When I realized what day today was I immediately started baking.
Baking for me is therapeutic. It helps me to sort out my head and thoughts.
I can still remember the moment I heard of the Boston bombings. Like everyone else, it was shock. Horror. Dismay.
I grieved for the three precious lives lost and felt such sorrow for the 264 others who were injured and suffered other life-altering wounds.
I sat in disbelief as it became apparent… Someone did this on purpose.
But over the course of the next few days and weeks something else became apparent.
Through tragedy, the people of Boston (and ultimately all of America) were united.
These people; the victims, the survivors, and every single person who stepped into the role of hero not by choice, but by circumstance.
These people are united in compassion and strength and love.
Recipe is only for traditional Boston Cream Pie cake, not the Surprise-Inside cake.
I simply made a traditional Boston Cream Pie, but made a couple little changes.
There are three layers representing the three lives lost.
There is a heart.
A sweet, small little heart, but that represents the unity and love that the people of Boston share.
I am so humbled by these people who have endured terrorism and hate, yet have chosen to come out of it with solidarity, allegiance and friendship.
You are most definitely #bostonstrong. You are an inspiration.
If you want to see how I made the heart in the cake, here is a video showing you how to add a surprise into a cake.
Boston Cream Pie Layer Cake
- 2 1/4 c all-purpose flour
- 1 1/2 c granulated sugar
- 3 1/2 tsp. baking powder
- 1 tsp. salt
- 1 1/4 c milk
- 1/8 c vegetable oil
- 1 stick butter softened
- 1 tbsp. vanilla extract
- 3 large eggs
- 1 box 3.4 ounce vanilla instant pudding
- 1 tsp. vanilla extract
- 1/2 c heavy cream
- 4 oz chopped dark chocolate
- 1 tbsp. butter
- 3 tbsp. light corn syrup
- Sift together dry ingredients in a medium bowl and set aside.
- Place softened butter into stand mixer and mix on medium for 1-2 minutes.
- Slowly add dry ingredients into stand mixer and combine with butter for 30 seconds.
- Add milk, oil, vanilla and eggs and mix on medium-high for one minute.
- Pour batter into three 8-inch round baking pans lined with parchment. Bake at 350.
- Combine milk, instant pudding mix, and vanilla extract in a large bowl. Beat mixture with a hand mixer for 2 minutes, or until it thickens. Place mixture in refrigerator for 15 minutes.
- Heat cream to a boil and pour into a medium-size heatproof bowl filled with the chocolate, butter, and corn syrup. Gently stir until smooth and chocolate is melted. Let cool to thicken slightly.
To Assemble Cake
- Place one layer of cooled yellow cake on cake stand.
- Cover in half of vanilla pudding mixture.
- Place another layer of cooled yellow cake on top.
- Cover in remaining vanilla pudding.
- Place last layer of cooled yellow cake on top.
- Drizzle chocolate glaze over entire cake and let it spill over sides.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.