Boston Cream Pie Cake
Pastry Cream
  • 2 cups half & half
  • 8T. sugar
  • Pinch of salt
  • 5 egg yolks
  • 3 T. cornstarch
  • 4 T. cold butter, cut into 4 pieces
  • 1½ tsp. vanilla
  • 2¼ cups flour
  • 2 tsp.baking powder
  • 1 tsp.baking soda
  • 1 tsp. salt
  • ½ cup butter, at room temperature
  • 1½ cups sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 1¼ cups buttermilk
  • 8 ounces chopped semisweet chocolate
  • ¾ c. heavy cream
Pastry Cream
  1. In a saucepan, combine the half & half, 6 T. of the sugar and salt. Heat to a simmer to melt the sugar.
  2. In a bowl, whisk the yolks. Add the other 2T. sugar. Whisk in the cornstarch until thick.
  3. Whisk the simmering cream from the pan into the yolks slowly and then pour it all back in the pan whisking constantly.
  4. Remove heat and whisk in the butter and vanilla.
  5. Strain this through a fine sieve or colander.
  6. Lay plastic wrap directly on top and chill 3 hours.
  1. Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans
  2. In a bowl, whisk flour, baking powder, baking soda, and salt.
  3. Beat butter and sugar 5 mins.
  4. Add eggs one at a time.
  5. Add vanilla.
  6. Add dry ingredients on low.
  7. Add buttermilk and beat a few mins.
  8. Pour into the pans and bake for approx 25 mins.
  9. Cool 10 mins in pan and turn onto parchment lined cooling racks.
  1. Heat cream in microwave until almost at a boil.
  2. Pour over the chocolate in a heatproof bowl and let sit one minute covered. Whisk smooth.
  3. Set aside to thicken a few mins.
  1. Lay one cake on a platter, spread cream on top and place the second cake on.
  2. Spread ganache and keep chilled!
Recipe by Hugs and Cookies XOXO at