Chef's Tip
When making the custard filling, strain it after cooking to ensure a silky-smooth texture. If you notice any lumps forming while cooking, immediately remove from heat and whisk vigorously before returning to low heat.
Instructions
- Preheat oven to 350°F. Butter and flour two 9-inch round cake pans, tapping out excess flour.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
- Gradually add flour mixture to butter mixture, alternating with milk, beginning and ending with flour mixture. Beat just until combined.
- Divide batter evenly between prepared pans, smoothing tops.
- Bake until a toothpick inserted in centers comes out clean, 20-25 minutes. Let cool in pans 10 minutes before turning out onto wire racks to cool completely.
- For custard filling: In a medium saucepan, whisk together egg yolks, sugar, and cornstarch until well combined.
- Gradually whisk in milk until smooth. Cook over medium heat, whisking constantly, until mixture thickens and comes to a boil, about 5-7 minutes.
- Remove from heat and strain through a fine-mesh sieve into a bowl. Stir in vanilla extract.
- Cover surface directly with plastic wrap to prevent skin from forming. Refrigerate until chilled and set, at least 2 hours.
- For chocolate glaze: Place chopped chocolate in a heat-proof bowl.
- Heat cream and corn syrup in a small saucepan until it just begins to simmer. Pour over chocolate and let stand 5 minutes without stirring.
- Gently whisk until smooth. Let cool slightly until glaze is thickened but still pourable, about 10 minutes.
- To assemble: Place one cake layer on a serving plate. Spread custard filling evenly over top, leaving a 1/2-inch border.
- Top with second cake layer. Pour chocolate glaze over top, allowing it to drip down sides.
- Refrigerate until glaze is set, at least 30 minutes, before serving.
Plating
Serve slices on dessert plates with a dusting of powdered sugar if desired. For a special presentation, garnish the plate with a few fresh berries or a small dollop of whipped cream.
Storage & Reheating
Store covered in the refrigerator for up to 3 days. The cake is best served on the day it's assembled, but will remain moist for a few days. Allow to sit at room temperature for 20 minutes before serving for the best flavor and texture.
About This Recipe
This Boston cream pie celebrates the city's culinary heritage with its traditional three-component structure. While the original Parker House Hotel recipe remains a closely guarded secret, this version captures the essence of the famous dessert with its light vanilla cake, rich pastry cream, and glossy chocolate top. The balanced sweetness and contrasting textures make this a perennial favorite.