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Boston Cream Pie

A delicious slice of Boston cream pie with custard filling and chocolate glaze on a white plate.
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A classic Boston cream pie recipe featuring a rich custard filling and a decadent chocolate glaze.

Ingredients

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  • For the Cake: 2 1/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups milk
  • For the Custard Filling: 2 cups whole milk
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • For the Chocolate Glaze: 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1 tablespoon unsalted butter

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter and mix until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the eggs, vanilla extract, and milk.
  5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. While the cakes cool, prepare the custard. In a medium saucepan, whisk together the milk, sugar, cornstarch, and egg yolks.
  9. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
  10. Stir in the butter and vanilla extract until smooth. Cover the surface of the custard with plastic wrap to prevent a skin from forming and let it cool completely.
  11. Prepare the chocolate glaze. In a heatproof bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth. Stir in the butter until incorporated.
  12. To assemble, place one cake layer on a serving plate. Spread the cooled custard evenly over the cake layer.
  13. Top with the second cake layer.
  14. Pour the chocolate glaze over the top of the cake, allowing it to drip down the sides.
  15. Chill the cake for at least 30 minutes before serving.

Notes

  • You can make the custard and chocolate glaze a day ahead and store them in the refrigerator. Gently reheat the glaze if it becomes too firm before pouring.
  • Boston Cream Pie is the official state dessert of Massachusetts.
  • October 23rd is National Boston Cream Pie Day.

Nutrition

Find it online: https://cutcooktaste.com/boston-cream-pie-recipe/