Boston Cream Pie
Delight your taste buds with the timeless charm of Boston Cream Pie—a decadent dessert that’s more cake than pie! This classic recipe features two layers of tender, fluffy vanilla sponge cake sandwiching a luscious homemade pastry cream, infused with a hint of vanilla. Topped with a glossy, velvety dark chocolate glaze that drips tantalizingly down the sides, every bite is a perfect harmony of rich, creamy, and sweet flavors. With its elegant appearance and iconic combination of textures, this dessert is perfect for special occasions or indulgent nights in. Made from simple pantry staples like flour, eggs, milk, and butter, this recipe is a celebration of classic baking techniques and old-fashioned flavors. Whether you're craving a slice of nostalgia or impressing guests, this Boston Cream Pie is sure to steal the show.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 115 grams Unsalted butter (softened)
- 200 grams Granulated sugar
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 120 milliliters Whole milk
- 3 Egg yolks
- 30 grams Cornstarch
- 360 milliliters Whole milk (for cream)
- 28 grams Unsalted butter (for cream)
- 1.5 teaspoons Vanilla extract (for cream)
- 120 milliliters Heavy cream
- 120 grams Dark chocolate (chopped)
- 1 tablespoon Light corn syrup
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the creamed mixture alternately with the milk, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes, then remove to wire racks to cool completely.
To prepare the pastry cream, whisk the egg yolks, sugar, and cornstarch together in a medium bowl.
In a saucepan over medium heat, bring the 360 ml of milk to a simmer.
Slowly whisk the hot milk into the egg yolk mixture to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and starts to bubble.
Remove from heat, whisk in the 28 g of butter and the 1.5 teaspoons of vanilla extract.
Let the pastry cream cool, stirring occasionally, until it reaches room temperature, then refrigerate until set.
For the chocolate glaze, heat the heavy cream and corn syrup in a small saucepan until just boiling.
Remove from heat and add the chopped dark chocolate, let it sit for a minute, then stir until smooth.
Let the glaze cool slightly before use.
To assemble, place one cake layer on a serving plate and spread the pastry cream evenly over the top.
Top with the second cake layer and pour the chocolate glaze over the cake, allowing it to drip down the sides.
Refrigerate the Boston cream pie for at least 1 hour before serving to allow the flavors to meld.
Nutrition Facts
Calories |
567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 379 mg | 16% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 34.2 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 102 mg | 8% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 229 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
