I love Boston cream pie, but most recipes call for boxed cake mix, which I don't like. So I created my own from-scratch recipe! It is a lot of steps but isn't difficult. My husband even made this for my birthday and he'd never baked a scratch cake in his life.

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Recipe Summary

prep:
30 mins
cook:
20 mins
additional:
1 hr 30 mins
total:
2 hrs 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Cake:
Custard:
Frosting:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.

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  • Mix both amounts of cake flour, baking powder, and salt in a bowl. Beat 3 egg yolks in a separate bowl with an electric mixer until thickened and lemon-colored, about 5 minutes.

  • Beat 2/3 cup white sugar, 3 1/2 tablespoons butter, and 3/4 teaspoon vanilla extract in a bowl with an electric mixer until light and fluffy; beat in egg yolks. Beat flour mixture in several additions, alternating with 6 tablespoons milk and ending with flour mixture, into creamed butter-sugar mixture on low until incorporated. Pour batter into the prepared cake pan.

  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

  • Pour 1 1/2 cups milk into a saucepan; bring to a boil. Remove from heat. Whisk 4 egg yolks and 1/3 cup white sugar in a bowl until well combined; whisk in all-purpose flour. Pour 2 tablespoons of hot milk into egg mixture, whisking constantly. Slowly whisk in remaining hot milk. Return saucepan to stove and bring almost to a boil, stirring constantly, until thickened. Pour custard into a heat-proof bowl; stir in 1 teaspoon vanilla extract. Refrigerate until chilled.

  • Melt 3 tablespoons butter and chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat; stir in confectioners' sugar and 3/4 teaspoon vanilla extract. Add water as needed to create desired consistency.

  • Cut cake in half horizontally. Place bottom cake layer on a serving platter. Spread cooled custard onto bottom half; place top cake over custard layer. Spread frosting on top and sides of cake. Chill until serving time.

Nutrition Facts

425 calories; protein 6.5g 13% DV; carbohydrates 63.2g 20% DV; fat 16.8g 26% DV; cholesterol 208.6mg 70% DV; sodium 231.3mg 9% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/08/2016
Great cake huge hit now one of my most requested cakes! Read More

Most helpful critical review

Rating: 1 stars
06/20/2016
Probably the worst Boston cream pie I've ever made. Cake was dry cream was lumpy and chocolate was hard to work with. Very disappointing. Read More
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/07/2016
Great cake huge hit now one of my most requested cakes! Read More
Rating: 5 stars
10/09/2020
Now this is the real deal! Folks complaining about lumpy custard probably didn't temper the eggs and they scrambled in the hot mixture. This is how we made it before it came in a box. I've been searching for this recipe. Thank you for sharing. Read More
Rating: 1 stars
06/20/2016
Probably the worst Boston cream pie I've ever made. Cake was dry cream was lumpy and chocolate was hard to work with. Very disappointing. Read More
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Rating: 5 stars
05/11/2016
No changes not too sweet- perfect combination of flavors Read More