Description
Classic Boston Cream Pie features two layers of moist vanilla cake filled with a smooth, creamy custard and topped with a rich chocolate glaze. This elegant dessert is perfect for special occasions or anytime you crave a decadent treat.
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
- Make the Cake: Preheat the 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, and salt. In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla. Alternately add dry ingredients and milk, starting and ending with dry ingredients, mixing until just combined. Divide batter evenly between pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make the Custard Filling: In a medium saucepan, combine milk, sugar, and salt and bring to a simmer over medium heat. In a separate bowl, whisk cornstarch and egg yolks. Temper yolks by slowly adding hot milk while whisking. Return mixture to saucepan and cook over medium heat, stirring constantly until thickened and boiling. Remove from heat and stir in vanilla. Cover surface with plastic wrap and chill until set.
- Make the Chocolate Glaze: Heat heavy cream in a small saucepan until simmering. Remove from heat, add chopped chocolate and corn syrup, and let sit for a few minutes. Stir until smooth and glossy.
- Assemble the Boston Cream Pie: Place one cake layer on a serving plate, spread custard evenly on top, then top with second cake layer. Pour chocolate glaze over the cake, allowing some to drip down the sides. Chill the assembled cake in the refrigerator for at least 1 hour to set glaze and firm custard.
- Serve: Slice and serve the cake chilled for the best texture and flavor.
Notes
- Choose Quality Chocolate: Use high-quality semi-sweet chocolate for a smooth melt and rich flavor that complements the custard perfectly.
- Perfecting the Custard: Stir constantly while cooking to avoid lumps; whisk quickly if lumps appear for a silky custard.
- Layering Tips: Use an offset spatula to evenly spread custard between cake layers for a professional appearance and balanced taste.
- Chilling Time Matters: Allow at least one hour chilling to set the glaze and firm the custard, which helps with clean slicing.
- Storage Suggestions: Store leftovers in an airtight container in the refrigerator up to 3 days to maintain freshness and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 130 mg
