I grew up eating Boston Cream Pie practically every May for my dad’s birthday. It is his favorite. You can always use the short-cut version of boxed yellow cake and instant pudding, but there’s nothing quite like a Boston Cream made from scratch with spongey yellow cake, decadent pastry cream, all topped with a simple ganache. It is breathtaking.
This cake takes time and love. I’m not going to lie. If you want breathtaking results, you’ve got to put in the time and effort. But let me tell you, it blows those grocery store boston creams out of the water. You can easily break up the tasks and make the cake separately from the pastry cream and ganache. Cake can be wrapped and stored in the fridge for several days and in the freezer for several months. It is worth every ounce of effort.
This stuff is seriously delicious. My dad has already requested a visit for his birthday just so I can make this for him.