A cake spade taking out a piece of cake.

Boston Cream Pie Cake

This Wicked good Boston Cream Pie recipe is a New England classic. It is made with fluffy yellow cake, creamy pastry cream, and topped with a rich chocolate ganache—what’s not to love?!
Course Dessert
Cuisine American
Keyword cake, chocolate, pastry cream
Prep Time 30 minutes
Cook Time 1 hour
Chill Time 5 hours
Total Time 1 hour 30 minutes
Servings 12 people
Calories 462kcal
Author Jillian - a Food, Folks and Fun original!



  • 2 cups half-and-half
  • 6 large egg yolks
  • 1/2 cup granulated sugar
  • Pinch table salt
  • 1/4 cup all-purpose flour
  • 4 tablespoons cold unsalted butter cut into four pieces
  • 2 teaspoons vanilla extract


  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon table salt
  • 3/4 cup whole milk
  • 6 tablespoons unsalted butter
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1 1/2 cups 10 1/2 ounces sugar


  • 1/2 cup heavy cream
  • 2 tablespoons light corn syrup
  • 4 ounces bittersweet chocolate chopped fine



  • In a medium saucepan over medium heat, heat half-and-half until just beginning to simmer.
    Heat the cream until simmering.
  • In a medium bowl whisk together the yolks, sugar, and salt until combined. Whisk in the flour until combined and no flour pockets remain. Take the half-and-half off of the heat, and slowly whisk in 1/2 cup of the half-and-half to yolk mixture to temper.
    Temper the egg mixture with 1/2 cup of the hot cream.
  • 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.
    Pour the heated cream mixture into the egg mixture.
  • 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.
    Ass in the butter and vanilla and whisk until silky and smooth.
  • 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.
    Pour the hot pastry cream through a fine mesh strainer.


  • 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.
    Whisk together the dry ingredients in a medium bowl.
  • 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.
    Melt together the milk and butter.
  • 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.
    Pour in the butter and cream mixture.
  • 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.
    Whisk in the flour into the egg and milk mixture.
  • 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.
    Bake the cakes until light golden brown.


  • 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.
    Place a cake round on a cake stand and spread the pastry cream on top.
  • 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 of the cake to make it level. Place the cake in the refrigerator while you make the chocolate glaze.
    Place the second cake layer on top of the pastry cream.


  • 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.
    Add the chocolate to the hot half and half and whisk until smooth.


  • 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.
    Side shot of a finished Boston cream pie cake.


Calories: 462kcal | Carbohydrates: 60g | Protein: 7g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 187mg | Sodium: 224mg | Potassium: 258mg | Fiber: 1g | Sugar: 42g | Vitamin A: 685IU | Vitamin C: 0.2mg | Calcium: 113mg | Iron: 2mg