Boston Cream Pie III Recipe

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Boston Cream Pie III
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  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 - 8 inch round cake pans and line bottoms with rounds of parchment paper. Sift together the cake flour, baking powder and salt; set aside.
  2. In a large bowl, cream together 1/2 cup butter and 1 cup sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in 1 teaspoon vanilla. Add the flour mixture alternately with 3/4 cup milk. Mix only enough to blend thoroughly; do not overmix.
  3. Divide the batter between 2 - 8 inch pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  4. To make the Pastry Cream Filling: In a small saucepan, heat 1 cup milk to the boiling point and remove from heat. In a heatproof mixing bowl, beat 3 egg yolks until smooth. Gradually add 1/2 cup sugar and continue beating until pale yellow. Beat in 1/4 cup flour. Pour the hot milk into the egg yolk mixture in steady stream, beating constantly. When all the milk has been added, place the bowl over a pan of boiling water so that the bowl is not touching the water, or pour the mixture into the top of a double boiler. Heat, stirring constantly, until thickened. Cook 2 minutes more, then remove from the heat. Stir in 1 tablespoon butter and 1 teaspoon vanilla. Let cool.
  5. To make the Glaze: In the top of a double boiler, melt the chocolate with 2 tablespoons butter. When smooth, remove from the heat and beat in the confectioners sugar to make a thick paste. Add 1/2 teaspoon 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.
  6. To assemble the cake, spread the cooled pastry cream over one of the cake layers. Place second cake layer over pastry cream and spread the chocolate glaze over the top using a metal spatula. Dust top with confectioners sugar. Refrigerate any leftover cake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4366.6 Kcal (18282 kJ)
Calories from fat 1604.71 Kcal
% Daily Value*
Total Fat 178.3g 274%
Cholesterol 1653.63mg 551%
Sodium 1888.67mg 79%
Potassium 3382.34mg 72%
Total Carbs 619.35g 206%
Sugars 356.34g 1425%
Dietary Fiber 11.82g 47%
Protein 88.63g 177%
Vitamin A 1.6mg 52%
Iron 28.9mg 160%
Calcium 1471.8mg 147%
Amount Per 100 g
Calories 264.31 Kcal (1107 kJ)
Calories from fat 97.13 Kcal
% Daily Value*
Total Fat 10.79g 274%
Cholesterol 100.1mg 551%
Sodium 114.32mg 79%
Potassium 204.73mg 72%
Total Carbs 37.49g 206%
Sugars 21.57g 1425%
Dietary Fiber 0.72g 47%
Protein 5.36g 177%
Vitamin A 0.1mg 52%
Iron 1.7mg 160%
Calcium 89.1mg 147%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 101.4
  • 120

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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