Description
This Classic Boston Cream Pie recipe features two soft, fluffy vanilla cake layers sandwiched with smooth, creamy pastry cream and topped with a rich chocolate glaze. A timeless dessert that’s perfect for special occasions or any day you crave a luscious treat.
Ingredients
Scale
Cake Ingredients
- 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
Pastry Cream and Glaze
- Pastry cream or custard, quantity as desired for filling
- Chocolate glaze, quantity as needed for topping
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, creating a smooth base for the cake batter.
- Add Eggs: Incorporate the eggs one at a time into the creamed butter and sugar, mixing thoroughly after each addition to maintain a smooth batter.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently just until fully combined to ensure a tender cake texture.
- Fill Cake Pans: Pour the batter evenly into the prepared cake pans, smoothing out the tops for even baking.
- Bake the Cakes: Bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean, indicating they are fully baked.
- Cool the Cakes: Allow the cakes to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely, avoiding condensation buildup.
- Assemble the Cake: Once fully cooled, spread a generous layer of pastry cream or custard over one cake layer, then place the second layer on top.
- Add Chocolate Glaze and Serve: Finish by topping the assembled cake with a rich chocolate glaze. Chill before serving for the best flavor and texture.
Notes
- Ensure the butter is softened to room temperature to achieve a smooth and fluffy batter.
- Use a toothpick test to check the cakes for doneness to avoid over or under baking.
- Pastry cream can be homemade or store-bought; ensure it is chilled before assembling the cake.
- The chocolate glaze should be poured over the cake once completely cooled to prevent melting.
- Chill the assembled cake for at least an hour before serving for optimal flavor and texture.
