Boston Cream Pie Pound Cake

Boston Cream Pie Pound Cake – magnificent, smooth and creamy filling with vanilla flavor sandwiched between two cake layer, topped with fudgy and rich chocolate ganache layer is winning combo! You get both vanilla and chocolate in one mouthwatering treat (similar ingredients to this Magic Custard Cake recipe)! You’ll satisfy almost every taste, and that’s why this Boston Cream Pie Pound Cake is great idea for Thanksgiving or Christmas dessert!

You get both vanilla and chocolate in one mouthwatering treat!Don’t let the name Boston Cream Pie fool you!!! This classic dessert is actually a vanilla cake filled with pastry cream and topped with silky chocolate ganache. Well, if it’s not a pie, then it could be pound cake, right?!

Boston Cream Pie was usually served as a round sponge or yellow butter cake. In the last few years, this delicious pie flavor became very popular in bite sized version, too. You’ve probably already seen so many recipes for Boston Cream Pie Cupcakes.

I thought, if it’s a cake and not a pie, and it could be in a cupcake form, then there’s no reason why I would not be able to make this traditional dessert in the shape of a pound cake!

Boston Cream Pie Pound Cake


For Pasrty Cream:
3egg yolks
7 tablespoons granulated sugar
¼ teaspoon salt
1 ½ teaspoons vanilla extract
2 tablespoons cornstarch
2 tablespoons unsalted butter-softened
1 1 /3 cups heavy cream
For Cake:
1 ½ cups sifted all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 cup granulated sugar
6 tablespoons unsalted butter
½ cup milk
1 teaspoon vanilla extract
Chocolate Ganache:
6 oz. semi sweet baking chocolate-finely chopped
¾ cup heavy cream


To make the pastry cream:

  • Whisk together egg yolks, sugar and salt. Add cornstarch and whisk until the mixture is pale yellow and thick.
  • In a medium saucepan place 1 1/3 cups heavy cream, add egg mixture and stir until combine. Whisking constantly cook over medium heat until it gets thick pudding consistency.
  • Remove from the heat, add butter and vanilla and stir until the butter is melted. Transfer to a bowl, cover with a plastic wrap pressed on the top of the pastry cream so a film does not form. Refrigerate at least 2 hours to set.

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