Boston Cream Pie Cake

Boston Cream Pie Cake: A Sweet Nostalgic Delight

There’s something irresistible about a Boston Cream Pie Cake that evokes nostalgic memories of family gatherings and celebrations. This dazzling dessert features fluffy layers of vanilla cake, luscious pastry cream, and a rich chocolate glaze that will make your heart flutter with each delectable bite. Perfect for birthdays, anniversaries, or simply as a weekend treat, it’s both kid-friendly and sophisticated enough for adult palates. This cake balances the sweetness of the custard-like filling with the bittersweetness of the chocolate, creating a symphony of flavors that you deserve to indulge in.

By diving into the process of creating this Boston Cream Pie Cake, you’ll relish the remarkable scents wafting through your kitchen, tantalizing your tastebuds before the first slice is even served. With its fast and straightforward steps, you’re bound to find this dessert a worthwhile endeavor.

What dessert memory makes your heart sing?

Have you ever enjoyed a slice of perfectly moist cake adorned with a glossy chocolate glaze? Picture a delightful afternoon spent with loved ones, sharing laughter and indulging in sweet bites of a beautifully layered cake. Now, imagine recreating that moment in your own kitchen. Does your sweet tooth crave a rich dessert that combines textures and flavors in the most delightful way? If so, then this Boston Cream Pie Cake is calling your name!

Why You’ll Love This Recipe

1. Easy Prep: The cake may look fancy, but it requires minimal fuss and is easy to whip together, even for novice bakers.

2. Crowd-Pleaser: Boston Cream Pie Cake has a broad appeal that makes it suitable for all ages, bringing smiles to both kids and adults alike.

3. Nostalgic Flavors: The components of a classic Boston cream pie are all here, making it both a comforting and exciting dessert option.

4. Simple Ingredients: You likely have most of the items already in your pantry, making spontaneous baking easy and fun.

5. Versatile Serving Options: Whether it’s for a holiday gathering or a casual weekend treat, this cake fits the bill perfectly, captivating guests at any occasion.

Ingredients

• ⅔ cup granulated sugar (130g)

• ¼ teaspoon fine sea salt

• ¼ cup cornstarch (30g)

• 6 egg yolks, at room temperature

• 2 cups whole milk, divided (510g)

• 3 tablespoons unsalted butter (40g)

• 2 teaspoons vanilla extract (8g)

• 1 ½ cups all-purpose flour, spoon and sweep method (185g)

• 1 ½ teaspoons baking powder (7g)

• ¾ teaspoon fine sea salt (4.5g)

• 3 large eggs, at room temperature

• 1 ½ cups granulated sugar (300g)

• 1 ½ teaspoons vanilla extract (6.5g)

• ¾ cup milk (180g)

• 6 tablespoons unsalted butter (85g)

• ½ cup heavy cream (120g)

• 2 tablespoons corn syrup (41g)

• 5 ounces bittersweet chocolate (142g)

These ingredients come together to create a cake that’s both visually appealing and utterly scrumptious. Each item plays a vital role in crafting a dessert that’s comforting yet indulgent.

Timing

When it comes to baking, timing is everything. Making Boston Cream Pie Cake allows for a blend of fast and indulgent preparation. While it takes a little time to let the pastry cream chill and the cake cool, the active prep time is relatively short. Expect to spend about 30 minutes on prep and another hour for baking, with some time for cooling and assembling. This cake is worth every minute as it delivers seconds and thirds of indulgent joy!

Step-by-Step

1. Making the Pastry Cream
   In a medium-sized heatproof bowl, whisk together granulated sugar, salt, and cornstarch. Whisk in the egg yolks and ¼ cup of whole milk until well combined. In a medium saucepan, heat the remaining 1 ¾ cups of whole milk over medium heat until it simmers.

   To temper the egg yolk mixture, slowly add ½ cup of hot milk while whisking constantly. Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly, until thickened and bubbling, about 5 minutes. Remove from heat and stir in butter and vanilla. Strain the pastry cream through a fine-mesh sieve. Cover with plastic wrap pressed against the surface and refrigerate for at least 2 hours.

