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Boston Cream Pie Recipe

Boston Cream Pie Recipe

Michelle Kim
Indulge in this classic American dessert, Boston Cream Pie, which combines soft sponge cake with a rich custard filling and a smooth chocolate glaze.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8
Calories 490 kcal

Equipment

  • 2 9-inch round cake pans For baking the cake layers
  • 1 Whisk For making the custard
  • 1 Saucepan For cooking the custard and chocolate glaze

Ingredients
  

  • 1 1/2 cups All-purpose flour Sifted
  • 1 cup Granulated sugar
  • 4 Eggs Room temperature
  • 1/2 cup Butter Melted
  • 1/2 cup Milk Room temperature
  • 2 tsp Baking powder
  • 1 tsp Vanilla extract
  • 2 cups Whole milk
  • 1/2 cup Granulated sugar
  • 4 Egg yolks Room temperature
  • 1/4 cup Cornstarch
  • 2 tsp Vanilla extract
  • 2 tbsp Butter
  • 1/2 cup Heavy cream
  • 4 oz Semi-sweet chocolate Chopped
  • 2 tbsp Corn syrup Optional for shine

Instructions
 

  • Preheat oven to 350°F (175°C) and grease cake pans.
  • Beat eggs and sugar until pale and fluffy.
  • Gently fold in the melted butter, milk, and vanilla.
  • Sift in the flour and baking powder, folding until just combined.
  • Divide batter evenly between pans and bake for 20-25 minutes.
  • Cool cakes on a wire rack before assembly.
  • Whisk egg yolks and sugar until light in color. Mix in cornstarch.
  • Heat milk in a saucepan until just boiling. Gradually pour into egg mixture, whisking constantly.
  • Return mixture to the saucepan and cook over low heat until thickened. Remove from heat.
  • Stir in vanilla extract and butter until smooth. Cool to room temperature.
  • Heat heavy cream in a saucepan until just simmering.
  • Pour over chopped chocolate and let sit for a minute, then stir until smooth.
  • Stir in corn syrup if using, for extra shine.
  • Place one cake layer on a serving plate. Spread custard filling evenly on top.
  • Top with the second cake layer.
  • Pour chocolate glaze over the cake, allowing it to drip down the sides.
  • Chill in the refrigerator for at least an hour before serving.

Notes

For a lighter version of the custard, substitute half of the milk with light cream.

Nutrition

Serving: 1gCalories: 490kcalCarbohydrates: 58gProtein: 8gFat: 26gSaturated Fat: 15gCholesterol: 180mgSodium: 260mgPotassium: 210mgFiber: 1gSugar: 38gVitamin A: 47500IUVitamin C: 0.1mgCalcium: 1600mgIron: 0.3mg
Keyword Boston Cream Pie, Chocolate Glaze, Custard, Dessert Cake
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