Boston Cream Pie is a classic dessert featuring two layers of light sponge cake filled with rich pastry cream and topped with a decadent chocolate glaze. Despite its name, this ‘pie’ is actually a cake and has a rich history dating back to when pie pans were used more frequently than cake pans. This version, adapted from Baking Illustrated, guarantees the perfect balance of flavors and textures, making it an irresistible treat.
Ingredients Overview
The recipe is divided into three key parts: the sponge cake, the creamy filling, and the chocolate glaze. Start with the pastry cream, as it needs at least three hours to chill in the refrigerator.
- Heavy Cream: Used for the glaze, heavy cream has a fat content of 30-36%, giving the glaze its smooth texture.
- Cornstarch: Used to thicken the pastry cream, it is simpler to work with than flour.
- Flours: A combination of cake flour and all-purpose flour ensures a light, airy sponge.
- Light Corn Syrup: Adds sweetness and a glossy finish to the chocolate glaze.
Storing Your Boston Cream Pie
Since this cake contains cream, it’s best to store it in an airtight container in the refrigerator for 1-2 days.
Ingredients
Pastry Cream
- 2 cups half-and-half
- ½ cup (100 g) granulated sugar, divided
- 1 pinch kosher salt
- 5 large egg yolks
- 3 tablespoons cornstarch
- 4 tablespoons (½ stick / 60 g) unsalted butter, cold and cut into four pieces
- 1½ teaspoons vanilla extract
Sponge Cake
- ½ cup (50 g) cake flour
- ¼ cup (30 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 3 tablespoons whole milk
- 2 tablespoons unsalted butter
- ½ teaspoon vanilla extract
- 5 large eggs, room temperature and divided
- ¾ cup (150 g) granulated sugar, divided
Chocolate Glaze
- 1 cup (240 g) heavy cream
- ¼ cup (85 g) light corn syrup
- 8 ounces semi-sweet chocolate, chopped into small pieces
- ½ teaspoon vanilla extract
Instructions
Pastry Cream
- In a medium saucepan, add the half-and-half, 6 tablespoons of sugar, and a pinch of salt. Heat the mixture over medium heat until it begins to simmer, whisking occasionally to dissolve the sugar.
- In a separate medium bowl, whisk the egg yolks and remaining 2 tablespoons of sugar for about 15 seconds until the sugar begins to dissolve. Add cornstarch and whisk until the mixture becomes thick and light yellow.
- Gradually pour the simmering half-and-half into the egg mixture while whisking continuously. Return the mixture to the saucepan.
- Over medium heat, whisk constantly until it thickens, about 30 seconds. Remove from heat, stir in the butter and vanilla, and strain through a fine-mesh sieve into a bowl.
- Cover the surface of the cream with plastic wrap to prevent a skin from forming and refrigerate for at least 3 hours or up to 2 days.
Sponge Cake
- Preheat the oven to 350°F (175°C). Spray two 8-inch (20 cm) round cake pans with nonstick spray and line the bottoms with parchment paper. Set aside.
- In a medium bowl, whisk together the cake flour, all-purpose flour, baking powder, and salt.
- Heat the milk and butter in the microwave for 20-30 seconds until the butter melts. Keep the mixture warm.
- Separate three eggs, adding the whites to a stand mixer bowl and placing the yolks with the remaining two whole eggs.
- Beat the egg whites on low speed until foamy, then increase speed to medium while gradually adding half of the sugar. Beat until soft peaks form, then transfer the mixture to a large bowl.
- In the stand mixer, beat the egg yolks and whole eggs with the remaining sugar for 5 minutes on medium-high speed until thick. Fold the yolk mixture into the beaten egg whites.
- Gently fold the flour mixture into the egg mixture until almost combined, then fold in the warm milk and butter until no flour streaks remain.
- Divide the batter evenly between the prepared pans and bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes completely.
Chocolate Glaze
- In a medium saucepan, bring the heavy cream and corn syrup to a simmer over medium heat.
- Remove from heat and add the chopped chocolate. Cover and let stand for 8 minutes, until the chocolate melts. Stir in vanilla extract until smooth. Allow the glaze to cool to lukewarm before using.
Assembly
- Place one sponge cake layer on a cake stand or serving plate. Spread the pastry cream evenly over the top of the cake layer.
- Place the second cake layer on top. Pour the lukewarm chocolate glaze over the cake, letting it drip down the sides.
- Let the cake sit for about 1 hour to allow the glaze to set. Serve and enjoy your delicious homemade Boston Cream Pie!
