Name: Boston Cream Pie creamy dream cheese cake recipe
Prep time: 30 min
Cook time: 35 min
Total time: 210 min
Ingredients: 1 and 1/2 cups cake flour; 1 cup granulated sugar; 1 and 1/2 teaspoons baking powder; 1/2 teaspoon fine salt; 3 large eggs room temperature; 1/2 cup milk room temperature; 6 tablespoons unsalted butter melted and cooled; 1 teaspoon vanilla extract or seeds from 1 vanilla bean; 2 cups whole milk; 4 large egg yolks; 1/2 cup granulated sugar; 3 tablespoons cornstarch; 1 teaspoon vanilla extract or seeds from 1 vanilla bean; 2 tablespoons unsalted butter; 1 cup heavy cream; 8 ounces dark chocolate chopped or chips; 1/2 teaspoon almond extract or coffee extract; Fresh berries for garnish

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I chase comfort when I bake. Boston Cream Pie gives that comfort fast. Soft cake meets cool custard. Warm chocolate settles on top and shines. I slice and breathe in vanilla. Friends lean in. We all grin. This sweet feels like a hug that you can eat. You asked for a cheese cake recipe idea. I hear you. This one plays nice with cake baking recipes and cake homemade goals. The sponge stays light. The custard stays smooth. The finish looks glossy and proud. You can riff with cake flavor ideas. Think orange zest or a hint of almond. I test and taste. I write it down so you can relax and bake. Need cakes to make for a small crowd. Try this. It scales well and it chills well. Short on time. Reach for cake mix desserts that fit your plan. Or bake the layers from scratch and feel the calm rise. For tiny parties a 6 inch cheesecake recipe vibe works too. We keep the heart of the pie the same. Two layers. Custard in the middle. Chocolate on top. I whisk and watch the shine grow. The crumb stays soft and neat. Each bite lands clean and

1) Key Takeaways
2) Easy Boston Cream Pie Recipe
3) Ingredients for Boston Cream Pie
4) How to Make Boston Cream Pie
5) Tips for Making Boston Cream Pie
6) Making Boston Cream Pie Ahead of Time
7) Storing Leftover Boston Cream Pie
8) Try these cream pies next!
9) Boston Cream Pie
10) Nutrition

1) Key Takeaways

Delicious and indulgent dessert combining custard, chocolate ganache, and soft cake.
This recipe offers a 6-inch version perfect for small gatherings.
Making it ahead of time enhances the flavor and texture.
Simple ingredients, with rotisserie chicken optional for a savory twist.
Best served cold for a refreshing treat after dinner.

2) Easy Boston Cream Pie Recipe

Boston Cream Pie has always been one of my favorite desserts to make. There’s something so satisfying about the smooth custard and rich chocolate ganache over soft, tender cake. It’s the perfect combination of indulgence and elegance. And let’s be real, it’s fun to say, right? Boston Cream Pie. It just rolls off the tongue!

This easy recipe uses basic pantry ingredients that I’m sure you already have on hand, like eggs, sugar, and flour. The ganache is so glossy and decadent that you’ll wonder why you never made it at home before. Plus, the custard filling takes this dessert to the next level. And don’t even get me started on that cake—it’s moist and fluffy, and it gives the whole dish the perfect texture.

If you’re looking for a dessert that will impress guests or simply satisfy your sweet tooth, this is the recipe to try. I promise it’s not as difficult as it sounds. So grab your whisk, get your oven preheated, and let’s dive into making this amazing Boston Cream Pie!

3) Ingredients for Boston Cream Pie

Cake Flour: Cake flour is essential for the soft, delicate texture of this cake. It has a lower protein content than all-purpose flour, which results in a more tender crumb. If you don’t have cake flour, you can substitute it with all-purpose flour, but the texture might not be quite the same.

Granulated Sugar: The sweetness in the cake comes from sugar, and it’s balanced perfectly with the rich chocolate ganache and the slightly tart custard. I use granulated sugar here to make sure everything is evenly sweet and nothing overpowers the other flavors.

Baking Powder: The baking powder helps the cake rise and gives it that airy, light texture. It’s the magic ingredient that takes the cake from dense to fluffy!

Whole Milk: Whole milk is used in both the cake and the custard filling. The richness of whole milk enhances the flavor and texture, making the pie creamy and smooth. You could use 2% or skim milk, but I highly recommend the full-fat version for the best results.

Butter: The butter adds moisture and flavor to the cake. It also helps give the cake its melt-in-your-mouth texture. Make sure to use unsalted butter so you can control the seasoning.

Vanilla Extract: Vanilla extract gives the cake and the custard a warm, aromatic flavor. I always use pure vanilla extract, as it’s worth the extra cost compared to the imitation stuff.

Egg Yolks: Egg yolks are key in making the custard filling thick and creamy. They also add richness to the filling that balances out the sweet chocolate ganache. Be sure to separate the eggs carefully and use only the yolks for the best texture.

4) How to Make Boston Cream Pie

Step 1: Preheat your oven to 350°F. Grease and flour your 8-inch round cake pans. You can also line the bottom with parchment paper for easier removal after baking. This ensures your cake comes out perfectly without sticking to the pan.

Step 2: In a bowl, whisk together the cake flour, granulated sugar, baking powder, and salt. In another bowl, whisk the eggs, milk, melted butter, and vanilla extract until well combined. Slowly add the wet ingredients to the dry ingredients and mix until just combined.

Step 3: Divide the batter evenly between the two cake pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Step 4: While the cakes are cooling, make the custard. In a saucepan, heat the whole milk over medium heat until it just begins to steam. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch. Gradually add the hot milk to the egg mixture, whisking constantly, then return everything to the pan and cook until it thickens. Stir in the vanilla extract and butter, then set aside to cool.

Step 5: Now for the ganache! In a small saucepan, heat the heavy cream until it begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for a minute. Stir until smooth and shiny. Let the ganache cool slightly before spreading it on the cake.

Step 6: Once the cakes are completely cool, place one layer on a serving plate. Spread the custard filling evenly on top, then place the second layer of cake on top. Pour the ganache over the top, letting it drip down the sides for that perfect messy look.

Step 7: Chill the pie in the fridge for at least an hour to let the ganache set. This step is crucial to ensure everything holds together when you slice into it. Serve cold and enjoy!

5) Tips for Making Boston Cream Pie

Use room temperature ingredients. It’s important to have your eggs, butter, and milk at room temperature before you begin. This helps the batter come together smoothly and ensures the cake rises evenly.

Don’t overmix the batter. When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can cause the cake to be dense, and we’re going for light and fluffy here!

Make sure to cool the cake completely before frosting. If the cake is still warm, the ganache will melt and become too runny. Patience is key!

6) Making Boston Cream Pie Ahead of Time

This Boston Cream Pie is a great make-ahead dessert. In fact, it gets even better as it sits in the fridge for a few hours or even overnight. If you plan to make it ahead, simply follow the recipe as directed and refrigerate it until you’re ready to serve.

One tip for making it ahead is to wait until the last minute to add the ganache. If you add it too early, it might get too thick and not drizzle over the cake as beautifully. I suggest spreading the ganache just before serving for the best presentation and texture.

7) Storing Leftover Boston Cream Pie

Leftover Boston Cream Pie can be stored in the fridge for up to 3 days. Be sure to cover it tightly with plastic wrap or store it in an airtight container to keep the ganache from drying out. When you’re ready to enjoy it again, just take it out of the fridge and slice!

8) Try these cream pies next!

9) Boston Cream Pie