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Boston Cream Pie Delights

Boston Cream Pie Delights

Classic Boston cream pie flavors in a tender vanilla cake layered with silky pastry cream and glossy chocolate ganache. Elegant, nostalgic, and irresistibly smooth.
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Prep Time: 35 minutes
Cook Time: 35 minutes
Total Time: 1 hour 10 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 2 cup whole milk, for pastry cream
  • 0.67 cup granulated sugar, for pastry cream
  • 5 large egg yolks
  • 3.5 tbsp cornstarch
  • 0.13 tsp fine salt, for pastry cream
  • 2 tsp vanilla bean paste or vanilla extract
  • 2 tbsp unsalted butter, for pastry cream cut into small pieces
  • 1.75 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp fine salt, for cake
  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar, for cake
  • 2 large eggs room temperature
  • 2 tsp vanilla extract, for cake
  • 0.75 cup whole milk, for cake room temperature
  • 6 oz semisweet chocolate, chopped
  • 0.75 cup heavy cream
  • 1 tsp light corn syrup optional, for shine
  • 1 tbsp unsalted butter, for ganache

Instructions

Preparation Steps

  • Warm the milk for the pastry cream in a saucepan over medium heat until steaming, not boiling.
  • Whisk yolks, sugar, cornstarch, and salt in a bowl until pale and smooth.
  • Temper the yolk mixture with a steady splash of hot milk, whisking constantly, then pour back into the saucepan.
  • Cook, whisking, until thick bubbles form. Remove from heat; whisk in butter and vanilla. Press plastic wrap onto the surface and chill until cold.
  • Heat oven to 350°F. Grease and line two 8-inch round cake pans with parchment.
  • Whisk flour, baking powder, and salt in a small bowl. Set aside.
  • Beat softened butter and sugar in a mixer until light and fluffy, about 2 to 3 minutes.
  • Beat in eggs one at a time, then mix in vanilla until smooth.
  • Mix in dry ingredients in three parts, alternating with the milk. Begin and end with dry ingredients; avoid overmixing.
  • Divide batter between pans. Bake 22–26 minutes, until a toothpick comes out clean. Cool 10 minutes, then turn out and cool completely.
  • Assemble the cake: Place one layer on a plate. Spread chilled pastry cream evenly over the top. Cap with the second layer. Chill 20 minutes.
  • Make ganache: Heat cream with corn syrup until just simmering. Pour over chocolate and butter. Let sit 2 minutes, then stir until glossy.
  • Cool ganache until slightly thickened, then pour over the chilled cake, letting it drip over the edges. Chill to set before slicing.

Notes

For a fun twist, bake the batter as cupcakes and pipe the pastry cream into the centers before topping with ganache. To slice cleanly, chill the assembled cake for 30 minutes, then warm a knife under hot water and dry between cuts. Store leftovers covered in the fridge for up to 3 days.
This recipe is an original creation inspired by classic Boston Cream Pie Delights flavors. All ingredient ratios and instructions are independently developed.