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Boston Cream Pie is a classic dessert that has remained popular for over 150 years; if you’ve never tried it, you’re missing out! Slicing into it reveals soft vanilla cake, thick pastry cream, and glossy chocolate ganache layered together. Each bite is cool, tender, and rich all at once. It’s impossible not to want seconds.
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I make this for birthday celebrations, anniversaries, dinner parties, potlucks, and bridal showers because it feels special and nostalgic, and it’s great for sharing. It’s perfect when you want a classic dessert that looks like it came from a bakery. The cake stays fresh in the fridge for up to 3 days or in the freezer for 2 to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Boston Cream Pie
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Boston Cream Pie comes together in stages, and I promise each one is easier than it sounds once you get started.
Make and Chill the Pastry Cream
Start with the pastry cream since it needs time to chill completely. Heat the milk and vanilla in a saucepan over medium heat until it starts steaming, then pull it off the burner before it boils. I use a heavy-bottomed saucepan because it distributes heat evenly and prevents scorching.
While the milk heats, whisk the large egg yolks and sugar together in a separate bowl until the mixture turns pale and slightly thick. Sift in the cornstarch and whisk until smooth to prevent lumps in your finished cream.
Slowly pour the hot milk into the yolk mixture a little at a time while whisking continuously to temper the eggs and prevent them from scrambling. Strain everything back into the saucepan to catch any bits, then cook over medium heat.
Continue whisking until the mixture thickens and just starts to bubble. Pull it off the heat and stir in a tablespoon of unsalted butter until it melts completely and the cream turns silky.
Transfer to a bowl and press plastic wrap directly onto the surface so it touches the cream, which prevents a skin from forming. I use BPA-free plastic wrap with a slide cutter to make wrapping easier and hassle-free. Refrigerate for at least 1–2 hours until fully chilled.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Bake the Vanilla Cake Layers
Preheat your oven to 350°F and grease an 8-inch round cake pan, then line the bottom with round parchment paper for easy removal. Whisk together the all-purpose flour, baking powder, and salt in a medium bowl, then set it aside.
In a large bowl, beat the large eggs and sugar together with a hand mixer or stand mixer until the mixture turns pale and fluffy, which takes about 3 to 5 minutes. Heat the milk and butter in a medium saucepan until just steaming, then stir in the vanilla extract.
Gently fold the flour mixture into the egg mixture with a silicone spatula or a wooden spoon until just combined, being careful not to overmix. Slowly pour in the warm milk mixture and stir until the batter turns smooth and pourable.
Pour the batter into your prepared pan, smooth the top with a spatula, and bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.
Assemble the Cake Layers
Once the cake cools completely, use a long serrated knife to slice it horizontally into two even layers. Place the bottom layer on your serving plate and spread the chilled pastry cream evenly over the surface, making sure it reaches all the way to the edges.
Top with the second cake layer and gently press down so the cream spreads slightly but doesn’t ooze out. Chill the assembled cake in the refrigerator for at least 2 hours to help everything set and make slicing cleaner later.
Pour the Chocolate Ganache
Heat the heavy cream in a small saucepan until it starts steaming but doesn’t boil. Add the chopped chocolate and let it sit for 2 to 3 minutes without stirring, which allows the chocolate to melt gently. Stir until the chocolate melts completely and the ganache turns smooth and glossy.
Pour the ganache over the top of the chilled cake, starting in the center and working your way to the edges, letting it drip slightly down the sides of the cake for that dramatic effect. Chill until you’re ready to serve, and slice with a sharp knife, wiping clean between cuts for neat portions.
Slice and Serve
Pull the cake from the fridge about 15 minutes before serving so the ganache softens slightly and slices more easily. Run your knife under hot water and wipe it dry between each cut for clean slices that show off the layers.
The contrast between the cool pastry cream, soft cake, and glossy ganache makes every bite feel like eating at a fancy bakery. Enjoy!
Boston Cream Pie travels surprisingly well. Keep the cake chilled in the fridge until you’re ready to leave, then transport it in a covered cake carrier. The ganache stays stable, and the pastry cream holds its shape as long as you keep the cake cool.
