Indulge in the heavenly combination of smooth vanilla custard, fluffy sponge cake, and rich chocolate glaze with Chef John's timeless Boston Cream Pie recipe. This classic American dessert is a crowd-pleaser, perfect for special occasions or a delightful treat any day of the week. Follow these step-by-step instructions to create a bakery-worthy dessert that will impress your friends and family.
Ingredients
- 1 1/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup whole milk
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups heavy cream
- 3 egg yolks
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together sugar and butter until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Stir in milk and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter equally between the prepared pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- In a saucepan, heat the heavy cream over medium heat until it begins to simmer. In a separate bowl, whisk together egg yolks, sugar, cornstarch, and salt. Slowly pour the hot cream into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to a custard consistency (about 5-7 minutes). Remove from heat and stir in vanilla extract. Transfer the custard to a bowl and place plastic wrap directly on the surface to prevent a skin from forming. Chill in the refrigerator for at least 1 hour.
- To assemble the cake, place one of the cake layers on a serving platter. Spread the chilled custard evenly over the top. Place the second cake layer on top of the custard. In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and the mixture is smooth.
- Pour the chocolate glaze over the top of the cake, allowing it to drip down the sides. Use a spatula to spread the glaze evenly over the top and sides of the cake. Chill in the refrigerator for 1-2 hours before serving.
- Slice and serve this delectable Boston Cream Pie to delight your taste buds with its perfect combination of textures and flavors.
