Boston Cream Pie
Learn how to bake a classic Boston cream pie with John Barricelli.
Boston Cream Pie
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Everyday Food, April 2006
- Prep Time 50 minutes
- Total Time 6 hours
- Yield Serves 8
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Ingredients
- 6 tablespoons unsalted butter, plus more for pan
- 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 3 large eggs
- 1 cup sugar
- 1/2 recipe cooled Vanilla or Chocolate Pudding
- 1/4 cup heavy cream
- 4 ounces semisweet chocolate, chopped
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 350 degrees. Butter and flour a 9-inch round cake pan. In a small bowl, whisk together flour, baking powder, and salt; set aside. Combine milk and butter in a small saucepan; set over very low heat.
- With an electric mixer, beat eggs and sugar on high speed until thick, lightened in color, and mixture holds a trail for several seconds when beater is lifted, 4 to 5 minutes. Gradually whisk in dry ingredients just until incorporated.
- Bring milk and butter to a boil. With mixer on low speed, add hot milk mixture to batter; mix just until smooth. Mix in vanilla; transfer batter to prepared pan, and smooth top.
- Bake until golden and pulling away from sides of pan, 35 to 40 minutes. Cool cake 10 minutes in pan; remove from pan, and transfer to a rack to cool, right side up.
- Fill cake: For easy cleanup, place a piece of waxed paper under rack. With a serrated knife, split cooled cake horizontally (leave bottom half on rack). Spread bottom half with Vanilla Pudding to within 1/2 inch of edge; gently place top half of cake on pudding layer.
- Make Chocolate Glaze: In a small saucepan, bring heavy cream to a boil. Remove from heat, and add chocolate; stir until smooth.
- Set aside to cool to room temperature and to thicken slightly, about 10 minutes. When glaze has thickened, pour over filled cake. Using a small metal spatula, spread glaze to edges of cake, allowing it to drip down sides. Let glaze set, 15 to 20 minutes. Leftover cake can be refrigerated, loosely covered, up to 2 days.
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This is a pretty tasty recipe. The cake comes out dense and golden brown, lovely. Mine was slightly crumbly upon slicing in half which was nice because it was just dry enough to absorb some moisture from the vanilla pudding but not so dry that you would think "ahh, dry cake!". The chocolate topping was extremely rich. Also I found that it was WAY better on DAY 2 after spending the night in the fridge.
i tried this cake but it was very dry and its surface cracked! can anyone tell me y it happened
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Peace love and PIE!
I made this for my dad's birthday this year since he loves Boston cream pie. The cake was dry, the pudding had no flavor, and the ganach did'nt turn out. I would not reccomend making this recipe. Try another one.
It was very good. I let my cake stand over night which made it very dry. Also I had to double the chocolate glaze. Other then that everyone loved it! Thanks :)
This is a crowd pleaser! The pudding for me is just right. I've used it for other recipes like crema de fruta and fruit tarts in lieu of custard. Thnx Martha!
This is actually the recipe from Everyday Food, April 2006 - not Living as it says. I think they got them mixed up. This is pretty easy but the pudding centre is relatively bland-o. I'd like to try the other version with pastry cream. The family LOVED it.
I made this for Pi day. It was a great success people said it was the best hey ever had.Make sure to chop the chocolate well though because mine had some chunks that wouldn't melt. but other then that it was great. very easy too.