This Boston Cream Pie was given to me by Mary Martin Gillman, a member of a recipe group “Tried and True Recipes. ” I was asking if anyone had the recipe for Boston Cream Pie, up to now, I had never made a Boston Cream Pie…ever! How could I have let that happen! lol Just because someone loves baking does not mean they have baked everything out there! I have sooooo many things I want to bake, there’s not enough time in my day to bake all that I’d like to bake. One day at a time and one recipe at a time I say.
Anyway, Mary was so kind to post this recipe for me. She said the recipe is from a book her mother used a lot, and one she continues to use. The name of the book is “The New England Yankee Cookbook” from the year 1939. Now, this is a great recipe, but the cake part of this recipe is a little dry. I think it’s because there is only one egg in the cake; today we would use at least 2 eggs. I would also increase the milk from 3/4 cup to 1 cup next time I make it. Over-all this recipe is delish, it just needs a tad more moisture.
Vintage cake recipes tend to be heavier than cakes today. Some people love heavy cakes while others prefer the lighter kind. I think by adding the additional egg and additional 1/4 cup of milk will make this cake a little more moist. Also, this cake may be perfect according to where you live and the moisture (or lack of) in the place you live. Anyway, this is still a great recipe, you may keep it exactly as it was written if you like. Thank you again Mary for a great recipe from a book of long ago!
Happy Boston Cream Pie Baking!!
2 c. cake flour
3 tsp. baking powder
1.4 tsp. salt,
1 c. sugar
4 T. butter
3/4 c. milk,
1 tsp. vanilla
Sift together the flour, baking powder and salt. Cream the butter, add sugar gradually and cream together. Add unbeaten egg and beat thoroughly. Add flour, alternately with milk, beating after each addition until smooth. Add vanilla. Bake in 2 well-greased (8″) layer pans at 350 degrees for about 25 minutes. Cool on rack.
1/2 c. sugar
1/2 c. flour
1/4 tsp. salt
2 c. milk
2 eggs (slightly beaten)
1/2 tsp. vanilla
1 T. butter
For the cream filling, combine sugar, flour, and salt and mix with eggs. Stir in hot milk slowly, to form a smooth paste. Cook over boiling water, in a double boiler, for 10 minutes, stirring constantly the first 5 minutes. Cool and add vanilla and then butter. This is the filling you put between the layers of the one-egg cake.
To Make The Chocolate Glaze:
1 (1-ounce) square unsweetened chocolate
2 Tablespoons butter
½ cup confectioners’ sugar
½ teaspoon vanilla
¼ cup light cream (I used heavy whipping cream)
1 Tablespoon confectioners’ sugar (for dusting)
The Glaze: 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 and mix well. Cool slightly then pour over cake. You can put wax paper under the cake all around, this way when you pour the glaze over the cake, the cake dish will be clean when you pull them out. Let cake set until glaze has hardened. Remove wax paper and and store in the fridge.