Boston Cream Pie Pound Cake

Get ready to enjoy the delightful flavors of Boston Cream Pie Pound Cake, a tasty treat that combines the richness of pound cake with the creamy goodness of pastry cream and decadent chocolate ganache. This dessert is a perfect combination of textures and flavors that will satisfy your sweet tooth.

Why Make This Recipe

If you’re a fan of pound cake and love the classic Boston Cream Pie, this recipe is a must-try. It brings together the best of both worlds, offering a moist and buttery pound cake filled with luscious pastry cream and topped with a velvety chocolate ganache. It’s a show-stopping dessert that will impress your family and friends.

How to Make Boston Cream Pie Pound Cake

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
  
  
  
  

Directions:

1. Preheat the oven and prepare the loaf pan.


2. Cream butter and sugar, then add eggs and vanilla.


3. Sift dry ingredients and alternate with milk into the batter.


4. Pour batter into the pan and bake until done.


5. Prepare pastry cream and chill.


6. Slice the cake, fill with pastry cream, and top with the second layer.


7. Make ganache, pour over the cake, and refrigerate.

How to Serve Boston Cream Pie Pound Cake

Serve this delicious dessert chilled, allowing the ganache to set for a perfect finish. Cut into slices and enjoy with a cup of coffee or a glass of milk for a delightful treat.

How to Store Boston Cream Pie Pound Cake

Store the leftover cake in an airtight container in the refrigerator for up to 3-4 days. Make sure to cover it well to prevent the cake from drying out.

Tips to Make Boston Cream Pie Pound Cake

• Ensure all ingredients are at room temperature for a smoother batter.


• Don’t overmix the batter to maintain the pound cake’s texture.


• Chill the pastry cream thoroughly before assembling the cake for best results.

Variation

For a twist on the classic recipe, try adding a layer of sliced strawberries or raspberries between the pastry cream filling for a fruity boost of flavor.

Boston Cream Pie Pound Cake

Indulge in the luxurious combination of pound cake, pastry cream, and chocolate ganache with this exquisite Boston Cream Pie Pound Cake recipe. Perfect for special occasions or when you crave a sophisticated dessert.

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Desert

Servings 12

Calories 320 kcal

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

Notes

For added flavor, consider drizzling extra chocolate ganache on top before serving.

Keyword Boston Cream Pie Pound Cake, Chocolate Ganache, dessert recipe, pastry cream, pound cake recipe