Homemade Boston Cream Pie
Make the classic Boston Cream Pie at home with this easy recipe featuring layers of vanilla sponge cake, rich pastry cream, and a silky chocolate glaze.
Equipment
- mixing bowl
- knife
- measuring spoons
- measuring cups
- electric mixer
- 9-inch round cake pans
- wire rack
- saucepan
- whisk
- heatproof bowl
- cutting board
Ingredients
Sponge Cake
- 1.75 cups all-purpose flour
- 1.5 tsp baking powder
- 0.5 tsp salt
- 0.5 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 0.75 cup whole milk
Pastry Cream
- 1 cup granulated sugar
- 0.25 cup all-purpose flour
- 0.25 tsp salt
- 2 cups whole milk
- 4 large egg yolks
- 2 tsp vanilla extract
Chocolate Glaze
- 4 ounces semisweet chocolate finely chopped
- 0.5 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, and 1/2 teaspoon salt until well combined, then set aside.
- In a large bowl, use an electric mixer to beat the softened butter and 1 cup of sugar together on medium speed for 2-3 minutes, until the mixture is light and fluffy. Beat in the eggs one at a time, followed by the 1 teaspoon of vanilla extract.
- Gradually add the flour mixture to the butter mixture in three parts, alternating with the 3/4 cup of milk, beginning and ending with the flour. Mix on low speed just until the batter is smooth. Divide the batter evenly between the two prepared pans.
- Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes, then run a knife around the edges and invert them onto a wire rack to cool completely.
- For the pastry cream, whisk the 1 cup of sugar, 1/4 cup flour, and 1/4 teaspoon salt in a medium saucepan. Gradually whisk in the 2 cups of milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Whisk the egg yolks in a small bowl, then gradually whisk about 1 cup of the hot milk mixture into the yolks to temper them.
- Pour the yolk mixture back into the saucepan and cook for 2 more minutes, stirring constantly, until very thick. Remove from heat and stir in the 2 teaspoons of vanilla. Press plastic wrap directly onto the surface of the cream and chill for at least 2 hours.
- To assemble, place one cooled cake layer on a serving plate. Spread the chilled pastry cream evenly over the top, leaving a small border around the edge. Carefully place the second cake layer on top.
- For the chocolate glaze, place the finely chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let it stand for 2 minutes, then whisk until smooth and glossy.
- Immediately pour the glaze over the top of the cake, allowing it to drip down the sides. Refrigerate the cake for at least 1 hour to allow the glaze to set before slicing and serving.
Notes
Ensure cake layers are completely cool before assembling. Chill the pastry cream thoroughly for best results.