Boston Cream Pie

Ingredients

Yellow Cake Layers

• 1 1/4 cups all-purpose flour

• 1 1/2 tsp baking powder

• 1/4 tsp salt

• 1/3 cup shortening or unsalted butter

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 3/4 cup whole milk

Vanilla Custard Filling

• 1/3 cup granulated sugar

• 2 Tbsp cornstarch

• 1 1/2 cups whole milk

• 2 large egg yolks

• 1 Tbsp unsalted butter

• 1 tsp vanilla extract

Chocolate Ganache

• 2 cups semi-sweet chocolate chips

• 3/4 cup heavy whipping cream

Whipped Cream Filling

• 1 cup heavy whipping cream

• 1/2 cup sugar

• 1/2 tsp cream of tartar

• 1/2 tsp vanilla extract

• 2 cups prepared vanilla pudding or custard filling

Instructions

Prepare the Yellow Cake Layers

1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. In a separate large mixing bowl, cream together the shortening or butter and granulated sugar until light and fluffy.

4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

5. Gradually add the dry ingredients, alternating with the whole milk. Mix until just combined.

6. Divide the batter evenly between the prepared cake pans.

7. Bake for approximately 20–25 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Prepare the Vanilla Custard Filling

1. In a medium saucepan, whisk together the sugar and cornstarch.

2. Gradually add the whole milk, whisking until smooth.

3. In a separate bowl, lightly beat the egg yolks.

4. Heat the milk mixture over medium heat, stirring constantly, until it begins to thicken.

5. Slowly whisk a small amount of the hot milk mixture into the egg yolks to temper them.

6. Pour the tempered egg mixture back into the saucepan.

7. Continue cooking over medium heat, stirring constantly, until the custard becomes thick and creamy and reaches a gentle boil.

8. Remove from heat and stir in the butter and vanilla extract.

9. Transfer to a bowl, cover with plastic wrap directly against the surface, and refrigerate until completely chilled.

Prepare the Chocolate Ganache

1. Place the semi-sweet chocolate chips and heavy whipping cream in a microwave-safe glass bowl.

2. Microwave for 1 minute.

3. Remove and stir until the chocolate begins to melt and the mixture becomes smooth and creamy.

4. If needed, return to the microwave in additional 10–15-second intervals, stirring between each, until completely melted.

5. Let the ganache cool for approximately 5 minutes before pouring over the cake.

Prepare the Whipped Cream Filling

1. In a large mixing bowl, beat the heavy whipping cream on high speed until soft peaks begin to form.

2. Gradually add the sugar while continuing to whip.

3. Add the vanilla extract and mix until combined.

4. Slowly add the cream of tartar and continue whipping on high speed until the mixture becomes thick and stiff peaks form.

5. Gently fold in 2 cups of prepared, chilled vanilla pudding or custard filling until combined.

6. Refrigerate until ready to assemble the cake.

Assemble the Boston Cream Pie

1. Place the first cooled yellow cake layer on a serving plate or cake stand.

2. Spread the whipped cream and vanilla custard filling evenly over the cake layer.

3. Carefully place the second cake layer on top.

4. Pour the slightly cooled chocolate ganache over the top of the cake, allowing it to gently drip down the sides.

5. Refrigerate the assembled cake until the filling is set and the ganache has slightly firmed.

6. Slice, serve, and enjoy!