Boston Cream Pie Recipe
Looking for an impressive dessert? Boston Cream Pie is a classic choice. It's a combination of tender sponge cake, silky vanilla pastry cream, and decadent chocolate glaze. Perfect for holidays, birthdays, or any special occasion, it's sure to become a family favorite.
Ingredients
- 2 large egs room temperature
- 1 cup cane sugar 200g
- ½ cup whole milk 120mL
- 5 tablespoons unsalted butter 70g
- 1 cup all-purpose flour plus 2 tablespoons, 140g
- 1¼ teaspoons baking powder
- ¼ teaspoon kosher salt
- 2 teaspoons vanilla extract
- ¼ cup heavy whipping cream 60mL
- 4 ounces bittersweet chocolate chopped
Pastry Cream
- 6 egg yolks room temp
- 2/3 cup sugar
- 1/4 cup corn starch
- 1 tbsp vanilla extract
- 2 cups whole milk 480mL
- 1 tbsp butter 15g
Instructions
- Preheat oven to 350F. Grease and flour an 8-inch round cake pan, line the bottom with parchment paper, and re-grease.
- Combine flour, baking powder, and salt in a bowl, then set aside.
- In a stand mixer with a whisk attachment or a large mixing bowl for a hand mixer, beat eggs and sugar on medium speed until pale, thick, and fluffy (about 4 minutes). The mixture should leave a trail when the beater is lifted.
- In a glass measuring cup, microwave milk and butter in 30-second intervals until the butter is melted and the milk is steaming.
- Gradually add the flour mixture to the egg mixture at low speed, mixing just until combined. Stir vanilla into the hot milk mixture, then slowly pour it into the egg mixture while beating until fully combined. The batter will resemble thick pancake batter with bubbles on top. Scrape the sides of the bowl and fold the batter a few times to ensure full integration. Pour the batter into the prepared cake pan.
- Bake for about 33 minutes or until a toothpick inserted in the center comes out clean, and the cake starts to pull away from the sides of the pan. Allow it to cool in the pan briefly, then invert it onto a wire rack to cool completely.
