Wicked Good Boston Cream Pie
Indulge in the timeless elegance of a "Wicked Good Boston Cream Pie," a showstopping dessert that brings together soft, buttery sponge cake, velvety homemade custard, and a luscious chocolate glaze. Perfectly balanced with textures and flavors, this decadent treat is easy to make yet impressive enough for special occasions. The rich custard, made with fresh egg yolks and just the right hint of vanilla, is sandwiched between two golden layers of cake, while the glossy chocolate topping—enriched with a touch of honey—pours over the dessert for a bakery-worthy finish. With a prep time of just 45 minutes, it’s an achievable indulgence that will leave your guests asking for seconds. Treat yourself to this classic Boston dessert that’s truly wicked good!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter
- 0.5 cups Whole milk
- 2 pieces Large eggs
- 1.5 teaspoons Vanilla extract
- 4 pieces Egg yolks
- 0.25 cups Cornstarch
- 0.5 cups Heavy cream
- 1.25 cups Semi-sweet chocolate chips
- 1 tablespoon Honey
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easier removal.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a small saucepan, melt the butter over low heat. Stir in the milk and heat until warm (but not boiling).
Slowly add the milk and butter mixture to the dry ingredients, stirring until combined.
Beat in the eggs and vanilla extract until the batter is smooth and thick.
Divide the batter evenly between the prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the custard filling, whisk the egg yolks, granulated sugar, cornstarch, and salt in a medium saucepan until smooth.
Gradually whisk in the milk, then place the pan over medium heat. Cook, stirring constantly, until the mixture thickens and just starts to boil.
Remove from heat and stir in vanilla extract. Cover with plastic wrap (pressing it against the surface to prevent a skin from forming) and refrigerate until chilled.
For the glaze, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 1-2 minutes, then stir until smooth.
Stir in the honey and let the glaze cool slightly so it thickens but remains pourable.
To assemble, place one cake layer on a serving plate. Spread the chilled custard evenly over the top, then place the second cake layer on top.
Pour the chocolate glaze over the top of the cake, letting it drip down the sides for a beautiful finish.
Refrigerate the assembled Boston Cream Pie for at least 1 hour before serving to set the custard and glaze.
Nutrition Facts
Calories |
3803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.4 g | 229% | |
| Saturated Fat | 99.4 g | 497% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1369 mg | 456% | |
| Sodium | 1760 mg | 77% | |
| Total Carbohydrate | 526.0 g | 191% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 338.0 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 336 mg | 26% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 625 mg | 13% | |
*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.
