Boston Cream Pie recipe

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Ingredients

For the cake:

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • ½ cup whole milk
  • 1 tsp vanilla extract

For the pastry cream filling:

  • 2 cups whole milk
  • ½ cup granulated sugar
  • 3 tbsp cornstarch
  • 4 large egg yolks
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract

For the chocolate glaze:

  • 4 oz semisweet chocolate, chopped
  • ½ cup heavy cream
  • 1 tbsp unsalted butter

Instructions

1. Bake the cake:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
  4. Alternate adding flour mixture and milk, mixing until just combined.
  5. Pour batter evenly into pans and bake for 25–30 minutes. Cool completely.

2. Make the pastry cream:

  1. In a saucepan, heat milk until hot but not boiling.
  2. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
  3. Slowly pour hot milk into the egg mixture while whisking.
  4. Return mixture to saucepan and cook until thickened.
  5. Remove from heat, stir in butter and vanilla, then chill.

3. Make the chocolate glaze:

  1. Heat cream until steaming, then pour over chopped chocolate and butter.
  2. Let sit for 2 minutes, then stir until smooth and glossy.

4. Assemble the Boston Cream Pie:

  1. Place one cake layer on a plate. Spread chilled pastry cream evenly on top.
  2. Place second cake layer over cream.
  3. Pour warm chocolate glaze over the top, letting it drip down the sides.

Chill for at least 1 hour before serving. 🍫✨

Would you like me to make this in a quick & easy (short version) format too, so it’s easier to follow while cooking?

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