Gluten-free Boston cream pie recipe. Get tips for perfect custard & ganache. Easy dairy-free & vegan adaptations included. Bake like a pro.
Ingredients
Scale
For the Cake:
222 grams high-quality gluten-free flour blend
1.5 teaspoons baking powder
0.5 teaspoon salt
113 grams unsalted butter, softened
200 grams granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
120 milliliters whole milk, room temperature
For the Pastry Cream:
480 milliliters whole milk
100 grams granulated sugar, divided
4 large egg yolks
30 grams cornstarch
Pinch of salt
2 tablespoons unsalted butter
1 teaspoon vanilla extract
For the Chocolate Ganache:
113 grams semi-sweet chocolate, finely chopped
120 milliliters heavy cream
1 tablespoon light corn syrup (optional)
Instructions
Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper. Whisk together gluten-free flour, baking powder, and salt. In a separate bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla. Gradually add dry ingredients alternating with milk, beginning and ending with dry ingredients. Divide batter evenly between pans. Bake for 18-22 minutes. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Heat 1.5 cups of milk and 1/4 cup of sugar in a saucepan until steaming. In a bowl, whisk egg yolks with remaining sugar until pale. Whisk in cornstarch and salt, then gradually whisk in remaining milk. Slowly temper the egg yolks with 1/2 cup of the hot milk. Pour the mixture back into the saucepan. Cook over medium heat, whisking constantly, until thickened and bubbling. Cook for 1 more minute. Remove from heat and whisk in butter and vanilla. Strain through a fine-mesh sieve. Press plastic wrap onto the surface and refrigerate for at least 2 hours.
Place one cooled cake layer on a serving plate. Stir the chilled pastry cream to loosen it, then spread it evenly over the first layer, leaving a small border. Carefully place the second cake layer on top.
Place chopped chocolate in a heatproof bowl. Heat the heavy cream (and corn syrup, if using) until it simmers. Pour the hot cream over the chocolate. Let sit for 1 minute, then whisk until smooth. Let the ganache cool slightly to thicken. Slowly pour over the top of the cake, encouraging it to drip down the sides. Refrigerate for at least 30 minutes to set before serving.
Notes
A classic and comforting Gluten Free Boston Cream Pie with tender cake, silky custard, and a glossy chocolate glaze. This decadent dessert is perfect for special occasions and is so delicious no one will guess it’s gluten-free.
