Boston Cream Pie Recipe

Name: Boston Cream Pie
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 1 (9-inch) cake
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup whole milk; 2 cups whole milk; 1/2 cup granulated sugar; 1/4 cup cornstarch; 1/4 teaspoon salt; 4 large egg yolks; 2 teaspoons vanilla extract; 2 tablespoons unsalted butter; 4 ounces semisweet chocolate, chopped; 1/4 cup heavy cream; 2 tablespoons unsalted butter; 1 tablespoon light corn syrup

American · Dessert · 60 min total

Boston Cream Pie recipe videos

A classic American dessert featuring two layers of sponge cake filled with vanilla pastry cream and topped with a glossy chocolate glaze.

30
min prep

30
min cook

8
servings

450
kcal/serving

Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 large egg yolks
2 teaspoons vanilla extract
2 tablespoons unsalted butter
4 ounces semisweet chocolate, chopped
1/4 cup heavy cream
2 tablespoons unsalted butter
1 tablespoon light corn syrup

Instructions

Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
Whisk flour, baking powder, and salt together. Set aside.
Beat butter and 1 cup sugar until light and fluffy. Add eggs one at a time, then vanilla. Alternately add flour mixture and 1/2 cup milk, beginning and ending with flour. Pour into pan.
Bake 25-30 minutes until toothpick comes out clean. Cool in pan 10 minutes, then turn out onto rack to cool completely.
For pastry cream: whisk 2 cups milk, 1/2 cup sugar, cornstarch, and salt in a saucepan. Whisk in egg yolks. Cook over medium heat, stirring constantly, until thickened and bubbling. Remove from heat; stir in vanilla and 2 tablespoons butter. Transfer to bowl, cover surface with plastic wrap, and chill until cold.
For glaze: place chocolate, cream, 2 tablespoons butter, and corn syrup in a heatproof bowl. Set over simmering water and stir until smooth. Let cool slightly.
Slice cake horizontally into two layers. Place bottom layer on serving plate. Spread chilled pastry cream over it. Top with second layer.
Pour chocolate glaze over top, letting it drip down sides. Refrigerate at least 1 hour before serving.

Tips

For best results, make the pastry cream a day ahead.
Store leftovers covered in the refrigerator for up to 3 days.

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