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(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. Divide the batter between the 2 prepared pans. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. On December 12, 1996, thanks in part to a local high school civics class that sponsored the bill, Boston Cream Pie was proclaimed the official Massachusetts. Butter and flour two 8-inch round cake pans. In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy.
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