Boston Cream Pie (Easy Reader Recipes Book 50)

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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. 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.

Boston Cream Pie Cupcakes - Life Love and Sugar

It took a little effort to get out of the pan but it did come out in one piece and was perfectly flat. I was able to carefully cut it in half with a serrated knife and both pieces remained intact. The custard was amazing. I have made other recipes for this cake but this one is the best by far. It rises evenly and does not mound up in the middle like a regular cake does. I brought it to a dinner party and now it is the requested dessert,.

Boston Cream Pie Cupcakes

Boston Cream Pie is my boyfriend's favorite cake so I make it every year for his birthday. Tried this recipe this year and loved it. I'm not a great baker, but I made the pastry cream without a problem and made the cake as directed. It was so light and fluffy. Unfortunately I cooled the pans too long so the second layer stuck in the pan and I didn't know to just reheat it so the bottom layer was a little pieced together.

Even so, it was very delicious and presented nicely. Thanks for a recipe I can use every year! This was sooo good! I did cheat by using a cake mix for the cake part, just didn't use all of it for each layer, so that it was the right size for a BCP. BUT, the cream filling was excellent and so easy to make.

The chocolate glaze came out very thick and hardened to a crust in the fridge, but it tasted like fudge and was so chocolatey. I will make this again and my husband wants it in 3 weeks! I will make the glaze even thinner by adding more hot water and I don't need to make quite as much glaze if it's going to be thinner. The recipe made a thick portion of the chocolate on top.

I have an even easier Boston Cream Pie recipe. Cover with plastic wrap, pushing the plastic onto the surface of the pudding so a skin doesn't form, and chill in refrigerator while cake is baking and cooling. Prepare the cake in a inch cake pan according to package directions; cool completely and slice into 2 layers. Spread pudding on bottom layer of cake don't go all the way to the edge because the weight of the top layer will push it to the edges.

Spread chocolate frosting on the top layer.

My MIL makes this version and I keep trying to tell her that that isn't Boston Cream Pie, it's just a pudding cake with chocolate frosting. It doesn't taste like real Boston Cream Pie. It was so rich and creamy I wish I made two. However, the cake is a little thin which makes it difficult to slice in half. In the early 's, Betty Crocker made a mix and it was better than any recipe I've ever tried.

I SO wish they would make it again. Even though I seldom use mixes; I'd rather make it from scratch. Another company made a mix, which I tried once, but it wasn't nearly as good as Betty's. This was a quick and easy box mix and with a few small tweeks can taste just like a made from scratch Boston Cream Pie.

My family loved it and didn't even know that it was from a box. It's a 5 star winner. I loved this cake mix too! I was in my teens in the 70s and this was one of my favorite desserts to whip up for the famly. I made this cake for my sister's birthday and it came out kind of weird,1st,when I removed the cake from the pan,it totally felt apart so I had to pressed it to the bottom and I made another one for the top, 2nd, the cream tasted horrible and I think of myself as a pretty good cooker so I made some whipped cream and put it in the middle.

I made this for my sons birthday and the cake round fell apart as I was removing it from the pan, so I turned it into a trifle. Totally love this cake!! No disappointments here, loved everything about it and now making it again but into mini cupcakes! First time baking a cake from scratch. Made it for my husbands birthday. The thread idea was really good and helpful. Tha cake came out great! I liked this cake it was easy to make a little more work than the pineapple upside down cake but worth it.

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I did make the icing from scratch, so I used choclate frosting and it came out great. My kids loved it. I just wanted to comment on the technique used to split the cake.

It is so much easier to use a piece of thread, rather than the sawing motion of the knife. The party I made them for was cancelled indefinitely. Yes, they can frozen. Just be sure to wrap them well. Not sure how long is best, probably a month-ish. Are we supposed to beat the egg whites before in incorporating in to the recipe it put it raw.

I finally got to use my new stand mixer that i got for my birthday. When mixing i noticed the sour cream looked clumpy, but i stood it out and after i added the flour mixer, it looked beautiful! Thanks for the recipe! Would it be okay to use half cream and half whole milk? Thank you for the recipe!

I tried these and they taste great! The only thing is the chocolate was runny. Followed the recipe to the letter snd was quite disappointed. The chocolate ganache was soooo overpowering! Mine was semi sweet chocolate chips, which I prefer. Thanks alot But the ganach became dry and hard as soon as i added corn syrup. At what point did you add the corn syrup? From the way you wrote the comment, it sounds like you added it separately from the warm cream. The corn syrup and cream should be heated together and the poured over the chocolate. I think where the directions are confusing is they say to add choc chips and corn syrup to a bowl and then heat up cream and pour over choc chips.

Does not say heat up cream and syrup together. Here is what directions say:. Allow to sit for minutes, then whisk until smooth. The issue is if you add the syrup after combining the cream and chocolate chips. The syrup will not be at a warm temperature, like the cream and chocolate, and will therefore cause things to seize.

I was so happy to see that these are actually made from scratch, not cake mix and cool whip. Thank you thank you thank you! Your directions are impeccable and the cupcakes turned out fabulous! They are beautiful as well as delicious! My Dad turned 93 this week and Boston Cream Pie is his favorite. I thought cupcakes would be fun this year. He will be thrilled and I am so excited! I will be trying more of your recipes!

I really love that your recipe has English and Metric units…thank you. I feel it is much more precise when I can use my kitchen scale and use metric units to measure everything out. Baking is so much more precise than a skillet or crockpot meal! Thank you for all the variations too!!! 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. 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!

Ingredients

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.

Boston Cream Pie

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. 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!

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