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Boston Cream Pie Cake

Boston Cream Pie Cake

Serves 8

4 from 6 votes
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Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 50 mins
Course: Dessert
Cuisine: American

Ingredients

Custard Filling

  • 2 cups milk, warmed
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup caster
  • 1/4 cup all-purpose flour (video incorrectly says corn starch)
  • 6 large eggs
  • 1 tsp vanilla bean paste

Cake

  • 3 large eggs
  • 1 1/2 cups caster sugar
  • 3/4 cup milk
  • 1/2 cup unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tsp vanilla extract

Chocolate Ganache

  • 1/2 cup dark chocolate
  • 1/2 cup heavy cream
  • 2 tbsp glucose syrup


Instructions

Custard Filling

  • Add the milk and 1/4 cup - 60g butter to a heatproof jug or bowl and microwave for 30 seconds or until butter is melted. Set aside to cool for 10 minutes.
  • To a large mixing bowl, add the sugar, flour and salt. Use a whisk to combine. Next, add the egg yolks and whisk together until smooth.
  • Add 1/4 of the warmed milk and whisk to temper the egg mixture. Whisk together before adding the rest of the milk. Mix until well incorporated.
  • Transfer to a medium sized saucepan and use a spoon or spatula to stir on medium heat until it thickens. Take off the heat and add half of the remaining butter and vanilla bean paste. Stir until the butter is melted and well combined. Then add the remaining butter and repeat.
  • Transfer the mixture to a medium sized bowl and cover with plastic wrap. Chill in the fridge for 2 hours. Once chilled, unwrap and use a spatula to smoothen out. Set aside in the fridge until ready to use.

Cake

  • Preheat a fan forced oven to 160C / 325F.Spray two 8-inch cake tins with oil spray and line the bottom with baking paper.
  • Add the milk and butter to a large heatproof jug or mixing bowl and microwave for 30 seconds or until butter is melted. Allow to cool.
  • Add the eggs and sugar to a large mixing bowl. Use an electric beater to whip until it doubles in size and becomes pale and creamy, about 5 minutes.
  • Slowly add the warmed milk while the mixer is on medium speed until it’s all in there.
  • To a medium bowl, add the all-purpose flour, baking powder (video incorrectly shows corn starch) and salt. Use a whisk to combine.
  • Add to the egg and milk mixture along with vanilla extract and mix until well combined. Split the batter between two cake tins. Bake for 20 - 25 minutes. Allow to cool.

Chocolate Ganache

  • Add the chocolate cream and glucose syrup to a heatproof jug or bowl and microwave for 30 seconds at a time, stirring each time until smooth.

Let's Decorate!

  • Take the cakes out of the cake tins and place the first layer on your serving plate. Add the chilled custard filling and spread around using a spatula. Add the next layer of cake and gently press down. Finish by pouring the chocolate ganache on top.

Notes

Storage
Cake can be stored in an airtight container for up to three days.

Nutrition

Calories : 723kcal
Carbonhydrates: 53g
Protein: 13g
Fat: 41g
Saturated Fat: 24g
Polyunsaturated Fat: 2g
Monounsaturated Fat : 11g
Trans Fat : 1g
Cholesterol: 274mg
Sodium: 497mg
Potassium : 363mg
Fiber: 2g
Sugar : 27g
Vitamin A: 1335IU
Vitamin C: 1mg
Calcium: 200mg
Iron: 4mg
Nutrition Disclosure