Boston Cream Pie
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Imagine a slice of cake so moist and creamy, it practically melts in your mouth. Boston Cream Pie delivers just that with its tender sponge soaked in rich custard and topped with a luscious chocolate glaze. Perfect for any celebration or a luxurious treat at home, this classic dessert is sure to become a beloved favorite.
Why You’ll Adore This Boston Cream Pie
Let’s talk about why Boston Cream Pie deserves a spot on your dessert table. The tender sponge cake provides a light and fluffy base, while the creamy custard filling adds a rich, indulgent layer that’s simply irresistible. Topping it all off is a smooth, glossy chocolate glaze that not only enhances the taste but also gives the cake a stunning visual appeal. While Boston Cream Donuts are my absolute favorite donut, this cake also takes a top spot in my dessert lineup, offering the same luxurious flavors in a more elegant form.
What makes this recipe even more special is its versatility and historical charm. Whether you’re baking for a festive occasion or just craving a sweet treat, Boston Cream Pie fits the bill. Plus, knowing that you’re recreating a dessert with such a storied past adds a touch of nostalgia and pride to your baking experience. I love how this cake brings people together, sparking conversations about its origins while delighting everyone with its deliciousness.
Before You Begin
- Bring Ingredients to Room Temperature: Start by letting your eggs and dairy products reach room temperature before you begin. This simple step ensures they blend smoothly into the batter, resulting in a lighter, airier cake. Trust me, your cake will thank you for avoiding any cold surprises mid-bake!
- Prepare Your Baking Pans Thoroughly: Grease and flour your two 9-inch round cake pans generously. For an extra non-stick guarantee, consider lining the bottoms with parchment paper. This ensures your beautifully baked cakes release effortlessly, saving you from the dreaded cake battles later on.
- Alternate Adding Dry Ingredients and Milk: When combining the dry flour mixture and whole milk into your butter mixture, alternate between them, starting and ending with the dry ingredients. This technique helps maintain the batter’s light and airy texture. Remember, gentle folding is key to keeping those precious air bubbles intact!
- Prepare the Custard Filling Carefully: When making the custard, whisk the cornstarch and egg yolks separately before tempering them with the hot milk mixture. This prevents lumps and ensures a silky smooth filling. Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil for that perfect, creamy consistency.
- Chill the Assembled Cake Thoroughly: After pouring the chocolate glaze over your assembled cake, chill it in the refrigerator for at least 1 hour. This allows the glaze to set and the custard to firm up, making your cake easier to slice and serve. Plus, it gives all those rich flavors time to meld together perfectly.
Ingredients You’ll Need
- All-purpose Flour: Forms the foundation of our cake, providing structure and ensuring it remains light and fluffy. If you’re looking for a gluten-free option, substitute with a gluten-free flour blend without compromising the texture.
- Baking Powder: Helps our cake rise to perfection, creating that airy, tender crumb we all adore. If you don’t have baking powder on hand, a mix of baking soda and cream of tartar can work as a substitute.
- Salt: Enhances the overall flavor of the cake, balancing the sweetness and bringing out the best in each ingredient. Just a pinch more or less can adjust the taste to your preference.
- Unsalted Butter (softened): Adds richness and moisture to your cake, ensuring every bite is tender and flavorful. For a dairy-free alternative, use a plant-based butter substitute to achieve a similar creamy texture.
- Granulated Sugar: Sweetens the cake and contributes to its tender crumb. If you prefer a different flavor profile, use an equal amount of coconut sugar or a natural sweetener like honey.
- Eggs: The eggs add depth and richness to the cake.
- Vanilla Extract: Infuses the cake with a warm, comforting aroma that ties all the flavors together. If you’re out of vanilla, a splash of almond extract can step in.
- Whole Milk: Adds moisture and a subtle creaminess to the batter, ensuring the cake remains soft and tender. For a dairy-free option, almond milk or oat milk can be excellent substitutes.
- Whole Milk: Creates the rich base for your custard, providing a smooth and creamy texture. If you need a dairy-free alternative, coconut milk or soy milk works beautifully.
