The layers of Boston Cream Pie enchant with their diversity of rich flavors! The cake layers are fluffy, tender, and buttery, and the center is a luscious, indulgent pastry cream that’s almost pudding-like in its texture. Topped with a decadent and sinfully delicious chocolate glaze, Boston Cream Pie is more than delightful! It’s an incredible treat that will have you convinced you got it from a professional even though you made it yourself!
Ingredients
For the vanilla pastry cream:
- 2 cups half-and-half
- 6 large egg yolks, room temperature
- 1/2 cup granulated sugar
- 1/8 teaspoon salt
- 1/4 cup all-purpose flour, spooned and leveled
- 1/4 cup unsalted butter, cut into 4 pieces
- 1 1/2 teaspoons pure vanilla extract
For the sponge cake:
- 1 1/2 cups all-purpose flour, spooned & leveled
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 cup whole milk
- 6 tablespoons unsalted butter
- 1 1/2 teaspoons pure vanilla extract
- 3 large eggs, room temperature
- 1 1/2 cups granulated sugar
For the chocolate glaze:
- 1/2 cup heavy cream
- 2 tablespoons light corn syrup
- 4 ounces bittersweet chocolate, finely chopped
Directions
Step 1 –In a medium saucepan over medium heat, warm the half-and-half until it’s simmering.
Step 2 –In a separate medium-sized mixing bowl, beat together the egg yolks, the 1/2 cup of the sugar, and 1/8 teaspoon of the salt.
Step 3 –Add the 1/4 cup of the flour and stir until combined.
Step 4 –Whisking constantly, slowly, and gradually, add in the warm half-and-half little by little until the eggs are tempered, mixing in about 1/2 of the half-and-half.
Step 5 –Slowly pour in the tempered egg mixture into the saucepan with the half-and-half while whisking constantly over the heat.
Step 6 –Reduce the heat to medium-low.
Step 7 –Continue to whisk until the mixture starts to thicken, about 5 minutes.
Step 8 –Once the mixture has thickened, increase the heat to medium, whisking constantly, until it begins to bubble.
Step 9 –Remove the saucepan from the heat.
Step 10 –Stir in the 1/4 cup of the butter and the 1 1/2 teaspoons of the vanilla extract.
Step 11 –Let the mixture sit until the butter and vanilla are fully incorporated.
Step 12 –Since the cream will be very thick, place a strainer over a bowl and pour the cream mixture contents through the strainer.
Step 13 –Cover the strained cream mixture with plastic wrap, pushing the plastic wrap onto the surface of the cream to prevent a skin from forming.
Step 14 –Refrigerate the cream until set, at least 2 hours and up to 24 hours.
Step 15 –Preheat the oven to 325 degrees F.
Step 16 –Prepare 2 cake pans by greasing them, then adding parchment paper, and greasing the parchment paper lining.
Step 17 –Add the remaining flour, baking powder, and remaining salt to a mixing bowl.
Step 18 –Whisk the dry ingredients together to combine.
Step 19 –Using a microwave or the stovetop, heat the milk and remaining butter together until the butter has melted.
Step 20 –Stir the vanilla extract into the butter mixture.
Step 21 –Loosely cover the butter mixture with aluminum foil to keep the mixture warm.
Step 22 –In a large mixing bowl with a hand mixer or in the bowl of your stand mixer, beat the eggs and the remaining sugar together on high until light and creamy.
Step 23 –Add in the warm milk and butter mixture and beat until combined.
Step 24 –Whisk in the flour mixture until bubbly on top.
Step 25 –Transfer the batter to your prepared cake pans.
Step 26 –Bake until lightly brown on top and a toothpick inserted into the center comes out clean, about 20-22 minutes.
Step 27 –Remove the cake pans from the oven and allow them to cool on a wire rack while still in the pans.
Step 28 –Remove the cream about 20 minutes prior to assembly so that it can thin out a bit.
Step 29 –Release the cakes from the pans.
Step 30 –Place the bottom layer of cake on a stand or plate.
Step 31 –Spread the cream evenly over the top of the bottom layer cake.
Step 32 –Place your second cake layer over the cream and press down slightly, so the cake adheres to the cream.
Step 33 –Place the cake in the refrigerator while you prepare the chocolate glaze.
Step 34 –On a saucepan over medium heat, combine the heavy cream and corn syrup and cook until it begins to simmer.
Step 35 –Place the chopped chocolate in a glass bowl.
Step 36 –Once the heavy cream mixture is simmering, pour it over the chocolate.
Step 37 –Allow the chocolate to rest for 5 minutes to melt the chocolate.
Step 38 –Gently whisk the chocolate until smooth.
Step 39 –Remove the cake from the refrigerator.
Step 40 –Pour the chocolate glaze into the center of the top layer of the cake, spreading it until smooth on top. The chocolate glaze will begin to drip off the sides.
Step 41 –Place back into the refrigerator for 2-24 hours before serving.
Step 42 –Serve chilled.
