Guess what? I just made a Boston cream pie without no butter at all. And it’s awesome! The cake is super easy (it’s my easy one-bowl yellow cake), the creamy custard filling takes about 5 minutes to make, and the chocolate glaze comes together in minutes. Put them all together and you have a luscious dessert that looks fancy but you can make it at home.
But this is not a pie. They should call it Boston cream cake. Whatever you call it, I call it delicious. It starts with my easy yellow cake and you can use an 8 or a 9-inch round pan. It’s best to line the pan with parchment paper and for convenience, I buy pre-cut parchment paper that’s sold in 8 and 9-inch rounds, but you can always cut your own.
I grease the pan (it’s non-stick but I always grease it for cakes), put in the paper, and grease the paper. When you do that, cake removal is a breeze. The reason I spread the custard filling onto a dinner plate is just to help it cool faster but you can also put it into a bowl to cool. If you leave it in the saucepan, it might not cool down in time. One other thing I highly recommend is the use of a cake strip. You will never have overdone and dry edges when you bake using one of these strips. Here’s more on cake strips. And finally, always be sure to aerate your flour before measuring. Here’s more on that.
One of my favorite desserts (which I avoid) is a chocolate eclair but I can get my fix with this Boston cream pie because it tastes just like a chocolate eclair. And it has no butter at all! Click here for the recipe. – Jenny Jones