This Boston Cream Pie recipe is a New England classic! It’s made with fluffy yellow cake, creamy pastry cream, and topped with rich chocolate ganache. What’s not to love?!
This recipe serves 12 for approximately $10.75. That’s just $0.90 per serving.
Table of Contents
Boston Cream Pie: It’s Wicked Good!
Whenever I go to a donut store, I go for the Boston Cream Donut. I adore that creamy custard filling! Unfortunately, I don’t visit donut shops as often as I’d like—probably better for my wallet and hips, but still. This leaves me craving that delicious Boston cream filling. So, what’s a girl to do? Make Boston Cream Pie, of course!
This cake is a favorite of mine. Growing up in New England, it was a staple in every bakery. It’s a classic for a reason—fluffy cake, creamy custard, and rich chocolate ganache.
It’s an ideal birthday cake for family dinners or any holiday celebration. But honestly, no special occasion is needed to whip up this cake!
To nail this New England classic, I turned to the Massachusetts-native recipe publication Cook’s Country. Their recipe is spot-on and worth the extra effort. I made a few tweaks, mainly increasing the vanilla extract in the pastry cream and yellow cake to suit my taste.
Ingredients and Estimated Cost
Per Serving Cost: $0.90
Recipe Cost: $10.75
NOTE: I calculate the recipe prices using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- 2 cups half-and-half: $1.50
- 6 large egg yolks: $1.80
- 2 cups granulated sugar: $0.80
- 1 ¾ cup all-purpose flour: $0.30
- 10 tablespoons cold unsalted butter: $1.50
- 4 teaspoons vanilla extract: $1.00
- 1 ½ teaspoons baking powder: $0.10
- ¾ teaspoon table salt: $0.05
- ¾ cup whole milk: $0.20
- 3 large eggs: $0.90
- ½ cup heavy cream: $0.50
- 2 tablespoons light corn syrup: $0.10
- 4 ounces bittersweet chocolate: $2.00
How To Make Boston Cream Pie
This cake is a bit of a process but incredibly worth it. Let me break it down for you:
Make the Boston Cream Filling
- Heat half-and-half in a saucepan over medium heat until it simmers.
- Whisk together yolks, sugar, and salt in a bowl. Add flour and mix until smooth.
- To temper the yolk mixture, Slowly whisk ½ cup of the hot half-and-half into the yolk mixture.
- Pour the tempered yolk mixture back into the saucepan with the rest of the half-and-half. Cook over medium heat, whisking constantly until slightly thickened. Then, reduce the heat to medium-low and simmer, whisking constantly for 8 minutes.
- Remove from heat and whisk in butter and vanilla until smooth.
- Strain the pastry cream through a fine-mesh strainer into a bowl. Cover with plastic wrap directly on the surface and refrigerate for at least 2 hours.
Make the Yellow Cake
- Whisk together flour, baking powder, and salt in a bowl.
- Heat milk and butter in a small saucepan over low heat until the butter melts. Remove from heat and stir in vanilla. Keep warm.
- With a stand mixer or hand mixer, beat eggs and sugar on high until light and airy, about 4-5 minutes. Gradually add the warm milk mixture.
- Add the flour mixture and mix until just combined.
- Divide the batter between two greased and lined 9-inch round cake pans. Bake in a 325°F preheated oven for 20-25 minutes. Cool cakes in the pans on a wire rack, then invert onto a wire rack.
Assemble the Cake
- Place one cake layer on a serving plate. Spread the pastry cream evenly on top.
- Place the second cake layer on top, bottom side up. Press gently to level. Refrigerate while making the glaze.
Make the Chocolate Glaze
- Heat cream and corn syrup over medium heat in a small saucepan until simmering. Remove from heat and add chocolate.
- Let sit for 1 minute, then whisk until smooth. Let thicken for about 5 minutes, whisking occasionally.
Finish the Boston Cream Pie
- Pour the chocolate glaze over the center of the cake.
- Use a spatula to spread it to the edges, letting some drip down the sides.
- Chill the cake in the refrigerator for at least 3 hours before slicing and serving.
***For complete recipe instructions and a recipe video, see the recipe card below.
Cook’s Tools
These are the essential tools needed to make this recipe. Affiliate links below.
- medium saucepan
- whisk
- mixing bowls
- fine-mesh strainer
- 9-inch cake pans
- hand mixer or stand mixer
- offset spatula
- cake stand
Storage Tips
STORE: Store the cake in the refrigerator. The cake should be covered loosely with foil or plastic wrap and stored for 3-4 days.
FREEZE: To freeze, wrap the cake in two layers of plastic wrap and foil. Freeze for up to 6 months.
THAW: Thaw the cake at room temperature for 3-4 hours.
Watch How To Make It
I aim to cater to different learning styles. If you prefer learning by watching, watch a video of this recipe below.
