Boston’s Parker House hotel created the original Boston Cream Pie in 1921. It featured sponge cake with cream layered on top and iced with vanilla fondant and chocolate fondant. This updated recipe is based on the 1950s boxed mix. It’s delicious, no matter how traditional it may be. The layers of vanilla are moist and tender, and the entire cake is topped with dark chocolate ganache glaze. This cake is sure to please even those who are loyal to the Parker House classic.
PREP: 40 mins BAKE: 30 to 35 mins TOTAL: 5 hrs 10 mins
YIELD: one 9″ double-layer cake
- To make the cakes: Preheat the oven to 325°F. Lightly grease two 9″ round pans or line with parchment paper rounds.
- Mix the sugar and eggs until light and fluffy. This takes about 2 minutes using an electric mixer or stand mixer. Slowly add the vegetable oil.
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Mix the flour, salt and baking powder into the egg mixture. Beat just enough to combine. Scrape down the sides and bottom of the bowl. Beat again to incorporate any remaining sticky bits.
- Bring the butter and milk to a boil in a saucepan over medium heat. Add the vanilla. Stir the butter mixture until it is melted.
- Slowly add the hot milk mixture slowly to the batter. Mix until all is well combined. Mix briefly until the batter is smooth. The batter will be thin.
- Divide the batter evenly among the prepared pans.
- Bake the cakes for 30-35 minutes or until a toothpick inserted in the center comes out clean and the top feels set. Cool the cakes in the pans for 10 min, then transfer them to a rack to cool completely.
- To make the filling: Mix 2 cups (454g), of milk, sugar and salt in a medium saucepan. Stir to dissolve the sugar.
- Meanwhile, whisk the cornstarch, egg yolks, and whole egg with the remaining 1/2 cup (113g) milk.
- Whisk about half of the hot milk mixture into the egg yolks/cornstarch to temper the yolks. This keeps them from turning to scrambled eggs when you add them to the simmering milk.
- Pour the egg/milk mixture back into the remaining simmering milk in the pan, pouring it through a strainer to capture any bits of egg.
- Mix the ingredients together over medium heat. The mixture may boil quickly. Stir constantly with a whisk and continue to cook for 2 minutes. The mixture will thicken considerably.
- Remove the filling from the heat and stir in the vanilla.
- Transfer the filling into a heatproof bowl. Cover it with buttered plastic wrap. Refrigerate until cool.
- When the cakes and pastry cream are completely cool, spread the filling in an even layer over one layer then stack the second layer on top. Set aside.
- To make the glaze: Combine the cream and chocolate until smooth. Stir in the vanilla. Allow the glaze to cool for 10 minutes. It will thicken slightly. Spread the glaze on top of the cake. Serve immediately or let cool to room temperature and then refrigerate until ready for use.
- Storage instructions: Store any leftovers in the fridge, well wrapped in plastic.
- 2 cups (397g) granulated sugar
- 4 large eggs
- 1/3 cup (67g) vegetable oil
- 2 cups (240g) King Arthur Unbleached All-Purpose Flour
- 1 1/4 teaspoons salt
- 2 teaspoons baking powder
- 4 tablespoons (57g) unsalted butter, at cool room temperature, 65°F to 68°F
- 1 cup (227g) milk, whole preferred
- 2 teaspoons King Arthur Pure Vanilla Extract
• 2 1/2 cups (567g) milk, whole preferred
• 1/2 cup (99g) granulated sugar
• 1/4 teaspoon salt
• 1/3 cup (39g) cornstarch
• 3 large egg yolks
• 1 large egg
• 2 teaspoons King Arthur Pure Vanilla Extract
• 1/4 cup (57g) heavy cream or whipping cream
• 1/3 cup (57g) dark chocolate, chocolate chips, or semisweet chocolate wafers, chopped
• 1/2 teaspoon King Arthur Pure Vanilla Extract