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Boston Cream Pie - Sponge or Butter cake?

I'm making a Boston Cream Pie today and can't decide whether to use a sponge cake or a classic yellow/butter cake.

Any input?

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  1. traditionally it's sponge cake. your call.

    1. I'm not an expert but I always thought of Boston Cream pie as being a butter cake. Looking on the web, I found 3 times more recipes that use yellow butter cake than sponge.

      I'm just not a big fan of sponge cake.

      1 Reply
      1. re: Hank Hanover

        only because most people today prefer butter cake. the original parker house recipe is for sponge cake, which to modern palates can seem too "dry".

        1. Sponge, without a doubt and read this fun thread:

          http://chowhound.chow.com/topics/7601...

          Make whatever you want to, but it better be sponge! ;-))

          2 Replies
          1. re: bushwickgirl

            Um...well, er...

            Kidding! It was, it was! (I realized I should make meringue daily - it's a bit like dusting or polishing silver in that it appeals to my appreciation of instant gratification. Like "oooh, look what I did!" Yes, I'm that simple.)

            1. re: bushwickgirl

              My recipe is on the thread bushwickgirl linked to. I like a white or yellow cake (not sponge). Use only one layer and cut it in half otherwise the cake will be way too thick. I find most people like the white or yellow. The cool thing is you get two Boston Cream Pies with one batch of cake. That's the frugal Yankee way!

            2. It's a buttery sponge, but not a classic yellow butter pound, cake.