Boston Cream Pie

The Story:        
         Ever since I have made cupcakes, my father has been scraping the frosting off the top and putting it down the kitchen sink.  Frosting— “Too much,” he says.  Fillings in cupcakes— “Too much.”  Sauces and sprinkles—“Too much.” 
         So for father’s day, he chose Boston Cream Pie.  The photos look pretty out of control, but I didn’t find him feeding any pastry cream to the dog or putting the ganache in the trash.  Success. 
Yellow Cake:
1 cup butter
1 ½ cup sugar
8 egg yolks
½  cup buttermilk
¼ cup sour cream
1 ½ teaspoons vanilla
2 cups flour
1 tablespoon cornstarch
2 teaspoons baking powder
½ teaspoon salt
Pastry Cream:
2 cups half and half
½ cup sugar
¼ teaspoon salt
5 egg yolks
3 tablespoons cornstarch
4 tablespoons butter, cubed
1 ½ teaspoon vanilla
Simple Chocolate Ganache:
½ cup chocolate chips
2 ½ tablespoons heavy whipping cream
1 ½ tablespoons butter
1 teaspoon vanilla
Directions:
1.     Preheat oven to 350 degrees and grease cake pans.
2.    Beat soft butter and sugar until light and fluffy.
3.    On low speed, mix egg yolks in one at a time, then add vanilla.
4.    In a separate bowl, mix flour, cornstarch, baking powder and salt together. 
5.    Add about 1/3 of the dry ingredients, then the sour cream, then another 1/3 of the dry, then the buttermilk, and then the final dry ingredients.  Each time, make sure the batter if fully mixed before adding anything new.  Careful not to over mix.
6.   Pour the batter into pans and bake for about 25-30 minutes, or until a toothpick or knife comes out clean when inserted.  Let cool in pans for a few minutes, then put the cakes into cooling racks.
7.    Cream: In a saucepan, heat half and half, 6 tablespoons of sugar and salt over medium heat until simmering. Stir occasionally.
8.   In a separate bowl, lightly whisk egg yolks, 2 tablespoons sugar, and cornstarch.
9.   When half and half is at a full simmer, slowly whisk it into the yolk mixture.  Return the mixture to the saucepan and continue to stir until bubble burst.  Remove from heat and stir in vanilla and butter and sift to remove lumps if needed.  Let cool before assembling cake.
10.Ganache: On the stovetop or in the microwave, heat chocolate chips, whipping cream, and butter until melted.  Stir in vanilla. 
11.   Assemble cake!  (cake, pastry cream, cake, warm ganache)

11 thoughts on “Boston Cream Pie

  1. 1
    Erin says:

    I used to hate excess filling and frosting. I still don't like too much today, but I definitely don't scrape it all down the drain anymore O:-)

  2. 2
    Sinful Sundays says:

    Oh that ganache looks heavenly! The whole cake actually. yum!

  3. 3
    Julie says:

    That ganache is definitely drool-inducing! Yummo :)

  4. 4
    Peggy says:

    Wow! I'm with your dad. I don't like to much frosting. Thanks again for sharing this recipe. I can't wait to try it. Also your photos are super.

  5. 5
    Star from Star's Flour Power says:

    Oh lizzy you've done it again! I'm making this tomorrow! yummo! What size cake pans did you use?

  6. 6
    Lizzy Mae says:

    I actually made a 6 inch cake in the photos, but the recipe is for two regular circle cake pans (I think that's a 9 inch.) Enjoy!

  7. 7
    Bailey says:

    ahhh that looks sooooo good!!

  8. 8
    Ruth Baker says:

    I am needing to make these cupcakes 3 days in advance. Will they be OK if I put them in the ice box?

  9. 9
    Helen Mullins says:

    This looked so good i decided to make it for my dad tomorrow! Looks just like the picture. :) I tried the creme (i couldnt resist) and it tastes devine. One question though I would have liked the cream a little thicker. Should I just cook it longer or add another teaspoon of cornstarch next time?

    Thanks for the great recipe!!!!

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