Best Boston Cream Pie (Classic Custard-Filled Cake)

 

 

There's something wonderfully nostalgic about a classic Boston Cream Pie - that beautifully moist vanilla layer cake filled with thick silky homemade custard and finished with a glossy semi-sweet  chocolate glaze.

Despite it's name, it's not a pie at all, but a timeless dessert that's been loved for generations and still feels special every time you make it. This version inspired by the trusted Fannie Farmer Cooking School Cookbook is one I have relied on for decades. Its simple, reliable and bakes up like a dream - a true French Butter Cake that's tender, flavourful and perfectly sized.

Tried and true, this favourite is one I turn to again and again because it never disappoints - simple ingredient, no fuss, and absolutely delicious every time.

 

I wanted to pull out the stops a bit at the weekend and bake something special for my daughter to enjoy before her big operation today. If some of it also got into my mouth it couldn't really be helped! 

I was thinking about Boston Cream Pie the other day and I realized that I had not baked one in a very long time.

Contrary to the name, this is not a pie at all, but a beautifully moist vanilla layer cake with a rich thick vanilla custard filling and a chocolate drizzle topping. The only resemblance to a pie is the fact that you cut it into wedges!  Oh, and that its delicious! (Mustn't forget that!)

The recipe I have always used is the one from the Fannie Farmer Cooking School cookbook, as edited by the late Marion Cunningham.  I trust Marion Cunningham in all things.  I have NEVER used a recipe of hers that has not worked or that I have not liked. 

I have had this book since I was a teenager and it has been my go-to for many, many things through the years. It is old and falling apart, which is the sign of an old reliable and trustworthy friend in the kitchen!

This cake is exceptional.  The cake itself is moist and delicious. A french butter cake which is easy to make and baked like a dream. It might not look really high when you take it out of the oven, but trust me, with the filling etc., it is the perfect size. You would not want it much thicker. You could just put vanilla pudding in the center but you would be missing out on perfection. 

This filling is easy to make and is perfect for this cake, and trust me when I say it is perfectly delicious!  Perfectly . . . Its been a family favourite in my home for many, many years and I have tried different versions but I always come back to this version from the FFCS cookbook.

Its the best in my opinion.  

INGREDIENTS NEEDED 

TO MAKE

🍰BOSTON CREAM PIE🍰

There is nothing complicated about this simple cake.

For the Cake:

• 6 TBS (85g) butter
• 1 cup (190g) sugar
• 2 large free range eggs, separated carefully
• 1 1/2 tsp vanilla
• 1 3/4 cup (218g) cake flour (to make your own cake flour, for every 120g/1 cup of flour,remove 2 TBS and add 2 TBS cornflour/cornstarch back)
• 2 tsp baking powder
• 1/2 tsp salt
• 2/3 cup (180ml) milk

For the filling:

• 1 cup (240ml) milk
• 1/2 cup (95g) sugar
• 3 TBS flour
• 1/8 tsp salt
• 2 large free range egg yolks, beaten
• 1 1/2 tsp vanilla

For the glaze:

• 4.5 ounces (3/4 cup/128g) semi-sweet chocolate
• 3 TBS butter

🍰INGREDIENTS NOTES🍰

Butter

You'll need softened butter for the cake batter which helps to create that moist, tender French-style butter cake texture the recipe is known for.

Sugar

Granulated sugar sweetens both the cake and the custard filling. It also helps the butter whip up lightly and fluffy in the creaming stage.

Eggs (separated)

The yolks enrich the cake batter, while the whipped egg whites are folded in to give the cake life and a beautifully soft crumb. The filling uses egg yolks for richness and that classic custard texture.

Vanilla

Used in both the cake and the custard, vanilla is essential for the signature flavour of Boston Cream Pie - warm, fragrant, and comforting.

Cake Flour

Cake flour keeps the cake delicate and tender. I have included a homemade cake-flour substitution if you need it. (Remove 2TBS of flour per cup and replace with 2 TBS cornstarch/corn flour.)

Baking Powder and Salt

These ingredients help the cake rise and balance sweetness. They are sifted in with the flour for even distribution.

Milk

Milk appears both in the cake and the custard. In the cake it adds moisture and helps create a smooth batter. In the custard, it forms the creamy base that thickens beautifully when cooked. I use whole milk.

Flour (for the custard)

A small amount of flour is cooked with sugar and milk to thicken the custard. Cooking it for a few minutes removes any floury taste.

Semi-Sweet Chocolate & Butter (For the glaze)

The glaze is wonderfully simple - just melted chocolate and butter. It pours smoothly over the cake and sets into a glossy, candy-bar like finish.

