Boston Cream Pie

Boston Cream Pie


  • 1 ¼ cups all purpose flour
  • ½ teaspoons baking powder
  • ½ teaspoon salt
  • 5 tablespoons plus 1 teaspoon unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • ¾ cup milk
  • 1 teaspoon pure vanilla extract
  • 1 recipe Vanilla Pastry Cream
  • ½ recipe Ganache slightly warm
  • White chocolate melted, for decorating, if desired


  • Preheat the oven to 350 degrees Fahrenheit.
  • Spray a 9-inch round cake pan with non-stick cooking spray. Cover with a parchment circle. Spray again. Flour the bottom and sides of the pan and knock out the excess.
  • In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  • In the bowl of an electric mixer, using the paddle attachment, cream the butter and sugar until light. Mixture will not look fluffy.
  • Add the egg and blend well. On low speed, add 1/3 of the dry ingredients, blending just until combined.
  • Add the vanilla extract to the milk, and add ½ the milk into the mixer. Blend until combined. Add another 1/3 of the dry ingredients, followed by the remaining milk mixture. Add the final 1/3 of the dry ingredients and blend well.
  • Pour batter in the prepared pan, and bake for approximately 35 minutes, or until a small sharp knife inserted in the center comes out clean.
  • Cool cake until just barely warm, and remove from pan. Place cake onto a cardboard cake circle or platter.
  • Divide cake in half, reserving the top half. Spread bottom half with Vanilla Pastry Cream and slide reserved half of cake on top.
  • Pour ganache over the top of the cake.
  • Fill a parchment cone or pastry bag with melted white chocolate, if desired. Cut a small opening in the bottom, and drizzle the chocolate over the top of the cake in concentric circles. Using a toothpick or wooden skewer, pull chocolate through ganache from the center out to make decorative lines. Repeat around cake.


Makes about 1 9-inch cake