Boston Cream Cake Supreme Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BOSTON CREAM CAKE



Boston Cream Cake image

Folks who like the classic pie will love this Boston Cream cake. It's a cool and creamy treat for the taste buds. -Michelle Mirich, Youngstown, Ohio

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6-8 servings.

Number Of Ingredients 8

1 package (9 ounces) yellow cake mix
1/2 teaspoon lemon extract
2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 ounce semisweet chocolate
1 tablespoon butter
1/2 cup confectioners' sugar
2 to 3 teaspoons hot water

Steps:

  • Prepare cake batter according to package directions, adding lemon extract. Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a bowl, whisk milk and pudding mix for 2 minutes; refrigerate. In a heavy saucepan or microwave; melt chocolate and butter, stir until smooth. Stir in confectioners' sugar until crumbly. Stir in hot water, 1 teaspoon at a time, until smooth. Split cake into two horizontal layers. Spread pudding on bottom layer. Place second layer over pudding. Pour chocolate glaze over top, letting it drizzle down the sides. Store in the refrigerator.

Nutrition Facts :

EASY BOSTON CREAM CAKE



Easy Boston Cream Cake image

Why make a Boston cream pie from scratch when this cake version is so simple? Preparing the pudding with half-and-half cream instead of milk gives this dessert an added richness that's hard to beat.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 servings.

Number Of Ingredients 6

1-1/2 cups cold half-and-half cream
1 package (3.4 ounces) instant vanilla pudding mix
1 loaf (10-3/4 ounces) frozen pound cake, thawed
3/4 cup confectioners' sugar
2 tablespoons baking cocoa
4 to 5 teaspoons hot water

Steps:

  • In a large bowl, whisk together cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. , Cut cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the pudding. Repeat layers. Top with third cake layer. , In a small bowl, combine the confectioners' sugar, cocoa and enough water to reach desired spreading consistency. Spread over top of cake, letting glaze drizzle down sides.

Nutrition Facts : Calories 395 calories, Fat 15g fat (9g saturated fat), Cholesterol 103mg cholesterol, Sodium 442mg sodium, Carbohydrate 59g carbohydrate (42g sugars, Fiber 1g fiber), Protein 6g protein.

BOSTON CREAM PIE I



Boston Cream Pie I image

A rich creamy dessert also known as Boston Cream Cake. It is a wonderful combination of yellow cake, custard and chocolate glaze.

Provided by Nancy D.

Categories     Desserts     Cakes     Yellow Cake Recipes

Yield 12

Number Of Ingredients 21

6 tablespoons butter, softened
2 tablespoons all-purpose flour
1 ½ cups cake flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
½ cup milk
½ cup light cream
½ cup milk
¼ cup white sugar
1 pinch salt
4 teaspoons cornstarch
2 eggs
½ teaspoon vanilla extract
3 (1 ounce) squares semisweet chocolate
2 tablespoons butter
¼ cup light cream
½ teaspoon vanilla extract
½ cup confectioners' sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
  • In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
  • Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
  • To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
  • In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
  • To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
  • To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.

Nutrition Facts : Calories 325.5 calories, Carbohydrate 43.4 g, Cholesterol 93.9 mg, Fat 15.1 g, Fiber 0.8 g, Protein 5.4 g, SaturatedFat 8.7 g, Sodium 222.5 mg, Sugar 26.3 g

BOSTON CREAM PIE



Boston Cream Pie image

Boston cream pie is a heavenly combination of light buttery layer cake, creamy vanilla custard and rich chocolate icing. Master this classic cake-the "pie" title is a holdover from a time when cakes and pies were typically baked in the same type of pan-and you'll always have a showstopping dessert for birthdays and other special celebrations. Passionate bakers will no doubt enjoy the challenge of making each component from scratch, from the cake to the custard and the icing. And because it's kitchen-tested, it really is possible to pull off this luscious dessert on the first try.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 8

Number Of Ingredients 19

2 eggs
1 1/2 cups milk
1/3 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 teaspoons vanilla
1 1/4 cups all-purpose flour or 1 1/2 cups cake flour
1 cup granulated sugar
1/3 cup butter, room temperature
3/4 cup milk
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 large egg
3 tablespoons butter or margarine
3 oz unsweetened baking chocolate
3 to 4 tablespoons water
1 cup powdered sugar
3/4 teaspoon vanilla

