Boston Cream Pie

Boston Cream Pie
Servings: 10 Prep 30 mins Bake 350°F 25 mins Cook 5 mins Chill 4 hrs


  • Sponge Cake:
  • 1 1/2 cups sifted cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 eggs, separated
  • 1 cup sugar
  • 1/3 cup water
  • 1 teaspoon vanilla
  • Filling:
  • 1/3 cup sugar
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1 cup milk
  • 1 egg
  • 1 teaspoon vanilla
  • Chocolate Glaze:
  • 3 tablespoons unsalted butter
  • 2 ounces unsweetened chocolate
  • 1 tablespoon corn syrup
  • 2 tablespoons water
  • 1 cup confectioners sugar

Make It

1. Heat oven to 350 degrees F.

Prepare cake:

2. Line bottom of 2 straight-sided 8-inch-round baking pans with waxed paper. Sift flour, baking powder, salt onto sheet of waxed paper.

3. Beat whites in a bowl until soft peaks form. Beat in 1/2 cup sugar for 1 to 2 minutes until stiff peaks form.

4. Beat yolks and remaining 1/2 cup sugar in large bowl until thickened and light in color. Beat in water and vanilla. Fold in whites. Fold in flour mixture in 2 additions. Scrape into pans.

5. Bake in 350 degrees F oven 25 minutes or until tops spring back when lightly touched. Cool pans on racks for 20 minutes. Turn cakes out onto racks to cool completely. Peel off paper.

Prepare Filling:

6. Mix sugar, flour and salt in saucepan. Stir in 3/4 cup milk. Heat over medium heat, whisking constantly, until mixture boils; cook 2 minutes. Remove from heat. Whisk together remaining milk and egg. Whisk mixture into saucepan. Return to heat. Cook, stirring, 1 minute. Stir in vanilla. Cover with plastic wrap, pressing on surface to prevent film. Cool.

7. Invert cake layer on serving plate. Stir cooled filling; spread over layer. Invert second layer on top.

Prepare glaze:

8. Melt butter and chocolate in saucepan over low heat, stirring occasionally. Stir in corn syrup and water until blended. Stir in confectioners sugar until smooth. Spoon on top of cake; spread level, allowing some of glaze to flow over edge. Chill.