Boston Cream Pie (Easy Reader Recipes Book 50)

Refrigerate uncovered until serving. Store any remaining cake covered in the refrigerator. More About This Recipe. This scratch Boston Cream Pie consists of two layers of sponge cake held together with a custard filling and topped with a rich chocolate glaze. To guarantee that your sponge cake has a light and airy texture, beat room temperature eggs until foamy — using cold eggs will make your sponge fall flat. When making the custard, take care to follow the directions closely. One related tip, you can make your custard up to 24 hours ahead to save on time day of.

Boston Cream Pie Recipe - www.newyorkethnicfood.com

This will prevent the chocolate from seizing — when the chocolate becomes clumpy and loses its velveteen texture. While certainly a labor of love, this recipe is worth the effort and makes a birthday, anniversary or any other celebration extra special! Giant Ganache-Topped Whoopie Pie. Boston Cream Cake Pops. Triple Chocolate Stout Whoopie Pies. Banana Boston Cream Dessert.

Ingredients

Gluten-Free Boston Cream Pie. Birthday Cake Whoopie Pies. Boston Cream Dessert Cups. This recipe is so delicious! It's so good that I would give it 5 stars, but sadly, the cake didn't look so good. I realized that maybe baking it in two cake pans, but only filling the batter in each halfway, and then putting the cake together would have been better. Also, I think that baking it on the bottom rack is the best option, because the top of the cake was browning, and the toothpick came out clean, but the inside was still mushy and didn't hold together when I cut it in half.

Other than those things, though, it was awesome, and at least I was just doing it my family, and no guests were coming over! I made this for father's day because Boston cream pie is my dad's favorite. It was delicious and very easy! I had a bit of trouble getting the glaze smooth due to adding all the powdered sugar at once. Next time I will add it gradually. But it was soooooo good! I always used a spring form pan and parchment paper - it never fails to give me an easy cake to slice. Now I use either butter or Crisco. I try to make this the day before needed as it's more heavenly the second day!

Use the filling for cream puffs delicious just needs to be a little thicker. I used a yellow cake mix also but I have found it very easy to split a cake by wrapping a piece of sewing thread around the outside and then carefully pulling the ends together. The two pieces always come out even if you tie the string properly. I just made this recipe for my hubbys birthday.

I loved the detail. This worked out great. Normally I put my cakes in the freezer before I cut them and icing them so I did that too. For those of you who said the cake was too flimsy to cut, try that. Another person said it was watery so I just dumped it in slowly and stopped when I thought it looked good. My husband loved it!! Use all the pudding because some will soak into the cake. We have made this cake time and time again over the years.

My kids request it for holidays and birthdays and all the days in between. The recipe is a true labor of love to make, but the result is worth every second. Made this great Boston Cream Pie, but next time would definitely use parchment paper in the pan. It does not come out without pulling off the bottom. This was an all time favorite of my mom's. The last time I made it was probably over 30 years ago. I decided to make it for my daughter's birthday but could not find my original recipe.

I wanted a one layer cake - most recipes called for two. The whole family loved it. It has now become our "birthday cake" for all occasions - replacing a white cake with caramel frosting that I had been making for years and years. Chocolate "icing" in this recipe is a great recipe for chocolate water. Just a failure of EPIC proportions on so many levels. Very disappointed I wasted the chocolate, butter, and powdered sugar on this mess. Would be mad about the water if it wasn't included in my utilities.

I made this recipe today and will make it again. The custard and chocolate came out fantastic. The only problem I had was leaving the cake in the pan for 20 minutes on wire racks as instructed. Even though it was oiled and floured, the cake still stuck and crumbled upon taking it out. The next time I will be prepared for it. I also baked them in two pans instead of one and until it stuck in the pan, it worked out great for me and I had even layers.

So, I will be making this again because it is one of my husband's favorite desserts and it will be just about perfect next time I make it. Best Boston Cream Pie I ever made! I used a Betty Crocker yellow cake mix and followed this recipe for the filling and glaze. I ended up having to make the cake recipe twice because it came out so thin, too thin to slice in half without falling apart, so I made another. My cream filling came out too thin, I ended up adding a couple extra teaspoons of cornstarch to get it to thicken up so it wouldn't be runny.

Overall this recipe-not a total fail, but not a home run either. My wife's birthday was yesterday and she requested a Boston Cream Pie, her favorite cake, for dessert. I decided to make this recipe instead of buying it from the frozen dessert section of the store. First let me say, it was a pain in the you know what to make.

