Few desserts can rival the decadent charm of a Boston Cream Pie. This Wicked Good Boston Cream Pie elevates the classic treat with rich, tender sponge cake layers, silky pastry cream, and a glossy chocolate ganache topping. Perfect for birthdays, special occasions, or just satisfying a chocolate-and-cream craving, this dessert combines elegance and indulgence in every bite.
Whether you’re a baking enthusiast or a novice looking for a show-stopping dessert, this recipe is approachable yet impressive.
Ingredients
Serves 8–10
Sponge Cake:
- 1 cup (120g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs, separated
- 1/2 cup (100g) granulated sugar, divided
- 1/4 cup (60ml) whole milk
- 1/4 cup (60ml) vegetable oil
- 1 teaspoon vanilla extract
Pastry Cream:
- 2 cups (480ml) whole milk
- 1/2 cup (100g) granulated sugar
- 4 large egg yolks
- 1/4 cup (30g) cornstarch
- 2 tablespoons (30g) unsalted butter
- 1 teaspoon vanilla extract
Chocolate Ganache:
- 4 ounces (115g) semi-sweet chocolate, chopped
- 1/2 cup (120ml) heavy cream
Preparation Time
- Prep time: 35 minutes
- Baking time: 20 minutes
- Cooling and assembly: 2 hours
- Total time: Approximately 3 hours
Step-by-Step Instructions
Step 1: Prepare the Sponge Cake
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, beat egg yolks with half the sugar until pale and thick. Mix in milk, oil, and vanilla.
- Gradually fold dry ingredients into the wet mixture until smooth.
- In another bowl, beat egg whites until soft peaks form, then gradually add remaining sugar and beat until stiff peaks form.
- Gently fold the egg whites into the batter, keeping as much air as possible.
- Divide batter evenly between pans and bake for 18–20 minutes. Cool completely on wire racks.
Step 2: Make the Pastry Cream
- In a medium saucepan, heat milk until just boiling.
- In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
- Gradually pour hot milk into the egg mixture, whisking constantly.
- Return mixture to the saucepan and cook over medium heat, stirring until thickened.
- Remove from heat, stir in butter and vanilla extract, then cover with plastic wrap directly on the surface to prevent skin from forming. Chill until set, about 1 hour.
Step 3: Prepare the Chocolate Ganache
- Place chopped chocolate in a heatproof bowl.
- Heat heavy cream until it begins to simmer and pour over chocolate.
- Let sit for 2 minutes, then stir until smooth. Allow to cool slightly for spreading.
Step 4: Assemble the Boston Cream Pie
- Place one cake layer on a serving plate. Spread pastry cream evenly over the top.
- Place the second cake layer on top and press lightly.
- Pour ganache over the top, allowing some to drip down the sides.
- Chill in the refrigerator for at least 30 minutes before slicing.
Serving Suggestions
- Serve with fresh berries for a bright contrast.
- Pair with coffee or dessert wine for a decadent treat.
- Slice thin for a lighter dessert option.
- Store leftovers in the refrigerator for up to 3 days.
Nutritional Highlights
| Nutrient | Per Serving (1 slice, approx. 1/10 cake) |
|---|---|
| Calories | 420 |
| Protein | 7 grams |
| Total Fat | 24 grams |
| Saturated Fat | 14 grams |
| Carbohydrates | 44 grams |
| Sugars | 30 grams |
| Fiber | 1 gram |
| Sodium | 150 milligrams |
Nutritional Notes:
- Sponge cake and chocolate ganache provide indulgent flavor and richness.
- Pastry cream adds smooth, creamy texture with protein from egg yolks and milk.
- Moderation ensures this dessert remains a special treat without overindulgence.
Tips for Success
- Beat egg whites gently and fold carefully to keep the cake light and airy.
- Chill pastry cream before assembling to prevent it from oozing out.
- Use high-quality chocolate for ganache to achieve a smooth, shiny finish.
- Slice with a hot, clean knife for neat layers.
Variations to Try
- Add a splash of coffee or liqueur to the ganache for extra depth of flavor.
- Sprinkle toasted almonds or hazelnuts on top for texture.
- Swap semi-sweet chocolate for dark chocolate for a richer ganache.
- Layer in fresh raspberries with the pastry cream for a fruity twist.
The Wicked Good Boston Cream Pie is the perfect combination of soft sponge, creamy pastry, and glossy chocolate, offering a classic dessert with a show-stopping presentation. Its rich layers and balance of textures make it ideal for any celebration or indulgent treat at home.