Boston Cream Pie
A total classic: Boston Cream Pie! Layers of moist vanilla cake, filled with a sweet vanilla custard and topped with dark chocolate glaze. Such a crowd-pleaser; you can't go wrong when you serve this for dessert!
- Prep time
- 45 min
- Cook time
- 40 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups cake flour (*)
- 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 3/4 cup unsalted butter ((1 1/2 sticks), softened)
- 2 large eggs
- 2/3 cup Greek yogurt ((sour cream or buttermilk** can be substituted))
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon kosher salt
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- 4 ounces semisweet chocolate (or chocolate chips)
- 1/4 cup corn syrup
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat the oven to 325 degrees F, mist two 9-inch cake pans with non-stick spray, and line them with circles cut from parchment paper.
- 2
Place the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt in the bowl of an electric mixer, and stir on low speed to combine.
- 3
Add the butter, mixing on medium-low speed until the mixture resembles damp sand (about 1 minute).
- 4
Add the eggs, one at a time, scraping the bottom and sides of the bowl to be sure all of the ingredients are fully incorporated.
- 5
Add the yogurt, milk, and vanilla.
- 6
Mix on medium speed for 2 to 3 minutes, to aerate the batter and build the cake's structure.
- 7
Divide the batter equally between the prepared pans, and bake for 22 to 28 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with a few moist crumbs.
- 8
Cool completely before filling and glazing.
- 9
Place the yolks, sugar, cornstarch, and salt in a medium bowl and whisk to combine.
- 10
Heat the milk in a small pot until small bubbles form around the edge, and wisps of steam are rising from the surface.
- 11
Add the hot milk to the egg mixture, a little at a time, whisking to combine. When all the milk has been added, transfer the mixture back to the pot and place over medium-low heat.
- 12
Cook the pastry cream, whisking, until thickened.
- 13
Stir in the vanilla, and pour the pastry cream through a fine mesh strainer, into a heat-safe bowl. Use the back of a ladle to press the mixture through the sieve.
- 14
Press a layer of plastic wrap directly onto the surface, and refrigerate for at least 2 hours.
- 15
Heat the cream in a small pot over medium low heat, until simmering.
- 16
Pour the hot cream over the chopped chocolate (or chips).
- 17
Whisk in the the corn syrup and vanilla until smooth.
- 18
Drizzle while warm.
- 19
Place one (fully cooled) Vanilla Cake layer on a serving plate.
- 20
Spread the Pastry Cream filling all over the cake in an even layer.
- 21
Top with the remaining Vanilla Cake layer, and drizzle with Chocolate Glaze.
- 22
Serve immediately.