This boston cream pie recipe is made from scratch and layered with fluffy yellow cake, rich homemade pastry cream and silky chocolate ganache. This classic American cake is not actually a pie, but is a decadent, mouth watering dessert.
This post was originally published in September 2020 and has been updated for content.
My oldest son loved boston cream pie, so this recipe was developed a few years back for his birthday. While it's not actually a pie, this fun dessert is layered with pastry cream and topped with chocolate. This light, yet decadent treat is great for holidays, birthdays or special occasions.
Serve this boston cream pie recipe with a glazed spiral ham for Easter, classic Italian lasagna for Sunday dinner or alongside pumpkin pie for Thanksgiving.
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🍰 Origin of boston cream pie
Originally, cakes and pies used to be cooked in the same type of pan, now known as a pie tin. The words were interchangeable so that’s probably where the name originated from. The historic Parker House hotel in Boston has also stated that they were the original creators of this delicious dessert.
🍫 Ingredient notes
- Cake - This easy yellow cake recipe is adapted from I Am Baker's delicious Happy Birthday Cake. For an easier version, a boxed yellow cake mix can be used instead. You will need enough for one 8 inch cake.
- Pastry Cream - This rich and thick custard is the standard filling for either boston cream pie or donuts. While homemade pastry cream is definitely worth the effort, vanilla pudding can be used as a substitute. You will need approximately 2 - 2 ½ cups of pudding.
- Ganache - This rich and thick chocolate mixture is made up of just chocolate and heavy cream. It's the perfect texture to finish off this boston cream pie recipe.
📋 Substitutions and variations
- Cupcakes - Divide the yellow cake batter evenly into a cupcake tin to make 12 cupcakes. Baking times will be closer to 15-20 minutes. Once baked and cooled, the cupcakes can be filled with pastry cream and topped with chocolate ganache.
🥣 Step by step instructions
First, beat the butter and sugar together using a hand mixer or stand mixer until lightened in color. Add in the oil, milk, vanilla and eggs and mix until combined. In a separate bowl, sift the dry ingredients together and then slowly mix them into the wet ingredients until just combined.
Pour the cake batter into a greased 8 inch cake pan and bake for 20-25 minutes until a toothpick comes out clean when inserted into the middle.
While the cake is cooling, whisk together the egg yolks, cornstarch, salt and part of the sugar in a bowl. In a pot on the stovetop, combine the milk and remaining sugar and heat to a simmer.
Spoon a small amount of the heated milk into the egg mixture, whisking continuously, so it gently heats up. Then, whisk the egg mixture into the milk, slowly, whisking continuously until it is all incorporated.
Continue to whisk over medium heat until the mixture starts to boil and thicken. Cook for 2-3 more minutes and remove it off of the heat. Cover it with plastic wrap so it's directly on the cream and place in the refrigerator to cool completely.
Once the cake and pastry cream have completely cooled, slice the cake layer in half lengthwise to create two layers. Add the bottom layer to a serving plate or platter and top with the pastry cream. Add the top layer gently to the cake so the cream doesn't squish out of the side.
Heat the cream in a pot over medium heat until bubbles just start to form. Pour the heated cream over the chocolate chips and let it sit for a minute. Whisk the chocolate and cream together until silky smooth.
Spread the chocolate ganache over the top of the cake and let it drip down the sides or spread it around to cover the cake completely. Let the cake chill for 1-2 hours to set up completely before slicing and serving.
If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Make sure to allow your cake to cool completely before slicing in half so it doesn’t crumble or break.
- Allow the pastry cream to cool completely before layering it with the cake.
- Leave a little room around the edges of the bottom layer of cake when adding the pastry cream to give it some room to spread when you add the top layer. Gently add the top layer so the cream doesn't squish out of the sides.
- Allow the cake to chill in the fridge for an hour or two after you have assembled it. This allows both the ganache and pastry cream time to set for easier slicing and serving.
⏲️ Make ahead instructions
Cake - Wrap the cooled cake tightly in plastic wrap and store at room temperature for up to 48 hours or in the freezer for up to 2 months. Defrost the frozen cake at room temperature.
Pastry Cream - The pastry cream can be made up to 4 days ahead of time. Store in a bowl with plastic wrap right on the surface of the cream.
Ganache - Cooled ganache can be stored in an airtight container in the refrigerator for up to 3 days. Warm the ganache up in a small pot on the stovetop on low heat until it is easily pourable for decorating.
