Boston Cream Pie is really a cake consisting of 2 layers of yellow cake filled with pastry cream and topped with chocolate glaze. This recipe is easier than it looks and well worth the effort!

Boston Cream Pie III


  • 2 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup milk
  • 3 egg yolks
  • Filling
  • 1 cup milk
  • 3 egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • Chocolate Glaze
  • 1 (1 ounce) square unsweetened chocolate
  • 2 tablespoons butter or margarine
  • 1/2 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon hot water
  • confectioners’ sugar for dusting


1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 – 8 inch round cake pans and line bottoms with rounds of parchment paper. Sift together the cake flour, baking powder and salt; set aside.

2 In a large bowl, cream together 1/2 cup butter and 1 cup sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in 1 teaspoon vanilla. Add the flour mixture alternately with 3/4 cup milk. Mix only enough to blend thoroughly; do not overmix.

3 Divide the batter between 2 – 8 inch pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

4 To make the Pastry Cream Filling: In a small saucepan, heat 1 cup milk to the boiling point and remove from heat. In a heatproof mixing bowl, beat 3 egg yolks until smooth. Gradually add 1/2 cup sugar and continue beating until pale yellow. Beat in 1/4 cup flour. Pour the hot milk into the egg yolk mixture in steady stream, beating constantly. When all the milk has been added, place the bowl over a pan of boiling water so that the bowl is not touching the water, or pour the mixture into the top of a double boiler. Heat, stirring constantly, until thickened. Cook 2 minutes more, then remove from the heat. Stir in 1 tablespoon butter and 1 teaspoon vanilla. Let cool.

5 To make the Glaze: In the top of a double boiler, melt the chocolate with 2 tablespoons butter. When smooth, remove from the heat and beat in the confectioners sugar to make a thick paste. Add 1/2 teaspoon vanilla. Beat in a little of the hot water. If the glaze does not have a spreadable consistency, add more water 1 teaspoon at a time.

6 To assemble the cake, spread the cooled pastry cream over one of the cake layers. Place second cake layer over pastry cream and spread the chocolate glaze over the top using a metal spatula. Dust top with confectioners sugar. Refrigerate any leftover cake.


Millennia Says... 2011-06-08 10:14:59

I just tried making his one earlier tonight. It did not look as good as I have expected. I followed the exact measurements but there was just not enough filling and chocolate glaze. I Should have added cream something. As for the taste, we'll find out tomorrow. :)

Millennia Says... 2011-06-08 10:16:47

*I should have added cream OR something. ^_^

Millennia Says... 2011-06-10 04:11:46

Now I know why this recipe got 10 stars!.. It tastes GREAT!... especially the custard. WOW! Everyone who ate the cake say so. :) This is the second cake I tried to make. And it's a success!!!

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