Boston Cream Pie Cake (Print Format)
Moist vanilla sponge layered with silky custard and chocolate glaze. A timeless, elegant American dessert.
# Ingredients:
→ Pastry Cream
01 -
⅔ cup granulated sugar (130g)
02 -
¼ teaspoon fine sea salt
03 -
¼ cup cornstarch (30g)
04 -
6 egg yolks, at room temperature
05 -
2 cups whole milk, divided (510g)
06 -
3 tablespoons unsalted butter (40g)
07 -
2 teaspoons vanilla extract (8g)
→ Hot Milk Sponge Cake
08 -
1 ½ cups all-purpose flour, spoon and sweep method (185g)
09 -
1 ½ teaspoons baking powder (7g)
10 -
¾ teaspoon fine sea salt (4.5g)
11 -
3 large eggs, at room temperature
12 -
1 ½ cups granulated sugar (300g)
13 -
1 ½ teaspoons vanilla extract (6.5g)
14 -
¾ cup milk (180g)
15 -
6 tablespoons unsalted butter (85g)
→ Chocolate Glaze
16 -
½ cup heavy cream (120g)
17 -
2 tablespoons corn syrup (41g)
18 -
5 ounces bittersweet chocolate (142g)
# Steps:
01 -
In a medium-sized heatproof bowl, whisk together granulated sugar, salt, and cornstarch. Whisk in egg yolks and ¼ cup of whole milk. Heat remaining 1 ¾ cups whole milk in a medium saucepan over medium heat until just simmering. Temper the egg yolk mixture by slowly adding ½ cup of hot milk while whisking constantly. Add the tempered egg mixture back to the saucepan with remaining milk. Cook over medium heat, stirring constantly, until thickened and bubbling, about 5 minutes. Remove from heat and stir in butter and vanilla. Strain the pastry cream through a fine-mesh sieve. Cover with plastic wrap pressed to the surface and refrigerate for at least 2 hours.
02 -
Preheat the oven to 325°F (160°C). Grease and line two 9-inch round cake pans with parchment. Whisk together flour, baking powder, and salt in a small bowl. In a large bowl, beat eggs with sugar for 4 minutes until thick and ribbon-like. Mix in vanilla extract. Gradually add dry ingredients while mixing on low speed until combined. Heat milk and butter in the microwave until melted and steaming, then gradually mix into the batter. Divide batter evenly between the prepared pans and bake for 28-33 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes for 20 minutes, then transfer to a wire rack to finish cooling.
03 -
Remove pastry cream from the fridge 20 minutes before assembly. Place one cake layer on a serving plate. Spread pastry cream over the cake, leaving a ½-inch border. Place the second cake layer bottom-side-up on top, pressing gently. Refrigerate the assembled cake while preparing the glaze.
04 -
In a microwave-safe bowl, heat cream and corn syrup on high until steaming, about 1 minute, stirring every 20 seconds. Add chopped chocolate and let sit for 5 minutes. Stir until smooth and slightly thickened. Pour glaze onto the center of the cake and spread evenly, allowing some to drip down the sides. Refrigerate the cake for at least 2 hours to set.
05 -
Allow the cake to come to room temperature for 30 minutes. Slice using a warm knife for clean cuts and serve. Enjoy!
# Tips:
01 -
The cake is best served at room temperature.
02 -
Store in the refrigerator for up to 3 days in a covered container.