Homemade Boston Cream Pie is a dessert that carries both elegance and comfort. Despite its name, it’s not a pie at all but a soft, golden sponge cake filled with silky vanilla pastry cream and topped with a glossy layer of chocolate ganache. The combination of tender cake, creamy custard, and rich chocolate creates a balance of flavors and textures that feels timeless.
This dessert has roots in American history, originally created in the 19th century and quickly becoming a classic. Today, Boston Cream Pie is a favorite for special occasions, dinner parties, or simply when you want to impress with a homemade showpiece. Making it from scratch takes a bit of time, but the result is worth every step. Once it’s sliced and served, the beautiful layers make it as eye-catching as it is delicious.
1. Serving Quantity
Serves 10–12
2. Cooking Time
Preparation: 40 minutes
Cooking: 35 minutes
Chilling: 2 hours
Total Time: about 3 hours 15 minutes
3. Ingredients
For the sponge cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup whole milk
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the pastry cream:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 4 large egg yolks
- 3 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the chocolate ganache:
- 1 cup semi-sweet chocolate chips or chopped chocolate
- 1/2 cup heavy cream
4. Instructions
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Bake the sponge cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a bowl, whisk flour, baking powder, and salt. In another bowl, beat eggs and sugar until thick and pale. Heat milk and butter until just warm, then stir into the egg mixture along with vanilla. Gently fold in dry ingredients. Divide batter between pans and bake for 25–30 minutes, until a toothpick comes out clean. Cool completely.
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Make the pastry cream: Heat milk in a saucepan until just steaming. In a bowl, whisk sugar, salt, egg yolks, and cornstarch until smooth. Slowly whisk hot milk into the yolk mixture, then return to the saucepan. Cook over medium heat, whisking constantly, until thickened and bubbling. Remove from heat, stir in butter and vanilla. Pour into a bowl, cover with plastic wrap pressed to the surface, and chill until firm.
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Assemble the cake: Place one cake layer on a serving plate. Spread chilled pastry cream evenly over the top. Place the second cake layer on top, pressing lightly.
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Make the ganache: Heat cream until simmering. Pour over chocolate in a bowl and let sit for 2 minutes. Stir until smooth and glossy. Pour over the cake, letting it drip slightly down the sides.
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Chill and serve: Refrigerate the cake for at least 1 hour to set before slicing.
5. Nutrition (per slice, approx.)
Calories: 380
Carbohydrates: 48g
Sugar: 32g
Fat: 18g
Protein: 6g
Fiber: 1g
6. Tips
- Make the pastry cream a day ahead to save time and give it extra time to set.
- For the cleanest slices, chill the cake well before cutting and use a sharp serrated knife.
- You can swap semi-sweet chocolate for dark chocolate if you prefer a less sweet topping.
- Garnish with a dusting of powdered sugar around the plate or some chocolate shavings for presentation.
- Store leftovers in the refrigerator, covered, for up to 3 days.
Homemade Boston Cream Pie is a dessert that feels both nostalgic and sophisticated. With its airy sponge, creamy custard filling, and smooth chocolate glaze, it’s a treat that never goes out of style and always leaves guests asking for seconds.
