Traditional Boston Cream Pie Recipe

2022-10-31

By Cake Master

American Cuisine

Dessert

Treat yourself to a classic American dessert with this recipe for Boston Cream Pie. 

A Beloved New England Dessert Tradition

The Boston Cream Pie is a cake that consists of layers of fluffy cake, rich vanilla custard, and chocolate ganache come together to create a decadent and delicious treat topped with a rich chocolate glaze. 

 Where to Find the Best Boston Cream Pie in the U.S

A popular dessert in the American region where it originated, which is New England, specifically Boston, Massachusetts. The Boston Cream Pie was reportedly first created by French chef Sanzian at Boston's Parker House Hotel in the mid-19th century. 

Boston Cream Pie's Iconic Name Change

The dessert was originally called "Parker House Chocolate Cream Pie," and it quickly became a favorite among hotel guests and locals alike. Over time, the name was shortened to "Boston Cream Pie," and it became a classic dessert in New England and beyond.

Gluten-Free Boston Cream Pie

Replace the all-purpose flour with a GF flour blend in equal amounts. GF baking powder can be found in stores or made at home by combining baking soda, cream of tartar, and a starch like arrowroot powder. Substitute cornstarch with a GF alternative like tapioca starch in the custard filling. For the ganache glaze make sure to use GF chocolate, many high-quality chocolate brands offer gluten-free options

Pitfalls on Boston Cream Pie 

 Making the perfect sponge cake: The base of Boston Cream Pie is a light and airy sponge cake that can be tricky to make. The cake should rise evenly and have a delicate texture that can support the filling and glaze without crumbling. It's important to follow the recipe and be gentle when folding in the dry ingredients and beaten egg whites.

 Preparing the pastry cream: Boston Cream Pie is filled with rich and creamy vanilla pastry cream that also requires some skills to make. It should be smooth and not too thick or too runny, with a velvety texture and intense flavor. Some recipes call for tempering the egg yolks and heating the milk and cream gradually to avoid lumps or curdling.

 Assembling the cake: The final challenge is to assemble the cake without making it collapse or leak. After the sponge cake has cooled, it should be sliced in half horizontally to create two even layers. The pastry cream should be spread on top of the bottom layer, leaving a margin around the edges. The top layer should be placed carefully on top of the cream, pressing it slightly to release any air bubbles. Finally, the chocolate glaze should be poured over the cake, allowing it to spread evenly and coat the sides as well.

 Perfecting the glaze: The chocolate glaze is the signature characteristic of Boston Cream Pie, and it should be glossy, smooth, and thick enough to stay on top of the cake. Some recipes call for making a simple ganache with chocolate and heavy cream, while others use a more complex custard-based glaze that includes corn syrup, butter, and milk.

 Chilling and serving the cake: After the Boston Cream Pie has been assembled and glazed, it should be chilled for at least an hour to set the cream and glaze. The final challenge is to cut the cake into even slices without deforming it or smudging the glaze. Some people prefer to serve Boston Cream Pie with whipped cream or vanilla ice cream for extra richness and contrast.

Ingredients

• 1 1/2 cups all-purpose flour

• 2 tsp baking powder

• 1/2 tsp salt

• 1/2 cup unsalted butter, room temperature

• 1 cup granulated sugar

• 2 large eggs, room temperature

• 2 tsp vanilla extract

• 3/4 cup whole milk

• 1/4 cup all-purpose flour

• 1/4 tsp salt

• 1 cup whole milk

• 4 large egg yolks

• 1/2 cup granulated sugar

• 3 tbsp cornstarch

• 2 tsp vanilla extract

• 1/2 cup heavy cream

• 4 oz semisweet chocolate, chopped

• 2 tbsp unsalted butter

Instructions

1. Preheat oven to 350°F. Grease and flour two 8-inch cake pans.

2. In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and salt.

3. In a large bowl, cream the butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

4. Gradually add the dry ingredients to the butter mixture, alternating with the milk and starting and ending with the dry ingredients.

5. Divide the batter evenly between the two prepared cake pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

6. Remove the cakes from the oven and cool them in the pans for 10 minutes before transferring them to a wire rack to cool completely.

7. For the custard filling, whisk together flour, salt, and 1/4 cup milk in a small bowl.

8. Combine egg yolks, sugar, cornstarch, and remaining milk in a medium saucepan. Cook over medium heat, whisking constantly, until thickened and bubbly.

9. Remove from heat and stir in flour mixture. Cook for an additional 2 minutes, then remove from heat and stir in vanilla extract. Let mixture cool for 5-10 minutes, then whisk in heavy cream.

10. Cut the cakes in half horizontally to make 4 layers. Spread the custard filling between each of the layers.

11. For the chocolate glaze, heat the cream and chocolate together in a double boiler until melted and smooth. Remove from heat and stir in butter until melted.

12. Let the glaze cool for a few minutes, then pour it over the top of the cake and let it drip over the sides. Chill the cake for 1-2 hours to set the ganache before serving.

Preparation Time 30 min

Cook Time 30 min

Total time 1 hour

Nutrition Facts

Calories: 550

Fat: 29 g

Saturated Fat: 17 g

Carbohydrates: 68 g

Fiber: 1 g

Sugar: 48 g

Protein: 7 g

Regional Ingredients Variations of Boston Cream Pie

Vermont, they may use maple syrup to flavor the custard filling and top the cake with chopped pecans, creating a dish known as "Maple Pecan Boston Cream Pie".

Maine, they may add a layer of blueberry preserves to the cake layers and top it with a vanilla glaze, creating a dish known as "Blueberry Boston Cream Pie".

Pennsylvania, they may use shoo-fly pie filling (molasses and brown sugar) as the filling and top the cake with a caramel glaze and chopped walnuts, creating a dish known as "Shoo-fly Boston Cream Pie".

New Jersey, they may add a layer of raspberry jam to the cake and top it with a chocolate ganache, creating a dish known as "Raspberry Chocolate Boston Cream Pie".

Rhode Island, they may add a layer of coffee-flavored whipped cream to the cake and top it with a vanilla glaze, creating a dish known as "Coffee Cream Boston Cream Pie".

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