I was hungry for something delicious and needed to break my own rule of waiting until the weekend to bake. What I was craving was the tender moistness of cake, but not just overly sweet as it might be topped with icing. I also wanted something creamy with a thicker, velvety texture for my tongue to glide against like a pudding. You might say what I longed for was in between plain cake and pudding. Therefore, my solution was making my Easy Boston Cream Pie recipe, which is a perfect combination of delicate yellow cake with plenty of luscious vanilla cream filling topped with an ample silky chocolate glaze icing.
You might assume that what I am describing sounds like a complicated recipe to make. Ha! Remember, I am a lazy baker that keeps baking simple or otherwise will avoid it. My Easy Boston Cream Pie recipe goes like a breeze because I use oil instead of any butter or shortening for the cake batter.
Mixing the ingredients is simpler this way without altering the integrity of this cake’s texture. As a result, this cake grows evenly and is moist with a tender crumb that may surprise you. Basically, making my Easy Boston Cream Pie recipe is just mixing the cake batter ingredients together.
The harder part is preparing the vanilla cream filling. The reason that I say this is because you need to separate two eggs and save the yolks for this filling. For an easier time separating the eggs, take them out of the refrigerator and leave at room temperature while preparing the cake batter. Afterwards, you just cook up the milk, sugar, flour, a cornstarch with those yolks until thickened before adding vanilla and butter. I found using both flour and cornstarch gives the filling a better smooth gliding texture over more gelatin like thickness of a plain cornstarch texture.
Sometimes, I forget or just get an impulsive moment so I speed this process up by holding the eggs under warm water straight from the refrigerator. This helps cracking them without getting yolks into the whites that I save into another container for incorporating into scrambled eggs, meatloaf or something else.
The chocolate glaze icing is a thinner consistency than normal so it can drip its dark chocolate decadence over the sides of this cake. I do dirty another saucepan, but it is just to melt a little butter with my cocoa first before just beating in milk and confectioners’ sugar. This chocolate gives the extra sweetness when mingling with a less sweeter vanilla filling a beautiful contrast the way the flavors of cake, filling and glaze come together in each bite.
By the way, you’ll probably have extra chocolate glaze. I do this on purpose to store in the refrigerator for another cake later on. If you don’t want to make another Easy Boston Cream Pie recipe the following week or so, you can just add more confectioners’ sugar to thicken it up for another cake icing. Here you save work again by making the icing fresh!
With luck, you’ll be want to try my Easy Boston Cream Pie recipe and also find the history of this recipe‘s origin interesting. Once that you do, I honestly think that you’ll love it.
Another fabulous oil-based yellow cake is my Eggless Yellow Cake Recipe. You might want to check this recipe out as well because it is a great one to save.
Easy Boston Cream Pie
- Cake Batter:
- 1-1/4 cups sugar
- ½ cups canola oil
- 2 large eggs
- 2 cups of sifted flour
- 2-1/4 teaspoons baking powder leveled
- ½ teaspoons of salt
- 1 cup of milk
- 1 teaspoon of vanilla
- Vanilla Cream Filling:
- 1-1/4 cups milk
- 2 egg yolks
- 1/3 cup of sugar
- 2 tablespoons of flour
- 1 tablespoon of cornstarch
- 1/4 teaspoons of salt
- 1 teaspoon vanilla
- 1 tablespoon of butter
- Chocolate Glaze:
- 3 tablespoons of unsweetened cocoa
- 1 tablespoon of butter or margarine not spread
- 1/4 cup of milk
- 3 cups confectioners’ sugar
- 1/4 teaspoon of vanilla
To Prepare the Cake Batter:
Mix the sugar, oil and eggs together in your mixing bowl.
Add the sifted dry ingredients and alternate beating them in with your electric mixer with the milk and vanilla until everything is incorporated.
Pour into two greased 8-inch layer cake pans. I also found that lining the pans inside with wax paper to fit helps getting them out of the pans easier.
Bake in a 350-degree oven for about 30-35 minutes. Test with a cake tester, toothpick or slender knife to see if anything sticks.
Let the cake cool in the pan for about five to seven minutes before taking it out.
To Prepare the Vanilla Cream Filling:
Mix throughly and cook the egg yolks, sugar, flour, cornstarch, salt and milk in your saucepan until thickened.
Take off of the heat and add the butter and vanilla.
Allow to cool.
To Prepare the Chocolate Glaze:
Add the unsweetened cocoa and butter and melt in your saucepan.
Take off of the heat, then add the milk and beat in the confectioners’ sugar and vanilla.
To assemble, turn the layer with the flat side up before adding the filling. Top with the top layer and pour some of the chocolate glaze over it, allowing it to drip over the sides.
Regarding the Glaze: You will have extra glaze, which I purposely do to store in my refrigerator for another cake or two. If you don't want to save any, then simply divide the recipe in half or a third, depending on how thin of a topping that you want.