🥡 Storage suggestions
Leftover boston cream pie will keep in the refrigerator covered in plastic or in an airtight container for 3-5 days.
🍪 More dessert recipes
If you loved this boston cream pie recipe, check out these other dessert recipes that I know you will love too!
- Dark Chocolate Orange Biscotti
- White Chocolate Peppermint Cookies
- Ultimate Peanut Butter Cookies
- S’mores Chocolate Cheesecake
📖 Recipe
Boston Cream Pie Recipe
Ingredients
Yellow Cake
- 4 Tablespoons unsalted butter softened
- ¾ cup white granulated sugar
- ½ cup whole milk
- 1 Tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 2 whole eggs
- 1 cup all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
Pastry Cream
- 6 large egg yolks
- ¼ cup cornstarch
- ¼ teaspoon kosher salt
- ½ cup white granulated sugar divided
- 2 cups whole milk
- 4 Tablespoons unsalted butter cut into small pieces
Chocolate Ganache
- ½ cup semi sweet chocolate chips
- ½ cup heavy cream
Instructions
Yellow Cake
- Preheat the oven to 350° and grease the inside of an 8" round cake pan.
- In a mixing bowl or stand mixer, combine softened butter and sugar at medium speed for 2-3 minutes until fluffy and pale yellow.
- Reduce the speed on the mixer to low and slowly add in vegetable oil, milk, vanilla and eggs.
- In a separate bowl, sift together the flour, baking powder and salt and slowly add into the wet ingredients while mixing on low until everything is just combined.
- Pour the cake batter into the prepared cake pan and bake for 20-25 minutes until the sides start to pull away from the outside of the pan and a toothpick comes up clean when inserted into the middle of the cake.
- Allow the cake to cool for 10 minutes in the pan and then turn out onto a cooling rack to cool completely.
Pastry Cream
- In a small bowl, whisk together the egg yolks, cornstarch, salt, and ¼ cup of the sugar.
- In a small pot on the stovetop, combine the milk and the remaining ¼ cup of sugar and heat over medium heat until bubbles just start to form around the edges of the pot. Remove off of the heat.
- Spoon a small amount of the hot milk mixture into the egg mixture and whisk to combine. Once the egg mixture is mixed and warm to the touch, add back into the milk mixture and whisk to combine. This will slowly warm the egg mixture so it will not scramble.
- Continue cooking the mixture over medium heat while whisking vigorously until mixture starts to boil and begins to thicken. Cook for an additional 2-3 minutes, while whisking and then remove from the heat.
- Whisk the butter pieces into the thickened cream until the butter has completely melted and been incorporated.
- Place the cream into a bowl and place a piece of plastic wrap directly on the pastry cream.
- Place the pastry cream in the refrigerator to cool completely before using.
Cake Assembly
- Once both the cake and pastry cream have cooled completely, use a serrated knife to cut through the middle of the cake to create two equal layers.
- Add the bottom layer to serving plate or platter and top with the pastry cream, leaving ½" of space around the edges.
- Carefully add the top layer of the cake and press down gently so the cream comes just to the edges of the cake.
Chocolate Ganache
- Heat the heavy cream to a small pot on the stovetop over medium heat until bubbles just start to form around the edges.
- Remove the cream off of the heat and pour it over the chocolate chips. Let it sit for 30-60 seconds and then whisk until the ganache is silky and combined.
- Pour the chocolate ganache over top of the cake, starting in the middle and then spread it around so it drips down the sides or spread it around the sides to coat the cake completely.
- Chill the cake in the refrigerator for 1-2 hours to allow everything to set for easy slicing and serving.
Notes
- Make sure to allow your cake to cool completely before slicing in half so it doesn’t crumble or break.
- Allow the pastry cream to cool completely before layering it with the cake.
- Leave a little room around the edges of the bottom layer of cake when adding the pastry cream to give it some room to spread when you add the top layer. Gently add the top layer so the cream doesn't squish out of the sides.
- Allow the cake to chill in the fridge for an hour or two after you have assembled it. This allows both the ganache and pastry cream time to set for easier slicing and serving.
Substitutions and Variations
- Cake - Use a boxed yellow cake mix can be used instead.
- Pastry Cream - Use instant vanilla pudding as a substitute. Approximately 2 - 2 ½ cups will be needed.
- Cupcakes - Divide the yellow cake batter evenly into a cupcake tin to make 12 cupcakes. Baking times will be closer to 15-20 minutes. Once baked and cooled, the cupcakes can be filled with pastry cream and topped with chocolate ganache.
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