Boston cream pie from The Perfect Cake: Your Ultimate Guide to Foolproof Classic, Unique, and Modern Cakes for Any Occasion (page 232) by America's Test Kitchen Editors

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Notes about this recipe

  • qchu204 on December 31, 2024

    I used 8” pans to give my cake some height. The addition of flour to the pastry cream made it a bit firm so it didn’t ooze out the sides of the cake. My cake was a bit dry and the addition of the firm pastry cream made the cake dense.

  • stef on February 04, 2020

    This time I made it in 8" cake pans for a higher cake.

  • stef on June 16, 2019

    The cake is not very high. Only 1.5 cups of flour for 2 9" pans. But the cake is very light and moist. Maybe next time I'll make it in an 8". The pastry cream is a nice firm one that uses flour. It was a great hit. A classic.

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