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Homemade Boston Cream Pie

Recently featured on Emeril's Florida: Kissimmee.

  • Yield: One 9” cake (2 layers) or 10-12 individual cakes.


  • Yellow Cake

  • 2 cups cake flower
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter (softened)
  • 1 cup sugar
  • 3 large eggs
  • 2 tsp vanilla
  • 3/4 cup milk
  • Filling

  • 3 cups sugar
  • 1 and 1/3 cups white flour
  • 8 eggs
  • 4 teaspoons vanilla
  • 8 cups milk, scalded in microwave (about 11 min)
  • Chocolate Frosting

  • 8 squares baking chocolate, melted
  • 8 pats butter, melted in the microwave
  • 2 boxes confectionary sugar
  • 1 cup of water


  • For the Yellow Cake:

    Preheat the oven to 350 degrees. Combine flour, baking powder, and salt in one bowl. In a separate bowl, cream butter and sugar until light and fluffy. Beat in eggs 1 at a time; then add vanilla and mix completely. Slowly add in flour mixture alternately with the milk and stir until batter is smooth.

  • Grease two 9 inch pans and evenly split the batter between them. (You can also make 10 to 12 individual cakes in large muffin pans).

  • Bake for 20 minutes.

  • For the Filling:

    Combine the sugar, flour, eggs, and vanilla in a medium heat safe bowl. Place the bowl over a double boiler and add the scalded milk, stirring continuously until mixture is thick enough to hold peaks.

  • For the Chocolate Frosting:

    Mix chocolate and butter together in a bowl. Gradually add confectionery sugar water. Beat continuously until shiny.

  • To assemble:

    Place one layer of cake on a platter. Spread the top with cream filling and place second layer on top. Frost the cake with chocolate frosting.

  • Notes:

    This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

  • Recipe Courtesy of Celebration Town Tavern/Kissimmee, Florida