Boston Cream Pie I

Boston Cream Pie I

63

"A rich creamy dessert also known as Boston Cream Cake. It is a wonderful combination of yellow cake, custard and chocolate glaze."
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Ingredients

servings 325 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 43.4g
  • 14%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 222 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
  2. In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
  3. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
  4. To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
  5. In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
  6. To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
  7. To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.

Reviews

63
  1. 77 Ratings

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Most helpful positive review

This cake was delicious! I must admit that I made the process easier by bypassing the "cake from scratch" part and substituted a Duncan Hines Yellow cake mix instead ... much easier and I'm sur...

Most helpful critical review

This was the dryest cake I have ever eaten. I should have taken the other rater's advice and substituted a box cake. Also, the filling is flavorless. The icing was the only part that was good.

This cake was delicious! I must admit that I made the process easier by bypassing the "cake from scratch" part and substituted a Duncan Hines Yellow cake mix instead ... much easier and I'm sur...

My family says this is the best cake they have ever eaten! Instead of making the cakes by scratch I cheated and used box cake mix. I also cut each layer in two so there are 4 layers of cake an...

I made this to take to work as a going away treat for a friend moving to Boston. I cheated and made a yellow cake mix in a sheet cake pan, turned it out, and (once it cooled) cut it in half wit...

This was the dryest cake I have ever eaten. I should have taken the other rater's advice and substituted a box cake. Also, the filling is flavorless. The icing was the only part that was good.

This review is for the frosting only. Like others, I cheated and used a cake mix and jello pudding as filling. But the frosting came out beautifully! It was fortunate that I actually had the sem...

I also cheated with cake mix LOL. I had some problems with the other parts of this recipe that more experienced cooks perhaps avoided. The filling went wrong somewhere around the "whisk in the ...

Boston cream pie is my favorite and I must admit, as another member did, that this was very dry and flavorless.I was very disappointed. Will keep looking .

I used a yellow cake mix. This turned out really well. The filling was the best. I would so make this another time it was wonderfull.

I made this entire recipe from scratch. The cake was not dry at ALL, there was enough batter to fill up two 9 inch cake pans, the filling and frosting were wonderful, and the end result was one...