Mini Boston Cream Pie

Have you ever craved a classic Boston Cream Pie but felt overwhelmed by the idea of making a full-sized cake? This mini Boston Cream Pie recipe is your answer! Perfectly scaled down for one or two servings, this delightful dessert packs all the flavors of the traditional version into a smaller, more manageable size. With a moist vanilla sponge, creamy vanilla pastry cream, and smooth chocolate ganache, it’s a delightful treat that’s easy to make and perfect for sharing or treating yourself.

this Recipe

Explore our selection of exquisite small cake recipes, perfect for serving one or two. Enjoy the rich Italian Cream Cake, savor the sweet and tangy Pineapple Upside Down Cake, indulge in the decadent Flourless Chocolate Cake, enjoy the moist and milky Tres Leches Cake, and delight in the vibrant and velvety Red Velvet Cake.

Why You’ll Love This Recipe

1. Perfectly Portioned: Just right for one or two, this mini Boston Cream Pie eliminates the worry of too many leftovers while still satisfying your dessert craving.
2. Effortlessly Simple: From the light sponge cake to the smooth ganache, each part of this mini cake recipe is laid out in easy-to-follow steps, making the process enjoyable and stress-free.
3. Delightfully Delicious: Despite its simplicity, this mini dessert delivers big on flavor. The combination of moist cake, creamy filling, and rich chocolate is sure to please your palate.
4. Elegant and Impressive: This petite treat looks as fancy as its full-sized counterpart, making it perfect for special occasions or when you want to impress someone special.

Ingredients

If you have any ingredients leftover from this small Boston Cream Pie recipe, check out our Leftover Ingredients Recipe Finder.

For the Pastry Cream (Crème Pâtissière):

• Egg Yolk: Essential for thickening the cream and providing structure.
• Sugar: Adds necessary sweetness to the pastry cream.
• Cornstarch: Chosen over flour for its superior thickening properties in cream fillings.
• Milk: Whole milk is recommended for its rich flavor and full body in the cream.
• Vanilla: Imparts a delightful flavor.
• Butter: Salted butter enhances the cream’s richness.

For the Cake:

• Butter: Use 4 tablespoons of salted butter, with a bit extra for greasing the ramekins.
• Sugar: Regular granulated sugar is perfect.
• Egg Whites: Incorporate the leftover egg white from the pastry cream plus one more. Use leftover egg yolk in a mini German Chocolate Cake, Oatmeal Chocolate Chip Cookies, or Banana Bread.
• Vanilla: Adds flavor.
• Heavy Cream: Preferred over whole milk for a lighter, sponge-like cake. Substitute with half and half (equal parts whole milk and heavy cream) if needed. We use heavy cream in many of our single serving and small batch recipes. Consider using any extra in a mini French Silk Pie or a small batch of Apple Scones.
• Self-Rising Flour: This flour already includes salt and baking powder. If you don’t have it on hand, you can quickly make your own. Mix 1 cup of all-purpose flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt to yield about a cup of self-rising flour. For this Boston Cream Pie recipe, you’ll need just 1/2 cup. Store any leftover homemade self-rising flour in a zip-top bag or airtight container for future use. Consider using the remaining flour to make a small White Cake or Two Chocolate Cupcakes.

For the Chocolate Ganache:

• Chocolate Chips: Choose from semi-sweet (preferred), milk, or dark chocolate. Got extra chocolate chips? Use them in a Single Serve Chocolate Chip Cookie or Chocolate Pudding.
• Heavy Cream: Essential for the right consistency; avoid substituting with half and half, whole milk, or other liquids.

How To Make A Boston Cream Pie

These step-by-step photos and instructions are here to help you visualize how to make a mini Boston Cream Pie. See the recipe box below for ingredient amounts and full recipe instructions.

How to Make Pastry Cream: Step-by-Step Guide

1. Prepare the Egg Yolk: Begin by whisking the egg yolk in a small bowl and set it aside.

2. Combine Dry and Wet Ingredients: In a 1-quart saucepan, mix together sugar, cornstarch, and milk until smooth.
3. Cook the Mixture: Place the saucepan over medium heat. Whisk constantly as the mixture starts to thicken and bubble. Keep whisking for an additional minute to ensure an even consistency.

