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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.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 2 hours
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.