Boston Cream Pie

"An ancient Good Housekeeping recipe that I religiously make every New Years day. If you've never made a scratch cake, you don't know what you're missing. Using cake flour is a must. See Lennie's recipe #87689. Be sure to properly measure your flour by lightly spooning into a measure cup until overflowing then using the backside of a knife to level off. Too little flour will produce a callapsed cake and too much will have wet spots with dense layers. Cake layers freezeable. Prep time also includes assembly time."
 
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photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
photo by TheCharcoalGourmet photo by TheCharcoalGourmet
photo by Leslie photo by Leslie
Ready In:
1hr 25mins
Ingredients:
17
Yields:
1 cake
Serves:
8
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ingredients

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directions

  • Heat oven to 350 degrees. Grease and flour two 9" round cake pans or make it easy on yourself and trace the bottom of the cake pans on a piece of waxed paper and cut to fit then place on bottom of pans. No need to grease; the cakes will fall right out.
  • For the cake layers: Separate eggs; place whites in a small, clean bowl free of any grease or oil and set aside. In a large mixing bowl, combine cake flour, 3/4 cup of the sugar, baking powder and salt. Set aside.
  • In a small bowl with an electric mixer, beat egg whites until soft peaks form. Very gradually beat in the remaining 1/4 cup sugar; beat until stiff peaks form. Set aside.
  • Add egg yolks, oil and 1/2 cup milk to flour mixture. With electric mixer, beat until smooth, scraping sides of bowl occasionally. Add remaining 1/2 cup milk and vanilla. Beat just until combined. Carefully fold beaten egg whites into batter. Divide batter into prepared pans.
  • Bake cakes 20 to 25 minutes or until centers spring back when gently pressed. Cool in pans on wire rack for 5 minutes. Loosen cake around edges with a sharp knife then turn cakes out onto racks and remove waxed paper, if used; cool completely. (Tip: I make the cake layers in advance, wrap and freeze. Defrost in wrapper for a couple of hours then proceed with the filling and glaze.).
  • While cake is baking, make cream filling: In a 1-quart saucepan, heat 1 cup milk to boiling. In cup or small bowl, combine remaining 1/2 cup milk, cornstarch, sugar, pinch salt, egg and vanilla until blended.
  • When milk comes to boiling, gradually stir in cornstarch mixture with wire whisk. Return to boiling, stirring constantly. Reduce heat and simmer 1 minutes or until thickened to pudding consistancy. Set aside to cool to room temperature.
  • Make chocolate glaze: In 1 quart saucepan, heat water and sugar to boiling. Add chocolate chips; stir until glaze is smooth; remove from heat. Cool 5 to 10 minutes or until slightly thickened.
  • To assemble, place one cake layer, upside down, on a serving plate. Spread with cream filling. Top with remaining cake layer, right side up. Spoon glaze over top; spread to edges of cake. Refrigerate.

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Reviews

  1. This is a fantastic cake! and I only got to try half the glory. I was walking the cake over to neighbours and the top slit right off and onto our lawn. What a bummer! Anyway - we all ate the bottom half with great joy! The layer cake part is very versatile and could be used in other layer cakes. I know that it will be my go to recipe from now on. The layer rise beautifully and taste wonderful. I will for sure be making this again!! Made for PRMR
     
  2. Why don't they give us more stars to give, this recipe deserves at least 10! I premade the cakes and froze them then yesterday allowed them to slightly defrost as I filled with custard and frosted. I did make the Cherry topping to put over the top as my Dear Late Mother did for all of my Birthday Cakes (this to commerate our two dear Presidents Washington and Lincoln also born in February) Ohhh my goodness easy and delicious cake...it is now the recipe I will use every Birthday Thank You so very Much for this recipe I will never have to purchase my cake from the Bakery again. Love Ya Gail!!!
     
  3. Who needs a bakery when you can make this at home??? My family just loved this cake/pie!!! Just in case there is some one new to using cornstarch, when making the filling, start with the cornstarch then add a tiny bit of the milk at a time until it is all dissolved and thin, then add in all the rest of the ingredients prior to adding to the boiling milk. Thanks Gailanng, we will be making and having this again!!! Made for Holiday Tag and Afternoon Tea/Light Supper in Photo Forum.
     
  4. I decided to use half semi-sweet and half dark chocolate chips.and the topping was really delicious. I didn't have a problem with the filling. It came out just thick enough and perfectly flavored. The cake was nice and moist and not overly sweet. My family fought over the last piece, so next time I will make two of them!
     
  5. Wow wow wow!! This cake is sooo delicious! My husband got creative in the kitchen and made this for our family, and boy did it turn out to be a beautiful cake, so impressive! We loved it! Thanks for posting :)
     
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Tweaks

  1. I was a bit disappointed with the filling of this cake. To be fair, I did use artificial vanilla so that may have affected the final outcome. There seemed to be too much filling so I split the cake layers and put the filling between three layers instead. It looked really pretty when complete and it was quite simple to make. I chose to make the cake layers one day ahead, then filled and iced it the following day. If I make it again, I will definitely try using real vanilla. Thx gailanng!
     

RECIPE SUBMITTED BY

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
 
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