Steps:

  • Place an egg separator over a small bowl. Crack open 1 egg over the egg separator to seperate the yolk from the white; then separate the other egg. (Save the whites for another recipe.) In a small bowl, place the yolks. Beat the egg yolks with a fork or wire whisk until mixed. Stir in 1 1/2 cups milk; set aside.
  • In a 2-quart saucepan, stir 1/3 cup granulated sugar, the cornstarch and 1/8 teaspoon salt until mixed. Gradually stir egg mixture into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 2 teaspoons vanilla. Press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set but no longer than 24 hours. While filling is chilling, continue with recipe.
  • Heat the oven to 350°F. Spray just the bottom of a 9-inch round cake pan with baking spray with flour.
  • In a large bowl, beat all cake ingredients with an electric mixer on low speed 30 seconds, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Beat on high speed 3 minutes, stopping occasionally to scrape bowl. Pour batter into the pan; use a rubber spatula to scrape batter from bowl, spread batter evenly in pan and smooth top of batter.
  • Bake about 35 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan on a cooling rack 20 minutes, then remove onto cooling rack to finish cooling completely, about 1 hour.
  • In a 1-quart saucepan, melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally. Meanwhile, in 1-cup glass measuring cup, microwave the water uncovered on High 15 to 30 seconds or until hot. Remove chocolate mixture from heat. Stir in the powdered sugar and 3/4 teaspoon vanilla. Stir in 3 tablespoons hot water. Stir in additional water, 1 teaspoon at a time, until icing is smooth and thin enough to spread.
  • To split cake horizontally in half, mark middle points around side of cake with toothpicks. Using toothpicks as a guide, cut through the cake with a long, sharp knife, using a back-and-forth motion. On a serving plate, place bottom layer with the cut side up. Spread filling over bottom layer. Top with top of cake, cut side down.
  • Spread glaze over top of cake, using a metal spatula or back of a spoon, letting some glaze drizzle down side of cake. Refrigerate uncovered until serving. Store any remaining cake covered in the refrigerator.

Nutrition Facts : Calories 510, Carbohydrate 72 g, Cholesterol 115 mg, Fat 3, Fiber 2 g, Protein 7 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 52 g, TransFat 1/2 g

SHAUNA'S BOSTON CREAM CAKE



Shauna's Boston Cream Cake image

I love Boston cream pie, but most recipes call for boxed cake mix, which I don't like. So I created my own from-scratch recipe! It is a lot of steps but isn't difficult. My husband even made this for my birthday and he'd never baked a scratch cake in his life.

Provided by Gabsmom

Categories     Desserts     Cakes

Time 2h20m

Yield 8

Number Of Ingredients 19

¾ cup cake flour
2 tablespoons cake flour
1 teaspoon baking powder
¼ teaspoon salt
3 egg yolks
⅔ cup white sugar
3 ½ tablespoons butter, softened
¾ teaspoon vanilla extract
6 tablespoons milk
1 ½ cups milk
4 egg yolks
⅓ cup white sugar
¼ cup all-purpose flour
1 teaspoon vanilla extract
3 tablespoons butter, softened
2 (1 ounce) squares semisweet chocolate
1 cup confectioners' sugar, sifted
¾ teaspoon vanilla extract
2 tablespoons hot water, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
  • Mix both amounts of cake flour, baking powder, and salt in a bowl. Beat 3 egg yolks in a separate bowl with an electric mixer until thickened and lemon-colored, about 5 minutes.
  • Beat 2/3 cup white sugar, 3 1/2 tablespoons butter, and 3/4 teaspoon vanilla extract in a bowl with an electric mixer until light and fluffy; beat in egg yolks. Beat flour mixture in several additions, alternating with 6 tablespoons milk and ending with flour mixture, into creamed butter-sugar mixture on low until incorporated. Pour batter into the prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
  • Pour 1 1/2 cups milk into a saucepan; bring to a boil. Remove from heat. Whisk 4 egg yolks and 1/3 cup white sugar in a bowl until well combined; whisk in all-purpose flour. Pour 2 tablespoons of hot milk into egg mixture, whisking constantly. Slowly whisk in remaining hot milk. Return saucepan to stove and bring almost to a boil, stirring constantly, until thickened. Pour custard into a heat-proof bowl; stir in 1 teaspoon vanilla extract. Refrigerate until chilled.
  • Melt 3 tablespoons butter and chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat; stir in confectioners' sugar and 3/4 teaspoon vanilla extract. Add water as needed to create desired consistency.
  • Cut cake in half horizontally. Place bottom cake layer on a serving platter. Spread cooled custard onto bottom half; place top cake over custard layer. Spread frosting on top and sides of cake. Chill until serving time.

