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Easy Boston Cream Pie
Cook Time
30 mins
Total Time
40 mins
You'll love how the variety of textures and sweetness merge in this recipe for my Easy Boston Cream Pie. Besides that, you'll appreciate the simplicity of this cake.
Course: BAKING, cakes, Desserts
Cuisine: American
Keyword: boston cream pie, easy recipes, sweets and treats
  • 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
  1. To Prepare the Cake Batter:

  2. Mix the sugar, oil and eggs together in your mixing bowl.
  3. Add the sifted dry ingredients and alternate beating them in with your electric mixer with the milk and vanilla until everything is incorporated.
  4. 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.
  5. 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.
  6. Let the cake cool in the pan for about five to seven minutes before taking it out.
  7. To Prepare the Vanilla Cream Filling:

  8. Mix throughly and cook the egg yolks, sugar, flour, cornstarch, salt and milk in your saucepan until thickened.
  9. Take off of the heat and add the butter and vanilla.
  10. Allow to cool.
  11. To Prepare the Chocolate Glaze:

  12. Add the unsweetened cocoa and butter and melt in your saucepan.
  13. Take off of the heat, then add the milk and beat in the confectioners’ sugar and vanilla.
  14. 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.
  15. ENJOY!
Recipe Notes

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.