More Decadent Desserts
- Holy Cannoli Ice Cream
- Black Forest Cake
- Cannoli Cream
- Homemade Cannoli Shells
- Red Velvet Cupcakes
- Snickers Cheesecake Brownies
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Boston Cream Pie
Equipment
- medium saucepan
- whisk
- mixing bowls
- fine mesh strainer
- 9-inch cake pans
- hand mixer or stand mixer
- offset spatula
- cake stand
Ingredients
FOR THE BOSTON CREAM:
- 2 cups half-and-half
- 6 large egg yolks
- ½ cup granulated sugar
- Pinch table salt
- ¼ cup all-purpose flour
- 4 tablespoons cold unsalted butter cut into four pieces
- 2 teaspoons vanilla extract
FOR THE CAKE:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon table salt
- ¾ cup whole milk
- 6 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 ½ cups sugar
FOR THE CHOCOLATE GLAZE:
- ½ cup heavy cream
- 2 tablespoons light corn syrup
- 4 ounces bittersweet chocolate chopped fine
Instructions
MAKE THE BOSTON CREAM:
- In a medium saucepan over medium heat, heat half-and-half until just beginning to simmer.
- In a medium bowl, whisk together the yolks, sugar, and salt until combined. Whisk in the flour until combined and no flour pockets remain. Remove the half-and-half from the heat and slowly whisk in ½ cup of the half-and-half to the yolk mixture to temper.
- Pour the tempered yolk mixture into the half-and-half in the saucepan. Return the saucepan to medium heat and cook, whisking constantly, until the mixture becomes slightly thickened, about 1 minute.
- Lower the heat to medium-low and continue to simmer, whisking constantly, for 8 minutes. Then, increase the heat to medium and cook, whisking vigorously, until bubbles burst on the surface, about 1-2 minutes. Take the saucepan off of the heat and whisk in the butter and vanilla until the butter is melted and incorporated.
- Set a fine-mesh strainer over a medium bowl and pour the pastry cream through the strainer. Lightly spray a piece of plastic wrap with nonstick cooking spray and place it directly on the surface of the pastry cream. Chill in the refrigerator for at least 2 hours or up to 24 hours.
MAKE THE YELLOW CAKE:
- Move the oven rack to the middle position and preheat the oven to 325 degrees F. Spray two 9-inch round cake pans with nonstick cooking spray and line the bottoms with parchment paper. In a medium bowl whisk together the flour, baking powder, and salt; set aside.
- In a small saucepan, heat the milk and butter over low heat until the butter is melted. Then, remove the pan from the heat and stir in the vanilla. Cover to keep warm.
- In a stand mixer fitted with a whisk attachment, or using a hand mixer fitted with a whisk attachment, whisk the eggs and sugar together on high speed until light and airy, about 4-5 minutes. Slowly whisk in the hot milk and butter until combined.
- Add in the flour mixture and pulse the mixer on and off until the flour is just combined. Quickly divide the batter evenly between the prepared cake pans.
- Bake the cakes until a toothpick inserted comes out clean and the tops are light brown, about 20-25 minutes. Move the cake to a wire rack to cool completely in the pans. Invert the cakes onto wire racks and then carefully peel off the parchment paper. Then, invert the cake again.
ASSEMBLE THE CAKE:
- Put one of the cakes in the center of a cake plate or pedestal. Spoon the pastry cream onto the cake and spread it evenly to the cake edges.
- Gently place the second cake round on top of the pastry cream so the cake is bottom side up. Using your fingertips, gently press onto the cake to make it level. Place the cake in the refrigerator while you make the chocolate glaze.
MAKE THE CHOCOLATE GLAZE:
- In a small saucepan over medium heat bring the cream and corn syrup to a simmer. Remove the cream mixture from the heat and add the chocolate. Let the mixture sit for 1 minute, and then whisk until combined and smooth, about 30 seconds. Let the mixture sit, whisking every minute until the chocolate has thickened slightly, about 5 minutes in total.
TO FINISH:
- Pour the chocolate glaze onto the center of the cake. Use an offset spatula to spread the glaze to the edges of the cake, letting some of the glaze drip down the sides of the cake. Chill the cake in the refrigerator for at least 3 hours before serving.
Notes
- This cake can be made up to 1 day in advance.
- When making the pastry cream, please don’t skip the tempering step. Doing this will ensure that your eggs cook slowly, altering the texture and thickness of the finished cream.
Nutrition
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Recipe FAQs
Boston Cream Pie is the official dessert of Massachusetts. Owners of the Parker House Hotel in Boston say that the Boston Cream Pie was first baked at the hotel in the late 1800s.
Sponge cakes with custard fillings may have existed then, but none had been served with a chocolate frosting. It was not common practice to bake a cake with a chocolate topping, so when the hotel chef first created this recipe, it became a popular item on the hotel’s menu.
The name started as Chocolate Cream Pie and then moved to Parker Cream Pie before being settled on the name we know today, Boston Cream Pie.
To make Boston cream filling, you will need half-and-half egg yolks, sugar, a pinch of salt, flour, unsalted butter, and vanilla extract.
