This 6-Inch Boston Cream Pie has all of the decadent goodness of the classic cake, and is perfect just for two! Layers of moist vanilla yellow cake sandwich a creamy vanilla pastry cream, and are topped with a silky chocolate ganache.
6-Inch Boston Cream Pie
I always wondered why it is called a Boston Cream Pie when it is actually a cake. In doing my standard research on bakes, I found cakes and pies used to be baked in the same pans. And over the years, and development of a plethora of different cake pans, the Boston Cream Pie is now baked in cake pans, and just never dropped the name ‘pie’.
This classic cake was created in Boston, at the Parker House Hotel. It was originally named ‘chocolate cream pie’, before it was eventually given its current name. I would imagine this cake continues to be popular because it is like 3 desserts in one
- Moist Yellow Cake
- Creamy Vanilla Pastry Cream
- Rich Chocolate Ganache
Over the years, the cake and its flavors have taken on many different forms – donuts, cupcakes, and even cookies. But we are sticking to the classic layer cake in this mini Boston cream pie recipe.
6-Inch Layer Cake
The cake in this 6-Inch Boston Cream Pie is a standard yellow cake recipe, and I consider it a base yellow cake recipe. It makes a great Birthday Mini Cake, snack cake, or if you just want a simple cake with Chocolate Butter Free Frosting.
Everything To Love About The Yellow Cake
- Tender crumb
- Stays moist beyond day one
- Sturdy enough to support a layer of creamy pastry cream
- Mini, 6-inch cake
Vanilla Pastry Cream
The luscious cream in the center of the mini Boston cream pie is a vanilla pastry cream. Which, let’s be honest, is a fancy way of saying vanilla pudding.
What makes up a pastry cream
- Base – The pastry cream gets its rich texture from the egg yolk. The milk, cream, and cornstarch combine to make it creamy and thick. Then we add butter at the end for a silky custard.
- Flavor – I like to use vanilla bean paste in my pastry cream because it has a rich vanilla flavor. Vanilla bean paste may be hard to come by, or just more than you’d like to spend. I get it. In this case, vanilla extract works just as well.
- Sweetener – I use pure maple syrup, which may seem a bit unconventional. I choose maple syrup as my sweetener whenever I can for the buttery and caramel flavor.
Tips For Making A 6-Inch Boston Cream Pie
- Make the vanilla pastry cream first – The pastry cream needs time to set and firm.
- Use sweetener of choice in the pastry cream – Anytime I can use an unrefined sweetener without compromising the texture of the treat, I will. I like maple syrup for the flavor and that is unrefined. However, you can use regular granulated white sugar 1:1 if you prefer.
- Room temperature ingredients – Mixing and combining ingredients that are at room temp is easier. Plus, when all of the ingredients start at the same temperature, they bake better.
- Good chocolate for ganache – I recommend higher quality chocolate because it melts better.
- Cool the cakes completely – Warm cakes will make the pastry cream melt. Make sure the cakes are completely cool before assembling the cake.
