Boston Cream Pie Cake Recipe & Tutorial
Recipe Overview
Overview
The Boston Cream Pie Cake is a delightful twist on a classic dessert, featuring layers of moist vanilla sponge, luscious pastry cream, and a rich chocolate ganache. The recipe begins with preparing the pastry cream, which is thickened with cornflour for a perfect texture. The sponge cake is made using a combination of butter and vegetable oil, ensuring a tender crumb that holds up beautifully when layered.
One of the standout features of this cake is its elegant presentation. The use of acetate strips helps create clean edges, making it visually appealing when sliced. The chocolate ganache adds a glossy finish that not only looks stunning but also complements the sweetness of the pastry cream and the lightness of the sponge.
This cake is perfect for special occasions or simply as a treat to enjoy with friends and family. The balance of flavors—sweet vanilla, rich chocolate, and creamy filling—makes it a crowd-pleaser. Whether you’re an experienced baker or a novice, this recipe is approachable and rewarding, resulting in a show-stopping dessert that is sure to impress.
Recipe Details
Steps & Tips
Pour 450g of whole milk into a saucepan and add 1.5 teaspoons of vanilla extract.
Crack 1 whole egg and 3 egg yolks into a bowl.
Add 26g of cornflour and 90g of caster sugar to the egg mixture.
Tip: Act fast when adding sugar to eggs to prevent burning.
Whisk the egg mixture until pale and thick.
Pour a little warm milk onto the eggs while whisking.
Return the mixture to the saucepan and cook on medium heat while whisking until thickened.
Pass the pastry cream through a sieve into a metal bowl to remove lumps.
Tip: Use a metal bowl for sieving to cool the pastry cream faster.
Cover the pastry cream with cling film and set aside to cool.
In a mixer, combine 140g of soft salted butter and 175g of caster sugar.
Add 60g of vegetable oil to the butter and sugar mixture.
Tip: Combining oil and butter in the sponge mixture enhances flavor.
Beat the mixture on medium speed for 2-3 minutes.
Add 3 large free-range eggs one at a time, beating well after each addition.
Sift in 200g of self-raising flour and a pinch of salt, then mix on low speed.
Add 1 teaspoon of vanilla extract and 60g of buttermilk, folding gently.
Finish folding the batter by hand to avoid overworking.
Tip: Avoid overworking the cake batter for a lighter sponge.
Spray 7-inch cake tins with cake release spray.
Tip: Using cake release spray is a quick way to grease cake tins.
Divide the batter equally between the prepared tins.
Bake in a preheated oven at 175°C for around 24 minutes.
Trim the tops of the cooled cakes with a cake leveler.
Whip the pastry cream to make it creamy again.
Place one layer of cake in a cake pan and add a layer of pastry cream on top.
Tip: Make the acetate band tight against the cake for a better shape.
Place the second layer of sponge on top of the pastry cream.
Melt 90g of chocolate with 45g of butter and 45g of double cream.
Tip: Adding butter to ganache makes it softer at room temperature.
Pour the ganache over the top of the cake.
Place the cake in the fridge for about 3 hours or overnight.
Remove the cake from the loose bottom tin.
Heat a knife with a blow torch for cutting the cake.
Tip: Heat the knife with a blow torch for easier cutting through chocolate.
Cut into the cake to serve.
Tip: The sponge stays moist in the fridge, unlike some other cakes.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Boston Cream Pie was created in 1856 by an Armenian French chef.
- •The cake consists of two layers of vanilla sponge filled with pastry cream.
- •Chocolate ganache is poured over the top for a rich finish.
- •Using buttermilk in the sponge adds moisture and a slight tang.
