Boston Cream Pie is a classic American dessert that’s actually a cake, not a pie – a delicious misnomer that dates back to the 19th century when cakes and pies were often baked in the same pans. This iconic dessert features two layers of soft, buttery yellow sponge cake filled with rich, silky vanilla pastry cream and topped with a glossy chocolate ganache glaze. The official dessert of Massachusetts, Boston Cream Pie was created at Boston’s Parker House Hotel in 1856 and has been captivating dessert lovers ever since. The combination of tender cake, smooth custard filling, and shiny chocolate topping creates a perfect balance of textures and flavors that’s both elegant and comforting. While it requires several components, each step is straightforward, and the result is a showstopping dessert that’s perfect for celebrations, dinner parties, or any time you want to serve something truly special.
Serving Quantity: 10 to 12 servings
Cooking Time: 1 hour 30 minutes (plus cooling and chilling time)
1. Ingredients for the Cake
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2/3 cup whole milk, room temperature
2. Ingredients for the Pastry Cream
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- Pinch of salt
3. Ingredients for the Chocolate Glaze
- 4 ounces semi-sweet chocolate, chopped
- 1/2 cup heavy cream
- 1 tablespoon light corn syrup
- 1/2 teaspoon vanilla extract
4. Nutrition Information Per Serving
- Calories: 385
- Protein: 6g
- Carbohydrates: 52g
- Fat: 17g
- Fiber: 1g
- Sodium: 140mg
5. Make the Pastry Cream First
The pastry cream needs time to chill completely, so make it first. In a medium saucepan, heat the 2 cups of milk over medium heat until it just begins to steam and tiny bubbles form around the edges. Don’t let it boil. Remove from heat.
6. Whisk Egg Yolk Mixture
In a medium bowl, whisk together the sugar, cornstarch, and salt. Add the egg yolks and whisk vigorously until smooth, pale, and slightly thickened. The mixture should be smooth with no lumps of cornstarch.
7. Temper the Eggs
While whisking the egg yolk mixture constantly, slowly pour in about half of the hot milk in a thin, steady stream. This gradually raises the temperature of the eggs without cooking them. Once combined, pour the egg mixture back into the saucepan with the remaining milk, whisking constantly.
8. Cook the Pastry Cream
Place the saucepan over medium heat. Cook, whisking constantly, until the mixture thickens considerably and comes to a boil. Once it reaches a boil, continue cooking and whisking for about 1 to 2 minutes. The pastry cream should be very thick, like pudding. Remove from heat.
9. Finish the Pastry Cream
Whisk in the butter and vanilla extract until the butter melts completely and is incorporated. The pastry cream should be smooth and glossy. Transfer to a clean bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Let cool to room temperature, then refrigerate for at least 2 hours or until completely chilled and set.
10. Preheat Oven for Cake
Preheat your oven to 350 degrees Fahrenheit. Grease two 9-inch round cake pans with butter or cooking spray. Line the bottoms with parchment paper circles, then grease the parchment. This ensures easy cake release. Dust lightly with flour and tap out excess.
11. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Whisk thoroughly to distribute the baking powder evenly. Set aside.
12. Cream Butter and Sugar
In a large mixing bowl, using an electric mixer on medium speed, beat the softened butter and sugar together for about 3 to 4 minutes until light, fluffy, and pale in color. The mixture should increase in volume significantly. Scrape down the sides of the bowl occasionally.
13. Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition until fully incorporated. Add the vanilla extract and beat until combined. The mixture should be smooth and creamy.
14. Alternate Wet and Dry
With the mixer on low speed, add the flour mixture in three additions, alternating with the milk in two additions. Begin and end with flour. The pattern is: flour, milk, flour, milk, flour. Mix just until each addition disappears. Don’t overmix after adding flour or the cake will be tough. The batter should be smooth and thick.
15. Divide and Bake
Divide the batter evenly between the two prepared pans. Use a kitchen scale for precision if you have one, or eyeball it carefully. Smooth the tops with a spatula. Tap the pans gently on the counter to release air bubbles. Bake for 25 to 30 minutes until the cakes are golden, spring back when lightly touched, and a toothpick inserted in the center comes out clean.
16. Cool the Cakes
Remove the cakes from the oven and let them cool in the pans for 10 minutes on wire racks. Run a knife around the edges to loosen. Turn the cakes out onto the wire racks, peel off the parchment paper, and let them cool completely. The cakes must be completely cool before assembling or the pastry cream will melt.
