Boston Cream Pie, despite its name, is actually a cake. This classic American dessert, created in the mid-19th century, consists of a delicious combination of fluffy yellow cake, rich pastry cream, and a glossy chocolate glaze.

It was first made at the Parker House Hotel in Boston, where it quickly became a favorite. The contrast of textures and flavors makes Boston Cream Pie an enduringly popular dessert.

This recipe will guide you through making this delightful cake, perfect for special occasions or any time you crave a truly indulgent treat.

Ingredients

For the Cake

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk

For the Pastry Cream

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Chocolate Glaze

• 1/2 cup heavy cream
• 4 ounces semi-sweet chocolate, chopped
• 2 tablespoons light corn syrup
• 1 teaspoon vanilla extract

Optional Garnishes

• Fresh berries
• Whipped cream

How to Make

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper.

Step 2: Make the Cake

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-5 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined. Do not overmix.

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Pastry Cream

While the cakes are baking, prepare the pastry cream. In a medium saucepan, heat the milk over medium heat until it just begins to simmer. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth and pale.

Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Cook for an additional 1-2 minutes, then remove from heat.

Stir in the butter and vanilla extract until smooth. Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until completely chilled.

Step 4: Make the Chocolate Glaze

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate, stirring until melted and smooth. Stir in the corn syrup and vanilla extract. Let the glaze cool slightly before using.

Step 5: Assemble the Cake

Once the cakes are completely cooled, level the tops with a serrated knife if necessary. Place one cake layer on a serving plate or cake stand. Spread the chilled pastry cream evenly over the top, leaving a small border around the edge. Place the second cake layer on top.

Pour the chocolate glaze over the top of the cake, letting it drip down the sides. Use a spatula to spread the glaze evenly if needed. Let the glaze set for about 30 minutes before serving.

Step 6: Serve

Slice the cake with a sharp knife, wiping the knife clean between cuts for neat slices. Garnish with fresh berries or a dollop of whipped cream if desired.

Chef’s Note

Room Temperature Ingredients: Ensure that your butter, eggs, and buttermilk are at room temperature before you start. This helps achieve a smooth, lump-free batter and an even bake.

Pastry Cream Consistency: For a thicker pastry cream, you can increase the cornstarch to 1/3 cup. Make sure to cook the cream until it’s thick enough to hold its shape when spread.

Glaze Tips: For a shinier glaze, you can add an extra tablespoon of corn syrup. Make sure the glaze is slightly cooled before pouring over the cake to prevent it from being too runny.

Storage: Store any leftover cake in the refrigerator, covered, for up to 3 days. Bring to room temperature before serving for the best texture and flavor.

Nutrition Information

Per Serving (Based on 12 Servings)

• Calories: 450
• Total Fat: 26g
• Saturated Fat: 15g
• Cholesterol: 160mg
• Sodium: 220mg
• Total Carbohydrates: 50g
• Dietary Fiber: 2g
• Sugars: 35g
• Protein: 6g

Key Nutrients

• Calcium: 10% DV
• Iron: 10% DV
• Potassium: 6% DV
• Vitamin A: 15% DV

Note: Nutritional values are approximate and can vary depending on the specific ingredients and brands used. For more accurate nutritional information, consider using a nutrition calculator based on your exact ingredients and quantities.

Conclusion

Boston Cream Pie is a delightful combination of tender cake, creamy filling, and rich chocolate glaze. This recipe takes you through each step to create a stunning and delicious dessert that’s perfect for any occasion.

With attention to detail and a little patience, you can make a Boston Cream Pie that rivals those from the finest bakeries. Enjoy this classic treat with family and friends, and savor every decadent bite!

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