Description
This Classic Boston Cream Pie recipe features layers of moist vanilla cake filled with smooth pastry cream and topped with a luscious chocolate glaze. Perfectly balanced and indulgent, it’s a timeless dessert that’s sure to impress.
Ingredients
Scale
Cake Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
Filling
- Pastry cream or custard (about 1 cup)
Chocolate Glaze
- Rich chocolate glaze (quantity as needed to cover the cake)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, ensuring a good texture for the cake.
- Add Eggs: Add the eggs to the butter-sugar mixture one at a time, beating well after each addition to fully incorporate and create a smooth batter.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overmixing, which could toughen the cake.
- Pour Batter and Bake: Evenly divide the batter between the two prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely, which ensures the cakes do not become soggy when layered.
- Assemble the Cake: Once fully cooled, spread a generous layer of pastry cream or custard on top of one cake layer. Carefully place the second cake layer on top.
- Add Chocolate Glaze: Finish by pouring a rich chocolate glaze over the top of the assembled cake, spreading it evenly to cover the surface.
- Chill and Serve: Refrigerate the cake until the glaze is set and the dessert is chilled. Serve cold for the best texture and flavor.
Notes
- Ensure cakes are completely cooled before adding pastry cream to prevent melting or sliding.
- Use homemade or store-bought pastry cream according to your preference.
- For a smoother chocolate glaze, warm the chocolate slightly before spreading.
- This cake is best served chilled but can be brought to room temperature before serving if preferred.
- Store the cake covered in the refrigerator for up to 3 days for optimal freshness.