 

🍰HOW TO MAKE BOSTON CREAM PIE🍰

This is really not as complicated as it looks. Easy, easy, easy.

1. Preheat the oven to 180*C/350*F/ gas mark 4. Butter two 8-inch round cake tins and line the bottoms with baking paper. Set aside. (Lining the bottoms of the pans ensures the cake won't stick.)
2. Beat the butter until soft and creamy. Continue to beat, adding the sugar a bit at a time, until light and fluffy. Beat in egg yolks and vanilla. (Adding the sugar slowly ensures it mixes in and melts completely.)
3. Sift the flour, baking powder and salt together. Add to the creamed mixture alternately with the milk, making 3 dry and 2 wet additions. (Sifting ensures the baking powder is completely mixed throughout the flour evenly. Making the dry and wet additions helps to prevent the batter from curdling.)
4. Beat the the egg whites until stiff but not dry. Stir in 1/3 of the beaten egg whites, then carefully fold in the remainder of the whites. (Use a rubber spatula to fold in the whites. Do not overmix. a few white streaks are good.)
5. Divide the batter between the two prepared cake tins, smoothing the top. (Makes for a better finish)
6. Bake for 30 to 35 minutes until well risen, golden and a toothpick inserted in the center comes out clean. (The tops should also spring back when lightly touched.)
7. Let cool in the tins for 5 minutes before removing from the tins to a wire rack to finish cooling completely.
8. To make the filling, whisk the flour and sugar together in a medium saucepan. Slowly whisk in the milk. (Its important to make sure the flour and sugar are evenly mixed.)
9. Cook, whisking constantly over medium heat, until the mixture bubbles and begins to thicken.
10. Cook for a further 2 minutes to cook out any flour taste. Slowly add some of the hot mixture into the egg yolks to temper them, then whisk the whole lot back into the custard. (This will prevent the eggs from scrambling.)
11. Continue to cook, whisking constantly for a further 3 to 4 minutes. Remove from the heat and whisk in the vanilla.
12. Set aside to cool, whisking several times. Cover and store in the refrigerator until completely cold. (It is important that the mixture is completely cold before you fill the cake.)
13. Place one cake layer on a cake plate, flat side up. Spread the cold custard over top and then top with the other cake layer, rounded side up.
14. Melt the semi sweet chocolate and butter together over medium low heat, whisking until fully amalgamated and smooth. (Don't over heat or your chocolate may seize up.)
15. Spoon this mixture evenly over the top of the cake allowing some to drip down the sides. Allow to set completely before serving. (See hints and tips for how to do this.)
16. Cut the cake into wedges to serve. Store any leftovers in the refrigerator.

 

🍰HINTS AND TIPS FOR SUCCESS🍰

Use room temperature ingredients

Softened butter is essential for creating that light and fluffy creamed base for the cake batter. Cold butter won't whip properly and cold milk and eggs may seize the butter. You get a much better result if all of the ingredients are at the same temperature.

Separate the eggs carefully

You'll need cleanly separated yolks and whites - the yolks enrich the batter, and the whites are whipped and folded in to give the cake it's lovely lift and tender crumb.

Don't worry if the cake isn't tall

This French butter cake bakes up slightly lower than a traditional sponge, but that's exactly how it's meant to be. Once filled it is the perfect height.

Make the custard slowly and patiently

Whisk constantly as it cooks so it thickens smoothly without any lumps. Cooking it for a couple of minutes after bubbling removes any raw flour taste and ensures a silky filling.

Temper the eggs properly

Adding a little hot custard to the yolks before combining prevents scrambling and keeps the filling beautifully smooth.

Cool the custard completely

Let it chill fully in the fridge before assembling - warm custard will slice and make the layers unstable.

Spread the chocolate glaze from the center outward

This simple mixture of melted semi-sweet chocolate and butter pours beautifully. Staring in the middle and gently circling outward gives the cake a clean, glossy finish.

Store leftovers in the fridge

Because of the custard filling, the cake should be refrigerated - and it tastes just as delicious chilled the next day.

 

🍰FREQUENTLY ASKED QUESTIONS🍰

WHY IS IT CALLED BOSTON CREAM PIE IF IT'S ACTUALLY A CAKE?

Because years ago, cakes and pies were baked in the same pans, and the words were used interchangeably. That's how this beautiful vanilla layer cake got it's quirky name. Also it was first created in Boston.

WHAT MAKES THIS CAKE SPECIAL?

This is a classic French Butter Cake - moist, tender, and easy to make - paired with a rich, homemade vanilla custard and a simple chocolate glaze made from just semi-sweet chocolate and butter.