Nutrition Facts : Calories 424.7 calories, Carbohydrate 63.2 g, Cholesterol 208.6 mg, Fat 16.8 g, Fiber 0.9 g, Protein 6.5 g, SaturatedFat 9.3 g, Sodium 231.3 mg, Sugar 46.8 g

BOSTON CREAM CAKE



Boston Cream Cake image

Categories     Cake     Side     Bake     Pastry     Simmer     Boil

Yield makes 12

Number Of Ingredients 23

for the pastry cream
1/2 cup sugar
4 teaspoons cornstarch
Pinch kosher salt
2 cups milk
2 large eggs
for the cakes
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon kosher salt
6 tablespoons unsalted butter, softened
3/4 cup sugar
2 large eggs
1 tablespoon extra-virgin olive oil
1 teaspoon vanilla extract
1 tablespoon orange zest
3/4 cup freshly squeezed orange juice
for the glaze
2/3 cup light corn syrup
2 tablespoons dark rum
Pinch kosher salt
8 ounces semisweet chocolate, finely chopped

Steps:

  • Make the pastry cream: Whisk together the sugar, cornstarch, and salt in a medium pot. While whisking, pour in the milk. Set the pot over medium-low heat, and heat the mixture to just below boiling. Meanwhile, whisk the eggs in a large bowl. Remove the pot from heat, and pour the milk slowly into the eggs, whisking constantly, to temper the eggs. Pour the mixture back into the saucepan, and stir constantly over medium-low heat until the mixture thickens and just begins to simmer. Immediately scrape the mixture into a clean bowl. Let it cool slightly, then cover the surface of the pastry cream with plastic wrap. Refrigerate several hours or overnight, until chilled and thickened.
  • Make the cakes: Preheat the oven to 350 degrees F. Line a twelve-unit cupcake pan with paper liners. Sift together the flour, baking powder, baking soda, and salt onto a piece of parchment.
  • Cream the butter and sugar in a mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Crack in the eggs, one at a time, mixing well between additions. Stir in the olive oil, vanilla, and zest. Beat on high speed for 2 minutes, to lighten and smooth the batter. Mix in the flour in three additions on low speed, alternating with the orange juice, beginning and ending with the flour. Once everything has been added, beat the batter on high speed for about 20 seconds.
  • Divide the batter evenly among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 to 25 minutes. Remove the cupcakes from pan, and cool completely on a wire rack.
  • Make the glaze: Combine the corn syrup, rum, salt, and 2 tablespoons water in a small pot. Bring to a boil, and simmer until slightly thickened, about 2 minutes. Put the chopped chocolate in a heat-proof bowl, and pour the syrup over the chocolate. Stir until the glaze is smooth and shiny and all of the chocolate is melted. Let cool until thickened and just warm to the touch.
  • To assemble the cakes: Remove the cupcake liners from the cakes. Split the cakes at the base of the cap with a serrated knife.
  • To finish: Invert one cake, and place the cake cap on a plate, cut side up. Spoon the pastry cream onto the cake top, then top with inverted cake bottom, like an upside-down mushroom. Spoon the hot chocolate glaze onto the base facing you, letting the glaze run down the sides of the cake, spooning on more if necessary. Repeat with the remaining filled cakes.

EASY BOSTON CREAM CAKE



Easy Boston Cream Cake image

**This glaze is the best!! If you are looking for a frosting that is the closest thing to fudge this side of heaven, this is it!

