Boston Cream Pie Recipe
A total classic: Boston Cream Pie! Layers of moist vanilla cake, filled with a sweet vanilla custard and topped with dark chocolate glaze. Such a crowd-pleaser; you can't go wrong when you serve this for dessert!
Servings: 10
Calories: 573kcal
Ingredients
For the Vanilla Cake
- 1 1/2 cups cake flour *
- 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 3/4 cup unsalted butter (1 1/2 sticks), softened
- 2 large eggs
- 2/3 cup Greek yogurt (sour cream or buttermilk** can be substituted)
- 1/2 cup milk
- 2 teaspoons vanilla extract
For the Pastry Cream filling:
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon kosher salt
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
For the Chocolate Glaze:
- 1/2 cup heavy whipping cream
- 4 ounces semisweet chocolate or chocolate chips
- 1/4 cup corn syrup
- 1 teaspoon vanilla extract
Instructions
To make the Vanilla Cake layers:
- Preheat the oven to 325 degrees F, mist two 9-inch cake pans with non-stick spray, and line them with circles cut from parchment paper.
- Place the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt in the bowl of an electric mixer, and stir on low speed to combine.
- Add the butter, mixing on medium-low speed until the mixture resembles damp sand (about 1 minute).
- Add the eggs, one at a time, scraping the bottom and sides of the bowl to be sure all of the ingredients are fully incorporated.
- Add the yogurt, milk, and vanilla.
- Mix on medium speed for 2 to 3 minutes, to aerate the batter and build the cake's structure.
- Divide the batter equally between the prepared pans, and bake for 22 to 28 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with a few moist crumbs.
- Cool completely before filling and glazing.
To make the Pastry Cream filling:
- Place the yolks, sugar, cornstarch, and salt in a medium bowl and whisk to combine.
- Heat the milk in a small pot until small bubbles form around the edge, and wisps of steam are rising from the surface.
- Add the hot milk to the egg mixture, a little at a time, whisking to combine. When all the milk has been added, transfer the mixture back to the pot and place over medium-low heat.
- Cook the pastry cream, whisking, until thickened.
- Stir in the vanilla, and pour the pastry cream through a fine mesh strainer, into a heat-safe bowl. Use the back of a ladle to press the mixture through the sieve.
- Press a layer of plastic wrap directly onto the surface, and refrigerate for at least 2 hours.
To make the Chocolate Glaze:
- Heat the cream in a small pot over medium low heat, until simmering.
- Pour the hot cream over the chopped chocolate (or chips).
- Whisk in the the corn syrup and vanilla until smooth.
- Drizzle while warm.
To assemble the Boston Cream Pie:
- Place one (fully cooled) Vanilla Cake layer on a serving plate.
- Spread the Pastry Cream filling all over the cake in an even layer.
- Top with the remaining Vanilla Cake layer, and drizzle with Chocolate Glaze.
- Serve immediately.
Video
Notes
* Learn more about cake flour here: Why Use Cake Flour?
** If you don't have buttermilk, you can substitute by stirring 2 teaspoons of white vinegar or lemon juice into 2/3 cup of regular milk. Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled. Find more info on the components of this Boston Cream Pie:
** If you don't have buttermilk, you can substitute by stirring 2 teaspoons of white vinegar or lemon juice into 2/3 cup of regular milk. Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled. Find more info on the components of this Boston Cream Pie:
Nutrition
Serving: 1slice | Calories: 573kcal | Carbohydrates: 70g | Protein: 10g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 209mg | Sodium: 430mg | Potassium: 253mg | Fiber: 1g | Sugar: 43g | Vitamin A: 890IU | Calcium: 130mg | Iron: 1.8mg