She, along with our guest all said it was the best they have ever tasted. I had to agree. So, if you have the time, I recommend this recipe. The cake is very dense and heavy, would like more spring in the cake. The cream was ok, needs more flavor and I made a chocolate glaze from another recipe.

Boston Cream Pie

I didn't have enough time and wanted an easier recipe, will not make this cake again. I made this for my son's birthday instead of a regular cake. It turned out great and was delicious! I did cheat by using a Betty Crocker yellow cake mix for the cake, but used this recipe for the filling and chocolate icing.

I baked two normal 9" round layers with the yellow cake mix and removed them from the pans after baking while still hot onto a foil covered cooling rack. I then placed the first layer bottom down on a cardboard cake circle, covered it with the filling, then placed the top cake layer on the filling covered layer with the bottom up. This gave me a perfectly flat top to spread the chocolate icing on, and by placing the cut side on top of the filling, I did not have to worry about cake crumbs getting into the chocolate icing as I spread it around. I have never made a Boston Cream pie before, yet mine looked as good if not better than anything I have seen in a bake shop.

It came out perfect! Thank you for this wonderful recipe. I feel like their could stand to be a little more cream in the middle but it is very tasty! This is a very simple recipe, has great results and people think you've been in the kitchen all day. A real hit at my house. This came out beautiful. The cake was rather thin and I was afraid I couldn't cut it in two with success, so I made another one. I use parchment paper in cake pans. Comes out and not hard to remove the paper. I used to make these a lot. So glad I found the recipe again. This came out fantastic. The cake without the frosting or custard was delicious.

It took a little effort to get out of the pan but it did come out in one piece and was perfectly flat. Looking forward to trying them all! Firstly, thanks for posting this recipe! It looks soon yum! One question I had is if you used powdered sugar or granulated sugar for the cake? I made these cupcakes this morning. I tried 3 different times with different piping tips. It was way too thick and tough. I tried to microwave it. I tried to thin it out with milk.

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I have no idea how you did it but I ended up just spreading it on the cupcakes. I made sure I followed your recipe exactly and doubled and triple checked before I did anything. Follow the written recipe. I thought the video had been fixed, but it seems the wrong one was uploaded. Thanks for letting me know so I can fix it. Thank you for this. Could you please tell me if you use milk or heavy cream for the filling.

In the recipe it says milk but on the video it say heavy cream. Thanks so much for sharing!!! My cupcakes rose beautifully but fell and shrunk away from the sides of the pan while cooling. No, the baking powder is correct. Are you sure you fully creamed the butter and sugar together? These cupcakes were unbelievable! Just ask my boyfriend who ate 6 in 2 days haha perfect recipe!!!

He said they might be the best cupcakes I have ever made. Had rave reviews at the office as well! Well done on an amazing recipe! Why does the video show adding heavy whipping cream to the cream filling while the recipe and directions calls for milk? The written recipe and video in this post are correct. Hi Lindsay, greetings from Singapore! I made your cupcakes and they tasted so good esp the cream filling. The cake is very soft not dry at all. Why do you use all egg whites? Do you think i can put in 3 whole eggs? My ganache is abit wet, the 1M tip I used didnt quite pipe out the nice floral swirls.

How do I ensure the consistency is right to pipe? You could just leave out the syrup and add an additional tablespoon of heavy cream. Do you think I could make the filling pink with food coloring for a breast cancer awareness bake sale? Do I replace them with buttermilk or plain whole milk? Or should I just leave it out? Your photos and video make the ganache look thick and light in chocolate. I use Nestle semi- sweet chocoalate chips, light corn syrup and the boiling heavy cream.

The ganache looks great, with the nice glistening from corn syrup. And it comes out great tasting but it appears softer in texture than yours and fairly dark. I mean, it looks like Boston Cream Pie, but yours looks more like a thick frosting to me and I would like to achieve that if possible! Thanks for your web site, I love it! It would be hard for me to say about the difference you see in the photos. It could be something about the lighting of the photos that might make it look a little different to you. If you think the ganache should be firmer, you could reduce the heavy whipping cream slightly.

I really enjoyed making these, and they taste great but I have a question. I found the cake has a slightly different texture to regular vanilla cupcakes. I have always struggled with figuring out what to do for high-altitude as well. I came across this video on YouTube, and it has saved me!!! I made these this weekend for my husbands birthday because Boston Cream Pie is one of his favorite desserts. These are seriously delicious, the cupcake recipe alone is now my new go to one!

