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Boston Cream Pie

A classic dessert featuring soft sponge cake, rich custard filling, and smooth chocolate glaze that evokes warmth and celebration.
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Prep Time 1 hour 25 minutes
Cook Time 30 minutes
Total Time 1 hour 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 2000
Ingredients Method Notes

Ingredients
  

For the Cake Layers
  • 1.5 cups flour All-purpose flour preferred
  • 1 cup sugar Granulated sugar
  • 3 pieces eggs
  • 1/2 cup milk Whole milk recommended
  • 1/3 cup butter, melted
  • 2 teaspoons baking powder
For the Custard Filling
  • 2 cups milk For filling
  • 4 pieces egg yolks
  • 1/2 cup sugar For filling
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla
For the Chocolate Glaze
  • 1 cup chocolate chips
  • 1/2 cup heavy cream Gently heated

Method
 

Preparation
  1. Preheat oven to 350°F and grease two 8-inch round cake pans.
  2. Whisk together flour and baking powder in a bowl.
Make Cake Batter
  1. In another bowl, beat sugar, eggs, milk, and melted butter until smooth.
  2. Gradually add dry ingredients to wet, stirring just until combined.
  3. Divide the batter between pans and bake for 25 to 28 minutes.
  4. Let the layers cool completely.
Prepare Custard Filling
  1. Heat 2 cups of milk in a saucepan until steaming.
  2. Whisk egg yolks, sugar, and cornstarch in a bowl until smooth.
  3. Slowly add hot milk to temper the eggs, whisking constantly.
  4. Return mixture to low heat, stirring gently until thickened, about 5 minutes.
  5. Stir in vanilla, then chill in the refrigerator for at least 1 hour.
Assemble the Cake
  1. Place one cooled cake layer on a serving plate.
  2. Spread chilled custard evenly over the first layer.
  3. Top with the second cake layer and press gently.
Make Chocolate Glaze
  1. Heat heavy cream until warm.
  2. Pour cream over chocolate chips and let sit for a minute.
  3. Whisk until smooth and glossy, then pour over the cake.
Chill and Serve
  1. Refrigerate for at least 30 minutes before slicing.
  2. Slice carefully and serve chilled.

Notes

Store in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended. To reheat slices, let them sit at room temperature for 10 minutes, or microwave gently in 10-second intervals.