A true classic, Boston Cream Pie is a delightful dessert featuring moist vanilla sponge cake layers filled with rich pastry cream and topped with a smooth chocolate ganache. Despite its name, it’s actually a cake, and its combination of creamy custard and velvety chocolate makes it an irresistible treat for any occasion.
Why You’ll Love This Recipe
- Classic & Timeless – A beloved dessert that never goes out of style.
- Perfect Flavor Combination – Light vanilla cake, silky pastry cream, and rich chocolate ganache.
- Great for Special Occasions – A show-stopping dessert for birthdays, holidays, or dinner parties.
- Make-Ahead Friendly – Prepare components in advance for easy assembly.
- Deliciously Indulgent – Every bite is rich, creamy, and absolutely satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pastry Cream:
- ½ cup granulated sugar
- ¼ cup cornstarch
- 2 cups whole milk
- 4 large egg yolks
- 3 tablespoons unsalted butter, sliced
- 2 teaspoons pure vanilla extract
For the Sponge Cake:
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, sliced and at room temperature
- 1 cup whole milk
- 4 large eggs, at room temperature
- 2 cups granulated sugar
- 2 tablespoons vegetable or canola oil
- 2 teaspoons pure vanilla extract
For the Chocolate Ganache:
- 4 ounces semi-sweet chocolate, chopped
- 1 tablespoon light corn syrup (optional, for shine)
- ½ cup heavy whipping cream
Directions
Prepare the Pastry Cream:
- In a large saucepan, whisk together sugar and cornstarch until well combined.
- In a separate bowl, whisk together milk and egg yolks. Slowly pour this into the saucepan, whisking until fully combined.
- Place over medium heat, stirring constantly, until the mixture thickens and begins to boil. Allow it to boil for 1 minute, then remove from heat.
- Stir in butter, one tablespoon at a time, followed by vanilla extract.
- Strain through a fine-mesh sieve into a heatproof bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Refrigerate until chilled (about 2 hours).
Prepare the Sponge Cake:
- Preheat oven to 350°F (180°C). Lightly grease two 9-inch cake pans, line the bottoms with parchment paper, and set aside.
- In a large bowl, sift together flour, baking powder, and salt. Set aside.
- In a saucepan, heat butter and milk over medium heat until it begins to simmer, then remove from heat and let cool slightly.
- In a separate large bowl, beat eggs and sugar on high speed for about 5 minutes, until thick and pale.
- Mix in oil and vanilla extract until combined.
- Gently fold in the dry ingredients until just combined.
- Pour the hot milk-butter mixture into the batter and fold it in gently.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pans for 20-30 minutes, then transfer to a wire rack to cool completely.
Assemble the Cake:
- Once the pastry cream is chilled, whisk until smooth. If too stiff, let sit at room temperature for 15-20 minutes.
- Trim the tops of the cakes if necessary to level them. Place one layer on a cake stand or plate.
- Pipe a border of pastry cream around the outer edge, then spread the remaining pastry cream in the center.
- Place the second cake layer upside-down on top and press lightly. Refrigerate while making the ganache.
Prepare the Chocolate Ganache:
- Add chopped chocolate and corn syrup (if using) to a heatproof bowl.
- Heat the heavy cream in the microwave for 45-60 seconds, until hot but not boiling.
- Pour the warm cream over the chocolate and let sit for 2 minutes. Stir slowly until smooth.
- Let the ganache cool for 15-20 minutes, until thickened but still pourable.
Finish the Cake:
- Remove the cake from the fridge and pour the ganache over the top, spreading it gently with a spatula.
- Refrigerate for 1-2 hours, until the ganache is set.
- Slice and enjoy!
Servings and Timing
- Servings: 8 slices
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Chilling Time: 4 hours
- Total Time: 5 hours 30 minutes
- Calories: Approximately 500 kcal per slice
Variations
- Chocolate Lovers’ Twist – Add a tablespoon of cocoa powder to the pastry cream for a chocolate custard filling.
- Mocha Ganache – Stir in 1 teaspoon of espresso powder to the chocolate ganache for a coffee-flavored topping.
- Berry Delight – Add a layer of fresh sliced strawberries or raspberries between the sponge and pastry cream.
- Gluten-Free – Use a 1:1 gluten-free flour blend for a gluten-free version.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze slices individually for up to 2 months. Thaw in the refrigerator before serving.
- Make-Ahead: Pastry cream and sponge cake can be made a day in advance. Assemble just before serving.
FAQs
Can I use store-bought pastry cream?
Yes, but homemade pastry cream gives the best flavor and texture.
How do I prevent my ganache from becoming too thick?