17. Level the Cakes
Once completely cool, use a long serrated knife to level the tops of the cakes if they domed during baking. You want flat, even surfaces for stacking. Save the scraps for snacking. A level cake ensures the filling spreads evenly and the cake sits flat.
18. Assemble the Cake
Place one cake layer on a serving plate or cake stand, flat side up. If your cakes are very tender, place the first layer on a cardboard cake round for stability. Remove the chilled pastry cream from the refrigerator and whisk it briefly to smooth it out. Spread the pastry cream evenly over the first cake layer, going all the way to the edges. The layer should be about half an inch thick.
19. Add Second Layer
Carefully place the second cake layer on top of the pastry cream, flat side down (so the rounded baked top is facing up). Press down very gently to adhere. The cake should sit level and stable. Refrigerate the assembled cake while you make the chocolate glaze.
20. Make the Chocolate Glaze
Place the chopped chocolate in a medium heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer with small bubbles around the edges. Pour the hot cream over the chocolate. Let it sit undisturbed for 1 minute to soften the chocolate. Add the corn syrup and vanilla extract. Whisk gently until smooth and glossy. The glaze should be pourable but not too thin.
21. Pour the Glaze
Remove the cake from the refrigerator. Pour the warm chocolate glaze over the top of the cake, starting in the center. Use an offset spatula or the back of a spoon to gently spread the glaze to the edges, letting it drip down the sides naturally. Don’t worry about making it perfect – some drips are part of the charm. Let the glaze flow naturally for the most beautiful finish.
22. Chill to Set
Once glazed, refrigerate the cake for at least 1 hour to allow the glaze to set and the pastry cream to firm up. This makes slicing much cleaner. The cake can be made up to a day ahead and kept refrigerated.
23. Slice and Serve
Remove the cake from the refrigerator about 20 minutes before serving to take the chill off slightly. Use a sharp knife dipped in hot water and wiped dry between cuts for the cleanest slices. Cut generous wedges and serve on dessert plates. Each slice should show the beautiful layers of yellow cake, creamy filling, and glossy chocolate top.
24. Tips for Success
Room temperature ingredients are crucial for the cake. Cold eggs and milk don’t incorporate smoothly and can cause the batter to curdle. Take them out of the refrigerator 30 to 60 minutes before baking. Don’t overbake the cake layers or they’ll be dry and difficult to work with. Check them at 25 minutes. They should be golden and spring back when touched but not be dark brown or pulling away dramatically from the sides. The pastry cream must be completely cold and set before assembling. Warm pastry cream will be too soft to support the top layer and will ooze out the sides. Make it several hours ahead or even the day before. Whisking the pastry cream constantly while cooking is essential to prevent lumps. The cornstarch needs constant agitation to cook evenly without forming clumps. Pressing plastic wrap directly onto the surface of the pastry cream prevents a skin from forming as it cools. The skin is rubbery and unpleasant in the finished dessert. Leveling the cake layers creates a more professional appearance and ensures even stacking. It also makes slicing easier as there are no domed tops to navigate. The chocolate glaze should be warm enough to pour and spread easily but not so hot that it melts the pastry cream. Let it cool for a few minutes after making if it seems too thin. Good quality chocolate makes a difference in the glaze. Use chocolate you enjoy eating, not chocolate chips which contain stabilizers that affect melting. The corn syrup in the glaze adds shine and prevents the chocolate from looking dull as it sets. It’s a small amount but makes a visual difference. This cake must be refrigerated due to the pastry cream filling, which is a dairy-based custard. Don’t leave it at room temperature for more than 2 hours. Boston Cream Pie keeps well refrigerated for up to 3 days, covered. The cake actually improves after a day as the flavors meld together. For easier assembly, freeze the cake layers for 30 minutes before filling. This makes them firmer and less likely to break or shed crumbs into the filling. You can make individual Boston Cream Pie cupcakes using the same components. Bake the batter in muffin tins, core out centers, fill with pastry cream, and top with chocolate glaze. Boston Cream Pie is traditionally served plain, but a dollop of whipped cream on the side is a delicious addition. The combination of cake, custard, and chocolate is what makes this dessert special. Each component is simple but together they create something greater. This is a classic American dessert that never goes out of style. It’s been beloved for over 150 years and will continue to delight for generations to come.
