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Boston Cream Pie Cake

A delightful layered cake featuring soft vanilla cake, silky pastry cream filling, and a glossy chocolate glaze, making it a perfect dessert for any occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours 55 minutes
Servings: 10 servings
Course: Cake, Dessert
Cuisine: American
Calories: 415
Ingredients Method Notes

Ingredients
  

For the cake
  • 1.5 cups 1 1/2 cups all-purpose flour, spooned and leveled
  • 1.5 tsp 1 1/2 tsp baking powder
  • 0.25 tsp 1/4 tsp fine sea salt
  • 0.5 cups 1/2 cup unsalted butter, softened
  • 1 cups 1 cup granulated sugar
  • 2 large 2 large eggs, room temperature
  • 1.5 tsp 1 1/2 tsp pure vanilla extract
  • 0.5 cups 1/2 cup whole milk, room temperature
For the pastry cream filling
  • 2 cups 2 cups whole milk
  • 0.5 cups 1/2 cup granulated sugar
  • 0.25 cups 1/4 cup cornstarch
  • 0.25 tsp 1/4 tsp fine sea salt
  • 4 large 4 large egg yolks
  • 2 tbsp 2 tbsp unsalted butter
  • 1.5 tsp 1 1/2 tsp pure vanilla extract
For the chocolate glaze
  • 4 oz 4 oz semisweet chocolate, finely chopped
  • 1/3 cup 1/3 cup heavy cream
  • 1 tbsp 1 tbsp unsalted butter
  • 1 tbsp 1 tbsp light corn syrup

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment.
  2. Whisk the flour, baking powder, and salt in a bowl. In a separate bowl, beat the butter and sugar until light and fluffy for about 2 to 3 minutes. Add eggs one at a time and mix in the vanilla.
  3. Add the dry ingredients and milk alternately, starting and ending with the flour mixture. Mix just until combined.
  4. Divide the batter between the prepared pans and bake for 22 to 25 minutes, until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Make the pastry cream
  1. Heat the milk in a saucepan over medium heat until steaming. In a bowl, whisk sugar, cornstarch, salt, and egg yolks until pale and smooth.
  2. Slowly pour about 1/2 cup of hot milk into the egg mixture, whisking constantly to temper the eggs. Pour back into the saucepan with remaining milk and whisk to combine.
  3. Cook over medium heat, whisking constantly, for 3 to 5 minutes until thickened. Remove from heat, whisk in butter and vanilla, and chill for at least 2 hours.
Assembly and Glazing
  1. Place one cake layer on a serving plate. Spread chilled pastry cream over the top, leaving a border. Center the second cake layer on top.
  2. Heat cream in a small saucepan until just simmering. Pour over chopped chocolate in a bowl and let sit for 2 minutes. Whisk in butter and corn syrup until smooth.
  3. Pour the glaze over the top of the cake, allowing it to drip down the sides. Chill for at least 30 minutes before slicing.

Notes

Store leftover Boston Cream Pie Cake in the refrigerator for up to 3 days. You can freeze individual slices for up to 2 months. Allow the cake to sit at room temperature for 15-20 minutes before serving.