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Boston Cream Pie Pound Cake – Creamy Vanilla Filling and Chocolate Ganache

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Boston Cream Pie Pound Cake features a soft, buttery vanilla pound cake filled with smooth and creamy homemade pastry cream. Finished with a rich chocolate ganache, this dessert combines classic vanilla and chocolate flavors in every slice.

  • Total Time: 1 hour 45 minutes
  • Yield: 12 slices

Ingredients

Scale

Pastry Cream

  • 3 egg yolks
  • 7 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons cornstarch
  • 2 tablespoons unsalted butter, softened
  • 1 1/3 cups heavy cream

Cake

  • 1 1/2 cups sifted all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter
  • 1/2 cup milk
  • 1 teaspoon vanilla extract

Chocolate Ganache

  • 6 oz. semi-sweet baking chocolate, finely chopped
  • 3/4 cup heavy cream

Instructions

  1. Make the pastry cream: Whisk together the egg yolks, sugar, and salt. Add the cornstarch and whisk until the mixture is pale yellow and thick.
  2. In a medium saucepan, place 1 1/3 cups heavy cream, add the egg mixture, and stir until combined. Whisking constantly, cook over medium heat until it reaches a thick pudding consistency.
  3. Remove from the heat, add the butter and vanilla, and stir until the butter is melted. Transfer to a bowl and cover with plastic wrap pressed directly onto the top of the pastry cream to prevent a film from forming. Refrigerate for at least 2 hours to set.
  4. Prepare the cake pan: Preheat the oven to 350°F. Butter and flour a 9 x 5 x 3-inch loaf pan (8-cup volume), or butter the pan and line the bottom with parchment paper, leaving an overhang on the wider sides so the cake can be lifted out easily.
  5. Heat the milk and butter: In a small saucepan over low heat, combine the milk and butter. Bring to a boil, then set aside.
  6. Whisk together the flour, baking powder, and salt in a bowl. Set aside.
  7. In a separate bowl, beat the eggs and sugar on high speed until lightened in color and thick, about 4–5 minutes. Using a rubber spatula, gradually stir in the dry ingredients until combined.
  8. Turn the mixer on low speed and pour the hot milk mixture into the batter. Mix until evenly combined and smooth. Mix in the vanilla.
  9. Bake the cake: Spread the batter in the prepared loaf pan, smooth the top, and place in the preheated oven. After 20 minutes, rotate the pan and tent the top with aluminum foil if it is browning too much. Bake until golden and a toothpick inserted in the center comes out clean, about 35–45 minutes. Baking time may vary depending on your oven and baking dish. The cake should not become too dry.
  10. Let the cake cool in the pan for 10 minutes, then transfer it to a rack to cool completely. Using a serrated knife, split the cooled cake horizontally. Place the bottom half of the cake on a serving plate, spread the pastry cream to within 1/2 inch of the edge, then gently place the top half of the cake over the filling.
  11. Make the chocolate ganache: Melt the finely chopped chocolate over a double boiler. Remove from the heat and add the cool heavy cream. Stir until smooth. If the ganache is runny, let it cool at room temperature until it thickens slightly.
  12. Spoon half of the ganache over the top of the cake and spread it to the edges. Spoon the remaining ganache over the cake and smooth the top with a metal spatula.
  • Author: Emma
  • Prep Time: 1 hour
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Find it online: https://recipebyemma.com/boston-cream-pie-pound-cake-creamy-vanilla-filling-and-chocolate-ganache/