If it thickens too much, gently reheat it in the microwave for 5-10 seconds and stir.
Can I make this as cupcakes?
Yes! Bake the sponge in cupcake liners, fill with pastry cream, and top with ganache.
Why is my sponge cake dense?
Overmixing the batter or not properly folding in the hot milk mixture can make the cake dense. Be gentle when combining ingredients.
Can I use dark chocolate for the ganache?
Absolutely! Dark chocolate (60-70% cocoa) will create a richer ganache.
How do I make sure the pastry cream is smooth?
Straining the pastry cream through a fine-mesh sieve removes lumps and ensures a silky texture.
How do I keep my cake from being soggy?
Let the pastry cream fully chill before assembling, and avoid overloading the filling.
What’s the best way to cut the cake cleanly?
Use a sharp knife dipped in warm water, wiping it clean between cuts.
Can I use a different cake base?
A vanilla chiffon or butter cake can also work for a different texture.
Is this cake served warm or cold?
Boston Cream Pie is best served chilled or at room temperature.
Conclusion
This Boston Cream Pie is the ultimate classic dessert, combining light sponge cake, rich vanilla pastry cream, and decadent chocolate ganache. Whether for a special occasion or just because, this homemade treat is sure to impress. Give it a try and enjoy a slice of this timeless favorite!
Print
Boston Cream Pie
- Total Time: 5 hours 30 minutes (4 hours chilling)
- Yield: 8 slices
- Diet: Vegetarian
Description
This Boston Cream Pie is a classic dessert featuring moist vanilla sponge cake, a rich pastry cream filling, and a silky chocolate ganache topping. A perfect indulgence for special occasions, this homemade version is decadent, creamy, and absolutely irresistible!
Ingredients
For the Pastry Cream:
- ½ cup granulated sugar
- ¼ cup cornstarch
- 2 cups whole milk
- 4 large egg yolks
- 3 tablespoons unsalted butter, sliced
- 2 teaspoons pure vanilla extract
For the Sponge Cake:
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, sliced and at room temperature
- 1 cup whole milk
- 4 large eggs, at room temperature
- 2 cups granulated sugar
- 2 tablespoons vegetable or canola oil
- 2 teaspoons pure vanilla extract
For the Chocolate Ganache:
- 4 ounces semi-sweet chocolate, chopped
- 1 tablespoon light corn syrup (optional, for shine)
- ½ cup heavy whipping cream
Instructions
Prepare the Pastry Cream:
- In a large saucepan, whisk together the sugar and cornstarch.
- In a separate bowl, whisk the milk and egg yolks until fully combined. Slowly pour this into the saucepan, whisking continuously.
- Cook over medium heat, stirring often, until it boils and thickens (about 1 minute).
- Remove from heat and stir in the butter (one tablespoon at a time) and vanilla extract.
- Strain the mixture through a fine-mesh sieve into a heatproof bowl. Cover with plastic wrap (pressing it onto the surface to prevent a skin from forming).
- Refrigerate for at least 2 hours until chilled.
2. Prepare the Sponge Cake:
- Preheat oven to 350°F (180°C). Grease and line two 9-inch cake pans with parchment paper.
- In a bowl, sift together flour, baking powder, and salt. Set aside.
- Heat the butter and milk in a saucepan over medium heat until it simmers, then remove from heat.
- In a separate bowl, beat eggs and sugar until light and fluffy (about 5 minutes). Mix in the oil and vanilla extract.
- Gently fold in the dry ingredients.
- Slowly pour in the warm milk and butter mixture, folding gently until fully combined.
- Divide batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool cakes in the pans for 20-30 minutes, then remove and let cool completely.
3. Assemble the Cake:
- Once the pastry cream is chilled, whisk until smooth.
- Level the cake layers if needed. Place one layer on a cake stand.
- Pipe or spread the pastry cream onto the cake, leaving a 1-inch border.
- Place the second cake layer upside-down on top and press gently.
- Refrigerate while preparing the ganache.
4. Prepare the Chocolate Ganache:
- Place chopped chocolate and corn syrup in a bowl.
- Heat the heavy cream in a microwave for 45-60 seconds until hot.
- Pour over the chocolate and let sit for 2 minutes, then stir until smooth.
- Let the ganache cool for 15-20 minutes until thick but pourable.
5. Finish the Cake:
- Remove the cake from the fridge and pour the ganache over the top. Spread evenly.
- Refrigerate for 1-2 hours before slicing and serving.
Notes
- For a shinier ganache, use corn syrup or add 1 teaspoon of butter.
- Make ahead: Store pastry cream and cake layers separately, then assemble before serving.
- Storage: Keep refrigerated for up to 3 days in an airtight container.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
