This Boston Cream Pie cake is not a pie! This is a beautiful vanilla cake with chocolate ganache and fresh pastry cream. Boston Cream Pie has existed for a long time. It is a Boston-based recipe. According to the theory, the pie is a pie because it was baked in a pie dish and then layered like a cake. It's a pie that is a cake! You may also know that I love the combination of vanilla cake, pastry cream, and chocolate ganache. Although I've made many Boston Cream Pie-inspired desserts, I have never had the classic recipe. Today, I'm making my version of the classic.

How can you make a Boston Cream Pie?

Make the pastry cream first before you can start making this cake. The pastry cream is a mixture of egg yolks, sugar, and milk. It's thickened with cornstarch and then cooked on the stove. For flavor, add some butter and vanilla extract to the mixture. Although it is easy to make, you should add a little butter and vanilla extract to enhance the flavor. We'll say there was more filling on the cake plate than in the layers. Although I don't know what went wrong, you would think I forgot to add the cornstarch because it was so thin. It was scary to try it again, but I now love the product! It doesn't matter if it seems scary initially; you will soon master it! After making the pastry cream, let it cool in the refrigerator until it is thickened. You can make it a few days ahead if you need. Next are the layers of the cake. Traditionally, a sponge cake is made. However, I chose to make a classic butter-based vanilla cake. It is delicious with the pastry cream, and it is moist. My favorite Challenge Butter was used. The butter is made from fresh milk and cream from family-owned dairy farms. It can be from a farm to a fridge in two days. There are no artificial flavors, hormones or fillers. This cake is perfect for it because of its creamy butter flavor. After the pastry cream and cakes are prepared, they can be layered and covered with simple chocolate ganache. It is a mixture of semi-sweet and cream with a bit of corn syrup. Although corn syrup can be substituted with honey or left out, I prefer to use it. It gives the ganache shine and gives this cake its striking look.

Ingredients

PASTRY CREAM

4 egg yolks
3/4 cup (155g) sugar
4 tbsp cornstarch
2 cups (480ml) milk
2 Tbsp ( 14g) salted Challenge Butter
2 tsp vanilla extract

VANILLA CAKE

2 1/2 cups (325g) all-purpose flour
3 1/2 tsp baking powder
1/2 tsp salt
3/4 cup (168g) unsalted Challenge Butter, room temperature
1 1/2 cups (310g) sugar
3 tbsp vegetable oil
1 tbsp vanilla extract
4 large eggs
1 1/4 cups (300ml) milk

CHOCOLATE GANACHE

6 oz (1 cup) semi-sweet chocolate chips
2 tbsp corn syrup
1/2 cup (120ml) heavy whipping cream

Instructions

1. Make the pastry cream by gently placing the egg yolks into a medium-sized bowl and beating them together. Set aside. 2. Mix the milk, sugar, cornstarch, and cornstarch in a large saucepan until well combined. 3. Stir continuously over medium heat until the mixture thickens and bubbles. 4. Allow simmering for about 1-2 minutes before removing from heat. You don't want to boil the mixture. Instead, simmer it for a few minutes. 5. Mix a small amount of milk mixed with the egg yolks. Whisk together, and then add the egg mixture to this milk mixture. This ensures that the egg yolks are not overcooked. 6. Put everything back into the pan. Turn the heat back on and bring the mixture to a boil. Let boil for about 1-2 minutes, stirring constantly. Do not boil it for more than 2 minutes. If you do, it will become drier. 7. Add the butter and vanilla extract to the saucepan. Mix until smooth. Pour into a bowl, cover with clear wrap and press down against the top to prevent it from getting a film. Let cool in the refrigerator. 8. Prepare two 9-inch cake pans and place parchment paper circles on the bottom. Grease the sides. Pre-heat oven to 350°F (176°C). 9. Mix the flour, baking powder, and salt in a medium-sized bowl. 10. Mix the butter, sugar, and oil in a large bowl. Beat until light and fluffy, approximately 3-4 minutes. Don't skimp on creaming. 11. Mix the vanilla extract, eggs, and milk until smooth. Make sure to scrape the sides of your bowl as necessary to ensure that all ingredients are properly incorporated. 12. Mix the batter with half the dry ingredients until it combines well. 13. Mix the milk into the batter and stir until it is well combined. It will appear curdled, but that is normal. 14. Mix in the rest of the dry ingredients. Make sure to scrape the sides of your bowl to ensure all ingredients are fully incorporated. Don't overmix the batter. 15. Bake the batter in a single layer on the prepared pans for 22-25 minutes or until a toothpick reveals crumbs. 16. Allow the cakes to cool in the oven for approximately 2-3 minutes. Then, transfer them to cooling racks and let cool completely. 17. Use a large, serrated knife to flatten the tops of your cakes. 18. First, place the first layer of cake on a platter. Next, top it with the pastry cream. Stir the pastry cream with a whisk, if necessary, before adding it to the cake. 19. Place the second layer of cake on top. 20. Make the chocolate ganache by adding corn syrup and chocolate chips to a medium bowl. 21. The heavy whipping cream should be heated to boiling point. Once it has boiled, add the corn syrup and chocolate chips. Let it sit for about 1-2 minutes before whisking until smooth. 22. Spread the chocolate over the top of the cake. 23. Keep the cake covered in plastic wrap until ready to serve it. The best cake is one that has been kept covered for at least 2 days.