2. Baking the Cake
   Preheat the oven to 325°F (160°C). Grease and line two 9-inch round cake pans with parchment paper. In a small bowl, whisk together flour, baking powder, and salt.

   In a large bowl, beat eggs with 1 ½ cups of granulated sugar for about 4 minutes until thick and ribbon-like. Mix in 1 ½ teaspoons of vanilla extract. Gradually add the dry ingredients while mixing on low speed until just combined. In a microwave-safe bowl, heat the milk and 6 tablespoons of butter until melted and steaming; gradually mix this into the batter.

   Divide the batter evenly between the prepared pans and bake for 28-33 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes for 20 minutes in the pans before transferring them to a wire rack to cool completely.

3. Assembling the Cake
   Remove the chilled pastry cream from the fridge 20 minutes before assembly. Place one cake layer on a serving plate. Spread the pastry cream over the cake, ensuring to leave a ½-inch border.

   Carefully place the second cake layer bottom-side-up on top of the pastry cream, pressing gently. Refrigerate the assembled cake while preparing the chocolate glaze.

4. Preparing the Glaze
   In a microwave-safe bowl, heat the heavy cream and corn syrup on high until steaming, about 1 minute, stirring every 20 seconds. Add the chopped bittersweet chocolate and let sit for 5 minutes. Stir until smooth and slightly thickened.

5. Final Touches
   Pour the glaze onto the center of the cake and gently spread it evenly, allowing some to drip over the sides for that enticing, gooey allure. Refrigerate the cake for at least 2 hours to set.

6. Serving
   Allow the cake to come to room temperature for 30 minutes before slicing. Use a warm knife for clean cuts. Dive into the bliss of each slice!

Nutritional Information

While each slice of this indulgent cake should be enjoyed in moderation, it’s well worth the occasional indulgence. The approximate nutritional information per serving includes around 450 calories. Just remember, every slice encapsulates joyous moments and sweet memories.

Healthier Alternatives

Looking to enjoy your cake without a significant sugar overload? You can easily tailor this recipe to fit your dietary preferences. For a lower-sugar option, substitute granulated sugar with coconut sugar or a sugar alternative. To make it dairy-free, try using almond or oat milk in place of whole milk, and experiment with dairy-free chocolate and butter alternatives.

Serving Suggestions

This Boston Cream Pie Cake stands tall on its own, but it can elevate any occasion when paired with a scoop of vanilla ice cream. Picture it served at birthday parties, holiday gatherings, or just an ordinary day turned extraordinary—it’s simply divine!

Common Mistakes

Some common pitfalls to avoid while baking include:

1. Overbaking: Keep an eye on your cakes while they’re in the oven to prevent a dry texture.

2. Texture Issues: Be cautious while mixing your batter; overmixing can lead to a dense cake.

3. Messy Assembly: Ensure your pastry cream is adequately chilled for easier spreading.

4. Glazing mishaps: Allow the glaze to thicken slightly before pouring to prevent it from running off the edges entirely.

Storing Tips

This cake is best enjoyed fresh, but leftovers can be refrigerated for up to 3 days. To freeze portions, wrap slices in plastic wrap and store them in a freezer bag for up to 3 months. For reheating, simply allow it to thaw in the fridge and enjoy at room temperature or pop it in the microwave for a few seconds.

Tempted to Bake It ASAP?

If all this talk of an exquisite Boston Cream Pie Cake has you salivating, it’s time to get your apron on and bask in the joy of baking. You deserve a slice of this nostalgic delight—so why not whip it up right now? The aroma that fills your kitchen and the love embedded in each bite will create memories worth savoring!

FAQs

1. Can I assemble the cake a day in advance?
   Yes, but wait to glaze it until just before serving to keep it fresh.

2. What if I don’t have whole milk?
   You can substitute with 2% milk, but the richness will be slightly reduced.

3. Is there an alternative to cornstarch?
   Yes, you can use tapioca starch or even flour, but the texture might vary.

4. Can I use a different flavor of cake?
   Absolutely! Vanilla, chocolate, or even a lemon flavor fits well with the pastry cream and chocolate glaze.

