The only reason I ever made this cake more than once, was for my brother-in-law’s birthday. This recipe is a pain in the butt to make unless you have a stand mixer. Get your arms ready for a workout if you are planning on making this one! Absolutely Yummy!
I’ve made this cake at least 3 times and I’ve changed something every time. The recipe below will reflect the edits I implemented. Please let me know if you make any updates. I’m always curious to hear how others tweak a recipe.
Boston Cream Pie
Servings: 0
Equipment
- (2) 9 inch round cake pans
- medium saucepan
- small saucepan
- wire rack
- stand mixer or hand mixer
Ingredients
Pastry Cream / Pudding
- 2 cups half and half
- 6 large egg yolks
- 1/2 cup sugar
- 1 pinch salt
- 1/4 cup all-purpose flour
- 4 tbsp cold unsalted butter
- 1 1/2 tsp vanilla extract
Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 3/4 cup milk
- 6 tbsp unsalted butter
- 1 1/2 tsp vanilla extract
- 3 large whole eggs
- 1 1/2 cups sugar
Glaze
- 1/2 cup heavy cream
- 2 tbsp light corn syrup
- 4 oz semi-sweet chocolate, chopped fine
Instructions
Pastry Cream / Pudding
- Heat half-and-half in medium saucepan over medium heat until just simmering. Meanwhile, whisk yolks, sugar, and salt in medium bowl until smooth. Add flour to yolk mixture and whisk until incorporated. Remove half-and-half from heat and, whisking constantly, slowly add ½ cup to yolk mixture to temper. Whisking constantly, return tempered yolk mixture to half-and-half in saucepan
- Return saucepan to medium heat and cook, whisking constantly, until mixture thickens slightly, about 1 minute. Reduce heat to medium-low and continue to simmer, whisking constantly, 8 minutes.
- Increase heat to medium and cook, whisking vigorously, until bubbles burst on surface, 1 to 2 minutes. Remove saucepan from heat; whisk in butter and vanilla until butter is melted and incorporated. Press lightly greased parchment paper directly on surface and refrigerate until set, at least 2 hours and up to 24 hours.
Cake
- Heat oven to 325 degrees. Lightly grease two 9-inch round cake pans with nonstick cooking spray (Bakers Joy). Set aside.
- Whisk flour, baking powder, and salt together in medium bowl. Heat milk and butter in small saucepan over low heat until butter is melted. Remove from heat, add vanilla, and cover to keep warm.
- Use mixer to whip eggs and sugar at high speed until light and airy (stiff peaks) (About 5 minutes in a stand mixer / about 10 -15 minutes with a hand mixer). Add hot milk mixture and whisk by hand until incorporated. Add dry ingredients and whisk until incorporated.
- Move quickly to divide batter evenly between prepared pans. Bake 20 to 22 minutes. Just until tops are light brown and toothpick inserted in center of cakes comes out clean.
- Transfer cakes to wire rack and cool completely in pan, about 2 hours. After the cakes cool, invert cakes onto wire rack.
Assemble
- Place one cake round on large plate. Whisk pastry cream briefly, then spoon onto center of cake. Using offset spatula, spread evenly to cake edge. Place second layer on pastry cream, bottom side up, making sure layers line up properly. Press lightly on top of cake to level. Refrigerate cake while preparing glaze.
Glaze
- Bring cream and corn syrup to simmer in small saucepan over medium heat. Remove from heat and add chocolate. Whisk gently until smooth, 30 seconds. Let stand, whisking occasionally, until thickened slightly, about 5 minutes.
- Pour glaze onto center of cake. Use offset spatula to spread glaze to edge of cake, letting excess drip decoratively down sides. Chill finished cake 3 hours before slicing. Cake may be made up to 24 hours before serving.
Notes
***You’re going to want Bakers Joy nonstick cooking spray, PAM didn’t work too great the first time I made this.***
My husband isn’t a big fan of darker chocolate, so when I make this cake I now use semisweet chocolate on top of the cake.
Also don’t stress over not having 9 inch round cake pans, I used 8 inch round cake pans and just cooked the cakes a few minutes longer.
