Description
A timeless American dessert, Classic Boston Cream Pie features a moist sponge cake filled with creamy custard and topped with a rich chocolate glaze. Perfect for special occasions, this decadent treat is a crowd favorite that balances textures and flavors beautifully.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large bowl, beat together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Pour the batter evenly into the prepared cake pans and smooth the tops.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Once the cakes are cooled, spread a layer of pastry cream (or custard) between the two layers.
- Top with a rich chocolate glaze and serve chilled.
Notes
- If you’re short on time, store-bought custard or pudding can be used as a filling.
- For a glossy finish, ensure the chocolate glaze is slightly warm when poured over the cake.
- The cake can be stored in the fridge for up to 2-3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes