BOSTON CREAM CAKE
Folks who like the classic pie will love this Boston Cream cake. It's a cool and creamy treat for the taste buds. -Michelle Mirich, Youngstown, Ohio
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Prepare cake batter according to package directions, adding lemon extract. Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a bowl, whisk milk and pudding mix for 2 minutes; refrigerate. In a heavy saucepan or microwave; melt chocolate and butter, stir until smooth. Stir in confectioners' sugar until crumbly. Stir in hot water, 1 teaspoon at a time, until smooth. Split cake into two horizontal layers. Spread pudding on bottom layer. Place second layer over pudding. Pour chocolate glaze over top, letting it drizzle down the sides. Store in the refrigerator.
Nutrition Facts :
BOSTON CREAM PIE
This Boston Cream Pie Cake is a classic! Soft yellow cake with a homemade custard filling, topped with silky chocolate ganache.
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 17
Steps:
- Grease and flour 2 9" cake pans. Line the bottom with parchment paper so the cakes come out cleanly.
- Preheat the oven to 375º Fahrenheit.
- Combine the cake flour, baking powder and salt in a small bowl.
- In the bowl of a stand mixer (or using a hand mixer), cream together the butter and sugar, scraping the sides of the bowl as needed.
- Add the eggs and vanilla extract and mix well.
- Add the flour mixture and milk alternately, mixing between each addition until the batter is smooth.
- Divide the batter evenly between the two cake pans.
- Bake for 15 minutes or until the edges of the cake shrink from the sides of the pan and the center springs back when you touch it.
- Turn the cakes out to a wire rack to cool completely.
- Warm the cream and half of the milk over medium low heat in a heavy bottomed saucepan. When bubbles start to form around the edges, add the sugar and salt. Stir until the sugar has dissolved.
- Remove the pan from the heat and cover with foil to keep it warm.
- Whisk together the remaining milk and cornstarch in a bowl.
- Add the eggs and whisk again until smooth.
- Drizzle the warm cream/milk mixture into the eggs in a slow drizzle, whisking the entire time.
- Return the mixture to the saucepan and cook over low heat, stirring the entire time, until the mixture thickens (to a thick pudding texture) and is smooth.
- Once the mixture is thick, remove from the heat.
- Mix in the vanilla extract and cool to room temperature.
- Heat the heavy cream in the microwave until it is hot, but not boiling.
- Place the chocolate chips in a bowl, then pour the hot cream over top.
- Cover the bowl with a plate and allow it to sit for 3-5 minutes.
- Stir the chocolate chips and cream until they are completely combined, smooth and shiny.
- Allow the mixture to cool slightly. You want it to be runny so that it easily covers the top of the cake and runs slightly down the sides, but you don't want it to totally run off.
- Place one cake layer upside down on a cake plate.
- Spread the cooled custard on top of the cake.
- Place the second cake (also upside down) on top.
- Spoon the chocolate ganache on top and spread it towards the sides of the cake so it barely starts to drip down.
- Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 332 kcal, Carbohydrate 36 g, Protein 5 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 99 mg, Sodium 138 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving
CHEF JOHN'S BOSTON CREAM PIE
This is my quick and easy version of Boston's Parker House Hotel's famous cake.
Provided by Chef John
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 5h10m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spray 2 (8-inch) cake pans with cooking spray.
- Stir yellow cake mix, 3 eggs, water, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
- Divide cake batter between the two prepared cake pans.
- Bake in the preheated oven until cakes have risen and are lightly golden brown, 33 to 38 minutes. Check for doneness after 25 minutes. A toothpick inserted into the center of the cakes should come out clean. Allow cakes to cool for about 10 minutes before removing from the pans. Cool cakes completely, about 40 minutes.
- Whisk 3 eggs, cornstarch, and sugar in a large bowl until well mixed and lemon colored, 2 to 3 minutes. Set aside.
- Heat 1 cup heavy whipping cream, whole milk, and 1/2 tablespoon butter in a large saucepan over medium heat until it just begins to boil.
- Reduce heat to low; pour egg mixture into cream mixture and whisk until thick, about 1 minute.
- Pour egg and cream mixture through a fine mesh strainer into a large bowl; discard any chunks.
- Whisk vanilla and salt into the egg and cream mixture until combined. Cover with a layer of plastic wrap pressed against the surface. Chill in refrigerator to form a pastry cream texture, 3 to 4 hours.
- Place chocolate in a large bowl. Heat 1 teaspoon butter and 1/2 cup heavy whipping cream in a saucepan over medium heat until butter is melted. Pour cream mixture over chocolate and whisk until smooth. Set aside until cooled, but still pourable, about 20 minutes.