Provided by PRuehrwein

Categories     Dessert

Time 1h55m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 (18 ounce) package yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 (3 1/2 ounce) package instant vanilla flavor pudding and pie filling
1 cup milk, cold
2 tablespoons cocoa
1/4 cup powdered sugar
1/4 cup margarine
1/2 cup cocoa
1 cup powdered sugar
1/2 teaspoon vanilla
1/4 cup hot water

Steps:

  • Prepare batter for cake layer as directed on box and bake as directed using (2) 8 round baking pans. Remove one layer from pan and cool.
  • Beat pudding mix, cold milk, powdered sugar and cocoa until blended and thickened.
  • Spread pudding between layers.
  • Spread with Chocolate Glaze. Cover and refrigerate.
  • Chocolate Glaze: Blend melted butter and cocoa.
  • Stir in powdered sugar and vanilla.
  • Stir in water, 1 tablespoons at a time, until glaze is desired consistency.
  • Beat until smooth and use immediately.

Nutrition Facts : Calories 598.7, Fat 25.8, SaturatedFat 4.8, Cholesterol 75.3, Sodium 708.4, Carbohydrate 85.5, Fiber 1.9, Sugar 57.6, Protein 7.5

More about "boston cream cake supreme recipes"

BOSTON CREAM CAKE WITH CHOCOLATE GANACHE | THE RECIPE …
boston-cream-cake-with-chocolate-ganache-the image
2021-02-13 Make the pastry cream Heat half and half with ¼ cup of sugar in a medium saucepan over medium heat, stirring occasionally, until simmering. …
From therecipecritic.com
5/5 (1)
Calories 412 per serving
Category Cake, Dessert
  • Heat half and half with ¼ cup of sugar in a medium saucepan over medium heat, stirring occasionally, until simmering. Take off the heat.
  • Microwave the cream in a heat proof vessel for 50 - 55 seconds, watching it during the last few seconds to ensure it doesn’t boil over.


BOSTON CREAM PIE - SERENA BAKES SIMPLY FROM SCRATCH
boston-cream-pie-serena-bakes-simply-from-scratch image
2015-03-15 Preheat oven to 350°. Butter 2 (8") round pans, line bottoms with parchment paper, and butter pan/parchment paper. Set aside. Cream together cold butter and sugar, until light and creamy.
From serenabakessimplyfromscratch.com


BOSTON CREAM CAKE - BAKE FROM SCRATCH
boston-cream-cake-bake-from-scratch image
Boston Cream Cake 1 cup (227 grams) unsalted butter, softened 1½ cups (300 grams) granulated sugar 2 large eggs (100 grams), room temperature 3 large egg yolks (56 grams), room temperature 1 tablespoon (13 grams) vanilla …
From bakefromscratch.com


BEST BOSTON CREAM CHEESECAKE RECIPE - HOW TO MAKE …
best-boston-cream-cheesecake-recipe-how-to-make image
2019-09-10 Bake until a toothpick inserted into the middle of the cake comes out clean, 23 to 25 minutes. Let cake cool for 10 minutes. Make cheesecake mixture: In a large bowl using a hand mixer, beat cream ...
From delish.com


BOSTON CREAM PIE WITH CHOCOLATE GANACHE| THE BEST …
boston-cream-pie-with-chocolate-ganache-the-best image
2020-08-19 Preheat the oven to 375º Fahrenheit. Combine the cake flour, baking powder and salt in a small bowl. In the bowl of a stand mixer (or using a hand mixer), cream together the butter and sugar, scraping the sides of the …
From thebestcakerecipes.com


BOSTON CREAM PIE RECIPE: THE BEST EVER! -BAKING A …
boston-cream-pie-recipe-the-best-ever-baking-a image
2018-06-01 Find more info on the components of this Boston Cream Pie: Perfect Vanilla Cake Recipe; Pastry Cream; Chocolate Glaze; Nutrition Facts. Boston Cream Pie Recipe. Amount Per Serving (1 slice) Calories 573 …
From bakingamoment.com


HOMEMADE BOSTON CREAM PIE - BUTTER WITH A SIDE …
homemade-boston-cream-pie-butter-with-a-side image
2018-12-09 Beat the egg yolks until smooth and set aside. In a small saucepan, combine the milk, sugar and salt and slowly heat over medium heat. Whisk together egg yolks and cornstarch until smooth. Once milk mixture just barely …
From butterwithasideofbread.com


