Description
Classic Boston Cream Pie featuring a soft vanilla cake layered with creamy custard and topped with a rich chocolate glaze. This elegant dessert is perfect for special occasions or any time you crave a nostalgic 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 together until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla. Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix until just combined. Divide the batter evenly between the prepared pans. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in pans for 10 minutes, then turn out onto a wire rack 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 together cornstarch and egg yolks. Temper the yolks by slowly pouring some of the hot milk into the yolks while whisking constantly. Return the yolk mixture to the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in vanilla. Transfer to a bowl and cover with plastic wrap directly on the surface to prevent a skin from forming. Chill in the refrigerator until set.
- Make the Chocolate Glaze: Heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and add the chopped chocolate and corn syrup, letting sit for a few minutes. Stir until smooth.
- Assemble the Boston Cream Pie: Place one cake layer on a serving plate. Spread the custard evenly over the top. Top with the second cake layer. Pour the chocolate glaze over the top of the cake, allowing some to drip down the sides. Chill the assembled cake in the refrigerator for at least 1 hour to set the glaze and firm up the custard. Slice and serve chilled.
Notes
- Choose Quality Chocolate: Opt for high-quality semi-sweet chocolate for your glaze. It melts smoothly and provides a rich, deep flavor that perfectly complements the creamy custard.
- Perfecting the Custard: To achieve a silky smooth custard, stir constantly while cooking and ensure the mixture thickens without boiling over. If you notice any lumps, give it a quick whisk to smooth things out.
- Layering Tips: When spreading the custard between the cake layers, use an offset spatula for an even, smooth finish. This not only looks professional but also ensures each bite has a perfect balance of cake and filling.
- Chilling Time Matters: Don’t rush the chilling process. Allowing the assembled cake to chill for at least an hour helps the glaze set and the custard firm up, making your cake easier to slice and serve.
- Storage Suggestions: Store any leftovers in an airtight container in the refrigerator to keep the custard and glaze fresh. The cake maintains its moist texture and rich flavors for up to 3 days.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of cake)
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg
