Hoffman Media


Boston Cream Pie Mini Trifles

Boston Cream Pie Mini Trifles

¾ cup salted butter, softened

1¼ cups sugar  

½ vanilla bean, scraped and seeds reserved  

2 large eggs  

2 cups cake flour  

2½ teaspoons baking powder  

¼ teaspoon salt  

¾ cup milk  

1 recipe Vanilla-Bean Custard (see Download)

1 recipe Chocolate Ganache (see Download)  

• Preheat oven to 350˚.

• Spray a (15-x-10-x-1-inch) jelly-roll pan with nonstick baking

spray. Line with parchment paper. Set aside.

• In a large bowl, combine butter, sugar, and reserved vanilla bean

seeds. Beat at medium speed with an electric mixer until

fluffy. Add eggs, one at a time, beating well after each addition.

Set aside.

• In a large bowl, sift together flour, baking powder, and salt.

Gradually add to butter mixture alternately with milk, beginning

and ending with flour mixture. Pour batter into prepared


• Bake until lightly golden, approximately 20 minutes. Cool in pan.

• Cut 16 (2-inch) cake circles, discarding scraps.

• In 8 (2-inch-wide) trifle dishes, layer half of cake, half of

Vanilla-Bean Custard, and half of Chocolate Ganache. Repeat

layers with remaining ingredients.


Pictured with Key Lime Pie Mini Trifles and Strawberry Pie Mini Trifles 

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