- Place one cake layer on a plate, flat side up. Spread pastry cream to within 1-inch of the edge of cake. Place second cake layer on top, rounded side up. Press gently to push pastry cream to the edge. Pour chocolate mixture over top of the cake and spread so it drips over the edge.
Nutrition Facts : Calories 694.7 calories, Carbohydrate 72.4 g, Cholesterol 198.7 mg, Fat 41 g, Fiber 1.8 g, Protein 10.3 g, SaturatedFat 16.5 g, Sodium 514.2 mg, Sugar 45.5 g
BOSTON CREAM PIE I
A rich creamy dessert also known as Boston Cream Cake. It is a wonderful combination of yellow cake, custard and chocolate glaze.
Provided by Nancy D.
Categories Desserts Cakes Yellow Cake Recipes
Yield 12
Number Of Ingredients 21
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
- In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
- Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
- To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
- In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
- To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
- To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.
Nutrition Facts : Calories 325.5 calories, Carbohydrate 43.4 g, Cholesterol 93.9 mg, Fat 15.1 g, Fiber 0.8 g, Protein 5.4 g, SaturatedFat 8.7 g, Sodium 222.5 mg, Sugar 26.3 g
EASY BOSTON CREAM POKE CAKE
By using boxed cake mix and instant pudding, this Boston cream variation is super easy to make and is sure to be a hit at home or for a crowd.
Provided by Ally Ofstie
Categories Desserts Cakes Poke Cake Recipes
Time 1h45m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
- Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer until combined. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool.
- Poke holes all over the cake using the handle of a wooden spoon. Whisk milk and pudding mix together in a bowl until just starting to thicken. Pour over cake, spreading with spatula to fill the holes. Refrigerate to firm, about 1 hour.
- Place chocolate chips in a glass bowl. Heat heavy whipping cream in a small saucepan over medium-low heat, stirring frequently, until bubbles form, about 3 minutes. Pour over the chocolate chips; whisk until smooth. Spread chocolate ganache over cake with a spatula.
Nutrition Facts : Calories 386 calories, Carbohydrate 49.1 g, Cholesterol 56.5 mg, Fat 20.4 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 9.2 g, Sodium 398.9 mg, Sugar 35.3 g
BOSTON CREAM PIE (CAKE)
From Nigella Lawson's "How To Be A Domestic Goddess". I have posted her Victoria Sponge Cake recipe separately.
Provided by Burgundy Damsel
Categories Dessert
Time 30m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 12
Steps:
- Warm 1/2 cup milk and 1/2 cup heavy cream in a saucepan. Bring to a boil, then remove from heat, cover and let stand 10 minute
- In a large bowl, whisk the egg yolks and sugar until creamy, then beat in the flour. Add cream mixture and vanilla extract to egg mixture and mix until smooth. Pour back into the saucepan and stir or whisk gently over low heat until the custard thickens.
- Remove from heat and let custard cool by pouring it into a wide bowl and tearing off some wax paper, wetting it, then covering the bowl with it. This stops the custard from forming a skin. Do not put in the refridgerator.
- When custard is cool, make ganache. Warm 1/2 cup plus 2 tbsp heavy cream, 1 tsp vanilla extract, and 1 tsp butter with chocolate (chopped into small pieces) and bring to a boil in a thick- bottomed saucepan. Remove from heat and whisk till smooth and thickened. Let cool a little before using, but it should still be runny enough to ice with.
- Tear off four strips of wax paper or parchment and arrange in a square on the plate on which you're serving the cake. Sit one of the cakes on top and spread with cooled custard, then top with second cake. Dollop spoonfuls of chocolate ganache icing on top, letting it spread and drip down the sides of the cake.
- When the entire confection is cooled and set, remove the strips of wax paper for a drip-free presentation plate.
Nutrition Facts : Calories 168.7, Fat 15.1, SaturatedFat 9, Cholesterol 128, Sodium 23.4, Carbohydrate 5.9, Sugar 3.4, Protein 2.3
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- Separate eggs and store egg whites for another use.In a small bowl, mix egg yolks with sugar and cornstarch.
- Preheat oven to 350 degrees. Spray two 9-inch cake pans with nonstick spray. Line with parchment circles and spray the parchment as well.
- Heat cream, corn syrup, and chocolate in a small saucepan over medium heat. Stir continuously until the chocolate is completely melted. Remove pan from heat and stir in vanilla. Use immediately.
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