These are fun little cakes, easy enough to serve at a party for finger food or to pack in your lunch for a little something sweet.
I really like Magnolia’s vanilla cake recipe, and I think it is a perfect variation for this Boston cream pie which traditionally uses a yellow cake, but use whatever cake recipe you like!
Boston cream pie also uses pastry cream, but I like vanilla pudding instead. I think it’s more fluid.
I used mini muffin tins (tapered) and mini cheesecake tins (straight) to make these little pies.
I think they look a little like mini hamburgers, but in a cute way.
Ingredients
Mini Vanilla Cakes (See Magnolia’s Vanilla Cake Recipe)
For the Vanilla Pudding
2 tbsp flour
1 cup sugar
3 tbsp cornstarch
2 cups whole milk
2 egg yolks
1 tbsp butter
1 tsp vanilla extract
For the chocolate ganache
4 oz (one whole bar) Semi sweet Baker’s chocolate
2 1/2 tbsp heavy whipping cream
Instructions
Cool the mini cakes and then cut them in half horizontally. Arrange them on wax paper for assembly.
For the vanilla pudding
Combine flour, sugar, cornstarch, and milk in a microwave safe bowl and whisk until the dry ingredients are dissolved.
Microwave on high for 2 minutes. Remove from microwave and stir. Return to microwave for another 2 minutes on high.
Remove from microwave and stir. It will be very thick.
Slowly whisk in the egg yolks, careful to not scramble them.
Last, add the butter and vanilla, giving it a final whisk to incorporate.
Allow to cool and transfer to a pastry bag or gallon-sized Ziploc bag. Snip the tip of the bag and pipe onto the bottom mini cake.
For the chocolate ganache
In a microwave safe bowl, arrange chocolate and cream. Microwave in 20 second intervals, stirring until chocolate is a melted syrup.
Spoon the chocolate over the pudding and place the cake tops on top of it, completing the sandwich. Drizzle more chocolate over the top of the cakes.
Serve and enjoy!