Description
This classic Boston Cream Pie recipe features two layers of soft, tender vanilla cake filled with a rich, creamy custard and topped with a glossy chocolate glaze. Perfectly balanced in flavors and textures, this dessert is a timeless favorite that impresses at any gathering.
Ingredients
Scale
For The Cake:
- 1¾ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1½ teaspoons vanilla extract
- ¾ cup whole milk
For the Custard Filling:
- 2 cups whole milk
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 2 large egg yolks
- 1 teaspoon vanilla extract
For the Chocolate Glaze:
- ½ cup heavy cream
- 4 ounces semi-sweet chocolate (chopped)
- 2 tablespoons corn syrup
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine the dry ingredients evenly. In a separate large bowl, beat the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, creating a light texture for the cake. Add eggs one at a time, beating well after each addition to incorporate air. Stir in the vanilla extract for flavor. Alternately add the dry ingredients and whole milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined to keep the cake tender.
- Bake the Cake Layers: Divide the prepared batter evenly between your two cake pans. Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are fully baked. Allow cakes to cool in their pans for 10 minutes before turning them out onto wire racks to cool completely, ensuring they don’t become soggy.
- Make the Custard Filling: In a medium saucepan over medium heat, combine the whole milk, granulated sugar, and a pinch of salt. Bring this mixture to a simmer. In a separate bowl, whisk the cornstarch and egg yolks together until smooth. Temper the yolks by slowly pouring some of the hot milk mixture into the yolks while whisking constantly to prevent curdling. Return the yolk mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and comes to a boil. Remove from heat and stir in the vanilla extract for flavor. Transfer the custard to a bowl, cover the surface tightly with plastic wrap to prevent a skin from forming, and chill in the refrigerator until set.
- Prepare the Chocolate Glaze: In a small saucepan, heat the heavy cream just until it begins to simmer. Remove from heat and add the chopped semi-sweet chocolate and corn syrup. Let the mixture sit for a few minutes to allow the chocolate to melt, then stir until smooth and glossy.
- Assemble the Boston Cream Pie: Place one cake layer on a serving plate. Spread the chilled custard filling evenly over the top. Carefully place the second cake layer on top of the custard. Pour the chocolate glaze over the entire cake, allowing some of it to drip down the sides for an elegant finish. Chill the assembled cake in the refrigerator for at least 1 hour to allow the glaze to set and the custard to firm up.
- Serve: Once the cake has chilled and set, slice it and serve chilled for the best texture and flavor experience.
Notes
- Avoid overmixing the cake batter to keep the cake tender.
- Tempering the egg yolks is crucial to prevent them from scrambling when combined with the hot milk.
- Cover the custard with plastic wrap directly on its surface to prevent a skin from forming as it cools.
- The cake is best served chilled but can be removed from the refrigerator 10 minutes before serving to soften slightly.
- Use high-quality semi-sweet chocolate for a richer glaze flavor.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 430
- Sugar: 38g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 125mg
