Description
A classic Boston Cream Pie featuring tender vanilla cake layers filled with silky custard and topped with a rich chocolate glaze. Perfect for dessert lovers seeking a nostalgic treat with smooth textures and balanced flavors.
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
- ¼ teaspoon salt
- 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 cake pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Cream butter and sugar: Using a mixer, beat softened butter and granulated sugar in a large bowl until light and fluffy. This aerates the batter for a tender crumb.
- Add eggs and vanilla: Incorporate eggs one at a time, fully mixing after each addition, then stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Alternately mix the dry ingredients and whole milk into the butter mixture, starting and ending with the dry. Mix until just combined to avoid overworking the batter.
- Bake the cake layers: Divide batter evenly between pans and bake for 30 minutes or until a toothpick comes out clean. Let cakes cool in pans for 10 minutes, then remove to wire racks and cool completely.
- Make the custard: In a saucepan, bring milk, sugar, and salt to a simmer. Whisk cornstarch and egg yolks together separately. Temper egg yolks by slowly adding some hot milk while whisking constantly to avoid curdling. Return mixture to saucepan and cook over medium heat, stirring constantly until thickened and boiling. Remove from heat and stir in vanilla extract. Cover with plastic wrap directly on the surface to prevent skin formation and chill until set.
- Prepare chocolate glaze: Heat heavy cream until it just simmers, then remove from heat. Add chopped semi-sweet chocolate and corn syrup; let sit a few minutes and stir until smooth and glossy.
- Assemble the cake: Place one cake layer on a serving plate. Evenly spread chilled custard over it using an offset spatula. Top with the second cake layer.
- Glaze and chill: Pour the chocolate glaze over the top, letting some drip down the sides. Chill the assembled cake in the refrigerator for at least 1 hour to set the glaze and firm the custard.
- Serve: Slice the Boston Cream Pie and serve chilled for best texture and flavor.
Notes
- Choose Quality Chocolate: Use high-quality semi-sweet chocolate for a smooth, rich glaze.
- Perfecting Custard: Stir constantly during cooking to avoid lumps and a grainy texture.
- Layering Tips: Use an offset spatula for smooth, even custard spreading.
- Chilling Time Matters: Allow at least 1 hour chilling to ensure glaze sets and custard firms for easier slicing.
- Storage Suggestions: Store leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg
