Recipes · Sweet Bakes

Boston Cream Pie Doughnut Cake


Since starting this Blog I’ve been spending a ridiculous amount of time on social media and have been exposed to all kinds of deliciousness. I’ve also repeatedly harassed some spectacular bakers until they cave in and befriend me. One such wonderful woman is the lovely Jackie aka The Baking Nanna and it’s through her that I first saw the wonder that is the Giant Doughnut !!!!

Now I am not one for buying things unless I really think they’re worthwhile, but when I spotted the giant doughnut cake tin for £2.49 I couldn’t resist! (They’re no longer available at this price any more but this is the cheapest I can now find them, here)

So when I was deciding what to bake I wanted to fully embrace the “doughnut” theme and I’ve always loved the sound of a Boston Cream Pie Doughnut. On researching it a bit more I found out that a Boston Cream Pie is actually a cake anyway, and so we come full circle. It’s pretty much fate.

I really hope you enjoy making this one. It’s more involved than my usual recipes, but if you’ve been following my blog since it started then you’re more than experienced enough to manage this one.

Boston Cream Pie Doughnut Cake
Cake (Nanna's Recipe)
  • 330 g stork with butter
  • 330 g caster sugar
  • 6 eggs
  • 330 g self raising flour
  • 1 tsp vanilla extract
Custard filling
  • 125 ml milk
  • 125 ml double cream
  • 1 tsp vanilla extract
  • 3 egg yolks
  • 50 g caster sugar
  • 15 g plain flour
Chocolate topping
  • 200 ml double cream
  • 1 tbsp golden syrup
  • 200 g dark chocolate
First Make The Cake
  1. Pre-heat the oven to 180C
  2. Grease the two halves of your mould (you won't be using the insert for this one)
  3. Beat together the sugar and stork with butter until light and fluffy
  4. Beat in the eggs one at a time with a little flour
  5. Fold in the remaining flour until just combined and fold in the vanilla
  6. Split the mixture between the two halves of the mould and bake in the oven for 30-35 mins (Nanna's tip is to bake them one at a time)
  7. When done remove from the oven and leave to cool
Make The Custard
  1. Warm the milk and cream in a saucepan and bring to the boil
  2. In a bowl, whisk the yolks and sugar until creamy and then whisk in the flour
  3. Add the milk to the yolks, whisking until smooth and then add the vanilla
  4. Pour back into the saucepan and whisk over low heat until it becomes a thick custard.
  5. Remove from the heat and pour into a wide bowl/glass baking dish, and cover with some cling film so that it's touching the surface (I do this when I make curds too as it stops it from forming a skin)
Make The Chocolate Topping
  1. Break the chocolate up into small pieces and put in a large heatproof bowl
  2. Warm the cream in a saucepan until just below boiling
  3. Pour the cream onto the chocolate and stir until the chocolate is all melted and combined
  4. Stir in the golden syrup
  1. Put one "Doughnut" half on your plate and slather on the now cooled custard
  2. Place the other "Doughnut" half on top and pour on your chocolate ganache
  3. I then chose to add some sprinkles, because I'm pretty much obsessed with my gold confetti ones at the moment

Enjoy x


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8 thoughts on “Boston Cream Pie Doughnut Cake

    1. Awww thanks Linda ? They're not really a "thing" over here, but I always see people eating them in my favourite tv programmes. We've been missing out ?

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