National Boston Cream Pie Day

On October 23rd, be rich with National Boston Cream Pie Day!

This is a sumptuous holiday in honour of the original dessert defined by tiers of airy sponge cake, smooth vanilla custard, and velvety chocolate glaze that will need a bake or at least an indulgence of at least a slice of this creamy delight draped in chocolate-entirely sufficient in aptness for bakers and dessert lovers.

Read about its history, share recipes of Boston Cream Pie, or just taste that sweetness that passed generations by being savored. Take a slice, bake a slice, and then share it with family and friends.

Let the velvet layers of this iconic dessert be your muse for your next baking escapade!

Best Recipe For National Boston Cream Pie Day!

Boston Cream Pie Recipe

Ingredients:

For the Sponge Cake:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ cup whole milk

For the Vanilla Custard:

• 2 cups whole milk
• ½ cup granulated sugar
• 4 large egg yolks
• 3 tablespoons cornstarch
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract

For the Chocolate Ganache:

• ¾ cup heavy cream
• 8 ounces semi-sweet chocolate, chopped

Directions:

1. Prepare the Sponge Cake:

• Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a large bowl, whisk together the flour, baking powder, and salt.
• In another large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, and mix in the vanilla extract.
• Gradually add the dry ingredients, alternating with the milk, to create a smooth batter.
• Divide the batter evenly between the prepared pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

2. Prepare the Vanilla Custard:

• In a medium saucepan, heat the milk over medium heat until it’s steaming but not boiling.
• In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until well combined.
• Slowly whisk in half of the hot milk, then return the mixture to the saucepan.
• Cook over medium heat, whisking constantly until thickened, about 5 minutes.
• Remove from heat and stir in the butter and vanilla extract. Allow the custard to cool completely, then refrigerate for 1-2 hours.

3. Prepare the Chocolate Ganache:

• In a small saucepan, heat the heavy cream until it simmers.
• Pour the hot cream over the chopped chocolate and let it sit for 2 minutes. Stir until smooth and glossy, then let it cool for 10-15 minutes before using.

4. Assemble the Boston Cream Pie:

• Place one cake layer on a serving plate. Spread the cooled vanilla custard evenly over the cake.
• Top with the second cake layer.
• Pour the chocolate ganache over the top, allowing it to drip down the sides.
• Let the cake set for 30 minutes before serving.

Enjoy celebrating National Boston Cream Pie Day with this delicious, homemade treat!