Photo: John Kernick; Styling: Kim Ficaro
Yield
10 servings

Our version boozes up the chocolate glaze with a bit of Cointreau (orange-flavored liqueur), but feel free to omit it.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

To prepare cake, coat bottom of a 9-inch round cake pan with cooking spray. Dust with 2 teaspoons cake flour; set aside.

Step 3

Weigh or lightly spoon 5 ounces (about 1 1/4 cups) flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/4 teaspoon salt in a small bowl, stirring with a whisk. Place 1/2 cup granulated sugar and 1/4 cup butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 5 minutes). Add 1 teaspoon vanilla and egg, beating until well blended. Add flour mixture and 3/4 cup milk alternately to sugar mixture, beginning and ending with flour mixture.

Step 4

Place egg whites in a medium bowl; beat with a mixer at high speed until foamy using clean, dry beaters. Gradually add 3 tablespoons granulated sugar, beating until stiff peaks form. Gently fold egg white mixture into batter; pour into prepared pan. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; run a knife around outside edge. Remove from pan, and cool completely on a wire rack.

Step 5

To prepare filling, combine 1/2 cup granulated sugar, cornstarch, and 1/8 teaspoon salt in a medium saucepan. Gradually add 1 cup plus 2 tablespoons milk and egg substitute to pan, stirring with a whisk until well blended. Bring to a boil over medium heat, stirring constantly with a whisk until thick. Remove from heat; stir in 1 tablespoon butter and 1/2 teaspoon vanilla. Place pan in a large ice-filled bowl until custard cools to room temperature (about 15 minutes), stirring occasionally.

Step 6

To prepare glaze, place chocolate and 2 tablespoons milk in a microwave-safe bowl. Microwave at HIGH 20 seconds or until chocolate melts. Add powdered sugar and liqueur, stirring with a whisk until smooth.

Step 7

Split cake in half horizontally using a serrated knife; place bottom layer, cut side up, on a serving plate. Spread cooled filling evenly over bottom layer; top with remaining cake layer, cut side down. Spread glaze evenly over top cake layer.

Ratings & Reviews

03hippos's Review

Mattadri
January 19, 2014
N/A

KimMiner56's Review

valleyquail
August 18, 2012
This is my sons favorite dessert. I used cream instead of milk and doubled the frosting. It was excellent.

slocook1's Review

03hippos
August 12, 2012
Very dry and not a lot of flavor. I have other Boston Cream Pie recipes that call for more butter and also heavy cream. This not something you can lighten up without sacrificing quality and richness.

nadjanovotny's Review

crosscourt
November 07, 2011
This was the first boston cream pie I have made/ tried. I loved it. Unfortunately, I can't compare it to any other ones, because it is the only one I have ever had. -The cake was fantastic. It was moist, yet light. -The ganache was great. It was soft, but not runny, and it had good shape, without being too hard. It tasted fantastic as well. -However, the pudding in the middle was alright, but next time I will use jello vanilla instant pudding. I still gave it 5 stars though, because together everything tasted amazing, and I couldn't give it 4 3/4(:

valleyquail's Review

slocook1
June 06, 2011
I made this as a treat for my husband and I, and we devoured it! The flavor is wonderful. The cake is like a cross between an angel food cake and a white cake. Like no other cake I've ever made.

Mattadri's Review

KimMiner56
September 26, 2010
Taste was ok, but I don't think is worth all of the work. The cake was pretty bland and kind of dry.

Jocilyn's Review

nadjanovotny
September 04, 2010
The cream could have used a bit more flavor, but overall not bad.

crosscourt's Review

Jocilyn
August 23, 2010
very good. I messed up icing when I used dark chocolate chips instead of baking dark chocolate.