Best Boston Cream Pie Recipe

Boston Cream Pie may sound like a pie, but it’s actually a soft, layered cake filled with creamy vanilla pastry cream and topped with rich chocolate ganache. This homemade recipe walks you through each step to make it just right. Whether you’re baking it for a party or craving a nostalgic treat, this guide ensures you’ll get bakery-level results right at home.

What Is Boston Cream Pie? A Dessert That’s Not Really a Pie

Where Boston Cream Pie Comes From

Boston Cream Pie was first made in the 1800s at the Parker House Hotel in Boston. Even though it’s called a pie, it’s really a cake with two sponge layers, filled with creamy custard and topped with chocolate glaze. Back then, pies and cakes were often baked in the same pans, so the name stuck.

Why the Name Still Sticks

The “pie” part may confuse people, but it adds charm. Despite the name, this dessert is a simple cake filled with pastry cream. It’s now the official state dessert of Massachusetts and has inspired cupcakes and even doughnuts.

Ingredients Breakdown for Boston Cream Pie Recipe

Essential Ingredients for Sponge Cake

The base of any good Boston Cream Pie is its light and airy sponge cake. This cake uses common pantry staples but depends on the method just as much as the ingredients:

• Eggs (2 large, room temperature): Whipped with sugar to create lift and structure
• Cane sugar (1 cup): Sweetens the cake and helps whip air into the eggs
• Whole milk (½ cup): Adds moisture and richness
• Unsalted butter (5 tablespoons): Melted into the milk for a tender crumb
• All-purpose flour (1 cup + 2 tablespoons): Forms the structure of the cake
• Baking powder (1¼ teaspoons): Helps the cake rise evenly
• Kosher salt (¼ teaspoon): Balances sweetness and enhances flavor
• Vanilla extract (2 teaspoons): Adds warmth and depth

This hot milk sponge cake method results in a soft, flexible cake that holds the pastry cream without falling apart.

Key Components of the Pastry Cream and Ganache

The filling and topping are what set this dessert apart. Here’s what you need for both:

Pastry Cream Ingredients:

• Egg yolks (6, room temp): The base of a rich, custardy filling
• Sugar (⅔ cup): Sweetens the cream
• Cornstarch (¼ cup): Thickens the cream without eggs curdling
• Vanilla extract (1 tablespoon): Gives classic flavor
• Whole milk (2 cups): The liquid foundation of the custard
• Butter (1 tablespoon): Stirred in at the end for silkiness

Ganache Topping:

• Heavy whipping cream (¼ cup): Warmed to melt chocolate
• Bittersweet chocolate (4 oz, chopped): The finishing touch
• Optional: Corn syrup (1 tablespoon): Adds shine to the ganache

This trio—sponge, cream, and ganache—creates the distinct layers Boston Cream Pie is known for.

Boston Cream Pie Recipe

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• Author: Jessica
• Total Time: 2 hours 3 minutes
• Yield: 10 pieces 1x

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Description

A classic Boston Cream Pie recipe made with fluffy sponge cake, creamy vanilla pastry cream, and topped with a rich chocolate ganache. Perfect for special occasions or weekend treats.

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Ingredients

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Cake:

2 large eggs, room temperature

1 cup cane sugar (200g)

½ cup whole milk (120mL)

5 tablespoons unsalted butter (70g)

1 cup + 2 tablespoons all-purpose flour (140g)

1¼ teaspoons baking powder

¼ teaspoon kosher salt

2 teaspoons vanilla extract

Pastry Cream:

6 egg yolks, room temperature

⅔ cup sugar

¼ cup cornstarch

1 tablespoon vanilla extract

2 cups whole milk (480mL)

1 tablespoon butter (15g)

Ganache:

¼ cup heavy whipping cream (60mL)

4 oz bittersweet chocolate, chopped

(optional) 1 tablespoon corn syrup

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Instructions

1. Make the Pastry Cream:

2. 1. Heat the milk in a saucepan until it just begins to boil, then remove from heat.

3. 2. In a separate bowl, whisk yolks and sugar until light and thickened.

4. 3. Sift in cornstarch and whisk until smooth.

5. 4. Slowly temper with a bit of the hot milk, whisking constantly.

6. 5. Add remaining milk, strain, then return to pot.

7. 6. Cook over medium-high heat until thickened and boiling.

8. 7. Remove from heat, stir in butter, and let cool.

9. 8. Cover with plastic wrap touching the surface and chill.

10. Make the Sponge Cake:

11. 1. Preheat oven to 350°F. Prepare an 8-inch round cake pan with spray and parchment.

12. 2. Whisk together flour, baking powder, and salt.

13. 3. Beat eggs and sugar for about 4 minutes until fluffy.

14. 4. Heat milk and butter together until melted and steaming.

15. 5. Slowly add dry ingredients to egg mixture.

16. 6. Stir vanilla into milk-butter mixture, then slowly pour into batter.

17. 7. Mix until combined, pour into pan.

18. 8. Bake for about 33 minutes, until toothpick comes out clean.

19. 9. Cool for 10 minutes in pan, then transfer to wire rack.