EASY BOSTON CREAM CAKE RECIPE - LIVING ON A DIME
easy-boston-cream-cake-recipe-living-on-a-dime image
This easy Mini Boston Cream Cakes Recipe gives the yummy flavor of Boston Cream Pie and it’s super simple to make it in 5 minutes with just 4 ingredients! Easy Mini Boston Cream Cakes. 1 pkg. mini pound cakes (6-8 mini pound …
From livingonadime.com


RECIPE: BOSTON CREAM CAKE - STYLE AT HOME
recipe-boston-cream-cake-style-at-home image
2012-02-28 2 To assemble the cakes: Remove the cupcake liners from the cakes. Split the cakes at the base of the cap with a serrated knife. 3 To finish: Invert one cake, and place the cake cap on a plate, cut side up. Spoon the …
From styleathome.com


BEST BOSTON CREAM PIE RECIPE - PRETTY. SIMPLE. SWEET.
best-boston-cream-pie-recipe-pretty-simple-sweet image
2018-07-12 Instructions. Cake: Preheat oven to 325°F/160°C. Butter two 9-inch pans (8-inch pans work, too) and line the bottoms with parchment paper. Don't skip this step or the cakes will stick to the bottom. In a medium bowl, sift …
From prettysimplesweet.com


THE BEST BOSTON CREAM CAKE RECIPE EVER (AND SO EASY!)
the-best-boston-cream-cake-recipe-ever-and-so-easy image
2016-04-01 Preheat oven and prepare cake mix according to package directions. Spray two 9-inch round pans with cooking spray then lightly flour. Bake cake according to package directions; until golden brown and center passes …
From chachingonashoestring.com


BOSTON CREAM PIE - PREPPY KITCHEN
2020-07-01 1. Start off by making the pastry cream.Scald the milk in a medium-sized heavy-bottomed pot then set aside. In a large bowl whisk the egg yolks and sugar until light in color and thicker in consistency.
From preppykitchen.com


BAREFOOT CONTESSA | BOSTON CREAM PIE | RECIPES
Place the bottom of one cake on a flat plate, cut side up. Brush it with a third of the soak. Spread a third of the Grand Marnier Pastry Cream on the cake. Place the top of the first cake on top, cut side down, and repeat with the soak and pastry cream. Place the bottom of the second cake on top, cut side up. Repeat with the soak and pastry cream.
From barefootcontessa.com


BOSTON CREAM PIE (PLUS VIDEO) - IMMACULATE BITES
2022-03-11 The Cake Layers. Prepare the Pans – Preheat the oven at 350℉/177℃. Then grease two 9-inch pans generously with baking spray and set aside. (Photo 1) Cream Butter and Sugar – Cream the butter, oil, and sugar for about 3 minutes using a hand mixer.Add the sour cream and continue mixing until it is fluffy and starts looking white – a couple of minutes or a …
From africanbites.com


BOSTON CREAM LAYER CAKE - MELISSASSOUTHERNSTYLEKITCHEN.COM
2014-08-16 Top with ½ of the pastry cream. Place the second round on top of the pastry cream and repeat. Place the final round on top. Chill the cake until set. To frost: Melt the chocolate chips together with the cream until smooth. Melt in a double boiler, or in the microwave in 20 second increments stopping to stir each time.
From melissassouthernstylekitchen.com


BOSTON CREAM PIE CAKE THE SIMPLIST WAY! - CHOPNOTCH
2020-11-23 Chopnotch Tips. A fine-mesh strainer is key to getting the perfect custard filling.; You can make the two layers of cake a day or two in advance to save yourself some time. After that, it becomes very easy to assemble your prepared custard. The chocolate glaze is best made and added just before serving, but if you make it ahead just warm it back up before pouring …
From chopnotch.com


BOSTON CREAM ICEBOX CAKE (REFRIGERATOR CAKE RECIPE) - AVERIE COOKS
2019-07-10 Instructions. Line a 9×13-inch pan with aluminum foil; set aside. To a large bowl, add the pudding mix, whipped topping, milk, and whisk to combine; set aside. Add an even, flat layer of graham crackers to completely cover the bottom of the pan, breaking crackers as necessary for complete coverage.
From averiecooks.com


BOSTON CREAM CAKE - SIMPLYLAKITA.COM
2021-11-05 Instructions. Make the pastry cream in a large bowl, whisk together the 5 large egg yolks, 2 tablespoons cornstarch, 2 tablespoons all-purpose flour, and ¼ cup granulated sugar, until combined. Set aside. In a medium saucepan over medium heat, add in the 4 tablespoons butter and allow it to melt.
From simplylakita.com


