Boston Cream Pie Cake

My Decadent Boston cream pie cake is made with a soft vanilla sponge cake, silky smooth vanilla pastry cream and topped with my delicious, one-bowl glossy chocolate sauce! This classic American cake is such a treat, so easy to make and a perfect example of the simple things in life, being so good!

Nick’s favorite thing…

It’s always the simple things in life that are the most enjoyable. And this cake is no exception. This cake is easy to make, delicious and so classic. And just an FYI, I would classify this dessert as something you’d find at a country fair. Those are my favourite types of desserts! No fuss, not fancy, just really delicious!

What does Boston cream pie cake taste like?

The sponge is soft and light and really easy to make. The custard filling is a creamy, easy to make classic pastry cream speckled with thousands of vanilla beans. And to top it off, a glossy and perfectly silky chocolate ganache.

What are the ingredients I need for Boston cream pie cake?

Milk – I used cos milk, but almond milk will also work.

Unsalted butter – salted would work well too.

Caster sugar – also known as superfine sugar.

All-purpose flour – also known as plain flour.

Eggs – you’ll need egg yolks for the custard and whole eggs for the cake. I used large eggs. If you’re looking for ways to use up the left over meringues, check out my Passionfruit Pavlova here, my Fairy bread Pavlova here, and my Strawberry Pavlova here! !

Vanilla bean paste – you can use vanilla extract in its place. Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!

Heavy cream – this is the type of cream you use for whipping.

Baking powder – this is used to help the cake rise.

Salt – I used fine salt.

Dark chocolate – I used nestle dark chocolate melts.

Glucose syrup – also known as corn syrup.

Let’s go through each step.

Custard Filling

1. Add the milk and 1/4 cup – 60g butter to a heatproof jug or bowl and microwave for 30 seconds or until butter is melted. Set aside to cool for 10 minutes.
2. To a large mixing bowl, add the sugar, flour and salt. Use a whisk to combine.

3. Next, add the egg yolks and whisk together until smooth.
4. Add 1/4 of the warmed milk and whisk to temper the egg mixture. Whisk together before adding the rest of the milk. Mix until well incorporated.

5. Transfer to a medium sized saucepan and use a spoon or spatula to stir on medium heat until it thickens.
6. Take off the heat and add half of the remaining butter and vanilla bean paste. Stir until the butter is melted and well combined. Then add the remaining butter and repeat.

7. Transfer the mixture to a medium sized bowl and cover with plastic wrap. Chill in the fridge for 2 hours.
8. Once chilled, unwrap and use a spatula to smoothen out. Set aside in the fridge until ready to use.

Cake

1. Preheat a fan forced oven to 160C / 325F. Spray two 8-inch cake tins with oil spray and line the bottom with baking paper.
2. Add the milk and butter to a large heatproof jug or mixing bowl and microwave for 30 seconds or until butter is melted. Allow to cool. Add the eggs and sugar to a large mixing bowl. Use an electric beater to whip until it doubles in size and becomes pale and creamy, about 5 minutes.

3. Slowly add the warmed milk while the mixer is on medium speed until it’s all in there.
4. To a medium bowl, add the all-purpose flour, baking powder (video incorrectly shows corn starch) and salt. Use a whisk to combine.

5. Add to the egg and milk mixture along with vanilla extract and mix until well combined.
6. Split the batter between two cake tins. Bake for 20 – 25 minutes. Allow to cool.

Chocolate Ganache

1. Add the chocolate cream and glucose syrup to a heatproof jug or bowl and microwave for 30 seconds at a time, stirring each time.
2. Until smooth.

Let’s decorate!

1. Take the cakes out of the cake tins and place the first layer on your serving plate.
2. Add the chilled custard filling and spread around using a spatula.

3. Add the next layer of cake and gently press down.
4. Finish by pouring the chocolate ganache on top.

My Top Tips!

• When pouring the ganache, make sure the ganache is not too warm or thin or it will drizzle off the cake and look messy. You want it just thin enough that it will gently and slightly fall off the sides. Refer to the video to see what I mean.
• Make the custard first to give it enough time to chill and set.
• Make the ganache about 30 minutes before pouring to allow it to come to the right consistency.
• When adding the custard, use a spatula to spread around and flatten out as much as you can. Alternatively, you can use a spoon.

Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!

Other Classic Recipes You Might Like!

