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Boston Cream Pie

  • Prep:
  • Total Time:
  • Servings: 8
Boston Cream Pie

Source: Everyday Food, April 2006

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Make Chocolate Glaze: In a small saucepan, bring heavy cream to a boil. Remove from heat, and add chocolate; stir until smooth.

  7. 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.

Reviews (11)

  • h d hollen 9 Aug, 2014

    I had my suspicions, and I should have gone with my intuition. It didn't seem like enough ingredients to make a two-layered cake. It wasn't good at all. It was dry. The picture is of two cakes, because this cake was far too thin to divide in half. I didn't even bother with the pudding or icing--I threw it away. It was too much hassle for a simple cake like this, and I wasn't about to make another. I'm sure there are better recipes out there for this.

  • SBurf 4 Jun, 2013

    I think the dryness has to do with the flour-measuring technique. The spoon-and-level technique usually yields 4 - 4.25 ounces/cup. The dip-and-shake technique yields up to 6 ounces/cup.

  • VonSammy 2 Dec, 2012

    it came out ... AMAZING so good that im supposto make the same one for Christmas, Easter, and my dads birthday !!!!! plus super easy even my 12 year old niece understood (she did it with me) : )

    STRONGLY RECOMENDED FOR ANY OCCASSION

  • k99km01 2 Sep, 2012

    The cake in the picture probably is two cakes, not one cut in half. It's much prettier that way. But with a single 9" pan cut in half, the layers are significantly thinner.

  • PittmanTrio 6 Aug, 2011

    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.

  • cakeslover 15 Feb, 2011

    i tried this cake but it was very dry and its surface cracked! can anyone tell me y it happened

  • CupcakeSnob 31 Mar, 2010

    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.

  • britxoxo 29 Jan, 2010

    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 :)

  • whimsy 14 Apr, 2008

    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!

  • SunflowerRae 4 Apr, 2008

    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.

  • chefbb317 24 Mar, 2008

    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.

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