Irresistible Triple-Layer Boston Cream Pie

Yes, you are seeing correctly. That is indeed a TRIPLE-LAYER Boston Cream Pie, Could life get any better than this?

For my dad's birthday party he requested a boston cream pie. For about a week I've been thinking about how I will be able to take the cake to another level. I came across this glorious triple-layer, and knew I had found what I was looking for! After reading a couple of reviews, the only negative comment was about the cake being a bit dry. I didn't want to take a chance, so I switched the cake recipe to my reliable fluffy layer cake recipe. The original amount makes a two layer cake so with the help of this awesome website, I increased the amount by 1.5. This is why the ingredient measurements may seem a little strange (example 2 1/2 cups plus 2 tablespoons).

The cake was so good! Probably one of the best birthday cakes I've made. A friend who doesn't even like desserts (I know, I know, who doesn't like desserts? very suspicious) devoured it! 

NOTE: I wanted to divide the work load so I made two of the cake layers and the custard, which I covered and refrigerated overnight. The next day I made the third layer, the chocolate glaze and put the cake together.

Triple-Layer Boston Cream pie

Adapted From Sky High: Irresistible Triple-Layer Cakes and Cook's Illustrated

Printable Recipe

3 3/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/8 teaspoons salt
2 1/2 cups + 2 tablespoons sugar
3/4 cup + 3 tablespoons butter
1 1/2 cups buttermilk
1/4 cup + 1 1/2 teaspoons vegetable oil
1 tablespoon vanilla
9 large egg yolks
5 large egg whites

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease three 9-inch-wide by 2-inch-high round cake pans and line bottoms with parchment paper. Grease paper rounds, dust pans with flour, and knock out excess. Whisk flour, baking powder, baking soda, salt, and 2 1/3 cups sugar together in large bowl. In 4-cup liquid measuring cup or medium bowl, whisk together melted butter, buttermilk, oil, vanilla, and yolks. 

2. In clean bowl of stand mixer fitted with whisk attachment, beat egg whites at medium-high speed until foamy, about 30 seconds. With machine running, gradually add remaining sugar; continue to beat until stiff peaks just form, 30 to 60 seconds (whites should hold peak but mixture should appear moist). Transfer to bowl and set aside. 

3. Add flour mixture to now-empty mixing bowl fitted with whisk attachment. With mixer running at low speed, gradually pour in butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop mixer and scrape whisk and sides of bowl. Return mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.

4. Using rubber spatula, stir 1/3 of whites into batter to lighten, then add remaining whites and gently fold into batter until no white streaks remain. Divide batter evenly between prepared cake pans. Lightly tap pans against counter 2 or 3 times to dislodge any large air bubbles.

5. Bake until cake layers begin to pull away from sides of pans and toothpick inserted into center comes out clean, 20 to 22 minutes. Cool cakes in pans on wire rack for 10 minutes. Loosen cakes from sides of pans with small knife, then invert onto greased wire rack and peel off parchment. Invert cakes again and cool completely on rack, about 1 1/2 hours.

6. To assemble the cake, put one layer, flat side up, on a cake stand. Spread half the vanilla custard on this layer, smoothing it right out to the edge. Repeat with the second layer. Place the third layer on top and pour the chocolate glaze over, smoothing and spreading so the glaze drips over the sides.

Vanilla Custard 

Makes about 2 1/2 Cups

2 Tblsp Cornstarch

2 Cups Whole Milk

6 Egg Yolks

3/4 Cups Sugar

2 Tsp Vanilla Extract

1. In a large heatproof bowl, combine the cornstarch and 1/4 cup of the milk. Stir until smooth and free of any lumps. Whisk in the egg yolks and set aside close to your stove.

2. In a medium saucepan, combine the remaining 1 3/4 cups milk and the sugar. Bring to a boil over medium heat, stirring to dissolve the sugar.

3. Ladle about a third of the hot sweetened milk into the yolk mixture in a thin stream, whisking the mixture constantly so as to not cook the eggs. Gradually whisk this yolk mixture into the remaining hot milk in the pan. Whisking constantly bring just to the boil. Reduce the heat to low and boil gently, still whisking for a further minute.

4. Transfer the custard to a bowl and whisk in the vanilla . Let cool slightly, cover with plastic wrap and refrigerate until chilled.

Chocolate Glaze

Makes about 1 Cup

1/4 Cup half-and-half

2 Tblsp Light Corn Syrup

1 Cup Bittersweet or Semisweet Chocolate (about 6 ounces) in small pieces

1. In a small saucepan combine the half-and-half and corn syrup. Bring to a simmer over moderate-low heat stirring to blend. Remove from the heat, add the chocolate, and let stand for 1 minute. Whisk until smooth.