Boston Cream Pie (Not a Pie at All)

Boston cream pie is a cake wearing a pie’s name — two sponge layers hugging vanilla pastry cream under a chocolate glaze that drips on purpose. Every component converts cleanly to gluten-free, and the assembled cake actually improves after a night in the fridge.

Yield: One 8-inch cake · Time: 2 hr + chill

Ingredients

• Cake: 1 3/4 cups (245 g) GF all-purpose flour blend, 2 tsp baking powder, 1/2 tsp salt, 3/4 cup butter, 1 cup sugar, 3 eggs, 2/3 cup milk, 2 tsp vanilla
• Pastry cream: 2 cups milk, 1/2 cup sugar, 4 yolks, 3 tbsp cornstarch, 2 tbsp butter, 2 tsp vanilla
• Glaze: 4 oz (115 g) dark chocolate + 1/2 cup hot cream + 1 tsp corn syrup

Directions

1. Bake the cake in two lined 8-inch pans at 350°F (175°C) for 22–26 minutes; cool.
2. Cook the pastry cream: whisk yolks, sugar, and cornstarch; temper in hot milk; boil 1 minute; finish with butter and vanilla. Chill with plastic on the surface.
3. Spread all the pastry cream between the layers.
4. Stir the glaze smooth and pour over the top, coaxing drips over the edge.
5. Chill 1 hour before slicing.

Pro tip: Corn syrup in the glaze is the professional gloss trick — one teaspoon, permanent shine.

Gluten-Free Notes

If you are cooking for someone with celiac disease, cross-contact matters as much as ingredients — clean surfaces, dedicated utensils, and certified or labeled gluten-free packaged goods are the safe path.

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