Print

Boston Cream Pie Recipe Easy Must-Have Dessert for Parties

Boston Cream Pie Recipe - featured image
Print Recipe

This Boston Cream Pie combines moist vanilla sponge cake, luscious pastry cream, and a rich chocolate glaze, making it the ultimate crowd-pleaser for parties or an indulgent treat at home.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (120ml) milk, room temperature
  • ¼ cup (60ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (480ml) whole milk
  • ½ cup (100g) granulated sugar
  • 3 large egg yolks
  • ¼ cup (30g) cornstarch
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) heavy cream
  • 1 cup (170g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line your cake pans with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the milk, vegetable oil, eggs, and vanilla extract, and mix until smooth. Divide the batter evenly between the pans and bake for 20-25 minutes or until a toothpick comes out clean. Cool the cakes completely on a rack.
  2. In a saucepan, heat the milk until just simmering. In a separate bowl, whisk together sugar, egg yolks, and cornstarch until smooth. Slowly add the hot milk to the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring until thickened. Remove from heat, add butter and vanilla, and let cool. Cover with plastic wrap to prevent a skin from forming.
  3. Heat heavy cream in a microwave-safe bowl or saucepan until hot but not boiling. Add chocolate chips and stir until completely melted and smooth. Let it cool slightly before using.
  4. Place one cake layer on a serving plate. Spread the pastry cream evenly over the top, then place the second layer on top. Pour the chocolate glaze over the cake, letting it drip down the sides for a dramatic finish.
  5. Chill the assembled cake for at least an hour before serving to let the flavors meld together.

Notes

[‘Don’t overmix the batter—it can lead to a dense cake instead of a light sponge.’, ‘For the pastry cream, keep stirring to prevent it from curdling. If lumps form, strain it through a fine mesh sieve.’, ‘Use room-temperature eggs for better mixing and a smoother batter.’, ‘When pouring the chocolate glaze, start in the center and gently spread outward for a clean finish.’, ‘Refrigerate the cake before slicing for neat layers.’]

Nutrition

Keywords: Boston Cream Pie, dessert, party dessert, chocolate glaze, pastry cream, sponge cake

Find it online: https://jodierecipes.com/boston-cream-pie-recipe-easy-must-have-dessert-for-parties/