Boston Cream Pie Pound Cake is a delightful twist on the classic Boston Cream Pie, turning it into a rich and dense pound cake. This recipe combines the buttery richness of a pound cake with the creamy filling and chocolate glaze of a traditional Boston Cream Pie, creating a dessert that’s both decadent and comforting. Perfect for special occasions or as an indulgent treat, this cake is sure to be a crowd-pleaser.
Recipe
Ingredients:
- For the Pound Cake:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup whole milk
- For the Vanilla Cream Filling:
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- For the Chocolate Glaze:
- 1/2 cup heavy cream
- 4 oz (115 g) semi-sweet chocolate, chopped
- 1 tablespoon light corn syrup (optional, for extra shine)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch (25 cm) Bundt pan or tube pan, or line it with parchment paper.
- Make the Pound Cake Batter:
- In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake the Pound Cake:
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Prepare the Vanilla Cream Filling:
- In a medium saucepan, whisk together the heavy cream, whole milk, granulated sugar, and cornstarch. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
- Remove from heat and stir in the vanilla extract. Let the cream cool to room temperature, then refrigerate it until chilled and firm.
- Prepare the Chocolate Glaze:
- In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and add the chopped semi-sweet chocolate. Let it sit for a minute, then whisk until smooth and shiny. Stir in the light corn syrup if using.
- Assemble the Cake:
- Once the pound cake has cooled completely, use a serrated knife to cut it in half horizontally, creating two layers.
- Spread the chilled vanilla cream evenly over the bottom layer of the cake.
- Place the top layer of the cake over the cream.
- Glaze the Cake:
- Pour the chocolate glaze over the top of the cake, letting it drizzle down the sides. Use a spatula to spread the glaze evenly if needed.
- Chill and Serve:
- Refrigerate the cake for at least 30 minutes to allow the glaze to set and the cream filling to firm up.
- Garnish with additional chocolate shavings or fresh berries if desired before serving.
- Enjoy:
- Slice and serve the Boston Cream Pie Pound Cake as a decadent dessert for any occasion.
This Boston Cream Pie Pound Cake combines the best aspects of the classic dessert in a new, cake form. Its rich, buttery crumb, creamy vanilla filling, and glossy chocolate glaze create a truly indulgent treat that’s sure to impress.