5. How can I keep the cake moist?
   Make sure to not overbake and store it properly in the fridge to retain moisture.

Now, it’s time for you to get your baking groove on and recreate this stunning dessert!

Boston Cream Pie Cake

This Boston Cream Pie Cake features fluffy layers of vanilla cake, luscious pastry cream, and a rich chocolate glaze, making it perfect for celebrations and sweet indulgences.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 2 hours hrs

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Pastry Cream

• ⅔ cup granulated sugar (130g)
• ¼ teaspoon fine sea salt
• ¼ cup cornstarch (30g)
• 6 large egg yolks, at room temperature
• 2 cups whole milk, divided (510g)
• 3 tablespoons unsalted butter (40g)
• 2 teaspoons vanilla extract (8g)

For the Cake

• 1 ½ cups all-purpose flour, spoon and sweep method (185g)
• 1 ½ teaspoons baking powder (7g)
• ¾ teaspoon fine sea salt (4.5g)
• 3 large eggs, at room temperature
• 1 ½ cups granulated sugar (300g)
• 1 ½ teaspoons vanilla extract (6.5g)
• ¾ cup milk (180g)
• 6 tablespoons unsalted butter (85g)

For the Glaze

• ½ cup heavy cream (120g)
• 2 tablespoons corn syrup (41g)
• 5 ounces bittersweet chocolate (142g)

Method

 

Making the Pastry Cream

1. In a medium-sized heatproof bowl, whisk together granulated sugar, salt, and cornstarch.
2. Whisk in the egg yolks and ¼ cup of whole milk until well combined.
3. In a medium saucepan, heat the remaining 1 ¾ cups of whole milk over medium heat until simmering.
4. Slowly add ½ cup of hot milk to the egg yolk mixture while whisking constantly to temper the egg yolks.
5. Pour the tempered egg mixture back into the saucepan and cook, stirring constantly, until thickened and bubbling, about 5 minutes.
6. Remove from heat and stir in butter and vanilla. Strain the pastry cream through a fine-mesh sieve.
7. Cover with plastic wrap pressed against the surface and refrigerate for at least 2 hours.

Baking the Cake

1. Preheat the oven to 325°F (160°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a small bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat eggs with 1 ½ cups of granulated sugar for about 4 minutes until thick and ribbon-like.
4. Mix in 1 ½ teaspoons of vanilla extract. Gradually add the dry ingredients while mixing on low speed until just combined.
5. In a microwave-safe bowl, heat the milk and 6 tablespoons of butter until melted and steaming; gradually mix this into the batter.
6. Divide the batter evenly between the prepared pans and bake for 28-33 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool cakes for 20 minutes in the pans before transferring them to a wire rack to cool completely.

Assembling the Cake

1. Remove the chilled pastry cream from the fridge 20 minutes before assembly.
2. Place one cake layer on a serving plate. Spread the pastry cream over the cake, ensuring to leave a ½-inch border.
3. Carefully place the second cake layer bottom-side-up on top of the pastry cream, pressing gently.
4. Refrigerate the assembled cake while preparing the chocolate glaze.

Preparing the Glaze

1. In a microwave-safe bowl, heat the heavy cream and corn syrup on high until steaming, about 1 minute, stirring every 20 seconds.
2. Add the chopped bittersweet chocolate and let sit for 5 minutes.
3. Stir until smooth and slightly thickened.

Final Touches

1. Pour the glaze onto the center of the cake and gently spread it evenly, allowing some to drip over the sides.
2. Refrigerate the cake for at least 2 hours to set.

Serving

1. Allow the cake to come to room temperature for 30 minutes before slicing.
2. Use a warm knife for clean cuts and enjoy every slice!

Notes

This cake is best enjoyed fresh but can be refrigerated for up to 3 days. To freeze portions, wrap slices in plastic wrap and store them in a freezer bag for up to 3 months.