Boston Cream Pie

A Boston Cream Pie is one of the few cakes I will eat. The softness of the sponge with the lovely cream filling and chocolate topping makes it worth every bite. The flavours are subtle and work together in harmony without even trying. Serve as a cake with a decent coffee or tea or as a dessert.

Boston Cream Pie

A lot of steps but very quick to make and bake and quick to eat.

5 from 15 votes

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: Dessert, Side Dish, Snacks

Cuisine: American

Keyword: Cake, Chocolate, Dairy, Eggs

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 8 people

Calories: 564kcal

Cook ModePrevent your screen from going dark

Ingredients

 

MetricImperial

• 100 ml unsalted butter softened
• 2 tbsp all-purpose flour
• 1 1/2 cups cake flour not self-rising
• 2 tsp baking powder
• 1/4 tsp Salt
• 3/4 cup sugar
• 2 large eggs free range
• 1 tsp vanilla extract
• 1/2 cup milk
• 1/2 cup light cream
• 1/2 cup milk
• 1/4 cup sugar
• pinch salt
• 4 tsp cornstarch cornflour
• 2 large eggs lightly beaten
• 1/2 tsp vanilla extract
• 3 oz semi-sweet chocolate small bits
• 2 tbsp butter
• 1/4 cup light cream
• 1/2 cup powdered sugar sifted

Get ingredients with

Instructions

• Butter and flour the insides of two 9 inch (25 cm) round cake pans.
  100 ml unsalted butter, 2 tbsp all-purpose flour
• Combine the cake flour, the baking powder, and the salt, and sift them onto a piece of waxed paper or a plate. In a deep bowl cream the 6 tablespoons of butter together with the sugar, beating them until the mixture is light and fluffy.
  1 1/2 cups cake flour, 2 tsp baking powder, 1/4 tsp Salt, 3/4 cup sugar, 100 ml unsalted butter
• Beat in the two eggs, one at a time, and the vanilla.
  2 large eggs
• Beat in 1/3 of the flour mixture until it is thoroughly incorporated, add 1/3 of the milk, and beat until the batter is smooth.
• Repeat two more times.
• Divide the batter between the two prepared cake pans and bake in the center of a preheated 375F (190C) oven for about 15 minutes, or until the cake begins to shrink away from the sides of the pan and the center springs back immediately when poked with a finger.
• Turn the cakes onto wire racks to cool.
• For the filling, combine the cream and half the milk in a saucepan and bring almost to a boil over moderate heat.
  1/2 cup light cream, 1/2 cup milk
• When bubbles begin to form around the edge of the pan add the sugar and salt and stir until they are dissolved.
  1/4 cup sugar, pinch salt
• Remove the pan from heat.
• Combine the remaining milk and the cornstarch in a bowl and stir to remove lumps.
  1/2 cup milk, 4 tsp cornstarch
• Whisk the two eggs into this mixture, and then add the cream mixture in a thin stream, whisking constantly.
  2 large eggs
• Return the contents of the bowl to the saucepan and cook over low heat, stirring constantly, until the custard thickens and is smooth.
• Remove from heat; over cooking will make it lumpy.
• Stir in the vanilla extract and allow to cool to room temperature.
  1 tsp vanilla extract
• For the frosting, stir the chocolate bits and the butter in a heavy saucepan over low heat until they are completely melted. Remove from the heat and, stirring constantly, add the cream in a thin stream.
  3 oz semi-sweet chocolate, 2 tbsp butter, 1/4 cup light cream
• When this mixture is smooth sift the powdered sugar over the top, and beat vigorously for a minute or two.
• Stir in the vanilla extract.
  1/2 tsp vanilla extract
• To assemble the cake, spread the filling over one of the cakes with a metal spatula, and place the second cake on top.
• Pour the frosting evenly over the top, allowing it to spill over the sides.
  1/2 cup powdered sugar

Nutrition

Calories: 564kcal | Carbohydrates: 107g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 242mg | Potassium: 87mg | Fiber: 1g | Sugar: 65g