Boston Cream Pie
Boston Cream Pie is actually a layer cake — two rounds of butter cake filled with pastry cream and finished with a smooth chocolate glaze on top. The contrast between the light cake, cool custard filling, and rich glaze is what makes it a longtime American classic. From start to finish, expect about 2 hours including cooling time.
Equipment
- 9-inch round cake pans
- Mixing Bowls
- Whisk
- Spatula
- Kitchen scale (optional)
- Cooling Rack
- Saucepan
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour preferably unbleached
- 1 cup granulated sugar organic if possible
- ½ cup unsalted butter at room temperature
- 2 large eggs fresh and free-range
- 1 teaspoon vanilla extract pure extract
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk whole milk preferred
For the Pastry Cream:
- 1 ¼ cups milk whole milk for creaminess
- ¼ cup granulated sugar
- 3 tablespoons all-purpose flour
- 2 large egg yolks fresh and vibrant
- 1 teaspoon vanilla extract pure extract
For the Chocolate Glaze:
- ½ cup heavy cream
- 4 ounces semi-sweet chocolate finely chopped
Instructions
Cake Preparation:
- Preheat your oven to 350°F (180°C). Grease and flour two 9-inch round cake pans, then set aside.
- In a medium bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the creamed mixture alternately with milk, beginning and ending with the dry ingredients. Mix until just combined to avoid overworking the batter.
- Divide the batter evenly between the prepared pans. Smooth the tops with a spatula and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a cooling rack.
Pastry Cream Preparation:
- In a saucepan, combine the milk and sugar over medium heat until the mixture starts to steam but not boil. In a separate bowl, whisk together the egg yolks and flour. Slowly pour 1/3 of the hot milk into the egg yolk mixture to temper the eggs, whisking constantly.
- Return the egg mixture to the saucepan with the remaining milk, stirring continuously over medium heat until it thickens to a pudding-like consistency. Remove the saucepan from heat and stir in the vanilla. Allow it to cool before spreading onto the cake.
Chocolate Glaze Preparation:
- In a small saucepan, bring the heavy cream to a simmer. Place the chopped chocolate in a heatproof bowl, and pour the hot cream over it. Let it sit for a minute, then stir until smooth and glossy. Let the glaze cool slightly before pouring over the assembled cake.
Assembly:
- Place one cake round on your serving platter. Spread the cooled pastry cream over the top, ensuring an even layer. Place the second cake round gently on top. Pour the chocolate glaze over the top of the cake, letting it drip down the sides. Allow it to set before slicing and serving.
Notes
- For a lighter cake, you can sift the flour before measuring.
- If pressed for time, consider making the pastry cream a day in advance and refrigerating it.
- This dish pairs beautifully with a serving of hot coffee or tea.
Nutrition
Calories: 522kcalCarbohydrates: 63gProtein: 8gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 148mgSodium: 302mgPotassium: 242mgFiber: 2gSugar: 40gVitamin A: 808IUVitamin C: 0.1mgCalcium: 173mgIron: 3mg
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