Boston Cream Pie is really a cake consisting of 2 layers of yellow cake filled with pastry cream and topped with chocolate glaze. This recipe is easier than it looks and well worth the effort!

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Recipe Summary

prep:
2 hrs
cook:
1 hr
total:
3 hrs
Servings:
12
Yield:
1 - 2 layer 8 inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Filling
Chocolate Glaze

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 - 8 inch round cake pans and line bottoms with rounds of parchment paper. Sift together the cake flour, baking powder and salt; set aside.

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  • In a large bowl, cream together 1/2 cup butter and 1 cup sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in 1 teaspoon vanilla. Add the flour mixture alternately with 3/4 cup milk. Mix only enough to blend thoroughly; do not overmix.

  • Divide the batter between 2 - 8 inch pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

  • To make the Pastry Cream Filling: In a small saucepan, heat 1 cup milk to the boiling point and remove from heat. In a heatproof mixing bowl, beat 3 egg yolks until smooth. Gradually add 1/2 cup sugar and continue beating until pale yellow. Beat in 1/4 cup flour. Pour the hot milk into the egg yolk mixture in steady stream, beating constantly. When all the milk has been added, place the bowl over a pan of boiling water so that the bowl is not touching the water, or pour the mixture into the top of a double boiler. Heat, stirring constantly, until thickened. Cook 2 minutes more, then remove from the heat. Stir in 1 tablespoon butter and 1 teaspoon vanilla. Let cool.

  • To make the Glaze: In the top of a double boiler, melt the chocolate with 2 tablespoons butter. When smooth, remove from the heat and beat in the confectioners sugar to make a thick paste. Add 1/2 teaspoon vanilla. Beat in a little of the hot water. If the glaze does not have a spreadable consistency, add more water 1 teaspoon at a time.

  • To assemble the cake, spread the cooled pastry cream over one of the cake layers. Place second cake layer over pastry cream and spread the chocolate glaze over the top using a metal spatula. Dust top with confectioners sugar. Refrigerate any leftover cake.

Nutrition Facts

384 calories; protein 6.1g 12% DV; carbohydrates 54.9g 18% DV; fat 16.2g 25% DV; cholesterol 164.9mg 55% DV; sodium 286.9mg 12% DV. Full Nutrition
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Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/26/2008
I can only rate the filling and glaze. I used a cake mix instead of the cake recipe. I cooked the cake in loaf pans instead of a round pan. I used the filling and chocolate glaze recipe. I doubled the chocolate glaze recipe and it covered the tops of the cakes and drizzled down the sides. It was enjoyed by all at Christmas dinner. Read More
(12)

Most helpful critical review

Rating: 1 stars
02/10/2005
The cakes tasted like bisquik pancakes the frosting was too rich for my taste and the custard was very tedious to make. It ended up as a lovely cake with horrid taste that just wasn't worth the time. Read More
(11)
17 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 5
Rating: 5 stars
12/25/2008
I can only rate the filling and glaze. I used a cake mix instead of the cake recipe. I cooked the cake in loaf pans instead of a round pan. I used the filling and chocolate glaze recipe. I doubled the chocolate glaze recipe and it covered the tops of the cakes and drizzled down the sides. It was enjoyed by all at Christmas dinner. Read More
(12)
Rating: 1 stars
02/10/2005
The cakes tasted like bisquik pancakes the frosting was too rich for my taste and the custard was very tedious to make. It ended up as a lovely cake with horrid taste that just wasn't worth the time. Read More
(11)
Rating: 3 stars
09/10/2003
Less of a review right now, and more of a question. 3 egg yolks are listed twice on the recipe ingredient list...are 3 yolks supposed to be incorporated into the batter? I made it without the three yolks, and it baked fine, and the cake tastes good, but it seems pale and a little dense. Would adding the 3 yolks make a positive difference? Read More
(9)
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Rating: 4 stars
02/14/2004
I used 4 egg whites with 2 yolks. I replaced the filling with vanilla pudding which saved alot of time. And added a crust with 1 cup flour 1/4 cup sugar and 1/2 cup butter. Read More
(6)
Rating: 1 stars
12/23/2008
I would suggest using yellow cake mix and a vanilla custard pudding and topping with the satiny chocolate glaze from this site. Much easier and very tasty! Read More
(6)
Rating: 2 stars
06/14/2008
I used a different cake recipe and this pastry cream recipe. Blah! Not thick enough by any means. It seeped out the side and ran all over the place. It was ugly but tasted great. Read More
(5)
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Rating: 4 stars
11/02/2004
Not bad not bad at all. The glaze was a bit too runny but thats easily adjustable. Will make it again when I have time and energy lol. Read More
(5)
Rating: 5 stars
01/25/2011
This recipe is awesome! I made this at my work and it came out beautiful and sold out right away! I have never even baked a cake from scratch before! Soooo easy! Read More
(4)
Rating: 3 stars
02/03/2010
I followed instructions exactly for the pudding but mine is thick but not thick enough to stand up a layer of cake by itself. It tastes good though. Read More
(3)
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