Despite the name, Boston Cream Pie is actually a cake. It has layers of soft sponge, creamy filling, and chocolate glaze—simple but so satisfying.
The rich vanilla pudding in the center makes every bite creamy and smooth. It’s the heart of the Boston Cream Pie and adds that wow factor.
Light and airy cake layers are the base of this dessert. They soak up the filling just right and keep everything soft and moist.
Set the oven temperature to 350°F. One 9-inch circular baking pan needs grease and flour.
In large bowl till frothy, beat shortening, sugar, eggs, vanilla. Combine flour, baking powder, and salt; then, add alternately milk to shortening mixture. Spoon batter into a prepared pan.
Bake until wooden pick pushed into middle comes clean 30 to 35 minutes. Ten minutes cool; take from pan to wire rack. Cool entirely.
Get ready for a rich filling. Cut cake horizontally into two uniform layers using long serrated knife. Cut side up, then arrange one layer on a serving platter; distribute filling over layer.
Cut side down, top with remaining layer. Get the dark cocoa glaze ready. Drizzle glaze down sides and cover top of cake. Chill several hours or until cold. Cover; chill leftovers from dessert.