Name: Boston Cream Pie
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 ½ cups cake flour; 1 cup granulated sugar; 1 ½ teaspoons baking powder; ½ teaspoon salt; 3 large eggs (room temperature); ½ cup milk (room temperature); 6 tablespoons unsalted butter (melted and cooled); 1 teaspoon vanilla extract (or seeds from 1 vanilla bean); 2 cups whole milk; 4 large egg yolks; ½ cup granulated sugar; 3 tablespoons cornstarch; 1 teaspoon vanilla extract (or seeds from 1 vanilla bean); 2 tablespoons unsalted butter; 1 cup heavy cream; 8 ounces dark chocolate (chopped or in chips); ½ teaspoon almond or coffee extract (optional); Fresh fruit for garnish (optional)

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Boston Cream Pie is a nostalgic classic that brings together light and tender vanilla cake layers, a rich and silky vanilla custard filling, and a luscious dark chocolate ganache topping. Though it's called a "pie," it’s really a cake — one that perfectly balances comfort and elegance in every bite.

Boston Cream Pie

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Cake Layers:

1 ½ cups cake flour

1 cup granulated sugar

1 ½ teaspoons baking powder

½ teaspoon salt

3 large eggs (room temperature)

½ cup milk (room temperature)

6 tablespoons unsalted butter (melted and cooled)

1 teaspoon vanilla extract (or seeds from 1 vanilla bean)

For the Vanilla Custard Filling:

2 cups whole milk

4 large egg yolks

½ cup granulated sugar

3 tablespoons cornstarch

1 teaspoon vanilla extract (or seeds from 1 vanilla bean)

2 tablespoons unsalted butter

For the Chocolate Ganache:

1 cup heavy cream

8 ounces dark chocolate (chopped or in chips)

Optional Additions:

½ teaspoon almond or coffee extract (for added flavor)

Fresh fruit (strawberries, blueberries, or bananas for garnish)

Directions

I preheat my oven to 350°F (175°C), then grease and flour two 8-inch cake pans or line them with parchment.

In a large bowl, I whisk the cake flour, sugar, baking powder, and salt together.

In a separate bowl, I whisk the eggs, milk, melted butter, and vanilla until combined.

I pour the wet ingredients into the dry and gently mix until just combined, making sure not to over-mix.

I divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick comes out clean. Then I cool the cakes in the pans before turning them out onto wire racks.

While the cakes cool, I make the custard by heating the milk just to a simmer. In another bowl, I whisk egg yolks, sugar, and cornstarch until pale. I temper the eggs with the hot milk, return the mixture to the saucepan, and cook until thickened. Off the heat, I stir in the vanilla and butter, cover it with plastic wrap touching the surface, and chill it completely.

For the ganache, I pour heated cream over chopped chocolate, let it sit a minute, then stir until glossy and smooth. I let it cool slightly to thicken.

To assemble, I place one cake layer on a serving plate, spread the chilled custard on top, then gently add the second cake layer. I pour the ganache over the top and let it drip down the sides.

I refrigerate the cake for at least 1 hour to set before slicing and serving.

Servings and timing

Servings: 10

Prep Time: 25 minutes

Cooking Time: 40 minutes

Total Time: 1 hour 5 minutes

Calories: Approx. 520 kcal per slice

Variations

I like to add a touch of almond or coffee extract to the custard for a twist in flavor. When I want to make it more decorative, I top it with sliced strawberries or blueberries. Sometimes I even swap the dark chocolate ganache with milk chocolate if I’m craving something sweeter.

Storage/Reheating

I store leftover Boston Cream Pie covered in the refrigerator for up to 4 days. To serve, I let it sit at room temperature for about 15 minutes to soften slightly. I don’t recommend freezing the assembled cake due to the custard filling, but I can freeze the cake layers separately if I want to make it ahead.

FAQs

How far in advance can I make Boston Cream Pie?

I usually make it up to a day ahead. The custard and cake benefit from chilling time, and the flavors meld beautifully.

Can I use a different type of chocolate for the ganache?

Yes, I’ve used milk and semi-sweet chocolate before. I just adjust the sweetness in the custard to balance the overall flavor.

What if I don’t have cake flour?

I make a substitute by measuring 1 cup of all-purpose flour, removing 2 tablespoons, and replacing them with 2 tablespoons of cornstarch. Then I sift it well.

How do I prevent the custard from getting lumpy?

I whisk constantly while heating and make sure to temper the eggs slowly with the hot milk. If needed, I strain the custard before chilling.

Can I use store-bought pudding instead of making the custard?

While I prefer homemade custard for its rich flavor, I’ve used vanilla pudding in a pinch. It works for a quicker version, though it won’t have the same depth.

Conclusion

This Boston Cream Pie brings back all the charm of old-fashioned desserts with a touch of elegance. I love how each component — the light cake, the creamy custard, and the rich ganache — comes together in perfect harmony. Whether for a family dinner or a celebration, it’s always a crowd-pleaser in my kitchen.

Recipe:

Boston Cream Pie

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Author: Cheryl
Total Time: 1 hour 5 minutes
Yield: 10 servings
Diet: Vegetarian

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Description

Boston Cream Pie is a classic dessert made with layers of fluffy vanilla cake, a smooth vanilla custard filling, and topped with rich dark chocolate ganache. Despite its name, it is actually a cake and delivers the perfect balance of textures and flavors in every bite.

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line with parchment paper.
In a large bowl, whisk together cake flour, sugar, baking powder, and salt.
In a separate bowl, whisk eggs, milk, melted butter, and vanilla until combined.
Pour wet ingredients into dry ingredients and gently mix until just combined. Do not over-mix.
Divide batter evenly between prepared pans. Bake for 25–30 minutes or until a toothpick inserted comes out clean. Cool in pans before transferring to wire racks.
To make custard, heat milk in a saucepan until it simmers. In a bowl, whisk egg yolks, sugar, and cornstarch until pale. Slowly whisk in hot milk to temper eggs.
Return mixture to saucepan and cook over medium heat, stirring constantly until thickened. Remove from heat, stir in vanilla and butter. Cover with plastic wrap touching the surface and chill completely.
For ganache, heat heavy cream until simmering. Pour over chopped chocolate, let sit 1 minute, then stir until smooth. Cool slightly to thicken.
Assemble by placing one cake layer on a serving plate. Spread chilled custard on top, then add second cake layer. Pour ganache over the top, letting it drip down the sides.
Refrigerate for at least 1 hour before slicing and serving.