Classic Boston Cream Pie
Description
This classic Boston cream pie recipe features homemade fluffy yellow cake layers filled with vanilla custard and topped with a glossy chocolate glaze.
Ingredients
•
6 tablespoons butter, softened
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2 tablespoons all-purpose flour
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1 1/2 cups cake flour
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2 teaspoons baking powder
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1/4 teaspoon salt
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3/4 cup white sugar
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2 eggs
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1 teaspoon vanilla extract
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1/2 cup milk
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1/2 cup light cream
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1/2 cup milk
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1/4 cup white sugar
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1 pinch salt
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4 teaspoons cornstarch
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2 eggs
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1/2 teaspoon vanilla extract
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3 (1 ounce) squares semisweet chocolate
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2 tablespoons butter
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1/4 cup light cream
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1/2 teaspoon vanilla extract
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1/2 cup confectioners' sugar
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch round cake pans. Sift all-purpose flour, cake flour, baking powder, and salt together in a medium bowl; set aside
2
Beat 6 tablespoons of butter and 3/4 cup sugar in a large bowl until light and fluffy, about 3 minutes. Beat in eggs, one at a time, then vanilla. Add flour mixture alternately with milk in three additions, beating just until smooth after each. Divide the batter between the 2 prepared pans.
3
Bake in the preheated oven until centers spring back when lightly touched, 15 to 18 minutes. Turn cakes out onto wire racks to cool.
4
To make the custard filling: Combine 1/2 cup light cream with 1/4 cup of milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of sugar and salt, stirring until dissolved. Remove the pan from heat.
5
Whisk remaining 1/4 cup of milk and cornstarch in a small bowl until smooth. Whisk in 2 eggs. Add hot cream mixture in a thin stream, whisking constantly. Return to mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in 1/2 teaspoon vanilla. Allow custard to cool to room temperature.
6
To make the chocolate glaze: Warm chocolate pieces and 2 tablespoons butter in a heavy saucepan over low heat until completely melted. Remove from heat and whisk in cream in a slow, steady stream. Stir in confectioners’ sugar and vanilla until glossy. If glaze thickens too much, add a few drops of warm cream to loosen.
7
To assemble the cake: Place one cake layer on a serving plate. Spread cooled custard evenly on top, leaving a small border around the edge. Top with second cake layer. Pour warm chocolate glaze over the top, allowing it to drip slightly down the sides.