20. Assemble the Cake:

21. 1. Slice cake horizontally into two layers.

22. 2. Spread chilled pastry cream over the bottom half.

23. 3. Place top cake layer and gently press down.

24. 4. Chill cake for 2+ hours or overnight.

25. Make the Ganache:

26. 1. Heat cream until steaming.

27. 2. Add chopped chocolate and let sit 5 minutes.

28. 3. Stir until smooth, then pour over the chilled cake.

Notes

Use a serrated knife to slice layers evenly.

Toothpicks can help guide even slicing.

Chill assembled cake before adding ganache for best results.

Add corn syrup to ganache for a shinier finish.

Serve slices using a warm knife for cleaner cuts.

• Prep Time: 30 minutes
• Cook Time: 33 minutes
• Category: Pie Recipes
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 piece
• Calories: 331
• Sugar: 29g
• Sodium: 86mg
• Fat: 16g
• Saturated Fat: 9g
• Carbohydrates: 41g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 175mg

Step-by-Step Guide to Make the Perfect Boston Cream Pie

Cooking the Custard Without Curdling

Making pastry cream may seem intimidating, but it’s all about control and timing. Follow these steps to avoid curdling:

1. Heat the milk: Warm 2 cups of whole milk in a medium saucepan until it just begins to boil. Turn off the heat and let it sit.
2. Whisk the yolks and sugar: In a large bowl, whisk 6 egg yolks with ⅔ cup sugar until light and creamy.
3. Add cornstarch: Sift in ¼ cup cornstarch and whisk until smooth—no lumps.
4. Temper the eggs: Slowly add ¼ cup of the hot milk to the egg mixture while whisking constantly. This keeps the eggs from scrambling.
5. Combine and strain: Add the rest of the hot milk, whisk well, and pour the mixture through a strainer back into the pot. This removes any bits of cooked egg.

Tempering the eggs is the secret step that prevents lumps. Always whisk quickly to keep everything moving.

Tips for Chilling and Storing Boston Cream Pie Properly

Once thickened, your pastry cream needs to chill to set up correctly:

• Cook to thicken: Return the mixture to medium-high heat, whisking constantly until it thickens and bubbles slowly.
• Add butter: Remove from heat and stir in 1 tablespoon of butter for smoothness.
• Cover with plastic wrap: Place the wrap directly on the surface of the cream to prevent a skin from forming.
• Chill fully: Refrigerate for at least one hour. You can make this cream a day ahead and keep it covered until ready to assemble.

If you’re planning to use this for other desserts, store it for up to 3 days in an airtight container.

How to Make a Light and Airy Sponge Cake Base

Preparing the Hot Milk Sponge Cake Batter

The sponge cake in a Boston Cream Pie is unique—light yet stable enough to support a custard filling. Here’s how to make it right:

1. Preheat your oven to 350°F. Spray an 8-inch round cake pan with baking spray or butter and flour it. Line the bottom with parchment paper and spray again.
2. Mix dry ingredients: In a medium bowl, whisk together 1 cup plus 2 tablespoons of all-purpose flour, 1¼ teaspoons baking powder, and ¼ teaspoon kosher salt. Set aside.
3. Beat eggs and sugar: In a stand mixer (or hand mixer), beat 2 large room-temperature eggs with 1 cup of cane sugar on medium speed for about 4 minutes until pale and fluffy.
4. Heat milk and butter: In a microwave-safe measuring cup, combine ½ cup whole milk with 5 tablespoons unsalted butter. Microwave in 30-second bursts until butter melts and milk is steaming.
5. Combine everything: With the mixer on low, gradually add the flour mixture to the egg mixture. Stir 2 teaspoons of vanilla extract into the hot milk mixture, then slowly stream it into the batter while mixing.

The batter will be bubbly and slightly thick—similar to pancake batter. Scrape down the bowl and fold a few times to ensure everything is mixed.

Baking and Cooling Techniques for Even Layers

Getting the bake right is key to slicing and layering the Boston Cream Pie later:

• Bake: Pour the batter into your prepared pan. Bake for about 33 minutes, or until a toothpick comes out clean and the cake pulls away from the sides.
• Cool properly: Let the cake sit in the pan for 5–10 minutes, then invert onto a wire rack to cool completely. Don’t skip this—warm cake can collapse or get soggy.

Once cool, wrap the cake in plastic wrap if you’re assembling it later. It stays fresh at room temperature for a day.

Layering the Boston Cream Pie Like a Pro

How to Cut Cake Layers Evenly

Slicing your sponge cake into two even layers can be tricky, but a few simple tips can make it easier:

• Use a serrated knife: It gives better control without compressing the sponge.
• Chill the cake first: Cold cake is firmer and less likely to tear or crumble.
• Try the toothpick trick: Insert toothpicks evenly around the center of the cake’s sides. Use them as a guide to keep your knife level as you slice through.
• No pressure: If the layers aren’t perfectly even, don’t worry. The cream will help fill in small gaps.

Even slicing helps the pastry cream spread evenly and keeps the layers from shifting.

