Boston Cream Pie with two layers of sponge cake, a creamy vanilla pastry cream filling, and then topped with a rich chocolate ganache! This made from scratch cake is easier to bake than it looks!
Boston Cream Pie From Scratch
This is my first attempt at making a Boston Cream Pie and I nailed it!
That doesn’t aways happen, so excuse me while I brag for a moment. I was certain that this would take a couple of attempts.
If you remember when I shared this Sausage Gravy and Biscuit recipe, I took that day off from my day job so that I would have time to cook some of Alan’s favorite meals for his birthday.
There wasn’t a lot of time to make adjustments, so I’m super glad the baking angels were by my side when I replicated his favorite cake!
I’ve always been too intimidated to make Boston Cream Pie from scratch. It just got in my head that this cake is complicated, so if it happened to be available at our bakery then I would buy it.
Betty Crocker or Duncan Hines also carried (not sure if it’s still available) a boxed cake mix kit that I have made as well, but the cream filling always left me with an aftertaste that I didn’t care for.
Perfect Sponge Cake For Boston Cream Pie
I put on my reading glasses (yes, I’ve succumbed!) and did my research in advance.
As I started to break down the details and look closer at the elements that make this cake.
I learned that I was confident with the ganache and filling, but the sponge cake was what I needed guidance on.
After looking at a bazillion recipes and settled on this Three Ingredient Italian Sponge Cake. What a baking score!
This cake uses only three ingredients just as the title says and it’s fabulous as well as SUPER easy to make!!
The cake came out light and airy and pairs perfectly with the vanilla cream and ganache.
I’ll be making this again and again!
Next time I may substitute the chocolate for strawberries and whipped cream!
Now can anyone tell me why this popular dessert is called a pie?!!
- 6 large eggs, at room temperature and separated
- 1 cup granulated sugar, divided
- 1 cup cake flour
- Vanilla Pastry Cream
- 1 1/2 cups half and half
- 1/2 cup sugar
- 1 large egg
- 1 large egg yolk
- 2 tablespoons all purpose flour
- 2 teaspoons vanilla extract
- 1 vanilla bean, split
- 8 ounces chocolate (I mixed semi-sweet and bittersweet)
- 1 cup heavy whipping cream
- 1 tablespoon butter, unsalted
The vanilla pastry cream needs to be chilled for at least four hours before assembling the cake. Make this first or can me made a day ahead.
Amount Per Serving: Calories: 457Total Fat: 22gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 197mgSodium: 150mgCarbohydrates: 55gFiber: 1gSugar: 41gProtein: 9g
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.