BOSTON CREAM PIE {WITH CAKE MIX} - CAKEWHIZ
2021-06-07 How to make Boston cream pie cake recipe from scratch? Mix together wet ingredients– This includes eggs, milk, butter, vanilla. Add snack pack pudding– And mix until smooth. Add cake mix- And mix until just combined. Pour batter– Into greased pans. Bake- Until an inserted toothpick comes out clean. Cool cakes-Until room temperature.
From cakewhiz.com


GRANNY'S BOSTON CREAM CAKE RECIPE - THESE OLD COOKBOOKS
2020-04-23 Instructions. Preheat oven to 350 degrees F. Spray a 13 x 9 inch baking dish with nonstick cooking spray. In a large bowl, beat cake mix, eggs (3), oil and water for 2 minutes or until smooth. Set aside. In a separate bowl, beat sugar, butter, milk, flour, cream cheese, vanilla and eggs (4) until smooth and lump free.
From theseoldcookbooks.com


BOSTON CREAM PIE - SALLY'S BAKING ADDICTION
2018-05-17 Turns out, Boston cream pie isn’t terribly difficult if you break the recipe down into 3 parts: 1) pastry cream 2) sponge cake 3) chocolate glaze Time: Set aside 6 hours to complete this recipe, which includes a lot of waiting as the components bake, cool, etc.
From sallysbakingaddiction.com


BOSTON CAKE - CREAMY, SWEET & DELICIOUS - YUMMY KITCHEN
2021-12-15 Place one third of the custard mix in a container or baking tray and spread this evenly. Top with the crumbled cake, add half of the remaining custard mixture and spread evenly. Top with another layer of crumbled cake and final layer of custard cream. Chill in …
From yummykitchentv.com


THE MOST AMAZING BOSTON CREAM PIE - THE STAY AT HOME CHEF
Preheat an oven to 350 degrees F. In a large mixing bowl, use a hand mixer to cream the butter, vegetable oil, and sugar together until light and fluffy. Add in buttermilk, eggs, and vanilla extract and beat until combined. Add in flour, baking powder, and salt, and mix until just combined.
From thestayathomechef.com


BEST BOSTON CREME ANGEL FOOD CAKE RECIPE - DELISH
2017-04-25 Make pudding: In a large bowl, whisk together pudding mix and milk until thick, 3 minutes. Slice angel food cake in half lengthwise and spread a …
From delish.com


BOSTON CREAM PIE CAKE - WWW.THESCRANLINE.COM
2021-11-12 Preheat a fan forced oven to 160C / 325F.Spray two 8-inch cake tins with oil spray and line the bottom with baking paper. Add the milk and butter to a large heatproof jug or mixing bowl and microwave for 30 seconds or until butter is melted. Allow to cool. Add the eggs and sugar to a large mixing bowl.
From thescranline.com


BOSTON CREAM PIE - LIVE WELL BAKE OFTEN
2022-06-29 To make the sponge cake: Preheat the oven to 350°F (180°C). Lightly grease two 9-inch cake pans with nonstick cooking spray, line the bottom of the pans with parchment paper, and set aside. In a large mixing bowl, sift the flour, baking powder, and salt together. Set aside.
From livewellbakeoften.com


BOSTON CREAM POKE CAKE - PASS THE DESSERT
2022-03-21 STEP FIVE: In a medium mixing bowl combine butter, semi-sweet chocolate chips, milk chocolate chips, heavy cream, and vanilla extract. Stir together. Place in the microwave for 30 seconds. Remove and stir together. Repeat steps in 30-second increments until the chocolate is melted and the mixture is combined.
From passthedessert.com


EASY BOSTON CREAM PIE COOKIE BITES RECIPE – MY ROI LIST
2022-07-01 Vanilla Cream made with Instant Vanilla Pudding. To make the filling, combine heavy whipping cream, milk and instant pudding mix. Mix until completely combined and thick. The filling will resemble a whipped cream, with stiff peaks. To fill the cups, put vanilla cream into a pastry bag {or Ziploc bag} and pipe a generous amount into each cup.
From myroilist.com


