Boston Cream Pie
Two layers of sponge cake filled with vanilla pastry cream and glazed in chocolate, invented at a downtown Boston hotel.
- Prep
- 40 min
- Cook
- 25 min
- Total
- 65 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •Two 9-inch cake pans
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 19
- carbs
- 52
- protein
- 6
- calories
- 410
Instructions
- 1
Whisk egg yolks, sugar, and cornstarch. Slowly whisk in hot milk, cook over medium heat until thick, stir in vanilla, and chill.
- 2
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans.
- 3
Beat eggs and sugar until pale and thick. Gently mix in sifted flour and baking powder.
- 4
Gently mix in warm milk and melted butter until just combined.
- 5
Divide batter between the pans. Bake for 20-25 minutes until a toothpick comes out clean.
- 6
Cool the cakes completely. Cut each layer in half horizontally if desired, or keep them as two layers.
- 7
Spread chilled pastry cream evenly between the cake layers and stack them.
- 8
Heat cream just until it simmers. Pour it over chopped chocolate and stir until smooth to make the glaze.
- 9
Pour glaze over the top of the cake, letting it drip down the sides. Chill before slicing.
Chef's tips
Chill the pastry cream completely before building the cake so it stays in place. Pour the chocolate glaze while it is still warm for a smooth finish.
Storage
Refrigerate assembled cake up to 3 days.
Reheating
Best served chilled or at room temperature; no reheating needed.
Common mistakes to avoid
- •Using warm pastry cream, which melts and slides right out of the cake.
- •Adding glaze to a warm cake, which makes the chocolate melt and turn too thin.
Serving suggestions
Cooked Boston Cream Pie?
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