Ingredients
Vanilla Cake Batter:
- 1 ½ cups (215g) all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup (200g) granulated sugar
- ½ teaspoon salt
- 2 large eggs, at room temperature
- ¼ cup (56g) unsalted butter, melted and still warm
- 3 tablespoon (45ml) sunflower or canola oil
- ¼ cup (60ml) full fat plain yogurt
- 1 ½ teaspoon (7ml) pure vanilla extract
- ½ cup (120ml) whole milk, brought to a simmer and cooled for 3 minutes
Vanilla Pastry Cream:
- 1 batch of Easy Vanilla Pastry Cream (see recipe link or instructions below)
Chocolate Ganache:
- 8 oz (227g) semisweet chocolate, finely chopped
- ¾ cup (180ml) heavy 35% whipping cream
- 2 tablespoon (30ml) light or golden corn syrup
- Pinch of salt
Instructions
- Prepare the Cake Pan: Preheat your oven to 350°F (177°C). Line an 8-inch round cake pan with parchment paper and lightly grease the sides to ensure the cake releases easily after baking.
- Make the Pastry Cream: Prepare the Easy Vanilla Pastry Cream according to the referenced recipe and chill it thoroughly until set before using it to fill the cake.
- Mix Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, and salt in a large mixing bowl. Add the granulated sugar and whisk to combine evenly, removing any lumps.
- Combine Wet Ingredients: Crack in the room temperature eggs. Add the melted warm butter, sunflower or canola oil, yogurt, and pure vanilla extract. Begin mixing on low speed with an electric hand mixer until just combined; the batter will be thick.
- Incorporate Milk: Gradually pour in the hot milk (warmed and cooled slightly) while mixing at medium-low speed until the batter is smooth and uniform.
- Bake the Cake: Pour the batter into the prepared cake pan. Bake for 35 to 40 minutes, or until the cake is evenly golden and a toothpick inserted into the center comes out clean. Remove from oven and let cool in the pan on a wire rack for 20 minutes.
- Cool Completely: After 20 minutes, invert the cake onto the wire rack to cool completely before slicing.
- Fill the Cake: Slice the cooled cake horizontally in half. Spread the chilled vanilla pastry cream evenly over the bottom layer, leaving about a ½-inch border around the edges. Carefully place the top layer of cake on top.
- Prepare Chocolate Ganache: Place finely chopped semisweet chocolate in a large bowl. In a small saucepan, combine the heavy cream, corn syrup, and a pinch of salt. Heat the mixture, bringing it to a gentle boil.
- Melt Chocolate: Pour the hot cream mixture over the chopped chocolate. Cover and let it stand for 2 minutes to melt the chocolate. Uncover and stir gently in concentric circles starting from the center outward until the ganache is smooth and glossy. Let it cool for about 10 minutes to thicken slightly.
- Frost the Cake: Pour the slightly thickened ganache over the filled cake, allowing it to drip over the sides for a beautiful finish.
- Chill and Serve: Refrigerate the cake for 1 hour to set the ganache. Slice and serve chilled or at room temperature. Enjoy your classic Boston Cream Pie!
Notes
- Ensure eggs are at room temperature for a smoother batter.
- Use whole milk warmed to just below boiling for best batter incorporation.
- For best results, chill the pastry cream thoroughly before filling the cake to prevent it from oozing out.
- Let the ganache cool sufficiently to thicken but remain pourable for a smooth glazing effect.
- This recipe serves 10 and can be doubled for larger gatherings using two pans.
- Store leftover cake covered in the refrigerator for up to 3 days.
- Allow the cake to come to room temperature before serving for the best flavor and texture.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
