This 6-Inch Boston Cream Pie has all of the decadent goodness of the classic cake, and is perfect just for two! Boston Cream Pie is actually a cake made with two moist and spongy cake layers that sandwich a creamy vanilla pastry cream. And topping it off is a silky chocolate ganache!
Prep Time30 minutesmins
Cook Time22 minutesmins
Total Time52 minutesmins
Course: Dessert
Cuisine: American
Keyword: 6-Inch Cake, Boston Cream Pie, Cake for Two, Ganache, Pastry Cream
2tablespoonspure maple syrupor sweetener of choice
1tablespoonunsalted butter
1teaspoonvanilla bean pasteor vanilla extract
Yellow Cake
1 ¼cupsall-purpose flour
1/2teaspoonbaking powder
1/2teaspoonbaking soda
1/8teaspoonsalt
1/2cupmilk, room temperatureany kind
1/3cupfull fat sour cream, room temperature
2/3 cup granulated sugar
1/4cupcanola oilor any neutral oil
1largeegg, room temperature
1teaspoonvanilla extract
Chocolate Ganache
1/2cupsemi-sweet chocolatechips or baking bar
1teaspoonvanilla extract
1/4cupheavy cream
2teaspoonscorn 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.
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.
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!