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Boston Cream Pie with Chocolate Glaze Recipe

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  • Author: Lily
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes plus 10 minutes for custard thickening
  • Total Time: 1 hour 5 minutes plus chilling time
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This classic Boston Cream Pie features a tender, moist cake layered with a smooth vanilla custard filling and topped with a rich, glossy chocolate glaze. Perfect for special occasions or an indulgent dessert, this recipe balances creamy custard and bittersweet chocolate over soft golden cake layers.

Ingredients

Scale

For The Cake:

  • 1¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 3 large eggs
  • 1½ teaspoons vanilla extract
  • ¾ cup whole milk

For The Custard Filling:

  • 2 cups whole milk
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 large egg yolks
  • 1 teaspoon vanilla extract

For The Chocolate Glaze:

  • ½ cup heavy cream
  • 4 ounces semi-sweet chocolate (chopped)
  • 2 tablespoons corn syrup

Instructions

  1. Prepare the Cake Batter: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. Alternately add the dry ingredients and whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
  2. Bake the Cake Layers: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Divide the batter evenly between the pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  3. Make the Custard Filling: In a saucepan, combine the whole milk and half of the sugar. Whisk the cornstarch, egg yolks, and remaining sugar in a separate bowl until smooth. Slowly pour the warm milk into the egg yolk mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring continuously until thickened (about 5-7 minutes). Remove from heat and stir in the vanilla extract. Pour the custard into a bowl, cover with plastic wrap directly on the surface, and refrigerate until chilled and firm.
  4. Make the Chocolate Glaze: In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the chopped semi-sweet chocolate and corn syrup. Let sit for 2-3 minutes, then stir until smooth and glossy. Allow to cool slightly to thicken but still pourable.
  5. Assemble the Boston Cream Pie: Place one cake layer on a serving plate. Spread the chilled custard evenly over the top. Place the second cake layer on top. Pour the chocolate glaze over the top of the cake, allowing it to drip down the sides evenly. Refrigerate the cake for at least 1 hour to set before serving.

Notes

  • Ensure the custard is fully chilled before assembling to prevent it from running.
  • Use room temperature ingredients for the cake to achieve the best texture.
  • The cake can be made a day ahead and stored wrapped at room temperature; assemble just before serving.
  • Use good quality semi-sweet chocolate for a rich, balanced glaze.
  • Any leftovers should be refrigerated and consumed within 3 days.

Find it online: https://justworthi.com/boston-cream-pie-with-chocolate-glaze-recipe/