Boston Cream Pie
I love making Boston Cream Pie when I want a special dessert that tastes like it came from a bakery but comes together easier than you'd think. Soft vanilla cake layers sandwich thick vanilla pastry cream, and glossy chocolate ganache gets poured over the top, dripping beautifully down the sides. When you slice into it, those layers reveal cool cream, tender cake, and rich chocolate all in one bite. It's perfect for birthday celebrations, anniversaries, dinner parties, potlucks, and bridal showers because it's what everyone asks for. The cake stays fresh in the fridge for up to 3 days or in the freezer for 2 to 3 months.
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
I've learned a few tricks that make this Boston cream pie recipe turn out perfectly every time.
Try cake flour for extra tenderness: Swap the all-purpose flour with cake flour for an even lighter, more delicate sponge cake texture that melts on your tongue.
Temper the eggs slowly: Pour the hot milk into the egg mixture gradually while whisking continuously to prevent the eggs from scrambling or forming lumps in your pastry cream. Make sure you let the eggs sit at room temperature first before mixing so they blend more smoothly.
Chill and cover for perfect texture: Press plastic wrap directly on the pastry cream surface while it chills to prevent skin from forming and keep the custard smooth. Chill the assembled cake so the pastry cream firms up, and to make spreading ganache easier and keep layers intact.
Level and slice wisely: If the cake domed during baking, trim the top flat so the layers stack evenly, and save the cake scraps to crumble over ice cream or snack on with coffee. To slice through assembled cake neatly, run the knife under hot water, wiping it dry between each cut.
Add shine to your ganache: Stir one tablespoon of light corn syrup into your chocolate ganache for a shinier, more professional-looking chocolate glaze that photographs beautifully.
Store properly: Keep leftovers chilled and covered or in an airtight container for up to 3 days. To freeze, place slices on a sheet pan until firm and wrap tightly with cling wrap, then foil, so the ganache doesn't stick to the plastic. Freeze for 2 to 3 months and thaw overnight in the fridge.
Nutrition
Calories: 422kcalCarbohydrates: 55gProtein: 7gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 182mgSodium: 157mgPotassium: 205mgFiber: 1gSugar: 41gVitamin A: 605IUVitamin C: 0.04mgCalcium: 139mgIron: 2mg
Tried this recipe?Let us know how it was!