Boston Cream Pie Cake

This dessert is delicious—whatever it’s called!

By Cheryl SlocumPublished: Jul 14, 2012

2 Ratings

Jump to recipe

Charles Schiller

Yields:

Total Time:

1 hr 15 mins

Cal/Serv:

460

Boston cream pie (really a cake) probably got its misnomer when Early American cooks, for lack of cake pans,
baked it in pie tins. Filled with vanilla pudding and topped with a chocolate glaze, this dessert is delicious—whatever it’s called!

Advertisement - Continue Reading Below

Ingredients

1/2 cup (1 stick) butter at room temperature, plus more for cake pans
1 1/4 cups cake flour, plus more for cake pans
1 cup sugar
2 large eggs plus 2 yolks
1 tsp. vanilla extract
1 1/2 tsp. baking powder
1/4 tsp. kosher salt
1/2 cup milk
1 recipe Vanilla Bean Pudding
Chocolate Glaze

Directions

1. Step 1Heat oven to 350°F. Line the bottom of an 8-inch round cake pan with parchment paper. Butter and flour the pan. Beat the butter and sugar together at medium-high speed until fluffy. Beat in the eggs and yolks, one at a time, and add the vanilla extract.
2. Step 2Stir the cake flour, baking powder, and salt together using a whisk. Reduce mixer speed to low and beat the flour mixture into the butter-egg mixture, adding it in thirds and alternating with the milk. Beat until the batter is smooth.
3. Step 3Transfer to the prepared pan and bake on the center shelf of the oven until the cake tests clean when a skewer is inserted into the center, 35 to 40 minutes. Cool completely on a wire rack.
4. Step 4To assemble, split the unmolded cake using a long serrated knife. Spread Vanilla Bean Pudding over the bottom half of the cake and place the top layer over the pudding. Pour Chocolate Glaze over the cake, allowing it to drip down the sides of the cake.

Timesaver: The best cake results begin with ingredients at room temperature (about 70°F). Warm eggs, in their shells, in hot tap water to quickly temper them from the refrigerator.

Advertisement - Continue Reading Below