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Classic Boston Cream Pie

Classic Boston cream pie layers tender vanilla cake with cold pastry cream and a smooth semisweet chocolate glaze. The cake chills before serving so the glaze sets over the center and edges.
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Prep Time 30 minutes
Cook Time 26 minutes
Chilling and resting 3 hours 3 minutes
Total Time 3 hours 59 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 455
Ingredients Equipment Method Notes

Ingredients
  

For the pastry cream and cake
  • 2.67 cup whole milk divided: 2 cups for the pastry cream and 2/3 cup for the cake
  • 1.5 cup granulated sugar divided: 1/2 cup for the pastry cream and 1 cup for the cake
  • 4 egg yolks large
  • 3 tbsp cornstarch
  • 2 tsp vanilla extract divided: 1 teaspoon for the pastry cream and 1 teaspoon for the cake
  • 1.5 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp table salt
  • 1 cooking spray nonstick; for the pans
  • 0.5 cup unsalted butter softened
  • 2 eggs large; at room temperature
For the chocolate glaze
  • 4 oz semisweet chocolate finely chopped
  • 0.5 cup heavy cream

Equipment

  • 2 8-inch round cake pans
  • 1 electric mixer

Method
 

Make the pastry cream
  1. In a medium saucepan, heat 2 cups of the milk with 1/4 cup of the sugar over medium heat until steaming, stirring occasionally.
  2. In a medium bowl, whisk the egg yolks, 1/4 cup of the sugar, and the cornstarch until smooth.
  3. Slowly whisk about 1 cup of the hot milk mixture into the yolk mixture.
  4. Pour the yolk mixture back into the saucepan and cook over medium heat, whisking constantly, until thick and bubbling.
  5. Keep whisking for 1 minute, then remove from the heat.
  6. Whisk in 1 teaspoon of the vanilla.
  7. Transfer the pastry cream to a bowl, press plastic wrap directly onto its surface, and refrigerate for at least 2 hours, until cold.
Bake the cake
  1. Heat the oven to 350°F, spray two 8-inch round cake pans with nonstick cooking spray, and line their bottoms with parchment rounds.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, beat the butter and 1 cup of the sugar until light and fluffy, about 2 minutes.
  4. Beat in the eggs one at a time.
  5. Mix in the remaining 1 teaspoon of vanilla.
  6. With the mixer on low, add the flour mixture in three additions, alternating with the remaining 2/3 cup of milk in two additions, beginning and ending with the flour mixture; mix just until combined.
  7. Divide the batter evenly between the pans and bake for 22 to 26 minutes, until the tops spring back when lightly pressed and a toothpick inserted in the centers comes out clean.
  8. Cool the cakes in their pans for 10 minutes.
  9. Turn the cakes out onto wire racks, remove the parchment, and cool completely.
Assemble and glaze
  1. Place one cake layer on a serving plate and spread the cold pastry cream evenly over it.
  2. Set the second layer on top and refrigerate for 20 minutes.
  3. Put the chopped chocolate in a heatproof bowl.
  4. Heat the heavy cream in a small saucepan until steaming with small bubbles at the edges.
  5. Pour the cream over the chocolate and let stand for 3 minutes.
  6. Stir the chocolate mixture until smooth and let it cool for 5 to 10 minutes, until thickened but still pourable.
  7. Pour the chocolate over the center of the cake and spread it to the edges.
  8. Refrigerate the cake for 30 minutes, until the glaze is set, before serving.

Notes

For smooth pastry cream, press the plastic wrap directly against its surface before chilling. Refrigerate covered for up to 3 days; freezing is not recommended because the pastry cream can change texture. For a gluten-free variation, use a 1:1 gluten-free baking flour blend.