• Pure Vanilla Extract Recipe
• Classic Vanilla Slice
• Vanilla Cake
• Classic Vanilla Funfetti Cake

Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!

Boston Cream Pie Cake

A simple Boston Cream Pie Cake with soft sponge cake, silky smooth custard and glossy chocolate sauce drizzled on top.

Serves 8

4.4 from 16 votes

Author: Nick Makrides

Print Recipe Pin Recipe

Prep: 20 minutes mins

Cook: 35 minutes mins

Total: 50 minutes mins

Course: Dessert

Cuisine: American

Calories: 781kcal

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Ingredients

Custard Filling

• ▢ 500 ml / 490 g milk, warmed
• ▢ 125 g unsalted butter, cold and cubed
• ▢ 105 g caster sugar
• ▢ 40 g all-purpose flour, video incorrectly says corn starch
• ▢ 6 large egg yolks
• ▢ 1 tsp vanilla bean paste, or extract

Cake

• ▢ 3 / 159 g large eggs
• ▢ 315 g caster sugar
• ▢ 175 ml / 180 g milk
• ▢ 125 g unsalted butter
• ▢ 225 g all-purpose flour
• ▢ 1 1/2 tsp baking powder, video incorrectly says corn starch
• ▢ 1 tsp salt
• ▢ 1 tsp vanilla extract

Chocolate Ganache

• ▢ 115 g dark chocolate
• ▢ 125 ml / 122 g heavy cream
• ▢ 2 tbsp / 20 g glucose syrup , (or corn syrup)

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Learn How To Make it! [VIDEO]

https://youtu.be/Ts89QqyQzw8

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Instructions

Custard Filling

• Add the milk and 60g butter to a heatproof jug or bowl and microwave for 30 seconds or until butter is melted. Set aside to cool for 10 minutes.
• To a large mixing bowl, add the sugar, flour and salt. Use a whisk to combine. Next, add the egg yolks and whisk together until smooth.
• Add 1/4 of the warmed milk and whisk to temper the egg mixture. Whisk together before adding the rest of the milk. Mix until well incorporated.
• Transfer to a medium sized saucepan and use a spoon or spatula to stir on medium heat until it thickens. Take off the heat and add half of the remaining butter and vanilla bean paste. Stir until the butter is melted and well combined. Then add the remaining butter and repeat.
• Transfer the mixture to a medium sized bowl and cover with plastic wrap. Chill in the fridge for 2 hours. Once chilled, unwrap and use a spatula to smoothen out. Set aside in the fridge until ready to use.

Cake

• Preheat a fan forced oven to 160C / 325F (180C / 355F for no fan). Spray two 8-inch cake tins with oil spray and line the bottom with baking paper.
• Add the milk and butter to a large heatproof jug or mixing bowl and microwave for 30 seconds or until butter is melted. Allow to cool.
• Add the eggs and sugar to a large mixing bowl. Use an electric beater to whip until it doubles in size and becomes pale and creamy, about 5 minutes.
• Slowly add the warmed milk while the mixer is on medium speed until it’s all in there.
• To a medium bowl, add the all-purpose flour, baking powder (video incorrectly shows corn starch) and salt. Use a whisk to combine.
• Add to the egg and milk mixture along with vanilla extract and mix until well combined. Split the batter between two cake tins. Bake for 20 – 25 minutes. Allow to cool.

Chocolate Ganache

• Add the chocolate cream and glucose syrup to a heatproof jug or bowl and microwave for 30 seconds at a time, stirring each time until smooth.

Let’s Decorate!

• Take the cakes out of the cake tins and place the first layer on your serving plate. Add the chilled custard filling and spread around using a spatula. Add the next layer of cake and gently press down. Finish by pouring the chocolate ganache on top.

Notes

Storage

Cake can be stored in an airtight container for up to three days.

Nutrition

Calories : 781kcal

Carbonhydrates: 48g

Protein: 13g

Fat: 46g

Saturated Fat: 27g

Polyunsaturated Fat: 2g

Monounsaturated Fat : 13g

Trans Fat : 1g

Cholesterol: 312mg

Sodium: 454mg

Potassium : 408mg

Fiber: 2g

Sugar : 17g

Vitamin A: 1451IU

Vitamin C: 0.1mg

Calcium: 217mg

Iron: 4mg

Nutrition Disclosure

Gave this recipe a go?Mention @thescranline or tag #thescranline!

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