Best Boston Cream Pie Recipe
This Best Boston Cream Pie Recipe features tender vanilla sponge cake layers filled with smooth homemade pastry cream and topped with a glossy chocolate glaze. A classic American dessert with elegant layers and bakery-style flavor, perfect for celebrations and special occasions.
Equipment
- two 9-inch round cake pans
- Mixing bowls
- Whisk
- saucepan
- wire rack
Ingredients
- all-purpose flour
- large eggs, separated
- granulated sugar
- unsalted butter
- vanilla extract
- baking powder
- salt
- whole milk
- egg yolks
- cornstarch
- pure vanilla extract (custard)
- unsalted butter (custard)
- heavy cream
- semi-sweet chocolate chips
- light corn syrup or honey or maple syrup
- vanilla extract (glaze)
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Beat the egg yolks with half of the sugar until thick and pale. In a separate bowl, whip the egg whites with the remaining sugar until soft peaks form.
- Gently fold the whipped egg whites into the yolk mixture, then sift in the dry ingredients and fold carefully until combined.
- Divide the batter evenly between pans and bake for 20–25 minutes, until set. Cool completely on wire racks.
- Heat the milk until steaming. Whisk egg yolks, sugar, and cornstarch, then slowly temper with the hot milk.
- Return the mixture to the heat and cook until thickened. Strain, then stir in butter and vanilla. Chill until fully set.
- Place one cake layer on a serving plate, spread the chilled custard evenly on top, and add the second cake layer. Chill for 1–2 hours.
- Heat the cream until simmering, pour over the chocolate and corn syrup, and stir until smooth. Pour over the chilled cake and let set before slicing.
Notes
Chill the assembled cake thoroughly before slicing for clean layers. Strain the custard filling for the smoothest texture, and allow the chocolate glaze to cool slightly before pouring so it sets evenly without melting the filling.