Baked by an Introvert
Boston cream pie is made with tender vanilla cake layers sandwiched around creamy pasty cream and topped with a silky chocolate glaze.
Make a light and airy vanilla cake batter.
Bake the cakes in 9-inch round pans.
Make the simple pastry cream filling and allow it to chill until set.
Sandwich the pastry cream between two layers of cake.
Make an easy ganache and pour it over the cake.
Refrigerate the cake, uncovered, for at least 2 hours (and up to 24 hours) before slicing and serving.