Boston Cream Pie is a classic American dessert made with soft vanilla butter cake layers, rich pastry cream filling and silky chocolate ganache on top. This homemade version tastes even better than bakery-style and is perfect for holidays, birthdays or special occasions.
This post contains affiliate links. See our Disclosure Statement for more information.
Boston Cream Pie was one of my favorite desserts growing up. My dad was notorious for randomly coming home with a box of donuts, a selection of cupcakes or a store-bought Boston Cream Pie for an after-dinner treat. It’s a tried and true classic that is a great recipe to have in your repertoire.
Why You’ll Love This Boston Cream Pie
Boston Cream Pie might sound fancy, but it’s actually very simple to make at home, though it does require some time.
The combination of fluffy vanilla cake, smooth vanilla pastry cream and glossy chocolate ganache creates the perfect balance of textures and flavors.
Unlike many bakery versions that use boxed pudding, this recipe uses real homemade pastry cream, giving the cake a rich, authentic flavor that makes it truly special.
What Is Boston Cream Pie?
Despite the name, Boston Cream Pie is actually a layer cake, not a pie. The dessert originated in the 1800s at the Parker House Hotel in Boston and traditionally features two layers of sponge or butter cake filled with vanilla pastry cream and topped with chocolate glaze.
Why This Recipe Works
- Homemade pastry cream creates a rich, authentic flavor.
- Soft vanilla butter cake stays moist and tender.
- Simple chocolate ganache topping adds the perfect finish.
- Easy step-by-step method makes this classic dessert approachable.
Ingredients
Pastry Cream
- 2 egg yolks
- 2 tablespoons cornstarch
- 1 1/2 cups whole milk (divided)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
Chef’s Tip: For a quicker alternative to classic pastry cream, try our Pastry Cream Alternative made with instant pudding.
Vanilla Butter Cake
- 2 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter (room temperature)
- 4 eggs (room temperature)
- 4 teaspoons vanilla extract
- 1 cup heavy cream (room temperature; can use whole milk): Using whole milk will result in a lighter cake texture and a slightly less buttery flavor.
Chocolate Ganache
- 4 ounces semi-sweet chocolate (cut into pieces or chocolate chips)
- 1/2 cup heavy whipping cream
- 1 tablespoon corn syrup
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
How To Make a Boston Cream Pie
Prep!
Set the butter, eggs and heavy cream out to allow them time to come to room temperature while you prepare the pastry cream.
Fill a large bowl halfway with ice and cold water. Be sure the bowl is large enough to hold the bowl your finished pastry cream will be in.
Create!
Pastry Cream
Whisk together the egg yolks, cornstarch, and 1/2 cup of the milk in a medium bowl and set aside.
Combine the remaining 1 cup of milk, sugar and vanilla extract in a saucepan over medium heat. Bring to a simmer, stirring frequently.
Temper the egg mixture by drizzling a very small amount of the hot milk into the egg mixture while whisking. Very gradually add the remaining milk mixture until all of the milk is whisked into the eggs.
Chef’s Tip: I usually start by adding about 1 teaspoon of the hot milk to the eggs, then increase to about a tablespoon at a time, increasing as I go.
Pour the mixture back into the saucepan and bring to a boil over medium to medium-high heat, whisking constantly.
As the mixture begins to thicken, whisk more vigorously. If you start to get lumps, remove the pot from the heat and whisk to break them up.
Bring the mixture to a “boil.” You should have bubbles that rise and pop in the center of the mixture as you are whisking.
Chef’s Tip: Be sure to allow the mixture to come to a boil, where bubbles are rising and popping in the center of the cream while you whisk, or it may not fully thicken and set as it should.
Remove the pot from the heat and taste a small amount. If it has a starchy taste or feel to it, return it to the heat for a few more seconds. The final cream should be thick, smooth and taste like vanilla.
Whisk in the butter until melted and well blended.
Strain the pastry cream through a fine sieve into a clean bowl. This will remove any small pieces of cooked egg that may have formed. Place the bowl into the ice bath.
Allow to cool about 5 minutes, then cover with plastic wrap. When covering pastry cream, the plastic wrap should touch the top of the cream to prevent a skin from forming.
