Boston Cream Pie Cake
What is a Boston Cream Pie Cake? Most people just call it a Boston Cream Pie, but I added the cake for clarity. A Boston Cream Pie Cake is very similar to those Boston Cream Pie donuts that are filled with sweet, creamy custard, and topped with a rich chocolatey glaze.
Boston Cream Pie Cake is just like that, except it’s a cake…not a donut.
Vanilla white cake surrounding a velvety pastry cream, and topped with a shiny, fudgy chocolate glaze.
It’s the ultimate.
Duck Eggs vs Chicken Eggs and the Boston Cream Pie
Why now? Why the Boston Cream Pie now?
Well…it all started at the 2022 Fancy Food Show in NYC.
As you know by now, I love to schmooze with the vendors from the different brands that come to the show. It takes me the maximum allotted time because I am truly interested in the details of the different products.
When I came across the UtopiHen Farms booth I was intrigued by the duck eggs.
What’s the Deal with Duck Eggs
I was curious. I mean, who wouldn’t be??? What’s the difference between duck eggs and chicken eggs? Why would anyone buy a duck egg vs a chicken egg?
So, I interviewed the UtopiHen guy and he gave me the whole scoop. What impressed me most was the fact that the UtopiHen ducks and chickens are Pasture Raised. That means that they have a lot of space to roam around and be happy ducks and chickens. It a super humane way to raise poultry and garner the best eggs possible.
And then UtopiHen asked me to be on their PODCAST!!!
So, I figured that I really needed to test the duck egg vs chicken egg thing in an actual cake.
I wanted to make a cake that would really show the difference in the baking capabilities of the duck egg vs chicken egg.
The winner was the Boston Cream Pie Cake.
Why was the victor Boston Cream Pie Cake?
The white cake that’s in the cake recipe is very egg dependent. I knew, from my baking experience, that if there would be a difference, the cake would show it.
And it did!
The duck egg cake was a little moister, and more dense. It was delicious!
The chicken egg cake was still moist, but it rose a little more and was lighter.
The duck eggs were huge! I probably could have used one duck egg instead of two, but this was a test situation and I substituted one duck egg for one chicken egg in the recipe.
The duck egg cake could have probably baked a little longer, but I wanted the results to be equal without changing any variables with the exception of the eggs.
That’s the scientific method. Hooray for science!
How to accurately determine if duck eggs are actually better than chicken eggs
To come to a scientific determination of the duck egg vs chicken egg experiment, I think I’d actually have to weigh the eggs to make sure that I had the same volume of egg in the recipe.
As much as I’d like to come to some scientific conclusion, I just don’t care enough.
Feel free to try the experiment and let me know how it goes.
Let’s talk about Boston Cream Pie Cake’s Cream
I ended up making two different batches of cream according to the original recipe.
It didn’t work.
I did make two different batches, one duck egg and one chicken egg and they both came out too loose.
Delicious, but not thick enough for the center of the cake.
Somehow…both creams that were stored in the refrigerator magically disappeared! I guess some elves came in the middle of the night and ate them. Hmmm….
I ended up using my tried and true pastry cream recipe instead, using a combination of duck and chicken eggs. It turned out great.
I think one of the reasons it did is because pastry cream is very forgiving on the number of eggs you put in, so even if the duck egg yolks were larger the cream was still delicious.
I was on the UtopiHen Podcast!
Now that was an experience I’ll never forget. Paul, the Podcast guy (not the wine guy), was super nice and prepped me before hand. I only got caught up in one section where we were talking about nutrition. I ran out of words and started laughing.
It was not pretty.
Paul was exceptionally nice and said that he’d cut that part out – and he did. You can totally tell in the podcast which part that is, but the rest was completely fabulous and I didn’t interrupt Paul at all!
Just click to listen.
Here’s the recipe for Boston Cream Pie Cake
This recipe uses traditional chicken eggs, but feel free to use duck eggs if the whim strikes you! I also make it gluten free using gluten free flour. If you are a glutenous eater then feel free to use all-purpose flour.Print
Boston Cream Pie Cake – Gluten Free is a rich white cake filled with sweet, creamy pastry cream custard, and topped with a shiny, fudgy chocolatey glaze. It’s like your favorite Boston Cream Pie Donut but a cake. And bonus…it’s gluten free!!!
I adapted this recipe that is originally a Hershey’s Cookbook recipe. I’ve modified it enough to make it my own. I strongly recommend getting any Hershey’s Chocolate cookbook if you like chocolate!
