Go Back

Boston Cream Pie

A delicious and balanced dessert featuring rich pastry cream and layers of fluffy cake encased in a luscious chocolate glaze, perfect for satisfying your sweet tooth while being mindful of your nutrition goals.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Pastry Cream Ingredients
  • 4 large large egg yolks Can use egg substitute for cholesterol concerns.
  • 3/4 cup sugar Consider coconut sugar for a lower glycemic impact.
  • 4 tbsp cornstarch Arrowroot can be a gluten-free alternative.
  • 2 cups whole milk Low-fat milk can be substituted if preferred.
  • 2 tbsp unsalted butter Plant-based butter for a dairy-free version.
  • 2 tsp vanilla extract Organic vanilla extract enhances taste.
Cake Ingredients
  • 1 3/4 cups all-purpose flour Whole wheat flour for more fiber.
  • 2 tsp baking powder Ensure it’s fresh for the best results.
  • 1/2 tsp salt Sea salt amplifies flavor.
  • 3 large eggs Egg substitutes can also work.
  • 1 1/2 cups sugar Adjust down if concerned about sugar.
  • 1 tbsp vanilla extract Can be substituted with almond extract.
  • 3/4 cup whole milk Almond milk for a lower calorie alternative.
  • 1/2 cup unsalted butter Opt for ghee for a lactose-free option.
Glaze Ingredients
  • 6 oz semi-sweet chocolate chips Dark chocolate is a great antioxidant-rich alternative.
  • 2 tbsp corn syrup Honey can be a healthier substitute.
  • 1/2 cup heavy whipping cream Coconut cream for a dairy-free version.

Method
 

Make the Pastry Cream
  1. Whisk yolks and sugar together.
  2. Combine in a saucepan with cornstarch and whole milk.
  3. Cook over medium heat, stirring constantly, until thickened, about 5–7 minutes.
  4. Remove from heat and stir in butter and vanilla extract.
  5. Let cool completely to set.
Prepare the Cake Layers
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour two 9-inch round pans.
  3. In a mixing bowl, whisk together flour, baking powder, and salt.
  4. In another bowl, beat eggs and sugar until light and fluffy, about 5–8 minutes.
  5. Gradually mix in the dry ingredients and milk until combined.
  6. Pour evenly into prepared pans.
  7. Bake for 25–30 minutes or until a toothpick comes out clean.
Finish the Cake
  1. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool entirely.
  2. Slice each cake layer in half horizontally.
  3. Spread a layer of pastry cream between each layer.
  4. Top the cake with chocolate glaze made from melting chocolate chips, corn syrup, and cream until smooth.
  5. Chill for 30 minutes before serving.

Notes

To ensure light and fluffy cake layers, allow eggs to come to room temperature and don't skip cooling for the pastry cream. Use parchment paper for easy cake removal and make extra pastry cream for serving on the side. Store in the refrigerator for up to 3 days and freeze individual slices for about one month. Enjoy garnished with fresh berries or a sprinkle of powdered sugar.