Boston Cream Pie

Boston Cream Pie 2


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , , ,

Yields or Serves:  

[Total: 0   Average: 0/5]


Boston Cream Pie


½ Cup Softened Butter

1 Cup Sugar

3 Large Eggs

3 Large Egg Yolks

1 Tablespoon Vanilla

1 ¼ Cup Cake Flour

1 ½ Teaspoon Baking Powder

¼ Teaspoon Salt

½ Cup Milk

Vanilla Pudding

Chocolate Glaze

Preheat oven to 350° F.  Line the bottom of an 8 inch round cake pan with parchment paper.  Butter and flour the pan.  Beat the butter and sugar together at medium high speed until fluffy.  Beat in the eggs and yolks, one at a time and then add the vanilla.  Stir the cake flour, baking powder and salt together.  Reduce mixer speed to low and beat the flour mixture into the butter-egg mixture, adding it in thirds and alternating with milk.  Beat until the batter is smooth. Transfer to the prepared pan and bake on the center rack of the oven until the cake is done – from 35 to 40 minutes.  Remove when done and cool completely on a wire rack.

To assemble, split the unmolded cake using a long serrated knife.  Spread vanilla pudding over the bottom half of the cake and place the top layer over the pudding.  Pour chocolate glaze over the cake, allowing it to drip down the sides of the cake. 

Vanilla Pudding

¾ Cup Milk

1 Cup Cream

1 Vanilla Bean

3 Egg Yolks

2 Tablespoons Cornstarch

½ Cup Sugar

¼ Teaspoon Salt

½ Teaspoon Vanilla Extract

1 ½ Teaspoons Butter

Heat the milk, cream and vanilla bean until just simmering in a medium pot.  Whisk the yolks, cornstarch, sugar and salt together and stream the hot milk mixture, while whisking continuously, into the eggs.  Return to the pot and cook, while whisking over medium heat, until the mixture thickens and just begins to boil.  Immediately transfer to a clean bowl.  Pick out and throw away the vanilla bean.  Stir in the vanilla extract and the butter.  Press plastic wrap against the surface to cover. 

Chocolate Glaze

½ Cup Heavy Cream

4 Ounces Chopped Dark Chocolate

1 Tablespoon Unsalted Butter

3 Tablespoons Corn Syrup

Heat cream to a boil and pour into a medium size and heatproof bowl filled with chocolate, butter and corn syrup.  Let sit for 1 minute and stir until smooth.  Let cool to thicken slightly.  Use immediately and pour over the Boston Cream Pie.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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