4. Temper the Egg Yolk: To temper, gradually introduce the hot milk mixture to the egg yolk. Start by adding 1 teaspoon of the hot mixture into the egg yolk, whisking continuously. Slowly add the rest, teaspoon by teaspoon, to avoid cooking the egg. This process gently increases the egg’s temperature without scrambling it.

5. Combine and Cook: Pour the tempered egg mixture back into the saucepan and return to medium heat. Bring it to a light boil, stirring constantly, and let it cook for one minute.

6. Finish with Butter and Vanilla: Remove from heat. Stir in butter and vanilla until the mixture is smooth.

How to Make the Cake

1. Preheat Oven: Start by heating your oven to 350 degrees F (177 degrees C).
2. Mix Wet Ingredients: In a medium-sized bowl, use an electric hand mixer on medium speed to beat together the butter, sugar, egg whites, and vanilla until the mixture is smooth.
3. Add Flour: Gently mix in the self-rising flour for a few seconds, just until it’s incorporated.
4. Incorporate Cream: Add the cream to the mixture and blend until smooth.
5. Prepare Ramekins: Evenly divide the batter between two lightly buttered 10-ounce ramekins.

6. Bake the Cake: Place the ramekins in the oven and bake for 20-25 minutes. Check doneness by inserting a toothpick into the center of each cake; it should come out clean.
7. Cooling Process: After baking, let the cakes cool completely on a wire rack. Meanwhile, check the pastry cream in the fridge. About 20 minutes before assembly, take out the pastry cream. If it’s too thick or cold, it might not spread well.
8. Release Cakes from Ramekins: Once cooled, use a thin knife to loosen the edges of the cakes from the ramekins.
9. Level the Cakes (Optional): If the cakes have domed tops, you can level them with a sharp knife for a flat surface, which helps when layering with pastry cream and adding the second cake layer.

Assembling the Cake: Simple Steps

1. Start with the First Layer: Place one layer of the cooled cake on your serving plate.

2. Add Pastry Cream: Spread the chilled and thickened pastry cream evenly over this first cake layer.

3. Top with Second Layer: Carefully place the second cake layer on top of the pastry cream and gently press down to secure it.
4. Chill Before Ganache: Put the assembled cake in the refrigerator while you prepare the chocolate ganache. This chilling step helps the layers to set and makes the final ganache topping easier to apply.

How to Make the Chocolate Ganache: Step-by Step

1. Prepare Chocolate: Begin by placing the chocolate chips in a small bowl.

2. Heat the Cream: In a 1-quart saucepan, heat the heavy cream over medium-low heat until it gently simmers. Alternatively, you can heat the cream in the microwave, but be cautious to avoid letting it boil over. Watch it closely until it starts to bubble.
3. Combine Cream and Chocolate: Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes. This resting period allows the chocolate to melt smoothly and the cream’s temperature to lower. If you whisk too soon while the cream is still very hot, the ganache might become gritty.

4. Stir Gently: After allowing time for the chocolate to melt, stir the cream and chocolate chips together slowly to create a smooth ganache.

5. Top the Cake: Pour the finished ganache over the top of your chilled cake, spreading it to the edges for a beautiful, glossy finish.

Final Step: Chilling the Cake

After adding the ganache, refrigerate the cake for at least 1 hour. This allows it to firm up sufficiently for easy slicing. Ensuring the cake is properly chilled is key to achieving clean, neat slices and maintaining the integrity of each delicious layer.

Expert Tips

1. Room Temperature Eggs: For both the pastry cream and cake, use eggs at room temperature. This helps the pastry cream cook more efficiently and makes the cake lighter and fluffier.
2. Grease Ramekins Well: Generously apply softened butter to the ramekins before adding the cake batter. This step is crucial for ensuring the cakes can be easily and cleanly released after baking.
3. Use the Right Size Ramekins: The ideal ramekins for this recipe are two 10-ounce ones, measuring about 4 inches in diameter and 1 ¾ inches in height. If the ramekins are larger, your cake layers will be thinner and bake more quickly. Conversely, smaller ramekins will produce thicker layers and require longer baking times.
4. Alternative Baking Dish Option: A 5×5-inch baking dish is also a suitable alternative. With this size, you’ll create one single layer of cake, which you can then cut in half to form two layers.
5. Continuous Whisking of Pastry Cream: When preparing the pastry cream, constant whisking is essential. Never leave it unattended on the stove. Continuous whisking promotes even thickening and prevents the formation of lumps.

Frequently Asked Questions