- Granulated Sugar: Sweetens the custard, balancing the flavors and enhancing the overall taste. For a less sweet version, reduce the amount slightly or use a sugar-free alternative.
- Salt: Balances the sweetness of the custard, bringing out the best in the other ingredients. Just a pinch helps to round out the flavors perfectly.
- Cornstarch: Thickens the custard to achieve that silky, smooth consistency that’s essential for Boston Cream Pie. If you prefer a gluten-free option, ensure your cornstarch is certified gluten-free.
- Egg Yolks: Add richness and help thicken the custard, creating a luxurious filling that clings beautifully to the cake layers. For a vegan version, use silken tofu blended until smooth as a substitute.
- Vanilla Extract: Enhances the custard with a subtle sweetness and aroma, making each bite more delightful.
- Heavy Cream: Creates a smooth and glossy base for our chocolate glaze, coating the cake beautifully. For a lighter option, use half-and-half or a non-dairy cream alternative.
- Semi-sweet Chocolate (chopped): Provides the rich, chocolaty flavor that perfectly complements the creamy custard and tender cake. If you prefer, use dark chocolate or a dairy-free chocolate alternative for a different flavor profile.
- Corn Syrup: Adds shine and sweetness to the glaze, helping it set beautifully on the cake. Substitute with honey or maple syrup for a different taste and texture.
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly.
Tip: For an extra non-stick guarantee, line the bottoms with parchment paper. This makes sure your cakes release effortlessly, saving you from the dreaded cake battles later on.
In a medium bowl, whisk together 1¾ cups of all-purpose flour, 2 teaspoons of baking powder, and ¼ teaspoon of salt. Set this mixture aside.
In a large bowl, beat ½ cup of unsalted butter (softened) and 1 cup of granulated sugar together until light and fluffy. This usually takes about 3-5 minutes. Add 3 large eggs one at a time, beating well after each addition. Then stir in 1½ teaspoons of vanilla extract until everything is well combined.
Tip: Creaming the butter and sugar thoroughly incorporates air into the mixture, which helps the cake rise beautifully.
Alternately add the dry flour mixture and ¾ cup of whole milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Tip: Alternating the dry and wet ingredients helps maintain the batter’s light and airy texture. Be careful not to overmix to keep the cake tender.
Divide the batter evenly between the prepared cake pans and spread it out smoothly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans on wire racks before removing them.
Tip: Avoid opening the oven door early, as it can cause the cakes to sink. Keep a close eye on the baking time to achieve that perfect golden brown.
In a medium saucepan, combine 2 cups of whole milk, ½ cup of granulated sugar, and ¼ teaspoon of salt. Bring the mixture to a simmer over medium heat, stirring frequently to prevent scorching. In a separate bowl, whisk together 2 tablespoons of cornstarch and 2 large egg yolks until smooth. Slowly pour some of the hot milk mixture into the yolks while whisking constantly to temper them. Then, return the yolk mixture to the saucepan.
Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil. Remove from heat and stir in 1 teaspoon of vanilla extract. Transfer the custard to a bowl and cover it with plastic wrap directly on the surface to prevent a skin from forming. Chill in the refrigerator until set
Tip: Tempering the yolks prevents them from scrambling when added back to the hot milk mixture.
In a small saucepan, heat ½ cup of heavy cream until it begins to simmer. Remove from heat and add 4 ounces of semi-sweet chocolate (chopped) and 2 tablespoons of corn syrup. Let it sit for a few minutes, then stir until smooth and glossy.
Tip: Letting the chocolate sit in the warm cream allows it to melt evenly, creating a silky glaze without lumps.
Place one cake layer on a serving plate. Spread the chilled custard evenly over the top. Carefully place the second cake layer on top of the custard. Pour the smooth chocolate glaze over the assembled cake, allowing some to drip down the sides for a professional look. Place the assembled cake in the refrigerator and chill for at least 1 hour. Slice the Boston Cream Pie and serve it chilled.
Frequently Asked Questions
Why Is It Called Pie and Not Cake?
