Boston cream pie from Zoë Bakes Cakes: Everything You Need to Know to Make Your Favorite Layers, Bundts, Loaves, and More (page 168) by Zoë François

  • heavy whipping cream
  • sour cream
  • granulated sugar
  • vanilla beans
  • eggs
  • all-purpose flour
  • dark chocolate
  • milk
  • butter
  • egg yolks
  • EYB Comments

    Can substitute the book’s “Hot milk sponge” or “Hot chocolate cake” for the “Yellow cake” called for in this recipe.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book’s “Hot milk sponge” or “Hot chocolate cake” for the “Yellow cake” called for in this recipe.

  • Jviney on May 22, 2021

    I made this using her yellow cake recipe and loved that those layers naturally settled flat as they cooled. Next time I think I would try assembling the cake without adding the whipped cream to the pastry cream, as my pastry cream had been pretty firm without it, but oozed out from between the layers pretty significantly.

  • bwhip on April 19, 2021

    This was pretty perfect in every way. Cake was delicious, and nicely firm to support weight of layers. Pastry cream (lightened a bit with some whipped cream) was delicious and also just the right thickness. Ganache was also just right. Cake recipe makes three layers, so I froze one for later use. I scaled ganache recipe, since it makes three cups and I only needed one to top the cake.

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