Classic Boston Cream Pie Delight
This cherished Classic Boston Cream Pie Delight is a tradition in my kitchen every New Year's Day, passed down from generations. The soft, tender cake layers made from cake flour are a delightful canvas for the rich, silky custard filling, while a glossy chocolate glaze crowns the dessert to perfection. Making a cake from scratch opens up a world of flavor that store-bought cakes simply cannot match. Careful measurement of ingredients is essential for achieving the ideal texture; too little flour can lead to a collapsed cake, while too much creates dense, wet spots. Each layer can be frozen, making it a great make-ahead dessert option. Dive into this indulgent treat that promises to impress your guests and elevate your dessert game!
N/A
Servings
400
Calories
11
Ingredients
Ingredients
Large eggs
2 (separate yolks and whites)
Unsifted cake flour
2 cups (measure properly)
Sugar
1 cup (separated as 3/4 cup and 1/4 cup)
Baking powder
2 1/2 teaspoons (none)
Salt
1/2 teaspoon (none)
Vegetable oil
1/3 cup (none)
Milk
1 1/2 cups (divided for baking and filling)
Vanilla extract
2 teaspoons (divided for cake and filling)
Cornstarch
2 tablespoons (none)
Water
1/4 cup (none)
Semisweet or milk chocolate chips
1/2 cup (none)
Instructions
1
Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them, or for a simpler method, trace their bottoms onto waxed paper, cut it out, and place it in the pans without greasing.
2
For the cake layers, separate the eggs, placing the egg whites in a clean, dry mixing bowl. In a large mixing bowl, combine the cake flour, 3/4 cup of sugar, baking powder, and salt. Set this mixture aside.
3
Using an electric mixer, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar until stiff peaks form, then set aside.
4
In another bowl, whisk together the egg yolks, vegetable oil, and 1/2 cup of milk. Gradually add this mixture to the flour mixture, beating until smooth and scraping the bowl's sides as needed. Finally, mix in the remaining 1/2 cup of milk and 2 teaspoons of vanilla extract until just combined.
5
Gently fold the beaten egg whites into the batter until fully incorporated. Divide the batter evenly between the prepared pans.
6
Bake the cakes for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the center springs back when gently pressed. Allow the cakes to cool in the pans for 5 minutes before inverting them onto a wire rack to cool completely. (Tip: For convenience, the cake layers can be made in advance, wrapped tightly, and frozen. Defrost for a few hours before assembling.)
7
While the cakes are baking, prepare the cream filling. In a saucepan, heat 1 cup of milk to a boil. Meanwhile, in a separate bowl, combine the remaining 1/2 cup of milk with cornstarch, 1/4 cup sugar, a pinch of salt, 1 large egg, and 1 tablespoon of vanilla until well blended.
8
Once the milk reaches a boil, slowly whisk in the cornstarch mixture. Continue cooking, stirring constantly until it returns to a boil. Reduce the heat and simmer, stirring for 1 more minute until it thickens to a pudding consistency. Set aside to cool to room temperature.
9
For the chocolate glaze, combine 1/4 cup of water and 2 tablespoons of sugar in a saucepan and bring to a boil. Remove from heat and stir in 1/2 cup of semisweet or milk chocolate chips until smooth. Allow it to cool for 5-10 minutes, or until it thickens slightly.
10
To assemble, place one cooled cake layer upside down on a serving plate. Spread the cooled cream filling evenly over the top. Place the second cake layer on top, right side up. Finally, drizzle the chocolate glaze over the top and spread it evenly to the edges. Refrigerate for at least 1 hour before serving to allow the flavors to meld.
Nutrition Information
15
Fat
56
Carbs
4.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Classic Boston Cream Pie Delight?
It is a traditional dessert featuring tender cake layers made from cake flour, a rich silky custard filling, and a glossy chocolate glaze.
What type of flour is best for this recipe?
Unsifted cake flour is recommended to achieve a soft and tender texture.
How should I prepare the cake pans?
Grease and flour two 9-inch round cake pans, or trace their bottoms onto waxed paper and place it in the pans without greasing.
What is the baking temperature for the cake?
The oven should be preheated to 350°F (175°C).
How long do the cake layers need to bake?
Bake the cakes for 20-25 minutes until a toothpick inserted into the center comes out clean.
Can the cake layers be made in advance?
Yes, each layer can be wrapped tightly and frozen, then defrosted for a few hours before assembly.
What are the ingredients for the cream filling?
The filling consists of milk, cornstarch, sugar, salt, one large egg, and vanilla extract.
How do I make the chocolate glaze?
Combine water and sugar in a saucepan, bring to a boil, then stir in chocolate chips until smooth.
Why is careful flour measurement important?
Too little flour can cause the cake to collapse, while too much flour can create dense, wet spots.
How do I know when the cake is done?
The cake is done when a toothpick comes out clean and the center springs back when gently pressed.
What is the calorie count per serving?
Each serving contains approximately 400 calories.
How much fat is in one serving?
There are 15 grams of fat per serving.
What is the carbohydrate content?
Each serving contains 56 grams of carbohydrates.
How much protein does this recipe provide?
This recipe provides 4.5 grams of protein per serving.
How many ingredients are needed for this recipe?
There are 11 ingredients required in total.
What type of chocolate chips can I use?
You can use either semisweet or milk chocolate chips for the glaze.
How do I prepare the egg whites for the batter?
Beat the egg whites until soft peaks form, then gradually add sugar until stiff peaks form.
How long should the cake cool in the pan?
Allow the cakes to cool in the pans for 5 minutes before inverting them onto a wire rack.
How do I assemble the Boston Cream Pie?
Place one layer upside down, spread the filling, top with the second layer right side up, and drizzle with glaze.
How long should the pie be refrigerated before serving?
Refrigerate the assembled pie for at least 1 hour to allow the flavors to meld.
What is the purpose of boiling the milk for the filling?
Boiling the milk and then adding the cornstarch mixture allows the filling to thicken to a pudding consistency.
Is this recipe associated with a specific holiday?
Yes, it is a cherished tradition for New Year's Day.
What size cake pans are required?
You will need two 9-inch round cake pans.
How much vanilla extract is used in the entire recipe?
The recipe calls for 2 teaspoons of vanilla extract, divided between the cake and the filling.
What happens if I don't fold the egg whites gently?
The cake may lose its light and airy texture if the air beaten into the egg whites is deflated.
Can I use regular flour instead of cake flour?
Cake flour is preferred for its lower protein content which creates a more delicate crumb.
What is the consistency of the chocolate glaze?
The glaze should be smooth and thickened slightly after cooling for 5-10 minutes.
How much sugar is in the cake batter itself?
The batter uses 1 cup of sugar, divided into 3/4 cup for the flour mixture and 1/4 cup for the egg whites.
What is the liquid base for the cake?
The cake uses a combination of vegetable oil and milk.
Why should the first cake layer be placed upside down?
Placing the first layer upside down provides a flat surface for even spreading of the cream filling.