Name: Boston Cream Pie (Standard)
Prep time: 36 min
Cook time: 54 min
Total time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: 2 1/4 cups All-purpose flour; 1 1/2 cups Granulated sugar; 3 tsp Baking powder; 1/2 tsp Salt; 1/2 cup Milk; 1/4 cup Vegetable oil; 2 Large eggs; 1 tsp Vanilla extract; 2 cups Milk; 1/2 cup Granulated sugar; 1/4 cup Cornstarch; 1/4 cup Yellow egg yolks; 2 tbsp Butter; 1 tsp Vanilla extract; 1/2 cup Semi-sweet chocolate chips; 2 tbsp Heavy cream

Recipe tier

A traditional Boston Cream Pie with a soft yellow cake, creamy custard filling, and rich chocolate glaze.

Total 1h 30m

Serves 8

Steps 9

Ingredients 16

Soundtrack the cook

Sunday sunshine · 104 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 36m Cook 54m Plate 5m Reset 10m

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Cake
2 cups 280 g All-purpose flour
1 cups 360 mL Granulated sugar
3 tsp 15 mL Baking powder
tsp 2.5 mL Salt
cup 120 mL Milk
cup 60 mL Vegetable oil
2 2 Large eggs
1 tsp 5 mL Vanilla extract
Custard
2 cups 480 mL Milk
cup 120 mL Granulated sugar
cup 30 g Cornstarch
cup 60 g Yellow egg yolks
2 tbsp 30 mL Butter
1 tsp 5 mL Vanilla extract
Chocolate Glaze
cup 120 mL Semi-sweet chocolate chips
2 tbsp 30 mL Heavy cream

Equipment

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Instructions

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Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large bowl, whisk together the Cake ingredients until smooth. Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let cake cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
While cake cools, prepare the Custard. In a saucepan, whisk together Milk, Sugar, and Cornstarch. Cook over medium heat, stirring constantly, until thickened.
In a separate bowl, whisk Yellow egg yolks. Temper the yolks by slowly whisking in about cup of the hot milk mixture. Pour the tempered yolks back into the saucepan and cook for 1 minute more, stirring constantly.
Remove from heat and stir in Butter and Vanilla extract. Pour custard into a bowl, cover with plastic wrap (pressing directly onto the surface to prevent a skin from forming), and refrigerate until cold.
Prepare the Chocolate Glaze. In a microwave-safe bowl, combine Chocolate chips and Heavy cream. Microwave in 30-second intervals, stirring after each interval, until melted and smooth.
Once the cake is completely cool, split it horizontally into two layers. Spread the Custard evenly over the bottom layer. Top with the second layer of cake.
Pour the Chocolate Glaze over the top of the cake, allowing it to drip down the sides. Refrigerate for at least 30 minutes before serving.