A take on classic Boston cream pie, but with a pudding cake base that magically separates into a sliceable custard on the bottom and light cake on top, and topped with dark chocolate glaze
It looks wonderful. We are making this today, we let it bake for about 35 minutes and it still doesn’t seem set, but is browning around the edges. Wasn’t sure if the pan should be buttered or to use parchment. I went ahead and buttered the pan and used parchment on the bottom. We used an 8 inch pan and it spilled out as it was baking onto the sheet pan I had under it on the lower rack. It is sinking now that it is out of the oven. 🤞🏼.
I’ll make sure to put a notation that you don’t need to butter pan or use parchment (most cakes you do, so I understand a lack of those instructions might seem like an oversight!). Because the bottom of the cake is pudding, there’s no need to butter it or use parchment. I hope it comes out delicious, in any case!
I made this today and it was delicious! My pudding layer didn’t set up as much as the one in your photo and the cake layer didn’t seem quite as thick. The taste was still amazing but the presentation was a bit sloppy 😋 Do you think I just didn’t cook it long enough? I cooked for the full 30 minutes.
This refers to different quantities of the same ingredient - sugar - being added to the recipe at different stages. Some recipe developers might write 200 g sugar (divided) and let you read how and when to divide the ingredient in the instructions. I like Liz's way better.
This recipe looks great, I am going to make it for my wife, she loves Boston Cream anything! I am intrigued by the baking dish you used, it is so perfect for serving, would you mind sharing where to get one?
It’s from Hasami, a Japanese company. I was looking for a link for you to that exact bowl and can’t put my finger on it, but you’ll see some pop up on a Google search
You can definitely sub AP (you are talking about wheat flour, I assume), but I'm unsure of the quantity. It's not always an even 1:1 swap, and being gluten intolerant, I haven't tested AP
It was a 1:1 swap (AP flour for GF). Made it this afternoon. Serving out of the cake pan was challenging, as we weren't sure whether to use a pie knife or a spoon! My ganache was a blend of milk, semi-sweet and dark chocolate chips, melted in the microwave with a small amount of whole milk to thin it to pourable consistency.
You also don't need additional sweetener, as the chips are plenty sweet. I think I only used a little over a tablespoon of milk to thin it to pourable consistency.
It was so fun- very different in the way it cooks with the pudding layer & the cake layer. It was so nice to be able to enjoy baking something with an enjoyable outcome again!
This will be a GREAT summer dessert! Thank you for sharing!
It looks wonderful. We are making this today, we let it bake for about 35 minutes and it still doesn’t seem set, but is browning around the edges. Wasn’t sure if the pan should be buttered or to use parchment. I went ahead and buttered the pan and used parchment on the bottom. We used an 8 inch pan and it spilled out as it was baking onto the sheet pan I had under it on the lower rack. It is sinking now that it is out of the oven. 🤞🏼.
I’ll make sure to put a notation that you don’t need to butter pan or use parchment (most cakes you do, so I understand a lack of those instructions might seem like an oversight!). Because the bottom of the cake is pudding, there’s no need to butter it or use parchment. I hope it comes out delicious, in any case!
Thank you! It was delicious! I didn’t get a distinct cake layer or pudding layer, but it was super yummy!
That looks incredible! All the textures we love here in this house (a pudding and mouse house, for sure!). 🤍
This looks incredible!
My husband loves Boston cream donuts and cakes. I can't wait to try this one out 😀
I made this today and it was delicious! My pudding layer didn’t set up as much as the one in your photo and the cake layer didn’t seem quite as thick. The taste was still amazing but the presentation was a bit sloppy 😋 Do you think I just didn’t cook it long enough? I cooked for the full 30 minutes.
One batter! Love it! Thank you.
What is Sugar#1 and #2? Thanks-looks yummy!
This refers to different quantities of the same ingredient - sugar - being added to the recipe at different stages. Some recipe developers might write 200 g sugar (divided) and let you read how and when to divide the ingredient in the instructions. I like Liz's way better.
This recipe looks great, I am going to make it for my wife, she loves Boston Cream anything! I am intrigued by the baking dish you used, it is so perfect for serving, would you mind sharing where to get one?
It’s from Hasami, a Japanese company. I was looking for a link for you to that exact bowl and can’t put my finger on it, but you’ll see some pop up on a Google search
Thanks, I'm looking at them now!
I’m researching it and will get back to you!
Bravissimo, Liz! Great recipe! Impossible to find GF Boston Cream Cake in Boston!
Do you pour batter in ungreased pan? Butter pan before? Pls advise!!!
I love that it's gluten-free. However, I'd like to use substitutes like coconut sugar and almond milk. Would I need to adjust the quantities?
I have been obsessed lately with a Boston Cream style cake and don’t know why I didn’t think about pudding cake — this is brilliant!
Thank you! The custard base is firm, unlike a proper Boston Cream Pie; I like the contrast with the soft cake
This looks delish, wondering if I could sub all purpose for the gf flour and obtain the same finished product?
You can definitely sub AP (you are talking about wheat flour, I assume), but I'm unsure of the quantity. It's not always an even 1:1 swap, and being gluten intolerant, I haven't tested AP
It was a 1:1 swap (AP flour for GF). Made it this afternoon. Serving out of the cake pan was challenging, as we weren't sure whether to use a pie knife or a spoon! My ganache was a blend of milk, semi-sweet and dark chocolate chips, melted in the microwave with a small amount of whole milk to thin it to pourable consistency.
I love that idea of a chocolate blend - some chocolate makers make a “dark milk” which is my favorite. Great idea!
You also don't need additional sweetener, as the chips are plenty sweet. I think I only used a little over a tablespoon of milk to thin it to pourable consistency.
Thank you for this recipe! I made it yesterday.
It was so fun- very different in the way it cooks with the pudding layer & the cake layer. It was so nice to be able to enjoy baking something with an enjoyable outcome again!
I’m so happy you made it! It’s a really interesting recipe, and such a fun result