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Boston Cream Pie
Tender, buttery vanilla cake layers filled with luscious vanilla pastry cream and topped with dark chocolate ganache. This is a perfect cake for any occasion!
Ingredients
Vanilla cake batter:
- 1 ½ cups (215g) all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup (200g) granulated sugar
- ½ teaspoon salt
- 2 large eggs, at room temperature
- ¼ cup (56g) unsalted butter, melted and still warm
- 3 tablespoon (45ml) sunflower or canola oil
- ¼ cup (60ml) full fat plain yogurt
- 1 ½ teaspoon (7ml) pure vanilla extract
- ½ cup (120ml) whole milk, brought to a simmer and let cool for 3 minutes
1 batch of Easy Vanilla Pastry Cream recipe
Chocolate ganache:
- 8 oz (227g) semisweet chocolate finely chopped
- ¾ cup (180ml) heavy 35% whipping cream
- 2 tablespoon (30ml) light or golden corn syrup
- pinch of salt
Instructions
- Preheat your oven to 350°F. Line a high-sided 8-inch round cake pan with parchment paper. Lightly grease the sides and set aside.
- Make the pastry cream. Follow the instructions to make my Easy Vanilla Pastry Cream here, then let it chill and set thoroughly before filling the cake.
- Make the cake batter. Sift flour, baking powder, baking soda and salt in a large bowl. Add sugar and whisk to blend evenly so there are no lumps.
- Crack in the eggs, add the melted butter, oil, yogurt and vanilla extract then begin to mix on low speed using an electric hand mixer until just combined. The batter will be very thick. Gradually add the hot milk and mix on medium-low speed until it's smooth and evenly combined.
- 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 for 20 minutes and then invert onto the rack to finish cooling.
- Fill the cake. Slice the cooled cake in half horizontally and spread the chilled vanilla pastry cream 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.
- Make the chocolate frosting. Place chopped chocolate in a large bowl. Combine cream, corn syrup and salt in a small saucepan and bring to a gentle boil. Once boiling, pour it over the chopped chocolate, cover and let stand for 2 minutes to allow the heat to gently melt the chocolate. Uncover and stir gently in concentric circles starting in the center making small circles and working your way out to the edges to make large circles until smooth and glossy. Let it cool for about 10 minutes to thicken slightly and then pour it over the cooled filled cake allowing it to drip over the sides. Chill for 1 hour and then enjoy!
