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–+ servings

Eggless Boston Cream Pie

This eggless Boston Cream Pie is a classic dessert with elegant layers and a rich, satisfying finish. It is perfect for sharing on special occasions.
Eggless Boston Cream Pie
Prep Time 35 minutes
Cook Time 34 minutes
Total Time 1 hour 9 minutes
Servings 8 slices
Calories 606 kcal
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Equipment

  • two 8-inch round cake pans

Ingredients
  

For the Cake

  • 2 cups All Purpose Flour
  • 1 cup Granulated Sugar
  • 1 1/2 tsp Baking Powder
  • 3/4 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 1/4 cups Whole Milk, room temperature
  • 1 tbsp White Vinegar
  • 1/2 cup Vegetable Oil
  • 2 tsp Vanilla Extract

For the Pastry Cream

  • 1/2 cup Granulated Sugar
  • 1/4 cup Cornstarch
  • 1/4 tsp Salt
  • 2 cups Whole Milk
  • 2 tbsp Butter
  • 2 tsp Vanilla Extract

For the Chocolate Glaze

  • 4 oz Semisweet Chocolate, chopped
  • 1/2 cup Heavy Cream

Instructions
 

  • Make the pastry cream first: whisk the sugar, cornstarch, and salt in a saucepan, then gradually whisk in the milk until smooth. Cook over medium heat, whisking constantly, until thick and bubbling, then cook 1 minute more.
  • Remove from the heat and stir in the butter and vanilla. Transfer to a bowl, press plastic wrap directly onto the surface, and refrigerate for at least 2 hours.
  • Preheat the oven to 350F and grease and line two 8-inch round pans. Stir the milk and vinegar together and let sit for 5 minutes.
  • Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl. Add the oil and vanilla to the milk mixture, then stir the wet ingredients into the dry just until smooth.
  • Divide the batter between the pans and bake for 22-25 minutes, until a toothpick comes out clean. Cool in the pans for 10 minutes, then transfer to racks to cool completely.
  • Place one cake layer on a serving plate and spread all of the chilled pastry cream over it, stopping 1/2 inch from the edge. Top with the second layer and press down gently.
  • For the glaze, heat the heavy cream until just simmering, pour it over the chopped chocolate, let stand 2 minutes, then stir until smooth.
  • Let the glaze cool for 5 minutes until slightly thickened, then pour it over the top of the cake, letting it drip down the sides.
  • Refrigerate for 1 hour to set the glaze and filling before slicing.

Nutrition

Serving: 1servingCalories: 606kcalCarbohydrates: 78gProtein: 7gFat: 29g
Course Dessert
Cuisine American
Keyword Boston cream pie, chocolate glaze, eggless, layer cake
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