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Boston Cream Pie Cake

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A delightful dessert that combines the best of cake and pie with layers of fluffy cake, rich pastry cream, and a glossy chocolate glaze.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Nutrition 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, chopped 142g

Method
 

Prepare the Pastry Cream
  1. In a medium-sized heatproof bowl, whisk together granulated sugar, salt, and cornstarch. Whisk in egg yolks and ¼ cup of whole milk.
  2. Heat the remaining 1 ¾ cups of whole milk in a medium saucepan over medium heat until it just simmers.
  3. 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.
  4. Cook over medium heat, stirring constantly, until thickened and bubbling, about 5 minutes. Remove from heat and stir in butter and vanilla.
  5. Strain the pastry cream through a fine-mesh sieve. Cover with plastic wrap pressed to the surface and refrigerate for at least 2 hours.
Bake the Cake
  1. Preheat the oven to 325°F (160°C). Grease and line two 9-inch round cake pans with parchment.
  2. Whisk together flour, baking powder, and salt in a small bowl.
  3. In a large bowl, beat eggs with sugar for 4 minutes until thick and ribbon-like. Mix in vanilla extract.
  4. Gradually add dry ingredients while mixing on low speed until combined.
  5. Heat milk and butter in the microwave until melted and steaming, then gradually mix 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, then transfer to a wire rack to finish cooling.
Assemble the Cake
  1. Remove pastry cream from the fridge 20 minutes before assembly. Place one cake layer on a serving plate.
  2. Spread pastry cream over the cake, leaving a ½-inch border.
  3. Place the second cake layer bottom-side-up on top, pressing gently. Refrigerate the assembled cake while preparing the glaze.
Prepare the Glaze
  1. In a microwave-safe bowl, heat cream and corn syrup on high until steaming, about 1 minute, stirring every 20 seconds.
  2. Add chopped chocolate and let sit for 5 minutes. Stir until smooth and slightly thickened.
  3. Pour glaze onto the center of the cake and spread evenly, allowing some to drip down the sides.
  4. Refrigerate the cake for at least 2 hours to set.
Serve
  1. Allow the cake to come to room temperature for 30 minutes. Slice using a warm knife for clean cuts and serve.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 54gProtein: 8gFat: 22gSaturated Fat: 13gSodium: 150mgFiber: 1gSugar: 30g

Notes

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. Leftovers can be stored in the refrigerator for 3 to 4 days.
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