Chill in an ice bath in the refrigerator.
Chilled pastry cream can now be used as desired.
If your pastry cream has chilled to the point of coagulation (thick like a jello), allow it to sit at room temperature for about 30 minutes before using.
Chef’s Tip: Pastry cream should not be allowed to sit out at room temperature for longer than 4 hours. Be sure to store any desserts with pastry cream in them in the refrigerator.
Vanilla Butter Cake
Grease and flour the sides of 2 8-inch round cake pans. Place Silpat mats or parchment paper circles into the bottom of each pan.
Preheat your oven to 350°F.
Add the flour, baking powder, and salt in a large bowl and mix until well combined.
In the bowl of an electric stand mixer fitted with a paddle, add the sugar and butter. Beat until light and creamy, about 2-3 minutes.
Add the eggs, one at a time, then the vanilla extract.
Alternate adding the heavy cream and the flour mixture, about 1/4 of each at a time until just blended. Be careful not to over-mix.
Spoon equal amounts of the batter into each of the prepared cake pans.
Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pan, then carefully invert so the bottom side is up to remove to a cooling rack. Make sure the cakes are completely cool before adding the pastry cream and chocolate ganache.
Once the cake is cool, place one cake, bottom side up on a plate or cake stand. Spread the pastry cream evenly to the edges. Top with the second cake, bottom side up.
Chocolate Ganache
Heat the heavy whipping cream and corn syrup in a saucepan over medium heat until it just begins to simmer. Do not let it come to a full boil.
Pour the chopped chocolate or chocolate chips into a bowl or measuring cup with a spout and pour the hot cream over them.
Allow the mixture to sit for a minute or two to melt the chips, then stir until well blended and smooth.
Pour the ganache over the cake. If needed, spread it to the edge with an offset spatula.
Place the cake in the refrigerator to allow the ganache to set, about 30 minutes.
Present!
Once the ganache is set, slice and serve.
Tips and Techniques
- When tempering the eggs, be sure to add the hot milk very gradually. If added too quickly, you may end up with cooked bits of egg in your pastry cream.
- Be sure to allow the mixture to come to a boil, where bubbles are rising and popping in the center of the cream while you whisk, or it may not fully thicken and set as it should.
- Set butter, eggs and heavy cream out about an hour ahead so they reach room temperature.
- Measure flour correctly by fluffing, spooning into the measuring cup and leveling off.
Storage
Store Boston Cream Pie covered in the refrigerator for up to 3 days. Because of the pastry cream filling, it should not be left at room temperature for extended periods.
The cakes can be frozen prior to adding pastry cream and chocolate ganache. Allow them to cool completely before wrapping them in plastic wrap and storing them in a freezer bag or container for up to 2 months. Allow the cake to thaw in the refrigerator overnight prior to adding pastry cream and ganache.
FAQs
Why is it called Boston Cream Pie if it’s a cake?
The dessert dates back to a time when cakes and pies were often baked in the same pans. The name stuck even though it’s technically a layered cake.
Can I make Boston Cream Pie ahead of time?
Yes. The pastry cream can be made up to 2 days ahead and stored in the refrigerator. The fully assembled cake should also be refrigerated.
Can I use pudding instead of pastry cream?
Yes. For a quicker shortcut, you can use instant vanilla pudding or ourPastry Cream Altnerative that is made with instant pudding and heavy cream, though homemade pastry cream provides a richer flavor.
More Cake Recipes to Try
Love this Boston Cream Pie recipe? Follow me on Pinterest, Instagram, and Facebook for more!
If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!
Boston Cream Pie
Ingredients
Pastry Cream
- 2 egg yolks
- 2 tablespoons cornstarch
- 1 1/2 cups whole milk (divided)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
Vanilla Butter Cake
- 2 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter (room temperature)
- 4 eggs (room temperature)
- 4 teaspoons vanilla extract
- 1 cup heavy cream (room temperature; can use whole milk)
Chocolate Ganache
- 4 ounces semi-sweet chocolate (cut into pieces or chocolate chips)
- 1/2 cup heavy whipping cream
- 1 tablespoon light corn syrup
Instructions
Pastry Cream
- Fill a large bowl halfway with ice and cold water. Be sure the bowl is large enough to hold the bowl your finished pastry cream will be in.