Spreading Pastry Cream and Achieving a Smooth Finish

Once you’ve got your two layers ready, it’s time to build the Boston Cream Pie:

1. Lay the bottom layer cut-side up on your serving plate. This creates a flat surface for the filling.
2. Spread the chilled pastry cream over the bottom layer using an offset spatula. Leave about a 1-inch border around the edges to prevent overflow when topping.
3. Add the top cake layer, cut-side down. Press gently to spread the cream outward toward the edge.

After assembly, chill the cake for at least 2 hours, or overnight. This helps the filling set and makes the Boston Cream Pie easier to slice.

Glossy Ganache Topping Tips

Choosing the Right Chocolate for Ganache

Ganache is what gives Boston Cream Pie its dramatic, glossy finish—and flavor. The type of chocolate you use really matters:

• Bittersweet chocolate (4 ounces, chopped): This provides deep flavor without being overly sweet. Look for quality brands like Hershey’s Special Dark or Ghirardelli baking bars.
• Optional corn syrup (1 tablespoon): While not required, adding corn syrup to your ganache gives it that beautiful, shiny surface seen in bakery-style desserts.
• Heavy whipping cream (¼ cup): This is the base that melts the chocolate and helps it spread smoothly.

Avoid milk chocolate, which can be too sweet and soft. Dark chocolate balances the sweetness of the custard and sponge layers perfectly.

How to Pour and Spread Ganache Without a Mess

Once your cake is chilled and ready, it’s time to apply the ganache:

1. Warm the cream: In a microwave-safe bowl, heat ¼ cup heavy cream until just steaming—about 1 minute.
2. Add the chocolate: Pour the hot cream over 4 ounces of chopped chocolate and let it sit undisturbed for 5 minutes.
3. Stir until smooth: Mix slowly until the ganache is glossy and lump-free. If using corn syrup, stir it in now.
4. Pour onto the center of the cake: Let gravity do the work. Use a spatula to gently spread it toward the edges. Avoid overworking the surface, which can dull the shine.
5. Let set before serving: Ganache firms up as it cools. Chill for 20–30 minutes to help it set if needed.

Use a warm, non-serrated knife for slicing to keep the ganache from cracking.

Pro Tips and Common Mistakes to Avoid

Room Temperature Ingredients Matter

One of the most overlooked factors in baking is ingredient temperature. For the best texture and consistency:

• Use room-temperature eggs for both the sponge cake and pastry cream. They whip up with more volume and blend more evenly into batters.
• Don’t use cold milk or butter when mixing the hot milk sponge cake. The temperature helps activate the batter’s structure and create a smooth emulsion.
• Let your ganache cool slightly before pouring it over the cake to prevent it from running off the sides or melting the pastry cream.

Baking is chemistry. Room temp ingredients ensure everything binds and rises as expected.

Fixing Split Cream or Ganache Errors

Even the most experienced bakers sometimes run into issues. Here’s how to fix common problems:

• Pastry cream too thin? It likely didn’t cook long enough. Reheat while whisking until it thickens and bubbles slowly.
• Pastry cream lumpy? Strain it through a fine mesh sieve while warm to smooth it out.
• Ganache separated? Add a splash of warm cream and stir slowly to bring it back together.
• Cake sunk in the middle? Your oven might have been too cool, or the batter overmixed. It’ll still taste great—just fill the center with a bit more cream.

Don’t let imperfections stop you. Boston Cream Pie is forgiving in flavor, even when it’s a little rustic in appearance.

Serving Suggestions and Storage Instructions

How to Slice and Serve Boston Cream Pie Neatly

Cutting a Boston Cream Pie cleanly can be a bit tricky with all the layers, but a few simple techniques make a big difference:

• Use a warm knife: Dip a non-serrated knife in hot water, then wipe it dry before slicing. This helps cut through ganache and cream without dragging.
• Make your cuts slow and straight: Press down gently instead of sawing. Wipe the blade clean between each cut for tidy slices.
• Serve chilled: The Boston Cream Pie holds its shape better when slightly cold. Take it out of the fridge just 15 minutes before slicing.

This dessert works great for dinner parties and holidays because it can be made a day ahead and sliced just before serving.

How Long It Lasts in the Fridge and Best Ways to Store

Proper storage keeps your Boston Cream Pie fresh and safe to eat:

• Refrigerate always: Because it contains pastry cream and ganache, it must be stored in the fridge.
• Store in a cake dome or covered with plastic wrap: This prevents the sponge cake from drying out and keeps the ganache shiny.
• Best within 2 to 3 days: While it can last up to 4 days, it’s best eaten within the first 48 hours for the freshest taste and texture.

If you plan to make it ahead, assemble the cake and cream layers, then wait to add the ganache until just before serving for a picture-perfect finish.

Conclusion

Boston Cream Pie may look like a fancy bakery treat, but with the right steps and ingredients, it’s totally doable at home. From the light sponge cake to the rich pastry cream and glossy ganache, each layer brings something special to the table. Whether you’re baking for a celebration or just because, this classic dessert delivers comfort and elegance in every bite. With proper chilling, careful layering, and a few pro tips, your homemade version can easily rival any bakery. Try it once, and you’ll come back to this Boston Cream Pie recipe again and again.

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