Yankee Magazine’s Best of New England: Outdoors Edition.Store the cake in the refrigerator while you make the glaze. Gently place the other cake, dome side up, on top of the pastry cream. (If the cake has a domed top, use a serrated knife to gently remove the dome first so that the cake will sit flat on the plate.) Spoon the chilled pastry cream onto the center of the cake and spread evenly until the cream just barely reaches the edge of the cake. To assemble, place one layer top side down onto a large cake plate. Let the layers cool 10 minutes in their pans then remove them from their pans and transfer them to wire racks to cool completely. Rotating halfway through, bake until tops are lightly golden and a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Stir in the vanilla extract.ĭivide the batter between the prepared cake pans. Repeat until all ingredients are combined. ![]() Add one-third of the dry ingredients to the butter/egg mixture and stir until just moistened then add one-third (¼ cup) of the milk. In a separate bowl, whisk together the flour, baking powder, and salt set aside.Īdd the eggs to the butter/sugar mixture one at a time, stopping to scrape the sides of the bowl with a rubber spatula after each addition. In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy. Butter and flour two 8-inch round cake pans. Our version certainly can’t claim that kind of history, but whatever you want to call it, you can be assured that it’s seriously good eatin’.Preheat your oven to 350°. So why is Boston Cream Pie called ‘pie’ when it’s really a cake? Well, it dates back to a time when pies and cakes were baked in the same kind of pan and the words were used interchangeably. The laundry can keep waiting.)Īll that’s left to do is slice and serve and eat. But all good things are worth waiting for. Our chocolate glaze is a simple ganache made of chocolate chips and heavy cream that’s poured over the top before it – once again – goes into the fridge for a bit to set up. You pour it over the cake and let it hang out in the fridge to settle in while you go put your feet up. Our ‘custard’ relies on a quick mixture of instant vanilla pudding and milk and a little extra vanilla extract to up that vanilla flavor a bit. If you haven’t made a poke cake before, this is what allows the filling to soak down into the cake and flavor every single bite, so poke well! Once it’s baked, you poke it all over with the handle end of a wooden spoon, making sure it’s thoroughly dotted with holes. You start with a box of yellow cake mix and prepare it according to the package instructions. This poke cake uses just a few ingredients and a couple of shortcuts for a sublimely easy cake that has all the flavor of the original. ![]() Normally a Boston Cream Pie involves a couple of layers, and making a custard, and a chocolate glaze – that’s to say, there’s some substantial effort involved. (And it takes a whole lot less work too.) Translating it to a poke cake means that the vanilla custard permeates the crumb throughout, so every bite is moist and luscious. ![]() Where the confusion comes in is why a layer cake is called a ‘pie.’ While we can’t totally solve that conundrum (more on that later), we have managed to make a super easy poke cake version of the Bostonian favorite. There is no arguing that Boston Cream Pie is a delicious thing.
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