Nutritional Info

Nutrition Facts

Serving Size 1 (231g)

Calories 770
Calories from Fat 125 (16%)
Amount Per Serving %DIV
Total Fat 13.9g 21%
Saturated Fat 8.9g 45%
Monounsaturated Fat 4.1g
Polyunsaturated Fat 0.9g
Trans Fat 0.0g
Cholesterol 49.4mg 16%
Sodium 764.4mg 33%
Potassium 85.6mg 2%
Total Carbohydrate 155.3g 52%
Dietary Fiber 0.7g 3%
Sugars 135.7g
Protein 8g 16%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
Recipe Description
Boston cream pie is always a hit at any social gathering. The layers are creamy and light, while the glaze adds just enough chocolate to complement the other flavors.
Prep time
1 hr
Cook time
40 min
Ready In
1 hr 40 min


Serves Tool

Serves To:USMetric
8 Ounce(oz)  plain flour
1 Tablespoon(T)  baking powder
1/2 Teaspoon(t)  salt
5 1/2 Ounce(oz)  butter
7 Ounce(oz)  granulated sugar
2   eggs
1 Teaspoon(t)  vanilla essence
14 Ounce(oz)  milk
3   egg yolks
1 Ounce(oz)  flour
1 Tablespoon(T)  brandy
1 Ounce(oz)  plain chocolate
2 Ounce(oz)  icing sugar
1 Tablespoon(T)  hot water


Preheat the oven to 375°F. Grease two 8 by 2 inch round cake tins, and line the bottoms with rounds of buttered greaseproof paper. Sift the flour with the baking powder and salt. Beat the butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla. Add the milk and dry ingredients alternately, mixing only enough to blend thoroughly. Do not over beat the mixture. Divide the cake mixture between the prepared tins and spread it out evenly. Bake until a skewer inserted in the center comes out clean, about 25 minutes. Meanwhile, make the filling. Heat the milk in a small saucepan to boiling point. Remove from the heat. In a heatproof mixing bowl, beat the egg yolks until smooth. Gradually add the granulated sugar and continue beating until pale yellow. Beat in the flour. Pour the hot milk into the egg yolk mixture in a steady stream, beating constantly. When all the milk has been added, place the bowl over a pan of boiling water, or pour the mixture into the top of a double boiler. Heat, stirring constantly, until thickened. Cook 2 minutes more, then remove from heat. Stir in the butter and brandy or vanilla. Allow to cool. When the cakes have cooled, use a large sharp knife to slice off the domed top to make a flat surface. Place one cake on a serving plate and spread on the filling in a thick layer. Set the other cake on top, cut side down. Smooth the edge of the filling layer so it is flush with the sides of the cake layers. For the glaze, melt the chocolate with the butter or margarine in the top of a double boiler. When smooth, remove from the heat and beat in the sugar to make a thick paste. Add the vanilla. Beat in a little of the hot water. If the glaze does not have a spreadable consistency, add more water, 1 teaspoon at a time. Spread the glaze evenly over the top of the cake, using a palette knife. Dust the top with icing sugar. Because of the custard filling, refrigerate any leftover cake.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Boston Cream Pie
Enter multiple addresses on separate lines or separate them with commas.