Boston Cream Pie (Plus Video)

The first time I tasted this deliciousness, I knew I had to share this recipe. Why is it called Boston cream cake instead of pie sometimes? Well, before modern baking equipment came along, pies and cakes were made in the same style of pan. And so started the confusion.

But whatever you call it, this pie is the perfect addition year-round for your menu for Valentine’s Day, Mother’s Day, Easter, and even Christmas. It’s as beautiful as it is mouthwatering.

Contents… Recipe Ingredients How to Make Recipe Variations Tips and Tricks Make-Ahead and Storage Instructions FAQs What to Serve More Tasty Dessert Recipes Watch How To Make It

What Goes in a Boston Cream Pie

The Cream Filling

• Cornstarch – This natural thickener gives the cream enough body and firmness to hold up the cake layers.
• Whole Milk – Whole milk helps dissolve the sugar while giving weight to the creamy cake filling. Low-fat milk will work in a pinch, or you can replace it with full-fat coconut milk for dairy-free.
• Heavy Cream – Heavenly cream is just smooth on the tongue, making it the perfect base for this dessert. 
• Egg Yolks – These babies make the creamiest pudding. I don’t include the whites because they tend to curdle and leave white streaks in the cream. But if that doesn’t bother you, you can use the whole egg.
• Unsalted Butter – Anything from milk is so flavorful, and butter gives this cream filling an unbeatable creaminess.
• Vanilla Extract – Just a splash of vanilla extract will give our custardy Boston cream a familiar, warm flavor. Oh, and homemade vanilla extract kicks it up even more.

The Cake

• Butter and Canola Oil – Good fats add moisture to the cake batter for a richer texture. If you want a lower fat content, you can replace the canola oil with applesauce; just reduce the sugar by a ¼ cup.
• Eggs – There’s no need to waste the egg whites here. Not only are they a protein-rich binder, but they also give the cake layers a good lift.
• All-Purpose Flour – A pantry-staple ingredient that makes the cake what it is. If you need a gluten-free cake, your favorite gluten-free all-purpose flour substitute will work fine. Or check out my gluten-free flour substitutes.
• Sour Cream – Sour cream will give the sponge cake weight and a light tartness. Greek yogurt also works, and so does dairy-free sour cream or yogurt.

The Ganache

• Semisweet Chocolate – You may not be able to buy happiness, but you can buy chocolate. So don’t forget this ultimate comfort food ingredient.
• Corn Syrup – There’s something unique about corn syrup that adds the perfect consistency to sweets. If you don’t have it or can’t eat it, you could try honey or agave syrup.

How to Make a Boston Cream Pie

The Cake Layers

1. Prepare the Pans – Preheat the oven at 350℉/177℃. Then grease two 9-inch pans generously with baking spray and set aside. (Photo 1)
2. Cream Butter and Sugar – Cream the butter, oil, and sugar for about 3 minutes using a hand mixer. Add the sour cream and continue mixing until it is fluffy and starts looking white – a couple of minutes or a little longer. (Photos 2-6)
3. Add Eggs and Dry Ingredients – Add the eggs one at a time, beating well between each addition. Then mix in the flour, baking powder, and salt until combined. (Photos 7-10)

1. Next, the Milk and Vanilla – Then add the milk and vanilla extract. Continue mixing while scraping the sides and bottom of the bowl down to mix everything well. (Photos 11-13)
2. Batter to the Pans – Divide your batter evenly between the two greased cake pans. Then bake at 350℉/177℃ for 18-20 minutes or until a tester inserted in the center of the cakes comes out clean. (Photos 14-15)
3. Cool – Remove the cakes from the pans, transfer them to a wire rack, and cool them completely. (Photo 16)

The Cream Filling

1. Combine Dry Ingredients – Add dry ingredients to the saucepan (cornstarch, sugar, and salt) and mix. (Photo 17)
2. Mix Wet Ingredients – Whisk the milk, heavy cream, and egg yolks together in a medium bowl. (Photos 18-20)
3. Combine Dry and Wet – Gently whisk the milk mixture into the saucepan, ensuring there are no lumps and the sugar dissolves. Place the saucepan on the stove at medium-high heat, and keep stirring until it starts to bubble. (Photos 21-23)
4. Cook the Cream – Cook for 7-10 minutes or until the mixture thickens. Add the butter and vanilla and mix thoroughly. (Photo 24)

The Chocolate Ganache

1. Heat the Cream – Pour cream in a medium skillet and place over medium-high heat. Bring to a boil. As soon as the milk boils, add chocolate chips, corn syrup, and salt. Let it stand for 8- 10 minutes without stirring. (Photo 25)
2. Melt the Chocolate – After 10 minutes, whisk until chocolate melts completely and the mixture is smooth and shiny. (Photo 26)
3. Add the Vanilla – Stir in the vanilla extract. Allow the ganache to cool for a few minutes to thicken.

Assembling the Cake

1. Putting it Together – Spread the cream over the first sponge cake layer, top it with the second layer, and spread the chocolate ganache over the top layer. (Photos 27-29)
2. Top it Off – Then pour the ganache over the cake and let it rest for at least 30 minutes before serving. Enjoy! (Photo 30)

Recipe Variations

1. Play with the Flavors – This is the perfect dessert to play with different extracts. Just add a teaspoon of almond extract to the cake layer and a few drops of raspberry extract to the cream layer to make an incredible flavor party.
2. Change out the Cake – The Boston cream pie filling goes great stuffed in air-fryer donuts and layered with pound cake. Yum!!!
3. Soak the Cake Layer – Sprinkle a shot or two of spiced rum on your cake layers before assembling them. Ooh, la la!

Tips and Tricks

1. Use room-temperature eggs for smoother mixing and less chance of having scrambled eggs in your cream filling.
2. If you forget to take your eggs out of the fridge before starting, put them whole for 15-20 minutes in a bowl of warm water.
3. Make sure the cornstarch has no lumps before putting it on the heat. Once cornstarch lumps are hot, it’s over. (If you forget, a quick fix is pouring the mix in a blender, pureeing it, and then pouring it back in your saucepan.)

Make-Ahead and Storage Instructions

Make-Ahead – Making the Boston cream and sponge cake ahead and refrigerating them makes assembly easier. Then you can put it all together an hour before serving and store it in the fridge. 

Storage – This baby has a lot of dairy in it; yum!!! So store it in a cake container with a lid in the fridge. The container made especially for cakes keeps your chocolate ganache from getting messed up.

While the cake layers freeze great, the cream filling does not because of the cornstarch. If your heart is set on freezing this beauty, then replace the cornstarch with flour. The texture will be slightly different, but it won’t cry when it comes out of the freezer.

FAQs

What Goes With Boston Cream Pie

The Boston cake has it all, so you need not worry about sides. Rum Raisin Ice Cream is always a decadent side if you want extra comfort. And, of course, a steaming hot cup of coffee or ginger tea is the perfect addition.

This is also the perfect finish for a special dinner date night. To easily impress your guests, you might want oven-baked pork chops with garlic mashed potatoes and coleslaw.

More Tasty Dessert Recipes

• Spice Cake
• Chocolate Pound Cake
• Devil’s Food Cake
• Tiramisu

Wrapping It Up

Whether baking for a family gathering or just wanting some serious comfort food, this Boston Cream Pie will do the trick. Guaranteed! So try this recipe out and let me know how it went.

Watch How to Make It

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