfer pan to a wire rack to cool completely.
• STEP 6). Fill the cake. Slice the cooled cake in half horizontally and spread the chilled custard filling over the bottom layer. Leave about ½-inch border so there is room for it to spread when you apply the top layer. Place the top layer on.
• STEP 7). Make the chocolate frosting. Prepare the frosting as directed in the recipe card at the bottom of this post. Let it cool for 10 minutes to thicken slightly and pour it over the cooled filled cake allowing it to drip over the sides. Chill for 1 hour and then enjoy!

EXPERT BAKING TIPS

• Have eggs at room temperature. Take your egg out of the fridge 2 hours before baking, or place it in a bowl of warm water for 15 minutes.
• Have the butter still slightly warm. This will ensure it incorporates evenly and quickly since there is minimal mixing in a one bowl recipe.
• Chop the chocolate finely. This will ensure that it melts quickly and evenly for a smooth and glossy ganache that doesn't separate.
• Do not over-mix. It is important that the batter is smooth, but also try not to over-mix.
• Do not over-bake. The cake is ready when it is evenly golden and a skewer comes out clean. Check it after 35 minutes.

RECIPE FAQ

STORING AND FREEZING

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