Bavarian cream and Boston cream are two different types of cream fillings used in desserts:
Bavarian Cream: Bavarian cream, also known as crème bavaroise, is a rich and smooth custard-based cream. It is made by combining a pastry cream (thickened custard) with gelatin and then folding in whipped cream to give it a light and airy texture. Bavarian cream is often flavored with vanilla, but it can also be infused with other flavors, such as chocolate, fruit purees, or liqueurs. It is commonly used to fill cakes, pastries, and desserts.
Boston Cream: Boston cream is a classic American dessert filling in pastries like doughnuts and cream pies. It comprises a thick pastry cream or custard sandwiched between two layers of sponge cake or a doughnut. The top is usually glazed with a thin layer of chocolate ganache or icing to complete the sweet treat. Boston cream is known for its smooth custard and chocolate combination, creating a delightful contrast of flavors and textures.
Despite its name, Boston cream pie is actually a cake, not a pie. The dessert consists of two layers of sponge cake sandwiched together with a creamy custard filling, often flavored with vanilla. The top of the cake is usually glazed with a layer of chocolate ganache or icing, giving it a glossy and decadent finish.
The term “pie” in its name is a historical reference, as it was first created in the mid-19th century at Boston’s Parker House Hotel, where cakes and pies were often baked in the same pans. The name “pie” stuck, and Boston cream pie has since become a beloved classic American dessert, known for its delightful combination of soft cake and rich custard filling.
Boston cream typically consists of a light, fluffy sponge cake filled with smooth and creamy vanilla custard. The top of the cake is then glazed with a luscious layer of chocolate ganache or icing, adding a rich and decadent chocolate flavor to the dessert.
Yes, for food safety reasons, you should refrigerate this cake. It should be covered loosely with foil or plastic wrap and will stay fresh for 3-4 days.
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This IS the best Boston cream pie I’ve ever made, from the cake to the custard to the ganache. I’ve made this recipe at least 6 times and now im making it for myself for my birthday 🎁. My bf’s gift was a Kitchen aid mixer so im totally psyched to make this again. And im very happy that the prices are explained.
Cake turned out beautiful and delicious
Can I use milk instead of half and half ?
Yes, you can. But please use whole milk.
Wonderful recipe! I made it for my birthday. Now it takes time but it is so worth it. I used to make it years ago I can’t remember which brand it was but there was a cake mix for it but now that I bake I wanted to do one from scratch. This is the recipe believe me. Just take your time and you will be rewarded. Thank you so much
It used to be Betty Crocker Boston Cream Pie that my Mom made…Duncan Hines may have made one too. I also made one for my birthday tomorrow…I am putting fresh raspberries on top. Happy Birthday to You.
This a great recipe. Very easy to follow. It is one of my husband’s favorites and he will usually ask for this as his birthday cake. The pastry cream is spot on and so easy to make. This cream is also very good to use in homemade cream puffs! Thank you for such a wonderful recipe.
amazing recipe. made it for my husband’s birthday cake and it tastes great. he loves it. especially the cream filling, yum!
So glad it was a hit! 🙂
can you make the custard and cakes a day ahead of time and assemble the next day?
Yes, you can make the custard and cakes for this recipe a day ahead and assemble the next day. This approach can actually make the process more manageable. Store the cakes wrapped tightly in plastic wrap at room temperature, and keep the custard in an airtight container in the refrigerator. Assemble the pie on the day you plan to serve it
100% pleased with it all, from ingredients to finished cake. Will be making again.
I’m not sure why but my cream isn’t turning out. I followed everything exactly and after 4 min on a low simmer it separated and looked like I had added butter to it and it separated. I have done it twice and it did the same thing both times. So I’m not sure what’s going on but I wasted a lot of ingredients re trying it to make sure I didn’t mess anything up. I don’t understand why it separated like there is butter already in it. It’s so weird.
Hi Amanda, It’s hard to say without being there with you. My guess is the cream became too hot. Usually, when it separates like that, the egg mixture is cooked too rapidly, and the protein becomes over coagulated and separates from the liquid.
Been an addict of Boston Cream Pie for fifty years. This is the best version I’ve tried in a LONG time. Well worth the time. TIP: if it feels like the custard, or cake, is a bit stiff, microwave a piece for 30 seconds, snd it softens perfectly without affecting the taste.
I’ve made this several times now including today for Christmas. While it is a bit labor intensive and more or less an all day effort… It. Is. Beyond. Worth. It! My family loves it (the hubs requested it for his birthday in September) and it’s easily one of my favorite desserts now. Thank you for the recipe!
Just made this for my husband’s birthday. Great recipe, I enjoyed baking it. Thanks!
Made the recipe exactly as stated. Presentation is beautiful. My cream was a little thick, but I blame my new stove, I think it for a little too warm and dry up a little firmer. Glad to say it did not effect the taste. A bit labor Intensive. But so worth it