Great question! Despite being a cake, Boston Cream Pie earned its name from its layered structure, which closely resembles that of a traditional pie. When it was first created at Boston’s Parker House Hotel in the late 19th century, the combination of moist sponge cake, creamy custard filling, and rich chocolate glaze gave it a pie-like appearance. Over time, the charming name stuck as a nod to its unique presentation, even though it functions and tastes like a cake.
How Do I Prevent the Custard from Forming a Skin?
To prevent a skin from forming on your custard, cover the bowl with plastic wrap directly on the surface of the custard while it chills. This barrier keeps air from reaching the custard, maintaining its smooth and creamy texture.
Can I Freeze Boston Cream Pie?
Yes, you can freeze Boston Cream Pie! After the cake has fully absorbed the milk mixture and been topped with whipped cream, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. To enjoy, thaw the cake in the refrigerator overnight and gently re-whip the cream topping if needed before serving.
What Should I Do If My Chocolate Glaze Seizes Up?
If your chocolate glaze seizes up (becomes grainy and thick), remove it from the heat immediately and add a splash of warm heavy cream or milk. Stir continuously until the glaze smooths out. Prevent this by ensuring the chocolate melts gently and doesn’t overheat.
Can I Make Boston Cream Pie Ahead of Time?
Yes, you can make Boston Cream Pie ahead of time. In fact, it tastes even better after the flavors have had time to meld together. Prepare the cake, filling, and glaze, then assemble and chill it. It can be stored in the refrigerator for up to 2 days before serving.
🍰 Share Your Boston Cream Pie Creations!
Thank you for joining us in making this classic Boston Cream Pie! I’d love to hear how your pie turned out—did you follow the recipe to the letter, or add your own special touch? Share your photos, tips, and any unique variations in the comments below. Your experiences not only inspire our community but also help us refine our recipes to better suit your tastes. I can’t wait to see your delicious Boston Cream Pies!
More Delicious Cakes
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Boston Cream Pie
Ingredients
For The Cake
- 1¾ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1½ teaspoons vanilla extract
- ¾ cup whole milk
For the Custard Filling:
- 2 cups whole milk
- ½ cup granulated sugar
- ¼ teaspoon salt
- 2 tablespoons cornstarch
- 2 large egg yolks
- 1 teaspoon vanilla extract
For the Chocolate Glaze:
- ½ cup heavy cream
- 4 ounces semi-sweet chocolate (chopped)
- 2 tablespoons corn syrup
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Make the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.
- Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
Make the Custard Filling:
- In a medium saucepan, combine milk, sugar, and salt and bring to a simmer over medium heat. In a separate bowl, whisk together cornstarch and egg yolks.
- Temper the yolks by slowly pouring some of the hot milk into the yolks while whisking constantly. Return the yolk mixture to the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in vanilla.
- Transfer to a bowl and cover with plastic wrap directly on the surface to prevent a skin from forming. Chill in the refrigerator until set.
Make the Chocolate Glaze:
- Heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and add the chopped chocolate and corn syrup, letting sit for a few minutes. Stir until smooth.
Assemble the Boston Cream Pie:
- Place one cake layer on a serving plate. Spread the custard evenly over the top. Top with the second cake layer.
- Pour the chocolate glaze over the top of the cake, allowing some to drip down the sides.
- Chill the assembled cake in the refrigerator for at least 1 hour to set the glaze and firm up the custard.
- Slice and serve chilled.
Notes
- Choose Quality Chocolate: Opt for high-quality semi-sweet chocolate for your glaze. It melts smoothly and provides a rich, deep flavor that perfectly complements the creamy custard.
- Perfecting the Custard: To achieve a silky smooth custard, stir constantly while cooking and ensure the mixture thickens without boiling over. If you notice any lumps, give it a quick whisk to smooth things out.
- Layering Tips: When spreading the custard between the cake layers, use an offset spatula for an even, smooth finish. This not only looks professional but also ensures each bite has a perfect balance of cake and filling.
- Chilling Time Matters: Don’t rush the chilling process. Allowing the assembled cake to chill for at least an hour helps the glaze set and the custard firm up, making your cake easier to slice and serve.
- Storage Suggestions: Store any leftovers in an airtight container in the refrigerator to keep the custard and glaze fresh. The cake maintains its moist texture and rich flavors for up to 3 days.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
