Boston Cream Pie
A delightful dessert combining soft vanilla cake with creamy pastry filling and rich chocolate ganache, perfect for celebrations or cozy evenings at home.
Ingredients
For the Cake Layers
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened Use room temperature for better mixing.
- 1 cup granulated sugar
- 2 large eggs Use room temperature for better mixing.
- 1 teaspoon vanilla extract
- 1/2 cup milk
For the Filling and Topping
- 1 cup pastry cream If unavailable, whipped cream can be used as a substitute.
- 1 cup chocolate ganache Chill for a thicker consistency if desired.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, combine flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by vanilla.
- Gradually mix in the dry ingredients alternately with milk until just combined.
- Divide the batter between the prepared pans and smooth the tops.
Baking
- Bake for 25-30 minutes, or until a toothpick comes out clean. Let cool for 10 minutes, then remove from pans.
Assembly
- Once cooled, spread pastry cream between the layers.
- Pour chocolate ganache over the top and let it drape down the sides.
- Chill for 1 hour before serving.
Notes
This dessert is fantastic on its own but can be served with vanilla ice cream or fresh berries for a lovely presentation. Store leftovers covered in the refrigerator for up to 3 days, or freeze individual slices for up to a month, thawing in the fridge overnight.