Indulge in the decadent fusion of Boston cream pie and classic pound cake with this delightful recipe. Rich custard sandwiched between layers of moist pound cake, all topped off with a luscious chocolate glaze. Perfect for any occasion or dessert table.
Ingredients
For the Pound Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
For the Custard Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
For the Chocolate Glaze:
- 1/2 cup heavy cream
- 1 cup semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the custard filling. In a medium saucepan, heat the milk over medium heat until steaming but not boiling.
- In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and pale yellow.
- Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened, about 5-7 minutes. Remove from heat and stir in the vanilla extract. Allow the custard to cool completely.
- Once the cake has cooled, slice it horizontally into two even layers. Spread the cooled custard evenly over the bottom layer, then place the second layer on top.
- To make the chocolate glaze, heat the heavy cream in a small saucepan over medium heat until steaming but not boiling. Remove from heat and add the chocolate chips. Let sit for 1-2 minutes, then stir until smooth and glossy.
- Pour the chocolate glaze over the top of the assembled cake, allowing it to drip down the sides.
- Refrigerate the cake for at least 1 hour to allow the custard and glaze to set before serving. Enjoy your delicious Boston Cream Pie Pound Cake!
