Browse by
Browse by
Browse by
Browse by
Boston Cream Pie
Member Submitted Recipe
Food Blogger Recipe
Boston Cream Pie
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

Moist sponge cake, creamy pudding and decadent chocolate ganache make this classic recipe a winner for any occasion.

Prep time
0:30
Bake/Cook time
0:20
Yield
10 servings
Sign in to post a comment
Boston Cream Pie
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
0:30
Bake/Cook time :
0:20
Yield :
10 servings

INGREDIENTS

Cake

  • 1/2 cup (1 stick) butter, melted and cooled slightly
  • 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 2 teaspoons vanilla extract
  • 2 whole eggs
  • 2 egg yolks
  • 1/2 cup whole milk
  • 1 1/2 cups cake flour*
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Custard Filling

Chocolate Glaze

  • 1/2 cup heavy cream
  • 4 ounces good quality chocolate
  • 1 tablespoon butter

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

  1. Preheat oven to 350 degrees.  Generally grease two 9-inch cake pans.
  2. In an electric mixer bowl combine butter and sugar, beat until well combined.  Add vanilla, stirring to combine.  Beat in eggs 1 at a time, until light and fluffy.
  3. In a separate bowl sift together flour, baking powder and salt.  Alternate adding milk and flour mixture into batter until everything is incorporated.
  4. Pour into the 2 prepared pans.  Bake for 15-18 minutes, until a tester comes out clean.   Remove from oven, and let sit for 5 minutes before removing from the pan, to a wire rack to cool completely.
  5. Meanwhile, prepare filling.  In a large bowl, whisk pudding mix and milk together for 2 minutes.
  6. In bowl of an electric mixer, using whisk attachment, beat heavy cream until stiff peaks.  Mix in sugar and vanilla.  Fold whipped cream and pudding together.  Store in fridge for 1 hour until cake is fully cool.
  7. Prepare glaze right before you are ready to assemble cake.  Heat heavy cream until warm, but not boiling.  Add chocolate and stir until well combined.  Add butter and mix until melted.
  8. To assemble, place on cake on a large plate.  Spoon filling over the cake (you may not use all of it).  Gently place other cake over filling.  Pour chocolate glaze over top of cake.  Chill until ready to serve.
  9. Store in fridge, covered for up to 3 days.

IMPERIAL SUGAR INSIGHT

Recipe developed for Imperial Sugar by Erin Sellin @Dinners, Dishes & Desserts.

Shout Out To Our Baking Friends
    ::    BearcatMom    ::    Tasha    ::    Linda    ::    AWESOMEANITA    ::    BrendaKC    ::    Sarah H    ::    Nancy P    ::    Angela J    ::    Robin M    ::    Yvonne Zagorski    ::    Lynn Renee Little    ::    lisa whitesides    ::    MilkyCow    ::    Ligita V    ::    Nina K    ::    Carmenza Alvarez    ::    Desiree W    ::    Jessica H    ::    Kisha B    ::    C D
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2016 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.