More Small Batch Cake Recipes
6-Inch Boston Cream Pie
EQUIPMENT
- 2 6-inch Round Cake Pans
INGREDIENTS
Vanilla Pastry Cream
- 1 large egg yolk, room temperature
- 1 ½ tablespoons corn starch
- 3/4 cup whole milk (2% will also work)
- 1/4 cup heavy cream
- 2 tablespoons pure maple syrup (or sweetener of choice)
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla bean paste, or vanilla extract (or vanilla extract)
Yellow Cake
- 1 ¼ cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup milk, room temperature (any kind)
- 1/3 cup full fat sour cream, room temperature
- 2/3 cup granulated sugar
- 1/4 cup canola oil (or any neutral oil)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Chocolate Ganache
- 1/2 cup semi-sweet chocolate (chips or baking bar)
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 2 teaspoons corn syrup
INSTRUCTIONS
Pastry Cream
- Make the pastry cream first – even the night before. In a small mixing bowl add the egg yolk, cornstarch and 1/4 cup of the milk. Whisk until the cornstarch is dissolved.1 large egg yolk, room temperature, 1 ½ tablespoons corn starch, 3/4 cup whole milk
- In a small saucepan add the remaining milk, heavy cream, and maple syrup (or sweetener of choice). Heat over medium heat until small bubbles start to appear along the sides of the saucepan. Do not boil. Remove the saucepan from the heat. Then very slowly drizzle in about half of the heated milk into the egg mixture, whisking constantly.3/4 cup whole milk, 1/4 cup heavy cream, 2 tablespoons pure maple syrup
- Pour the egg mixture back into the saucepan – whisking constantly – and return to medium heat. Cook the cream until it starts to thicken and bubble – about 3 – 5 minutes. Remove the saucepan from the heat. Add in the butter and vanilla and whisk until the butter melts.1 tablespoon unsalted butter, 1 teaspoon vanilla bean paste, or vanilla extract
- Strain the pudding over a fine mesh strainer set over a medium bowl. Cover the pudding with plastic wrap – with the wrap directly touching the top of the pudding. This will keep a skin from forming on the top of the pudding. Refrigerate until ready to assemble the cake.
Yellow Cake
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line the bottom of 2 6-Inch round cake pans with a piece of parchment paper cut to fit. Lightly grease and flour the pans. Note – I like to use a cooking spray with flour to make things easier!
- In a small mixing bowl, whisk together the flour, baking powder, baking soda, and salt.1 ¼ cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/8 teaspoon salt
- In a liquid measuring cup, measure out the milk and stir in the sour cream.1/2 cup milk, room temperature, 1/3 cup full fat sour cream, room temperature
- In a medium mixing bowl, add the sugar and oil. Mix until smooth. Add the egg and vanilla extract and mix until smooth. Add half of the milk mixture and mix until just incorporated.2/3 cup granulated sugar, 1/4 cup canola oil, 1 large egg, room temperature, 1 teaspoon vanilla extract
- Sprinkle half of the dry ingredients over the wet ingredients and fold into the batter until just incorporated. Add the remaining milk mixture and mix until mostly incorporated. Finish by sprinkling the remaining dry ingredients into the batter and fold just until no dry streaks remain. Do not overmix the batter, and it is ok if there are a few lumps.
- Pour the batter equally into the prepared cake pans and bake for 18 to 22 minutes, or until the cakes are golden, spongy to the touch, and a toothpick inserted in the middle comes out clean. Tip – Use a cookie scoop to equally portion the batter into the cake pans.
- Cool the cakes in the pans set on a wire rack for 10 minutes. Then gently invert the cake pans onto the wire rack to release the cakes. Carefully peel away the parchment paper (if it stuck to the bottom of the cakes), and flip the cakes back over to cool on the wire rack completely.
Chocolate Ganache
- Make the ganache while the cakes are cooling. In a small bowl, add the chocolate and vanilla extract.1/2 cup semi-sweet chocolate, 1 teaspoon vanilla extract
- In a microwave-safe liquid measuring cup, heat the cream for about 20 to 30 seconds – until it is warm, but do not let it bowl over. Pour the heated cream over the chocolate chips and let sit for 2 to 3 minutes to allow the chocolate to melt.1/4 cup heavy cream
- Add the corn syrup (this makes the ganache shiny) and whisk until the ganache is smooth and fully mixed. Set aside at room temperature to allow the ganache to thicken slightly and until ready to assemble the cake.2 teaspoons corn syrup
- Assemble the Cake – Set one of the cakes on a cake platter or plate. Smooth the pastry cream on top of the cake all the way to the edges. Set the second cake on top. Stir the ganache again so it is nice and smooth, and pour onto the top of the cake in the center. Using a spoon or offset spatula, smooth out the ganache to the edges of the cake, allowing some to drizzle down the sides.
- The cake is best enjoyed the day it is baked. Enjoy!
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I'm Erin and I'm all about desserts - and a little bit of butter!
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