Boston Cream Pie

After baking for years I have discovered my own personal preferences; mostly, I like to bake things that are quick, delicious and individual-sized such as cookies, scones & tartlets. Pastries I save for whenever I'm in Paris. Cupcakes whenever I've got time and patience of my hands. And cakes whenever a birthday comes. My birthday isn't until november but I felt like making a beautiful layer cake that was easy to decorate. I quickly turned to one of my all-time favorite cakes: a Boston cream pie.

I lost count of how many Boston cream pies I have baked over the years. I do remember that it was one of the first things I ever baked. Like then, this cake still mesmerizes me. The soft, airy cake with a luscious vanilla pastry cream, topped off with a thick chocolate ganache wins me over every single time and this particular recipe has been the best one yet! Rating: 5 out of 5.

&nd now I present to you the components of a Boston cream pie:

Boston Cream Pie

Boston Cream Pie

Boston Cream Pie:

- 6 tablespoons unsalted butter, plus more for pan
- 1 ½ cups all-purpose flour (spooned and leveled), plus more for pan
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 3 large eggs
- 1 cup sugar
- ½ recipe cooled Vanilla Pastry Cream (see recipe below)
- ¼ cup heavy cream
- 4 ounces semisweet chocolate, chopped
- 1 teaspoon vanilla extract

- Preheat oven to 350 degrees. Butter and flour a 9-inch round cake pan. In a small bowl, whisk together flour, baking powder, and salt; set aside. Combine milk and butter in a small saucepan; set over very low heat.
- With an electric mixer, beat eggs and sugar on high speed until thick, lightened in color, and mixture holds a trail for several seconds when beater is lifted, 4 to 5 minutes. Gradually whisk in dry ingredients just until incorporated.
- Bring milk and butter to a boil. With mixer on low speed, add hot milk mixture to batter; mix just until smooth. Mix in vanilla; transfer batter to prepared pan, and smooth top.
- Bake until golden and pulling away from sides of pan, 35 to 40 minutes. Cool cake 10 minutes in pan; remove from pan, and transfer to a rack to cool, right side up.
- Fill cake: For easy cleanup, place a piece of waxed paper under rack. With a serrated knife, split cooled cake horizontally (leave bottom half on rack). Spread bottom half with Vanilla Pudding to within ½ inch of edge; gently place top half of cake on pudding layer.
- Make Chocolate Glaze: In a small saucepan, bring heavy cream to a boil. Remove from heat, and add chocolate; stir until smooth.
- Set aside to cool to room temperature and to thicken slightly, about 10 minutes. When glaze has thickened, pour over filled cake. Using a small metal spatula, spread glaze to edges of cake, allowing it to drip down sides. Let glaze set, 15 to 20 minutes. Leftover cake can be refrigerated, loosely covered, up to 2 days.

Vanilla Pastry Cream:

- ⅔ cup sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- ⅓ cup unsweetened cocoa powder (if making chocolate pudding)
- 2 ½ cups milk
- 4 large egg yolks
- 2 tablespoons unsalted butter, cut into pieces
- 1 teaspoon vanilla extract

- Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. If making chocolate pudding, add cocoa powder. Very gradually (a few tablespoons at a time) whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.
- Whisking constantly, cook over medium heat until the first large bubble forms and sputters. Reduce heat to low; still whisking, cook 1 minute. Remove from heat; immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding.
- Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill at least 3 hours and up to 3 days. Before serving, whisk pastry cream until smooth.


Shareena said…
impressive and it made me feel like I want a cake NOW.
Barbara said…
Wow, I want one of these right now. And I'm not talking just one slice...
Evie said…
Looks devine....I must make this!
Looks so good. Will make someday. You have a wonderful blog...but, I'm sure you already knew that. :)

~ Carmen
Gloria Baker said…
Wow dear, this look absolutely amazing! gloria
Yes, gonna make this..yum! x
Oh, Boston Cream Pie! It's been so long since I've had a slice and this makes me want to have one right now! I'll have to try your recipe ... feeling the craving very strongly! Anything with custard and chocolate is a winner in my book!

Have a lovely week!

Sand at Ooh La Frou Frou
This Week: Aimee's Grande Paris Adventure Part II .. "Charmed I'm Sure"
Bill said…
I'd even settle for a creme filled eclair right at the moment. The picture just looks so good!
Unknown said…
I've never had Boston Creme Pie, but I've seen it in the store and it sounds heavenly. The only thing I know for sure is that yoplaits Boston Creme Pie yogurt is gross :P But I'm sure the flavors were lost in translation from cake to yogurt. ;)
Hafirdaus said…
wow..look delicious yum
Eliana said…
This Boston Cream Pie looks absolutely perfect. Wish I had a big slice of my own right now.
Unknown said…
Oh wow this really does look like one of the best Boston Cream Pies I have ever seen, absolutely perfect. It's my birthday next month too, maybe I deserve a cake....x
Katrina said…
OMG! I just got home from work but I want to make this NOW!!!
madi and meg said…
Baking it right now.... taste's good so far!!! hopes are high it looks soooo good online we hope ours turns out as well
YvettesGirl said…
Made this Boston Cream Pie (Martha Stewart) for my adult daughter's birthday. Never had to add boiling milk/egg combo to a batter before! This cake came out absolutely awesome! Too bad I can't add a picture. :)

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