MY CAKE DIDN'T RISE VERY HIGH. DID I DO SOMETHING WRONG?

Not at all. This cake is meant to bake up slightly lower. Once the custard filling is added, it becomes the perfect height.

CAN I USE INSTANT PUDDING INSTEAD OF MAKING THE CUSTARD?

You could, but you'd miss out on the silky, rich, perfectly delicious filling that makes this dessert cake shine.

HOW TO I GET THE CHOCOLATE GLAZE TO LOOK SMOOTH AND GLOSSY?

Start in the center and gently spread it outward in circles using the back of a spoon. It pours beautifully and gives a flawless finish.

DOES THIS CAKE NEED TO BE REFRIGERATED?

Yes, because of the custard filling, any leftovers should be stored in the refrigerator.

IS THIS A BEGINNER FRIENDLY RECIPE?

Absolutely, it uses simple ingredients, straightforward methods and no fancy techniques - just classic, reliable baking.

 

🍰A FEW MORE CAKE RECIPES TO ENJOY🍰 

Who doesn't enjoy cake?  Here are a few other cake recipes that you might also really like! 

BUTTERMILK CHOCOLATE CAKE - This is the chocolate cake that everyone requests for their birthday. A fabulously old fashioned one-bowl chocolate cake, and perfect for family celebrations! This delicious moist cake is filled with a rich and chocolatey flavor!  It makes either a nine or an 8 inch double layer cake. 

CREOLE CHOCOLATE CAKE - This cake consists of a rich chocolaty layer cake  . . .  filled with a scrumptious fruit and nut caramel filling  . . .  whipped cream and then frosted with a scrumptious sour cream bittersweet chocolate frosting! It is one of my absolute favorite cakes of all time.

  

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Yield: One 8-inch cake

Author: Marie Rayner

Boston Cream Pie

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

Not a pie, but a most delicious cake, with a thick vanilla custard filling and a chocolate glaze. A firm family favourite from way back.

Ingredients

For the Cake:

• 6 TBS (85g) butter
• 1 cup (190g) sugar
• 2 large free range eggs, separated carefully
• 1 1/2 tsp vanilla
• 1 3/4 cup (218g) cake flour (to make your own cake flour, for every 120g/1 cup of flour,remove 2 TBS and add 2 TBS cornflour/cornstarch back)
• 2 tsp baking powder
• 1/2 tsp salt
• 2/3 cup (180ml) milk

For the filling:

• 1 cup (240ml) milk
• 1/2 cup (95g) sugar
• 3 TBS flour
• 1/8 tsp salt
• 2 large free range egg yolks, beaten
• 1 1/2 tsp vanilla

For the glaze:

• 4.5 ounces (3/4 cup/128g) semi-sweet chocolate
• 3 TBS butter

Instructions

1. Preheat the oven to 180*C/350*F/ gas mark 4. Butter two 8-inch round cake tins and line the bottoms with baking paper. Set aside.
2. Beat the butter until soft and creamy. Continue to beat, adding the sugar a bit at a time, until light and fluffy. Beat in egg yolks and vanilla.
3. Sift the flour, baking powder and salt together. Add to the creamed mixture alternately with the milk, making 3 dry and 2 wet additions.
4. Beat the the egg whites until stiff but not dry. Stir in 1/3 of the beaten egg whites, then carefully fold in the remainder of the whites.
5. Divide the batter between the two prepared cake tins, smoothing the top.
6. Bake for 30 to 35 minutes until well risen, golden and a toothpick inserted in the center comes out clean.
7. Let cool in the tins for 5 minutes before removing from the tins to a wire rack to finish cooling completely.
8. To make the filling, whisk the flour and sugar together in a medium saucepan. Slowly whisk in the milk.
9. Cook, whisking constantly over medium heat, until the mixture bubbles and begins to thicken.
10. Cook for a further 2 minutes to cook out any flour taste. Slowly add some of the hot mixture into the egg yolks to temper them, then whisk the whole lot back into the custard.
11. Continue to cook, whisking constantly for a further 3 to 4 minutes. Remove from the heat and whisk in the vanilla.
12. Set aside to cool, whisking several times. Cover and store in the refrigerator until completely cold.
13. Place one cake layer on a cake plate, flat side up. Spread the cold custard over top and then top with the other cake layer, rounded side up.
14. Melt the semi sweet chocolate and butter together over medium low heat, whisking until fully amalgamated and smooth.
15. Spoon this mixture evenly over the top of the cake allowing some to drip down the sides. Allow to set completely before serving.
16. Cut the cake into wedges to serve. Store any leftovers in the refrigerator.

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