This delightful Boston Cream Pie combines a light sponge cake, a luscious vanilla pastry cream, and a rich chocolate glaze. With just a handful of ingredients, you can create a dessert that is both elegant and bursting with flavor!

Ingredients

  • For the Cake:
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp unsalted butter, melted
  • For the Pastry Cream:
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 3 large egg yolks
  • 1/4 cup cornstarch
  • 2 tsp vanilla extract
  • 2 tbsp unsalted butter
  • For the Chocolate Glaze:
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream

Instructions

To make the cake, preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan. In a mixing bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, combine eggs, milk, melted butter, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined. Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.

While the cake cools, prepare the pastry cream. In a saucepan, heat the milk over medium heat until it’s just about to boil. In a separate bowl, whisk together sugar, egg yolks, and cornstarch until smooth. Gradually pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens. Remove from heat and stir in vanilla extract and butter. Let the pastry cream cool completely.

Once the cake and pastry cream have cooled, slice the cake in half horizontally. Spread the pastry cream evenly over the bottom half of the cake, then place the top half back on.

For the chocolate glaze, heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and add the chocolate chips, stirring until smooth and glossy. Allow the glaze to cool slightly before pouring it over the top of the cake, letting it drip down the sides.

Chill the finished Boston cream pie in the refrigerator for at least 30 minutes before slicing and serving. Enjoy this simple yet delicious dessert that is sure to impress!