Some desserts are classics for a reason, and Boston Cream Pie is one of them. But what if we gave it a modern twist? Enter the Peanut Butter Chocolate Boston Cream Pie. It’s the dessert mashup you didn’t know you needed—layers of moist sponge cake, creamy peanut butter custard, and a glossy chocolate ganache.
The first time I made this, I wanted to surprise my husband, a peanut butter enthusiast, with a fun take on his favorite dessert. The combination of nutty, creamy filling with the rich chocolate topping and tender cake was an instant hit.
What I love about this recipe is how it keeps the spirit of the classic while introducing bold, new flavors. It’s the kind of dessert that feels indulgent and nostalgic, perfect for celebrations or just a sweet treat to brighten your day.
Let’s create this Peanut Butter Chocolate Boston Cream Pie and add a little peanut butter magic to this beloved classic.
The Peanut Butter Chocolate Boston Cream Pie is a decadent twist on the traditional dessert. Layers of sponge cake are filled with creamy peanut butter custard and topped with a rich chocolate ganache, creating a dessert that’s both indulgent and nostalgic.
This recipe keeps the structure of the classic while adding the irresistible flavor of peanut butter, making it a must-try for anyone who loves this iconic combination.
An Exciting Story:
The first time I served this Peanut Butter Chocolate Boston Cream Pie was at a family dinner. My brother, a Boston Cream Pie purist, was skeptical at first, but one bite won him over. The balance of peanut butter, chocolate, and sponge cake was just too good to resist. Now, it’s requested for every family gathering, and I’m happy to oblige.
Why This Peanut Butter Chocolate Boston Cream Pie?
- Rich and Decadent: Peanut butter custard and chocolate ganache take this dessert to the next level.
- A New Twist on a Classic: Keeps the structure of Boston Cream Pie with exciting new flavors.
- Impressive Yet Simple: Easy to make but guaranteed to wow your guests.
- Perfect for Any Occasion: Great for birthdays, dinner parties, or just because.
What You Need for Peanut Butter Chocolate Boston Cream Pie
- For the Sponge Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- For the Peanut Butter Custard Filling:
- 2 cups whole milk
- ½ cup granulated sugar
- 3 large egg yolks
- 2 tbsp cornstarch
- ½ cup creamy peanut butter
- 1 tsp vanilla extract
- For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
How to Make Peanut Butter Chocolate Boston Cream Pie
- Bake the Sponge Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract.
- Alternate adding the dry ingredients and milk to the wet ingredients, starting and ending with the dry. Mix until just combined.
- Divide the batter evenly between the prepared pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before assembling.
- Prepare the Peanut Butter Custard Filling:
- In a medium saucepan, heat the milk over medium heat until it begins to steam (do not boil).
- In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth. Gradually whisk the hot milk into the egg mixture, then return the mixture to the saucepan.
- Cook over medium heat, whisking constantly, until the custard thickens (about 5-7 minutes).
- Remove from heat and stir in the peanut butter and vanilla extract until smooth. Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface), and refrigerate until chilled.
- Make the Chocolate Ganache:
- In a microwave-safe bowl, heat the heavy cream until hot (but not boiling). Pour over the chocolate chips and let sit for 2 minutes. Stir until smooth and glossy.
- Assemble the Cake:
- Place one sponge cake layer on a serving plate. Spread the peanut butter custard evenly over the top. Place the second sponge cake layer on top.
- Pour the chocolate ganache over the top of the cake, letting it drip down the sides for a smooth finish.
- Chill and Serve:
- Refrigerate the assembled cake for at least 1 hour to set. Slice and serve chilled or at room temperature.
Tips for Peanut Butter Chocolate Boston Cream Pie
- Use Room Temperature Ingredients: This ensures a smooth batter and even baking.
- Make It Ahead: Prepare the custard a day in advance to save time.
Substitutions and Variations:
- Make It Gluten-Free: Use a 1:1 gluten-free flour blend.
- Dairy-Free Option: Use plant-based butter, milk, and cream.
- Add Crunch: Stir in crushed peanuts or toffee bits into the custard for extra texture.
Make a Healthier Version:
- Use natural peanut butter and reduce the sugar in the custard.
- Replace some of the flour with almond or oat flour for added nutrients.
Closing for Peanut Butter Chocolate Boston Cream Pie:
And there you have it—a decadent Peanut Butter Chocolate Boston Cream Pie that combines the best of creamy, nutty, and chocolatey flavors. This dessert is sure to impress and satisfy, whether you’re serving it at a party or enjoying it with family. Let us know how yours turns out, and don’t forget to explore more of our delicious dessert recipes!
Frequently Asked Questions for Peanut Butter Chocolate Boston Cream Pie
- Can I make this cake ahead of time?
Yes, it tastes even better the next day as the flavors meld. - What’s the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. - Can I freeze this cake?
Yes, wrap slices tightly in plastic wrap and foil, then freeze for up to 2 months. - Can I use a boxed cake mix?
Absolutely! Use a yellow or vanilla cake mix to save time. - What if I don’t have peanut butter?
Substitute with almond butter or another nut butter for a different flavor. - How do I prevent the custard from curdling?
Cook over medium heat and whisk constantly to maintain a smooth texture. - Can I make this into cupcakes?
Yes, bake cupcakes, fill them with the custard, and top with ganache. - What pairs well with this cake?
Serve with a scoop of vanilla ice cream or a dollop of whipped cream. - Can I add more chocolate?
Drizzle extra ganache between the layers or top with chocolate shavings. - How do I ensure a smooth ganache?
Use warm cream and let it sit on the chocolate before stirring. - What’s a fun serving idea?
Decorate the top with crushed peanuts or chocolate curls for added flair. - Can I make this vegan?
Use vegan substitutes for butter, milk, cream, and eggs for a plant-based version.
Peanut Butter Chocolate Boston Cream Pie
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
- For the Sponge Cake:
1 1 ½ cups all-purpose flour
1 tsp 1 baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup 1 granulated sugar
2 large 2 eggs
1 tsp 1 vanilla extract
½ cup whole milk
- For the Peanut Butter Custard Filling:
2 cups 2 whole milk
½ cup granulated sugar
3 large 3 egg yolks
2 tbsp 2 cornstarch
½ cup creamy peanut butter
1 tsp 1 vanilla extract
- For the Chocolate Ganache:
1 cup 1 semi-sweet chocolate chips
½ cup heavy cream
Directions
- Bake the Sponge Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract.
- Alternate adding the dry ingredients and milk to the wet ingredients, starting and ending with the dry. Mix until just combined.
- Divide the batter evenly between the prepared pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before assembling.
- Prepare the Peanut Butter Custard Filling:
- In a medium saucepan, heat the milk over medium heat until it begins to steam (do not boil).
- In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth. Gradually whisk the hot milk into the egg mixture, then return the mixture to the saucepan.
- Cook over medium heat, whisking constantly, until the custard thickens (about 5-7 minutes).
- Remove from heat and stir in the peanut butter and vanilla extract until smooth. Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface), and refrigerate until chilled.
- Make the Chocolate Ganache:
- In a microwave-safe bowl, heat the heavy cream until hot (but not boiling). Pour over the chocolate chips and let sit for 2 minutes. Stir until smooth and glossy.
- Assemble the Cake:
- Place one sponge cake layer on a serving plate. Spread the peanut butter custard evenly over the top. Place the second sponge cake layer on top.
- Pour the chocolate ganache over the top of the cake, letting it drip down the sides for a smooth finish.
- Chill and Serve:
- Refrigerate the assembled cake for at least 1 hour to set. Slice and serve chilled or at room temperature.
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