Boston Cream Pie Dessert (Print Version)

Fluffy cake, creamy filling, chocolate topping create a favorite American dessert for any celebration.

# Components:

→ Cake

01 - 1 cup all-purpose flour
02 - 1 cup granulated sugar
03 - 1/4 cup unsalted butter, softened
04 - 2 large eggs, at room temperature
05 - 1/2 cup whole milk, at room temperature
06 - 1 1/2 teaspoons baking powder
07 - 1/4 teaspoon salt
08 - 1 teaspoon pure vanilla extract

→ Pastry Cream

09 - 2 cups whole milk
10 - 1/2 cup granulated sugar
11 - 1/4 cup cornstarch
12 - 4 large egg yolks
13 - 2 tablespoons unsalted butter
14 - 1 teaspoon pure vanilla extract
15 - Pinch of salt

→ Chocolate Glaze

16 - 4 ounces semisweet chocolate, chopped
17 - 1/2 cup heavy cream
18 - 1 tablespoon unsalted butter

# Directions:

01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
02 - In a large bowl, beat together granulated sugar and softened butter until light and fluffy. Incorporate eggs one at a time, mixing well after each addition. Blend in vanilla extract.
03 - In a separate bowl, whisk all-purpose flour with baking powder and salt until evenly blended.
04 - Gradually add dry mixture to the wet ingredients, alternating with whole milk; begin and finish with flour. Stir gently until just combined.
05 - Divide batter equally into the prepared pans. Bake for 22 to 25 minutes, or until a toothpick comes out clean when inserted in the center.
06 - Allow cakes to cool in pans for 10 minutes, then remove and transfer to wire racks to cool completely.
07 - In a medium saucepan, heat whole milk until just simmering. In a bowl, whisk together granulated sugar, cornstarch, salt, and egg yolks until smooth.
08 - Slowly pour heated milk into the egg mixture, whisking continuously. Return mixture to saucepan and cook over medium heat, stirring constantly, until thickened and bubbling. Remove from heat; stir in butter and vanilla extract.
09 - Transfer pastry cream to a bowl, cover with plastic wrap directly on the surface, and chill in the refrigerator until fully set, at least 1 hour.
10 - Place chopped semisweet chocolate and unsalted butter in a heatproof bowl. Heat heavy cream just to a simmer and pour over chocolate. After 1 minute, stir until the mixture is smooth and glossy.
11 - Set one cake layer on a serving plate. Evenly spread chilled pastry cream over the surface. Top with the second cake layer.
12 - Pour chocolate glaze over the assembled cake, letting it cascade down the sides. Allow glaze to set for a minimum of 30 minutes before slicing and serving.

# Expert Advice:

01 -
  • Uses everyday baking pantry basics and common fridge ingredients
  • No need for fancy equipment just mixing bowls, an electric mixer, and patience for assembly
  • Showcases three decadent textures cake cream and chocolate all in one bite
  • You get bakery level results at home with a dish that fits weeknight family celebrations or special occasions
02 -
  • Boston Cream Pie is classic American comfort food
  • The creamy filling can be made up to two days in advance
  • Chocolate glaze stays glossy even after refrigeration
03 -
  • Do not rush cooling or assembling The cream needs time to set fully or it will ooze out when sliced
  • For very clean cake layers run a sharp serrated knife under hot water and wipe between each cut
  • Getting the pastry cream super smooth is all about constant whisking and patience at the stove I learned to never walk away even for a second

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