Description
This Boston Cream Pie recipe features a classic American dessert with layers of moist vanilla cake, rich pastry cream, and a silky chocolate glaze. Perfect for special occasions or as a delightful treat, this cake offers a balanced combination of fluffy cake, creamy filling, and indulgent chocolate topping.
Ingredients
Scale
For the Cake
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1/4 cup whole milk
For the Pastry Cream
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter
For the Chocolate Glaze
- 4 ounces semisweet chocolate, chopped
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
Instructions
- Prepare the cake pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of the leavening agent and salt.
- Make the yolk mixture: In a large bowl, beat the egg yolks with half of the granulated sugar until the mixture is thick and pale. Then blend in the melted butter, vanilla extract, and whole milk for a smooth batter base.
- Beat egg whites: In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and continue beating until stiff, glossy peaks form to add lightness and aeration to the cake.
- Combine mixtures: Gently fold the beaten egg whites into the yolk mixture to maintain the airiness, then carefully fold in the flour mixture until just combined to avoid overmixing and tough cake texture.
- Bake the cake: Divide the batter evenly between the two prepared pans. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely on a wire rack.
- Prepare the pastry cream: Heat the milk in a saucepan until just below boiling. In a bowl, whisk together sugar and cornstarch, then add egg yolks and mix until smooth. Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs, then return the mixture to the saucepan. Cook over medium heat, stirring constantly until it thickens. Remove from heat, stir in vanilla extract and butter, cover with plastic wrap touching the surface to prevent a skin from forming, and chill until cool.
- Make the chocolate glaze: Heat the heavy cream until simmering, then pour over the chopped semisweet chocolate. Let sit for one minute, then stir until smooth and glossy. Stir in the unsalted butter for extra shine and richness.
- Assemble the cake: Place one cake layer on a serving plate. Spread the cooled pastry cream evenly on top. Place the second cake layer over the cream. Pour the chocolate glaze over the top, allowing it to drip down the sides for a beautiful finish.
- Chill before serving: Refrigerate the assembled cake for at least an hour to allow the glaze to set and the flavors to meld together before serving.
Notes
- For a lighter texture, be sure to beat egg whites to stiff peaks and fold gently into the batter.
- You may substitute semisweet chocolate with dark or milk chocolate according to your preference.
- This cake is best served chilled but brought to room temperature for about 20 minutes before eating to enhance flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
