Welcome to the indulgent world of desserts where classic flavors meet innovative twists! Today, we’re diving into the decadent realm of Boston Cream Pie Pound Cake. This recipe is a fusion of two beloved desserts, offering the best of both worlds in every bite. Whether you’re hosting a special gathering or simply craving a luxurious treat, this pound cake is sure to impress.
Who is this recipe for?
This recipe is perfect for anyone with a sweet tooth and a penchant for culinary adventures. It’s ideal for home bakers looking to elevate their dessert game and surprise their loved ones with a delightful creation. Whether you’re a novice in the kitchen or a seasoned baker, this recipe provides clear instructions to success every time.
Why It’s Great
The beauty of Boston Cream Pie Pound Cake lies in its harmonious blend of textures and flavors. The velvety pound cake serves as the perfect canvas for the rich pastry cream filling, while the glossy chocolate ganache adds a luxurious finish. Each component is carefully crafted to complement the others, resulting in a dessert that’s as visually stunning as it is delicious.
How to Store Leftovers
Any leftover Boston Cream Pie Pound Cake should be stored in an airtight container in the refrigerator. It will keep well for up to 3 days. Simply allow the cake to come to room temperature before serving for the best taste and texture.
Ingredients
For the Pound Cake: 1 cup unsalted butter, softened 1 ½ cups granulated sugar 4 large eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt ½ cup milk For the Pastry Cream Filling: 2 cups whole milk ½ cup granulated sugar 4 large egg yolks ¼ cup cornstarch 1 teaspoon vanilla extract For the Chocolate Ganache: 6 ounces semi-sweet chocolate, chopped ½ cup heavy cream 1 tablespoon unsalted butter
Recipe Directions
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. To make the pastry cream filling, heat the milk in a saucepan until it reaches a simmer. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and pale. Gradually pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in the vanilla extract. Transfer the pastry cream to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator until cold. Once the pound cake and pastry cream are completely cooled, slice the cake horizontally into two layers. Spread the chilled pastry cream over the bottom layer of the cake, then place the second layer on top. To make the chocolate ganache, place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the cream until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 1-2 minutes. Add the butter to the chocolate mixture and stir until smooth and glossy. Pour the chocolate ganache over the assembled cake, allowing it to drip down the sides. Refrigerate the cake for at least 30 minutes to set the ganache before slicing and serving