Description
This Classic Boston Cream Pie features two tender, buttery cake layers filled with creamy pastry custard and topped with a rich chocolate glaze. It’s a timeless dessert that’s perfect for any occasion, combining soft cake, velvety filling, and glossy chocolate in every bite.
Ingredients
Scale
Cake
- 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
Filling
- Pastry cream or custard (amount as needed to fill between layers, approximately 1 to 1 1/2 cups)
Glaze
- Rich chocolate glaze (amount as needed to cover the top, approx. 1/2 cup)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set 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, which will help create a tender cake texture.
- Add eggs: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each addition to fully combine and aerate the batter.
- Combine dry and wet: Gradually add the dry ingredients to the wet ingredients, mixing gently and just until combined to avoid overmixing and tough cake.
- Fill pans and smooth: Pour the batter evenly between the two prepared cake pans and smooth the tops with a spatula for even baking.
- Bake the cakes: Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean, indicating the cakes are fully baked.
- Cool cakes: Allow the cakes to cool in the pans for 10 minutes. Then, carefully transfer them to a wire rack to cool completely, preventing sogginess.
- Assemble and fill: Place one cake layer on a serving plate and spread a generous layer of pastry cream or custard evenly on top to create the luscious filling.
- Top with chocolate glaze: Place the second cake layer on top of the custard. Finish by spreading a rich chocolate glaze over the top layer. Chill before serving to set the glaze and enhance flavors.
Notes
- Ensure the butter is softened at room temperature for easier creaming and better texture.
- Do not overmix the batter once dry ingredients are added to keep the cake tender.
- You can prepare pastry cream and chocolate glaze ahead of time for convenience.
- Chilling the assembled cake helps the glaze set and flavors to meld beautifully.
- Use a serrated knife to cut the cake cleanly without damaging the layers.