BOSTON CREAM CAKE RECIPE - RECIPES.NET
2022-03-24 Set aside. Add buttermilk, vegetable oil, egg, and vanilla extract to a medium bowl. Beat together with a whisk until smooth. Add the flour mixture to the wet ingredient mixture and fold until just combined. Divide the cake batter among the 2 prepared cake pans. Bake in the middle oven rack for 27 to 28 minutes until a toothpick inserted in the ...
From recipes.net


BOSTON CREAM PIE (A SCRATCH LAYER CAKE) | MY CAKE SCHOOL
2022-02-02 Divide the batter between the three prepared pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs attached. Let the cake layers cool, still in their pans 5 to 10 minutes on a wire rack before turning out.
From mycakeschool.com


BOSTON CREAM PIE RECIPE - SHUGARY SWEETS
2022-04-09 This classic Boston Cream Pie recipe brings together light sponge cake, homemade pastry cream, and a sweet chocolate ganache. ... You can bake the cakes ahead of time to make prepping the Boston Cream Pie easier. Cooled cakes can be wrapped in plastic wrap and stored at room temperature for up to 24 hours.
From shugarysweets.com


BOSTON CREAM PIE - COOKING WITH KURT
Spread this cake batter into an even layer in the prepared 9" cake pan, smoothing out the top as much as possible with your spatula. Gently tap the pan on the counter to remove any air bubbles. Bake this in the preheated oven at 350 F (175 C) for 30 to 35 minutes, or until the top surface looks light golden brown, and the top surface springs back when gently pressed.
From cookingwithkurt.com


EASY BOSTON CREAM PIE RECIPE (USING CAKE MIX) - STATE OF DINNER
2020-10-20 Combine the egg yolk, sugar, and cornstarch together. It will look a little bit like cooked egg yolk. Add this yolk mixture and the half and half to a saucepan and cook on medium-low heat for 5 minutes. Raise the temperature and let it boil for one minute. Remove the pan from the stove and whisk in butter and vanilla.
From stateofdinner.com


BEST ANNA OLSON'S BOSTON CREAM PIE RECIPES - FOOD NETWORK
2012-07-27 Sift the sugar, cake & pastry flour, all-purpose flour, baking powder and salt into a large bowl or into the bowl of a stand mixer fitted with the paddle attachment. Cut in the butter until the flour has a rough crumbly texture. Step 3. In a separate bowl, whisk the eggs, milk and vanilla. Pour this into the flour mixture and beat to blend ...
From foodnetwork.ca


RECIPE: BOSTON CREAM CAKE | DUNCAN HINES CANADA®
Preheat oven to 350F, or 325F. Spray 2-8" round pans. Prepare cake batter and bake as directed. Cool cakes completely. Make vanilla pudding instructed on box. Place one cake on wire rack with a cookie sheet under, fill with pudding, top with second cake. Prepare chocolate ganache as mentioned. Pour ganache over cake. Let cake dry.
From duncanhines.ca


BOSTON CREAM PIE - SERIOUS EATS
2018-08-30 For the cake, preheat the oven to 350°F with a rack in the middle position. Oil and flour two 8-inch round cake pans. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Whisk together the oil and sugar in a large bowl. Whisk in the eggs and vanilla.
From seriouseats.com


BOSTON CREAM PIE CAKE - ERREN'S KITCHEN
2022-02-04 Add the chocolate to a heat-proof bowl with a tablespoon of butter and set aside. In a small saucepan, heat the cream until it just starts to bubble around the sides. Pour the heated cream over the chocolate. Stir until the chocolate has fully melted into the …
From errenskitchen.com


BOSTON CREAM CAKE - SILVIA BALDINI
2017-09-26 Preheat the oven to 350F. Butter and line three 9 inches cake pans with parchment paper. Put all the ingredients except the milk in a bowl of a standing mixer fitted with a blade.
From silviabaldini.com


BOSTON CREAM CAKE | RAYMOND'S FOOD
Place an oven rack in the center of the oven and preheat to 350F. whisk together flour, baking soda and salt and set aside. Whisk together the eggs and sugar until pale, thick and fluffy. About 4 minutes. mix together the milk and butter in a microwave safe bowl and microwave at 30 second intervals until the butter is melted and the milk is ...
From raymonds.recipes


Related Search