If you love the combination of moist cake, creamy filling, and rich chocolate, then you’re going to fall head over heels for this Boston Cream Pie. Despite its name, this classic dessert isn’t actually a pie—it’s a dreamy layered cake filled with silky pastry cream and topped with a luscious chocolate ganache. Every bite is pure bliss!

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Boston Cream Pie is a timeless favorite that feels both elegant and homey. It’s perfect for special occasions, celebrations, or when you just want to treat yourself to something truly decadent. Whether you’re a seasoned baker or trying it for the first time, you’ll find this recipe approachable and rewarding.

Why You’ll Love Boston Cream Pie

This dessert is everything you could want in a sweet treat. Here’s why it’s so special:

Decadent Layers: Soft sponge cake, creamy vanilla filling, and glossy chocolate topping—what’s not to love?

Classic and Elegant: This dessert has stood the test of time, beloved for its simple but stunning presentation and flavor.

Make-Ahead Friendly: You can make it in stages, making it perfect for prepping ahead of parties or gatherings.

Crowd-Pleaser: One slice of Boston Cream Pie and you’ll have friends and family asking for seconds (and the recipe)!

Ingredients in Boston Cream Pie

Here’s what you’ll need to create this delicious masterpiece:

For the Cake:

All-purpose flour
Baking powder
Salt
Unsalted butter
Granulated sugar
Eggs
Vanilla extract
Milk

For the Pastry Cream Filling:

Milk
Sugar
Egg yolks
Cornstarch
Butter
Vanilla extract

For the Chocolate Ganache:

Heavy cream
Semi-sweet chocolate (chopped or chocolate chips)

(Note: full measurements and quantities are listed in the recipe card below.)

Instructions

Follow these simple steps to create your very own Boston Cream Pie:

Make the Cake:

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
Cream Butter and Sugar: In a large bowl, cream the butter and sugar together until light and fluffy.
Add Eggs and Vanilla: Beat in the eggs, one at a time, then stir in the vanilla extract.
Combine and Add Milk: Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour.
Bake: Divide the batter evenly between the prepared pans and bake for about 20–25 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.

Make the Pastry Cream:

Heat Milk: In a saucepan, heat the milk until it’s just about to simmer.
Whisk Yolks and Sugar: In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
Temper the Eggs: Gradually add the hot milk to the egg mixture, whisking constantly to prevent scrambling.
Cook Until Thickened: Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens.
Finish with Butter and Vanilla: Remove from heat and stir in the butter and vanilla. Cover with plastic wrap (directly on the surface) and chill until firm.

Make the Ganache:

Heat Cream: In a small saucepan, heat the heavy cream until just simmering.
Add Chocolate: Pour the hot cream over the chopped chocolate and let sit for a minute, then stir until smooth.

Assemble:

Layer: Place one cake layer on a serving plate. Spread the pastry cream evenly over the top.
Top: Place the second cake layer over the cream.
Glaze: Pour the ganache over the top of the cake, letting it drip slightly down the sides for that iconic look.

How to Serve Boston Cream Pie

Slice the cake with a sharp knife dipped in hot water for the cleanest cuts. Serve on its own or with a dollop of whipped cream if you’re feeling extra indulgent!

This cake is best served chilled or at room temperature. It’s perfect for birthdays, holidays, or any occasion that calls for a show-stopping dessert.

Additional Tips

Use Room Temperature Ingredients: This ensures a smoother batter and more even baking.

Chill the Pastry Cream Well: Make sure your filling is firm and cold before assembling the cake so it doesn’t ooze out.

Pour Ganache When Slightly Cooled: Let the ganache thicken slightly before pouring so it doesn’t run off the cake too much.

Store Properly: Keep the cake refrigerated due to the pastry cream. It’s best enjoyed within 2–3 days.

FAQ Section

Q1: Can I make Boston Cream Pie ahead of time?
A1: Yes! You can make the cake layers and pastry cream a day ahead. Assemble the cake the day you plan to serve it.

Q2: Can I use boxed cake mix?
A2: You can! If you’re short on time, a good-quality vanilla or yellow cake mix works just fine.

Q3: Can I freeze Boston Cream Pie?
A3: It’s best to freeze the cake layers separately before assembly. Once assembled, freezing isn’t recommended because pastry cream can separate.

Q4: What’s the best way to store leftovers?
A4: Cover the cake and refrigerate it. It stays fresh for up to 3 days.

Q5: Can I use a different chocolate for the ganache?
A5: Absolutely. Dark, milk, or semi-sweet chocolate all work well—choose based on your preference.

Conclusion

Boston Cream Pie is an old-fashioned favorite that never goes out of style. With its moist cake layers, rich vanilla custard, and glossy chocolate topping, it’s a dessert that feels both nostalgic and luxurious. Try this classic recipe at home and fall in love with the creamy, chocolatey magic all over again!

Boston Cream Pie

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Author: Maria
Prep Time: 35 minutes
Cook Time: 40 minutes
Total Time: 1 hour 15 minutes
Yield: 8–10 servings 1x
Category: undefined
Method: undefined
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This classic Boston Cream Pie features a light, fluffy cake filled with rich pastry cream and topped with a decadent chocolate ganache. A dessert that’s sure to impress!

Instructions

Make the pastry cream: In a medium saucepan, whisk together egg yolks, sugar, cornstarch, and salt. Add milk and whisk again. Cook over medium heat, whisking constantly, until thickened (about 8 minutes). Once thick, remove from heat and add butter and vanilla. Strain through a fine mesh sieve and cover with plastic wrap. Chill for at least 3 hours or up to 3 days.
Make the cake: Preheat oven to 325ºF. Butter and flour two 9-inch round cake pans. In a medium bowl, whisk together flour and baking powder. In a microwave-safe cup, melt butter and milk, then stir in vanilla and salt. In a stand mixer, beat eggs and sugar on high speed until doubled in volume, about 6 minutes. Add milk mixture, then flour mixture, beating until combined. Divide batter between pans and bake for 22-25 minutes. Cool cakes on a rack for 15 minutes, then remove from pans and let cool completely.
Assemble the cake: Place one cake layer on a serving plate. Spread pastry cream on top, then place the second cake layer on top. Refrigerate for at least 2 hours or overnight.
Make the ganache: Chop chocolate and place in a bowl. Heat cream in a microwave-safe bowl until bubbling, then pour over chocolate. Let sit for 1 minute, then whisk until smooth. Pour ganache over the chilled cake, allowing it to run down the sides. Refrigerate until set, about 30 minutes.

Notes

Chill the cake for best results before serving.
Use good-quality bittersweet chocolate for the ganache.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 35g
Sodium: 150mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg