Boston Cream Pie (Gluten-Free)

Have you ever had a Boston Cream Pie? This New England classic is a combination of yellow sponge cake layers with vanilla custard in between and then covered with a chocolate glaze. It is the best of two favorite desserts, cake and custard.

Around since the mid-1800’s, this dessert is literally a piece of American history. The title most likely came about because pie tins were more common than cake pans in the early days when this dessert was being made.

 When I was looking for a gluten-free version to try, I found this recipe from the Betty Crocker Gluten-Free Cookbook. If you are new to gluten-free cooking and baking, it is wise to start practicing with tested gluten-free recipes rather than adapting a regular recipe. A few successes under your belt and you’ll be confident enough to try anything!

Gluten-free cakes differ significantly from those made with regular wheat-based flours. Gluten-free flours do not have the same lift and structure as regular wheat flour so the batter will be a bit looser and the layers will be thinner than you are used to.

The addition of almond flour in this recipe adds a lot of flavor and a texture similar to whole wheat. I was delighted with the airiness of the cake and I’m sure you will be too.

When I was cooking the custard, I was swept back in time to my childhood. It smelled just like the tapioca pudding my mother used to make me as a special treat and I fell in love with it all over again. Smooth and creamy with the aroma of vanilla wafting through the room, I could almost hear her voice talking to me, telling me about her day. It was a sweet moment in my busy week.

 

The glaze couldn’t be easier. Just throw all the ingredients in a heatproof bowl (I used a Pyrex measuring cup) and zap them in the microwave. Then a little whisking and the clumpy mess becomes a smooth, shiny chocolate glaze. I love the little miracles that happen every day in the kitchen. 

Have fun recreating this New England classic Boston Cream Pie and who knows, maybe it will become a family favorite that you pass down through your family’s generations!

Happy Chocolate Monday and have a wonderful week!!

Did you enjoy this recipe? Let me know in the comments and leave a star rating, I love hearing from you!

 

Ingredients needed for Boston Cream Pie:

• Cake: almond flour, flour (gluten free if needed) baking powder,
• Salt, sugar, water, butter, eggs, vanilla
• Custard: whole milk, sugar, egg yolks, cornstarch, butter, vanilla
• Glaze: dark chocolate, butter, light corn syrup

 

PRO Tip:

Salts vary dramatically by manufacturer. 1 tablespoon of Crystal Diamond Kosher salt weighs 8 grams, Morton’s Kosher is 16 grams and table salt weighs 18 grams for 1 tablespoon. I strongly recommend Crystal Diamond Kosher salt (in the red box) for use in your cooking and baking. It is generally considered the industry standard and is my personal favorite.

 

How to make Boston Cream Pie:

1. Make the Cake Layers: Mix together the almond flour, flour blend, baking powder, and salt and set aside; beat the sugar, water, melted butter, eggs, and vanilla together, then slowly add the flour mixture beating for 2 minutes
2. Divide the batter between two buttered round cake pans and bake at 350°F for 27 to 30 minutes until a toothpick comes out clean; cool 15 minutes on a wire rack, flip them out of the pans and invert them on the racks to finish cooling completely
3. Make the Custard: Whisk together the milk, sugar, yolks, cornstarch, and salt in a saucepan until smooth; bring to a boil whisking constantly and cook 1 minute or until thickened and it coats the back of a spoon
4. Remove from the heat and whisk in the butter and vanilla until smooth; transfer to a bowl, press a piece plastic over the surface to keep a skin from forming and refrigerate until set, 1 to 2 hours
5. Make the Glaze: In a microwavable bowl, combine the glaze ingredients and cook on High for 30 seconds and repeat until the chocolate is melted, then whisk until fully melted and smooth
6. To Assemble: Place one of the cake layers rounded side down on a cake platter, whisk the custard until smooth and slightly warmed up, then spread evenly on the cake layer all the way to the edges
7. Top with the second layer, rounded side up and slowly pour the chocolate glaze in the center of the cake and using a spatula, nudge the glaze to cover the top and drip down the sides; smooth the top and let the glaze solidify slightly before cutting with a serrated knife – wipe the blade with a damp cloth between each cut

 

PRO Tip:

If you want to make gluten-free baking simple, mix up a big batch of a neutral-flavored flour blend and store it in an airtight container. I have mine in a plastic bucket that I bought from King Arthur Flour. Then whenever the mood strikes us, we can bake to our heart’s content, creating delicious treats for our families or just for ourself!

 

Recommended Tools (affiliate links; no extra cost to you):

• 8-inch round cake pans
• Mixing bowls
• Stand mixer or hand mixer
• Rubber spatulas
• Wire cooling racks
• Heavy saucepan
• Serving platter
• Offset spatula
• Serrated knife

 

Gluten-Free Tips:

You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

 

 

 

 

Create a New Tradition Today!

 

Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. This post was first shared in Oct 2014. The article was updated in 2022.