Best Boston Cream Pie Recipe

Ingredients

• 6 tablespoons butter, softened
• 2 tablespoons all-purpose flour
• 1.5 cups cake flour
• 2 teaspoons baking powder
• 0.25 teaspoon salt
• 0.75 cup white sugar
• 2 eggs eggs
• 1 teaspoon vanilla extract
• 0.5 cup milk
• 0.5 cup light cream
• 0.5 cup milk
• 0.25 cup white sugar
• 1 pinch salt
• 4 teaspoons cornstarch
• 2 eggs eggs
• 0.5 teaspoon vanilla extract
• 3 (1 ounce) squares semisweet chocolate
• 2 tablespoons butter
• 0.25 cup light cream
• 0.5 teaspoon vanilla extract
• 0.5 cup confectioners' sugar

Instructions

1. Preheat your oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch round cake pans. In a medium bowl, sift together all-purpose flour, cake flour, baking powder, and salt; set aside.
2. In a large bowl, beat 6 tablespoons of butter and 3/4 cup sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time, then vanilla. Gradually add the flour mixture alternately with milk in three additions, beating just until smooth after each addition. Divide the batter evenly between the 2 prepared cake pans.
3. Bake in the preheated oven until the centers spring back when lightly touched, approximately 15 to 18 minutes. Turn the cakes out onto wire racks to cool completely.
4. For the custard filling: Combine 1/2 cup light cream with 1/4 cup of milk in a saucepan and cook over medium heat until bubbles start to form around the edge of the pan. Immediately add 1/4 cup of sugar and salt, stirring until completely dissolved. Remove the saucepan from the heat.
5. In a small bowl, whisk together the remaining 1/4 cup of milk and cornstarch until smooth. Whisk in 2 eggs. Gradually add the hot cream mixture in a thin, steady stream, whisking constantly to prevent curdling. Return the mixture to the saucepan, bring to a boil, and cook over low heat, stirring continuously, until the custard thickens and becomes smooth (about 5 minutes). Remove from heat and stir in 1/2 teaspoon of vanilla extract. Allow the custard to cool completely to room temperature.
6. For the chocolate glaze: In a heavy saucepan, warm the chocolate pieces and 2 tablespoons of butter over low heat until completely melted and smooth. Remove from heat and whisk in the cream in a slow, steady stream. Stir in the confectioners’ sugar and vanilla extract until the glaze is glossy and smooth. If the glaze becomes too thick, add a few drops of warm cream to thin it out to the desired consistency.
7. To assemble the cake: Place one cooled cake layer on a serving plate. Spread the cooled custard evenly over the top of the cake, leaving a small border around the edge. Top with the second cake layer. Pour the warm chocolate glaze evenly over the top of the cake, allowing it to drip slightly down the sides for an elegant presentation.

Nutrition

• Calories: 326 kcal
• Fat Content: 15 g
• Fiber Content: 1 g
• Sugar Content: 26 g
• Sodium Content: 223 mg
• Protein Content: 5 g
• Cholesterol Content: 94 mg
• Carbohydrate Content: 43 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g