Classic Boston Cream Pie

This classic Boston cream pie recipe features homemade fluffy yellow cake layers filled with vanilla custard and topped with a glossy chocolate glaze.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 326 Calories

Ingredients

• 2 eggs
• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 tablespoons all-purpose flour
• 2 teaspoons baking powder
• 2 tablespoons butter
• 6 tablespoons butter, softened
• 3 (1 ounce) squares semisweet chocolate
• 4 teaspoons cornstarch
• 0.5 cup milk
• 0.25 teaspoon salt
• 0.5 teaspoon vanilla extract
• 0.75 cup white sugar
• 0.25 cup white sugar
• 1.5 cups cake flour
• 0.5 cup light cream
• 0.25 cup light cream
• 0.5 cup confectioners' sugar

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch round cake pans. Sift all-purpose flour, cake flour, baking powder, and salt together in a medium bowl; set aside

Step 2

Beat 6 tablespoons of butter and 3/4 cup sugar in a large bowl until light and fluffy, about 3 minutes. Beat in eggs, one at a time, then vanilla. Add flour mixture alternately with milk in three additions, beating just until smooth after each. Divide the batter between the 2 prepared pans.

Step 3

Bake in the preheated oven until centers spring back when lightly touched, 15 to 18 minutes. Turn cakes out onto wire racks to cool.

Step 4

To make the custard filling: Combine 1/2 cup light cream with 1/4 cup of milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of sugar and salt, stirring until dissolved. Remove the pan from heat.

Step 5

Whisk remaining 1/4 cup of milk and cornstarch in a small bowl until smooth. Whisk in 2 eggs. Add hot cream mixture in a thin stream, whisking constantly. Return to mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in 1/2 teaspoon vanilla. Allow custard to cool to room temperature.

Step 6

To make the chocolate glaze: Warm chocolate pieces and 2 tablespoons butter in a heavy saucepan over low heat until completely melted. Remove from heat and whisk in cream in a slow, steady stream. Stir in confectioners’ sugar and vanilla until glossy. If glaze thickens too much, add a few drops of warm cream to loosen.

Step 7

To assemble the cake: Place one cake layer on a serving plate. Spread cooled custard evenly on top, leaving a small border around the edge. Top with second cake layer. Pour warm chocolate glaze over the top, allowing it to drip slightly down the sides.