Boston Cream Pie

This Boston Cream Pie recipe features a light vanilla sponge cake filled with a rich scratch-made pastry cream and topped with a warm chocolate ganache. It’s a cake, not a pie, and worth every ounce of effort it takes to recreate it!

Where Was Boston Cream Pie Originally Made

Boston Cream Pie is an iconic dessert that’s popular nationwide. It was first made by Chef M. Sanzian at Boston’s Parker House Hotel in 1856. The hotel is now known as the Omni Parker House. Although it takes several steps to make from scratch, it’s worth it for this classic dessert.

Easy Boston Cream Pie Recipe

This classic American dessert isn’t an actual a pie at all, but a gorgeous sponge-like cake. It features a soft, fluffy and light vanilla cake sandwiches together with a layer of velvety pastry cream and topped with a decadent chocolate ganache. The result is an absolutely addictive dessert that is “wicked good”.

Boston Cream Pie can be served for dessert when entertaining friends and family, Valentine’s Day, Christmas, Thanksgiving, New Year’s Eve, Mother’s Day, Father’s Day, birthday’s, picnics and tea parties.

Checkout this quick list of key ingredients you’ll need to make homemade Boston Cream Pie: (Scroll down for full printable recipe card.)

• Pastry Cream – Large egg yolks whisked with granulated sugar for sweetness.
• Cornstarch – Cornstarch thickens the pastry cream.
• Liquid – Whole milk works perfectly, there’s no need to use half and half.
• Vanilla Beans – Vanilla beans or one teaspoon vanilla bean paste adds creamy floral notes.
• Butter – Salted or unsalted butter for richness.
• Cake – All purpose flour sifted with baking powder and salt forms the base of the cake batter.
• Whole Eggs – Whole eggs bind the cake batter.
• Sugar – Granulated sugar for sweetness.
• Liquid – Scalded milk mixed with vanilla extract gives the cake a tender crumb.
• Butter – Softened butter adds richness to the flavor of the cake batter.
• Chocolate Ganache – Two ingredients, heavy cream and semi-sweet chocolate.

How to Make the BEST Boston Cream Pie Recipe

• Make Pastry Cream Filling – Combine egg yolks, granulated sugar and cornstarch then add to warm milk, cooking until thickened. Add vanilla bean paste and butter for a smooth and creamy finish. Mix until melted then cover and cool completely in the refrigerator. You can do this one day in advance to save time!
• Heat Oven and Prepare Pans – Heat the oven and spray two 8-inch or 9-inch round cake pans with nonstick cooking spray and parchment paper.
• Sift Dry Ingredients – Use a whisk to sift together flour, baking powder and salt. 
• Cream Eggs and Sugar – Use a mixer with the whisk attachment to beat together the eggs and sugar.
• Add Dry Mixture – Gradually add the flour mixture on low speed beating until combined.
• Heat Milk and Butter – Heat butter and milk in the microwave until milk is steaming. Stir in the vanilla extract. Gradually beat in the milk mixture on low speed.
• Transfer Cake Batter to Prepared Pans – Divide and pour the batter into the prepared pans and bake per the recipe until a toothpick inserted into the center comes back clean. Cool on a wire rack.
• Assemble – Place one cake layer onto a platter or cake stand, spread with the pastry cream. Top with the second cake layer, press gently. Chill thoroughly.
• Melt Chocolate – Melt chocolate with heavy cream, then pour the ganache over the top of the chilled cake.

Kitchen Equipment to Make this Recipe for Boston Cream Pie

• Large bowl and medium bowl.
• Stand mixer with the whisk attachment.
• Measuring cups and spoons,
• Microwave safe measuring cup or mixing bowl.
• Small saucepan.
• 8-inch or 9-inch round cake pans and parchment paper.
• Serrated knife or cake slicer and serving plate.

Recipe Variations, Tips and Substitutions

• Vanilla Beans – If you don’t have vanilla beans, substitute 1 teaspoon of vanilla extract per bean.
• Light Corn Syrup – One tablespoon of clear corn syrup added to the chocolate mixture makes it extra shiny on top. You can omit or replace it with coconut oil or vegetable shortening.
• Chocolate – You can use semi-sweet chocolate, bittersweet chocolate chips or milk chocolate for the chocolate glaze.
• Use a Quality Chocolate – Chocolate chips have a stabilizer added to help them maintain their integrity while baking. Some brands melt more smoothly than others. I used Ghiradelli.
• How to Melt Smooth Chocolate: If the chocolate ganache has lumps in it, microwave it for 30 seconds at 50% power then stop and stir. Continue the process melting in 30 second increments at 50% power until it’s smooth.
• Why Use Scalded Milk in Baking? Warm milk enhances the flavor, gives rise to the cake batter and it gives it light texture and a tender crumb to the cake layers.
• How to Fix Lumpy Pastry Cream – If the pastry cream gets a little lumpy, simply push it through a fine mesh sieve or strainer to remove large lumps then whisk until smooth.
• Cake – If you prefer, you can bake the cake in a single layer and after cooling, cut it thru the middle using a serrated knife to create two layers. A single layer cake will take around 35 minutes to bake.
• Shortcut – Want to make life easier? Use a quality boxed yellow cake mix for the cake layers and custard powder or cooked vanilla pudding made per the directions for the filling. While the taste isn’t the same as homemade, you can shave some time off the recipe.

Storage and Leftovers

• Leftovers – Store leftover Boston Cream Pie covered with plastic wrap or in an airtight container well chilled in the fridge for up to 4 days.
• Freezer – You can freeze this cake for up to 2 months. Cool the cake first to make sure that the chocolate and pastry cream is set. Place a piece of parchment paper over the top of the cake to keep the chocolate from sticking to the plastic wrap. Once the parchment is in place, wrap the entire cake in plastic wrap. Then wrap it in aluminum foil before placing it flat in the freezer. 
• Freeze and Assemble to Save Time – You can also freeze the cakes and the pastry cream separately and assemble the cake a couple of hours before you need it. Thaw both in the fridge.

More Dessert Recipes to Make

• This Tiramisu Layer Cake is a showstopper.
• Texas Trash Pie is sweet, gooey and irresistible.
• Enjoy these Old Fashioned Cake Doughnuts as a treat anytime of day.
• Maple Cookies drizzled with a creamy maple glaze.
• Individual size Mini Cheesecakes can be topped with a variety of pie fillings.
• This Fluffy Pecan Cream Pie is a luscious dessert to make.
• The kiddos will love these Ice Cream Cupcakes.
• Serve Banana Fritters dusted with powdered sugar and a drizzle of caramel.
• Cake Pops Recipe from Food Network.

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Helpful Kitchen Items:

• 9-inch Cake Pans
• Stand Mixer
• Glass Measuring Cups
• Cake Stand