- Whisk together the egg yolks, cornstarch, and 1/2 cup of the milk in a medium bowl and set aside.2 egg yolks, 2 tablespoons cornstarch, 1 1/2 cups whole milk
- Combine the remaining 1 cup of milk, sugar and vanilla extract in a saucepan over medium heat. Bring to a simmer, stirring frequently.1 1/2 cups whole milk, 1/4 cup granulated sugar, 1 teaspoon vanilla extract
- Temper the egg mixture by drizzling a very small amount of the hot milk into the egg mixture while whisking. Very gradually add the remaining milk mixture until all of the milk is whisked into the eggs.
- Pour the mixture back into the saucepan and bring to a boil over medium to medium-high heat, whisking constantly.
- As the mixture begins to thicken, whisk more vigorously. If you start to get lumps, remove the pot from the heat and whisk to break them up.
- Bring the mixture to a “boil.” You should have bubbles that rise and pop in the center of the mixture as you are whisking.
- Remove the pot from the heat and taste a small amount. If it has a starchy taste or feel to it, return it to the heat for a few more seconds. The final cream should be thick, smooth and taste like vanilla.
- Whisk in the butter until melted and well blended.2 tablespoons unsalted butter
- Strain the pastry cream through a fine sieve into a clean bowl. This will remove any small pieces of cooked egg that may have formed. Place the bowl into the ice bath.
- Allow to cool about 5 minutes, then cover with plastic wrap. When covering pastry cream, the plastic wrap should touch the top of the cream to prevent a skin from forming.
- Chill in an ice bath in the refrigerator.
- Chilled pastry cream can now be used as desired.
- If your pastry cream has chilled to the point of coagulation (thick like a jello), allow it to sit at room temperature for about 30 minutes before using.
Vanilla Butter Cake
- Grease and flour the sides of 2 8-inch round cake pans. Place Silpat mats or parchment paper circles into the bottom of each pan.
- Preheat your oven to 350°F.
- Add the flour, baking powder, and salt in a large bowl and mix until well combined.2 1/2 cups all-purpose flour, 4 teaspoons baking powder, 1/2 teaspoon salt
- In the bowl of an electric stand mixer fitted with a paddle, add the sugar and butter. Beat until light and creamy, about 2-3 minutes. Add the eggs, one at a time, then the vanilla extract.1/2 cup granulated sugar, 1/2 cup unsalted butter, 4 eggs, 4 teaspoons vanilla extract
- Alternate adding the heavy cream and the flour mixture, about 1/4 of each at a time until just blended. Be careful not to over-mix.1 cup heavy cream
- Spoon equal amounts of the batter into each of the prepared cake pans.
- Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pan, then carefully invert so the bottom side is up to remove to a cooling rack. Make sure the cakes are completely cool before adding the pastry cream and chocolate ganache.
- Once the cake is cool, place one cake, bottom side up on a plate or cake stand. Spread the pastry cream evenly to the edges. Top with the second cake, bottom side up.
Chocolate Ganache
- Heat the heavy whipping cream and corn syrup in a saucepan over medium heat until it just begins to simmer. Do not let it come to a full boil.1/2 cup heavy whipping cream, 1 tablespoon light corn syrup
- Pour the chopped chocolate or chocolate chips into a bowl or measuring cup with a spout and pour the hot cream over them.4 ounces semi-sweet chocolate
- Allow the mixture to sit for a minute or two to melt the chips, then stir until well blended and smooth.
- Pour the ganache over the cake. If needed, spread it to the edge with an offset spatula.
- Place the cake in the refrigerator to allow the ganache to set, about 30 minutes.
Notes
- When tempering the eggs, be sure to add the hot milk very gradually. If added too quickly, you may end up with cooked bits of egg in your pastry cream.
- Be sure to allow the mixture to come to a boil, where bubbles are rising and popping in the center of the cream while you whisk, or it may not fully thicken and set as it should.
- Set butter, eggs and heavy cream out about an hour ahead so they reach room temperature.
- Measure flour correctly by fluffing, spooning into the measuring cup and leveling off.
Leave a Reply