why make this recipe

Boston Cream Pie Cake is a treat that brings together the best of both worlds—cake and pie! It’s a delightful dessert featuring light and fluffy cake layers, rich pastry cream, and a glossy chocolate glaze. Perfect for celebrations, it’s sure to impress family and friends. The combination of flavors makes it a standout dessert that is both comforting and delicious.

how to make Boston Cream Pie Cake

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)

Directions :

In a medium-sized heatproof bowl, whisk together granulated sugar, salt, and cornstarch. Whisk in egg yolks and ¼ cup of whole milk.
Heat the remaining 1 ¾ cups of whole milk in a medium saucepan over medium heat until it just simmers.
Temper the egg yolk mixture by slowly adding ½ cup of hot milk while whisking constantly. Add the tempered egg mixture back to 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 to the surface and refrigerate for at least 2 hours.
Preheat the oven to 325°F (160°C). Grease and line two 9-inch round cake pans with parchment.
Whisk together flour, baking powder, and salt in a small bowl. In a large bowl, beat eggs with sugar for 4 minutes until thick and ribbon-like. Mix in vanilla extract.
Gradually add dry ingredients while mixing on low speed until combined. Heat milk and butter in the microwave until melted and steaming, then gradually mix 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, then transfer to a wire rack to finish cooling.
Remove pastry cream from the fridge 20 minutes before assembly. Place one cake layer on a serving plate. Spread pastry cream over the cake, leaving a ½-inch border.
Place the second cake layer bottom-side-up on top, pressing gently. Refrigerate the assembled cake while preparing the glaze.
In a microwave-safe bowl, heat cream and corn syrup on high until steaming, about 1 minute, stirring every 20 seconds.
Add chopped chocolate and let sit for 5 minutes. Stir until smooth and slightly thickened. Pour glaze onto the center of the cake and spread evenly, allowing some to drip down the sides.
Refrigerate the cake for at least 2 hours to set.
Allow the cake to come to room temperature for 30 minutes. Slice using a warm knife for clean cuts and serve. Enjoy!

how to serve Boston Cream Pie Cake

Serve the Boston Cream Pie Cake on a nice plate. For an extra touch, you can add some fresh berries or a dollop of whipped cream on the side. It’s great for parties, birthdays, or just a sweet treat after dinner.

how to store Boston Cream Pie Cake

Keep leftovers in the refrigerator. Cover the cake with plastic wrap or put it in an airtight container. It will stay fresh for about 3 to 4 days. If you can, eat it within the first couple of days for the best flavor and texture.

tips to make Boston Cream Pie Cake

Make sure your eggs are at room temperature for better mixing.
Don’t rush the cooling process; this helps the layers hold their shape.
When spreading the glaze, start from the center and let it naturally drip down the sides for a nice look.

variation (if any)

You can try variations such as using vanilla bean for an extra rich flavor in the pastry cream or substituting milk chocolate for bittersweet chocolate in the glaze. For a fruit twist, consider adding fresh strawberries between the layers.

FAQs

1. Can I make this cake ahead of time?
Yes, you can make the cake layers and the pastry cream a day ahead. Assemble and glaze the cake right before serving for the best results.

2. What can I use instead of heavy cream in the glaze?
You can use half-and-half or whole milk, but the glaze may not be as thick or rich.

3. Can I freeze Boston Cream Pie Cake?
Yes, you can freeze the cake layers wrapped tightly in plastic wrap. It’s best to slice and freeze for easier thawing later. Just make sure to let it cool completely before wrapping.