For the Cake
- nonstick spray
- 1/3 cup plant based margarine (Country Crock or Fleischmann’s)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose-flour, gluten free
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup unsweetened almond milk
For the Pastry Cream Filling
- 1/4 cup cornstarch
- 3/4 cup granulated sugar, divided
- 2 cups unsweetened almond milk, divided
- 6 large egg yolks
- pinch salt
- 2 teaspoons pure vanilla extract
- 2 tablespoons plant based margarine (Country Crock or Fleischmann’s)
For the Chocolate Glaze
- 2 1/2 cups powdered sugar
- 1/2 cup cocoa powder
- 1 tablespoon corn syrup
- 1/4 cup boiling water
For the Cake
- Preheat oven to 350°F.
- Spray a 9-inch round cake pan with nonstick spray. Line with a parchment circle. Set aside.
- In the bowl of a mixer, using medium speed, blend together the margarine, sugar, eggs and vanilla until smooth.
- Remove the bowl from the mixer and add the flour, baking powder and salt. Return to the mixer and mix using low speed.
- Slowly add the almond milk and blend until completely smooth.
- Pour into the prepared pan and bake for 25 minutes until the cake bounces back when touched on top or a toothpick comes out clean when inserted into the cake.
- Remove from the oven and allow to cool completely.
For the Pastry Cream Filling
- In a medium heatproof bowl whisk together the cornstarch with 1/4 cup of sugar. Whisk together until there are no lumps.
- Whisk in 1/2 cup of the almond milk. Blend in the yolks, whisking until completely smooth. Set aside.
- In a large bowl, large enough to accomodate a medium saucepan, prepare an ice bath. Place a lot of ice in the bowl, then cover with cold water. Set aside.
- In a medium saucepan, whisk together the remaining 1 1/2 cups of almond milk with the remaining 1/2 cup sugar. Bring to a boil over medium heat.
- Temper the eggs by whisking a small amount of the boiling liquid into the egg mixture. Whisk constantly.
- Slowly, whisking the whole time, pour the egg mixture into the boiling liquid in the medium pot.
- Vigorously whisking over medium heat, bring the mixture to a boil. This should take 5-7 minutes.
- Remove the pan from the heat and whisk in the vanilla and margarine, until smooth.
- Transfer the pan to the ice bath, whisking occasionally until the mixture is cool, around 30 minutes.
- If making the pastry cream in advance, transfer to an airtight container. Place a piece of plastic wrap over the cream, pressing the wrap into the top of the cream, then cover with an airtight lid. This will keep the cream from forming a skin.
For the Chocolate Glaze
- In a large bowl, whisk together the powdered sugar and cocoa.
- Add the corn syrup, then slowly add the boiling water, whisking until a thick glaze forms. You may not need to use the entire 1/4 cup of boiling water to reach the desired consistency.
- Spread the glaze over the top of the cake with an offset spatula. It’s OK if the glaze drips over the side of the cake.
- Do not make this glaze in advance! Make just before glazing the top of the cake.
- Place the cake, bottom side up, on a cake board. Carefully remove the parchment paper.
- Using a long serrated knife or cake divider, cut the cake into two even pieces, setting the top aside.
- Using an offset spatula, spread the pastry cream over the cake, leaving an inch border with no cream. The layer of cream should be very thick.
- Place the top layer of cake onto the pastry cream, gently pressing down to adhere. The cream will probably go to the edge of the cake.
- Spread the Chocolate Glaze over the top of the cake. It’s OK if the glaze drips over the side of the cake.
- Store the cake uncovered in the refrigerator until ready to serve. You can place the cake in a cake box or cake keeper, however make sure the top of the box/cake keeper does not touch the top of the cake.
- Can be assembled up to a day in advance.
You can use duck or chicken eggs for this recipe. If you use two duck eggs, just make sure to increase the baking time by 5 minutes.
The cake can be baked a day in advance and stored tightly covered in the refrigerator.
Pastry cream custard can be made a day in advance. Make sure to cover the cream with plastic wrap pressed into the cream so that it doesn’t form a skin, then cover with a tight fitting lid.
If you accidentally make the glaze too loose, simply stir in a little powdered sugar until the desired consistency is reached.
- Serving Size: 1 slice
- Calories: 401
- Sugar: 55.2 g
- Sodium: 191.4 mg
- Fat: 10.9 g
- Saturated Fat: 4.4 g
- Carbohydrates: 73.9 g
- Fiber: 1.5 g
- Protein: 4.2 g
- Cholesterol: 123.2 mg
Keywords: Boston Cream Pie, Dessert, Cake, Gluten Free, Dairy Free, Meat Free, Pareve
More Delicious Desserts!
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