Boston Cream Pie
Tender vanilla cake layers filled with silky custard and topped with glossy chocolate glaze. A showstopping dessert that looks far more complicated than it actually is.
- Total time
- 55 min
- Servings
- 8
- Calories
- 478
- Protein
- 6g
Ingredients
- 1.5 cups all-purpose flour
- 1 cup sugar
- 3 whole eggs
- ½ cup butter, softened
- ½ cup whole milk
- 1.5 tsp vanilla extract
- 1.5 tsp baking powder
- ¼ tsp salt
- 1.5 cups whole milk
- 3 whole egg yolks
- ¼ cup sugar
- 2 tbsp cornstarch
- ½ tsp vanilla extract
- 1 tbsp butter
- 4 oz semisweet chocolate, chopped
- 2 tbsp butter
- 2 tbsp light corn syrup
Instructions
- 1
Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
- 2
Whisk flour, baking powder, and salt together in a small bowl.
- 3
Beat butter and sugar until light and fluffy, about 3 minutes.
- 4
Add eggs one at a time, beating well after each addition.
- 5
Add vanilla extract, then alternate adding flour mixture and milk, starting and ending with flour.
- 6
Divide batter evenly between the two pans. Bake 25-28 minutes until a toothpick inserted in the center comes out clean.
- 7
Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
- 8
Whisk egg yolks, sugar, and cornstarch together in a medium bowl until pale.
- 9
Heat milk in a saucepan over medium until steaming. Do not boil.
- 10
Slowly pour hot milk into egg mixture while whisking constantly to temper the yolks.
- 11
Pour mixture back into the saucepan and whisk over medium heat until it thickens, 3-4 minutes.
- 12
Remove from heat, stir in vanilla and butter until smooth. Press plastic wrap onto the surface and chill.
- 13
Melt chocolate and butter together in a small bowl over simmering water, stirring occasionally.
- 14
Stir in corn syrup until glaze is smooth and glossy. Let cool for 5 minutes.
- 15
Place one cake layer on a serving plate. Spread custard filling evenly over the top.
- 16
Top with second cake layer. Pour chocolate glaze over the top, letting it drip down the sides.
- 17
Chill for at least 30 minutes before serving.
Tools you’ll need
- 8-inch round cake pans (2)
- parchment paper
- electric mixer
- whisk
- small bowl
- medium bowl
- saucepan
- wire racks
- serving plate
- small bowl for double boiler
- thermometer (optional)
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