Description
Classic Boston Cream Pie is a beloved dessert featuring two layers of tender, buttery cake filled with smooth pastry cream and topped with a decadent chocolate glaze. Perfect for any occasion, this recipe yields a moist and flavorful treat that combines the rich creaminess of custard with a luscious chocolate finish.
Ingredients
Scale
Cake:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
Filling:
- Pastry cream or custard (about 1 to 1 1/2 cups)
Topping:
- Chocolate glaze (rich chocolate glaze)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures they are evenly combined and will help your cake rise uniformly.
- Cream butter and sugar: In a separate large bowl, beat together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which creates the base for a tender cake.
- Add eggs: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each addition to maintain a smooth batter.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the batter, which can make the cake dense.
- Divide batter and bake: Pour the batter evenly into the prepared cake pans and smooth the tops for even rising. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely, which is essential before layering with pastry cream.
- Assemble with filling: Once the cakes are completely cooled, spread a generous layer of pastry cream or custard between the two cake layers to add rich, creamy flavor.
- Add chocolate glaze: Top the assembled cake with a rich chocolate glaze, spreading it evenly over the surface for a glossy, decadent finish.
- Chill and serve: Refrigerate the cake until chilled to set the glaze and filling. Serve cold for the best flavor and texture experience.
Notes
- For best results, use room temperature butter and eggs to ensure proper blending.
- You can prepare the pastry cream or custard ahead of time and chill it before assembling the cake.
- If you prefer, use a homemade or store-bought chocolate glaze for convenience.
- Ensure cakes are completely cool before filling and glazing to prevent melting and sliding.
- This cake is best refrigerated and consumed within 3 days for freshness.