Only issue I had was with the ganache. I followed the ingredients and method exactly but when I pulled it out of the fridge to top the cupcakes, it was way way too thick. Despite the little mess up, they were still delicious and my hubby is still a happy camper! Ganache can be a little tricky sometimes. Did you use semi sweet chocolate, or another kind? They all have different amounts of fat that can affect the consistency. And heavy whipping cream, instead of heavy cream?

The amount of fat affects how soft the consistency is. If you try the cupcakes again, you could always try adding another tablespoon of cream. They were a huge hit. There are a lot of steps but you made this so easy to follow. I have never made pastry cream before — and I have always been too intimidated to try. This all went together so much easier than I expected. And each part was delicious. I am new to your site but it is an instant favorite, just like these cupcakes. Back online to write a review and find the next recipe to try.

My only complaint is that the chocolate ganache can be a bit overpowering to the other flavors, which is a shame considering how good everything is. Definitely will make again. Go ahead and have the water boiling nice and hot and then put your ganache bowl on top, just long enough to only really warm the bowl. Take it off and stir until everything is one smooth consistency.

Then melt the ganache using the double boiler method and coat the cake balls with it and freeze again. I follow the recipe to the letter right down to setting a kitchen timer for minutes so sugar and better get creamed properly My big issue is that both times the cupcakes came out REALLY Dense. Almost like mini Pound Cakes. Do you have any suggestions on how to fix this? Otherwise we love the Pastry Cream but the Chocolate Ganache is just a tad strong for our tastes. It can over develop the gluten and make a dense cake.

Do you weigh your ingredients? Thanks for the reply. Would it help if I beat the Egg Whites first? Get them up to soft peaks and then mix them into the rest of the cake batter? You could certainly give it a try though. As soon as I piped, it began to melt and caused a large mess. I will play with the cream amount next time. Otherwise, the cupcakes were divine. I followed this recipe to a T. The custard to to die for. I could have sat down with a spoon and gone to town.

I, like others, ended up with a very dense cupcake. Also, 2 hours for the ganache in the frig was too long, I could hardly get it to pipe.

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Thank you for the recipe. If i ever need custard — this would be my go to recipe! I have not made these yet, but based on all of your other recipes and how big of a hit they have been, I am going to give it five stars! Made these and they turned out wonderfully! However, did anyone have an issue with the ganache? Different kinds of chocolate use different amounts of cream, so that could cause a thinner ganache potentially. They were a huge hit and I was asked to make them again!

Thank you for sharing this! And do you know a substitute for sour cream? You could try replacing it with honey. Or you could leave it out, but it will affect the texture. As for the sour cream, yogurt would be fine. Your email address will not be published. By submitting this comment you agree to share your name, email address, website and IP address with Life Love Sugar. This information will not be used for any purpose other than enabling you to post a comment. Leave this field empty. I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction!

Bring on the sugar! Turn on your JavaScript to view content. Boston Cream Pie Cupcakes Print. Recipes , Sweets and Treats , Cakes and Cupcakes. Subscribe via Email Subscribe via Email Never miss a post - subscribe to receive emails! You May Also Like: These look SO good! I usually just use Nestle chocolate chips that I get at the grocery store. What brand of cupcake corer do you have?

My partner is worried he will not get any lol! Jus a couple of questions: Good luck in the competition! November 3, 2: Does the recipe make mini cupcakes or regular sized one??? Here is what directions say: I use granulated sugar in the cake and powdered sugar in the frosting. You should be able to find that info just underneath the title of the recipe.

In the video it says baking soda but in the recipe it says baking powder which one is it please.

Sorry about that — I will get the video fixed. What brand of vanilla did you use? I want to try these because they look amazing! Can i use maple syrup for the ganache? I would suggest replacing it with additional milk. The batter will be thinner. We made these and reviewed them in Episode 51 of our baking podcast, Preheated. What would be the ratio of ingredients for 24 cupcakes please? The frosting looks amazing! How soon before serving can I frost them?

Boston Cream Pie Cupcakes

You could frost them right before serving, if you like. They should be fine. So glad to hear they were easy to make and that you enjoyed them! Thanks for sharing your tips! Your help is much appreciated. Leave a Reply Cancel reply Your email address will not be published. Post navigation Previous post: Banana Split Layer Cake. Cranberry Fudge Layer Cake. Turtle Chocolate Layer Cake. Cinnamon Roll Layer Cake. At that moment the curtain of the temple was torn in two from top to bottom. The earth shook, the rocks split and the tombs broke open.

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