Description
This classic Boston Cream Pie recipe features a tender, buttery sponge cake layered with rich vanilla pastry cream and topped with a silky chocolate glaze. Perfect for special occasions or as an indulgent dessert, it serves 8 to 10 slices of pure delight.
Ingredients
Scale
For the Cake:
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 large eggs (room temperature)
- 1 cup granulated sugar
- 1/2 cup whole milk
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Pastry Cream:
- 2 cups whole milk
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
For the Chocolate Glaze:
- 4 ounces bittersweet chocolate (chopped)
- 1/2 cup heavy cream
- 1 tablespoon light corn syrup (optional, for shine)
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). In a medium bowl, sift together the all-purpose flour, baking powder, and salt. In a separate large bowl, beat the eggs and granulated sugar until thick and pale. Warm the milk with the butter until the butter melts, then add the vanilla extract. Gradually fold the dry ingredients and the warm milk mixture into the egg mixture, combining gently until smooth.
- Bake the Cake: Grease and flour two 9-inch round cake pans. Divide the cake batter evenly between the pans. Bake in the preheated oven for about 35-40 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make the Pastry Cream: In a saucepan, heat the whole milk until it just begins to simmer. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Temper the egg mixture by slowly adding some of the hot milk while whisking constantly, then pour the egg mixture back into the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in the vanilla extract and butter. Transfer to a bowl, cover with plastic wrap directly on the surface, and chill until fully cooled.
- Prepare the Chocolate Glaze: Place the chopped bittersweet chocolate in a heatproof bowl. Heat the heavy cream and light corn syrup in a small saucepan just until it starts to simmer, then pour it over the chocolate. Let sit for a minute, then stir until smooth and glossy.
- Assemble the Boston Cream Pie: Place one cake layer on a serving plate and spread the chilled pastry cream evenly on top. Place the second cake layer over the cream. Pour the chocolate glaze over the top, allowing it to drip down the sides. Refrigerate for at least one hour before serving to set the glaze and enhance flavors.
Notes
- Make sure eggs are at room temperature for better volume in the batter.
- Use a fine sieve if needed to remove any lumps in the pastry cream for a smoother texture.
- Light corn syrup in the chocolate glaze is optional but helps achieve a shiny finish.
- Best served slightly chilled.
- Can be stored in the refrigerator covered for up to 3 days.