If you’re traveling more than 30 minutes, place a few ice packs in an insulated cooler bag around the carrier to maintain the temperature. Once you arrive, refrigerate the cake until serving time so the cream stays fresh and the layers stay intact.
Boston Cream Pie
Ingredients
For the Cake:
- 2 large eggs at room temperature
- 1 cup granulated sugar
- ½ cup whole milk
- 5 tablespoons unsalted butter
- 1 cup all-purpose flour plus 2 tablespoons
- 1 ¼ teaspoons baking powder
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
For the Pastry Cream:
- 6 egg yolks at room temperature
- ⅔ cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon vanilla extract
- 2 cups whole milk
- 1 tablespoon unsalted butter
For the Chocolate Ganache:
- ¼ cup heavy cream
- 4 ounces bittersweet chocolate chopped
Instructions
Make the Pastry Cream:
- In a saucepan, heat the milk and vanilla over medium heat until it begins to steam (do not boil). Remove from heat.1 tablespoon vanilla extract, 2 cups whole milk
- In a separate bowl, whisk together the egg yolks and sugar until pale and slightly thickened. Sift in the cornstarch and whisk until smooth.6 egg yolks, ¼ cup cornstarch, ⅔ cup granulated sugar
- Slowly pour in the hot milk, a little at a time, whisking constantly to temper the eggs.
- Strain the mixture back into the saucepan. Cook over medium heat, whisking constantly, until thick and just starting to bubble. Remove from heat and stir in the butter until smooth.1 tablespoon unsalted butter
- Transfer to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until fully chilled (at least 1–2 hours).
Prepare the Cake:
- Preheat your oven to 350°F (180°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a small bowl, whisk together the flour, baking powder, and salt.1 cup all-purpose flour, 1 ¼ teaspoons baking powder, ¼ teaspoon salt
- In a large bowl, beat the eggs and sugar together until pale and fluffy (about 3–5 minutes).2 large eggs, 1 cup granulated sugar
- In a small saucepan, heat the milk and butter until just steaming. Stir in the vanilla extract. Gently fold the dry ingredients into the egg mixture until just combined. Slowly pour in the warm milk mixture and stir until smooth.5 tablespoons unsalted butter, 2 teaspoons vanilla extract, ½ cup whole milk
- Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Assemble the Cake:
- Once the cake is fully cooled, slice it horizontally into two even layers.
- Place the bottom layer on a serving plate. Spread the chilled pastry cream evenly over the surface. Top with the second cake layer and gently press down.
- Chill the assembled cake in the refrigerator for at least 2 hours to help it set.
Prepare the Ganache:
- In a small saucepan, heat the heavy cream until it begins to steam (do not boil).¼ cup heavy cream
- Add the chopped chocolates to the saucepan with the heavy cream. Let sit for 2–3 minutes. Stir until the chocolate is fully melted and smooth.4 ounces bittersweet chocolate
- Pour the ganache over the top of the chilled cake, spreading it gently to the edges so it drips slightly down the sides.
- Refrigerate until ready to serve. Slice and enjoy this rich, classic dessert!
Video
Notes
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
How to Store Leftovers
Store leftover Boston Cream Pie in the refrigerator in an airtight container or covered with plastic wrap for up to 3 days. The pastry cream needs to stay cold, and the ganache firms up nicely in the fridge, making leftovers taste just as indulgent for later.
You can freeze it whole or the individual slices; just wrap them tightly in plastic wrap and then in foil, then freeze for 2 to 3 months. Thaw in the refrigerator overnight before serving so the texture stays smooth and the cream doesn’t get watery.
A stackable glass container with a secure lid works perfectly for storing cake slices because the airtight seal keeps everything fresh and prevents the cake from absorbing other fridge odors.
What to Serve With Boston Cream Pie
This pairs beautifully with freshly brewed coffee or espresso because the bitterness cuts through the sweetness perfectly. I love serving it with fresh strawberries or raspberries on the side for a tart contrast to the rich chocolate and vanilla cream.
For a fuller dessert spread, add vanilla ice cream or lightly sweetened whipped cream on the side. You could also serve it with a glass of cold milk, hot tea, or even hot chocolate for a cozy finish to your meal.
More Easy Recipes for You to Try at Home
I bet you’ll love these other classic dessert recipes that have stood the test of time.
