Boston Cream Pie Recipe

Introduction

Boston Cream Pie is a classic dessert featuring tender cake layers filled with smooth vanilla custard and topped with rich chocolate ganache. Though it requires a few steps, this delightful treat is well worth the effort for any special occasion or sweet craving.

Ingredients

• For the Cake Layers:
• 1 ½ cups cake flour
• 1 cup granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 3 large eggs (room temperature)
• ½ cup milk (room temperature)
• 6 tablespoons unsalted butter (melted and cooled)
• 1 teaspoon vanilla extract (or seeds from 1 vanilla bean)
• For the Vanilla Custard Filling:
• 2 cups whole milk
• 4 large egg yolks
• ½ cup granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract (or seeds from 1 vanilla bean)
• 2 tablespoons unsalted butter
• For the Chocolate Ganache:
• 1 cup heavy cream
• 8 ounces dark chocolate (chopped or in chips)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing and lightly flouring them.
2. Step 2: In a large bowl, whisk together the cake flour, granulated sugar, baking powder, and salt.
3. Step 3: In a separate bowl, beat the eggs, milk, melted butter, and vanilla extract until combined.
4. Step 4: Gradually add the wet ingredients to the dry ingredients, stirring gently until you have a smooth batter.
5. Step 5: Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
6. Step 6: Remove the cakes from the oven and let them cool completely in their pans before removing.
7. Step 7: To make the custard filling, heat the whole milk in a saucepan until hot but not boiling.
8. Step 8: In a bowl, whisk the egg yolks, sugar, and cornstarch together until pale and smooth.
9. Step 9: Slowly pour the hot milk into the egg mixture while whisking constantly to prevent curdling.
10. Step 10: Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and becomes smooth.
11. Step 11: Remove from heat and stir in the vanilla extract and butter until fully incorporated. Let the custard cool.
12. Step 12: For the ganache, heat the heavy cream in a small saucepan until it just begins to bubble.
13. Step 13: Pour the hot cream over the chopped dark chocolate and let it sit for a minute to soften.
14. Step 14: Stir gently until the ganache is smooth, silky, and glossy. Set aside to cool slightly.
15. Step 15: To assemble, place one cake layer on a serving plate, spread the vanilla custard evenly over it, then top with the second cake layer.
16. Step 16: Pour the chocolate ganache over the top, allowing it to drip down the sides.
17. Step 17: Refrigerate the assembled Boston Cream Pie for at least 2 hours to let the filling set before serving.

Tips & Variations

• Use cake flour for a lighter, more tender crumb; for a quick substitute, mix 1 cup all-purpose flour minus 2 tablespoons + 2 tablespoons cornstarch.
• Ensure eggs and milk are at room temperature to help the batter mix evenly.
• For an extra rich custard, use a splash of cream in place of some milk.
• Try bittersweet or semi-sweet chocolate in the ganache depending on your sweetness preference.
• Decorate the top with fresh berries or edible flowers for a beautiful presentation.

Storage

Store the Boston Cream Pie covered in the refrigerator for up to 3 days. Keep it chilled to preserve the custard filling and ganache. When ready to serve, let it sit at room temperature for 10–15 minutes for easier slicing. Avoid freezing as the custard texture can change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature or in the refrigerator. Let them come to room temperature before assembling.

What if my custard curdles during cooking?

To prevent curdling, add the hot milk slowly to the egg yolks while whisking vigorously, then cook on moderate heat while stirring constantly. If curdling occurs, strain the custard to remove lumps and continue cooking gently.

Boston Cream Pie Recipe

Print Recipe

★★★★★

4.6 from 124 reviews

This classic Boston Cream Pie recipe features tender cake layers filled with a smooth and creamy vanilla custard, all topped with a rich, glossy chocolate ganache. Perfectly balanced in sweetness and texture, this dessert is a timeless favorite that’s sure to impress your family and friends.

• Author: zara
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 25 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake Layers:

• 1 ½ cups cake flour
• 1 cup granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 3 large eggs (room temperature)
• ½ cup milk (room temperature)
• 6 tablespoons unsalted butter (melted and cooled)
• 1 teaspoon vanilla extract (or seeds from 1 vanilla bean)

For the Vanilla Custard Filling:

• 2 cups whole milk
• 4 large egg yolks
• ½ cup granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract (or seeds from 1 vanilla bean)
• 2 tablespoons unsalted butter

For the Chocolate Ganache:

• 1 cup heavy cream
• 8 ounces dark chocolate (chopped or in chips)

Instructions

1. Prepare the Cake Batter: In a mixing bowl, whisk together the cake flour, baking powder, salt, and granulated sugar. In a separate bowl, combine the eggs, milk, melted butter, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until you achieve a smooth batter.
2. Bake the Cake Layers: Pour the batter evenly into greased pans. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until the cakes are golden and a toothpick inserted in the center comes out clean. Remove from oven and allow the cakes to cool completely on wire racks.
3. Make the Vanilla Custard Filling: In a saucepan, heat the whole milk over medium heat until hot but not boiling. In a bowl, whisk egg yolks, sugar, and cornstarch until pale and smooth. Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens into a smooth custard. Remove from heat and stir in vanilla extract and butter until fully incorporated. Let it cool.
4. Prepare the Chocolate Ganache: Heat the heavy cream in a small saucepan until it just begins to bubble around the edges. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let sit for a minute to soften the chocolate, then stir gently until the ganache is smooth, glossy, and fully combined.
5. Assemble the Boston Cream Pie: Place one cake layer on a serving plate. Spread the cooled vanilla custard evenly over the top. Carefully add the second cake layer on top. Pour the chocolate ganache evenly over the cake, allowing some to drip down the sides. Refrigerate the assembled cake until the ganache sets, about 1-2 hours.
6. Serve and Enjoy: Slice the Boston Cream Pie and serve chilled or at room temperature. Enjoy the perfect balance of fluffy cake, creamy custard, and rich chocolate ganache in every bite.

Notes

• Ensure cakes are completely cooled before adding custard to avoid melting it.
• Whisk hot milk into eggs gradually to prevent curdling.
• Use good quality dark chocolate for the ganache for the best flavor and texture.
• Storing the pie in the fridge helps the ganache to set and makes slicing easier.
• This dessert is best enjoyed within 2 days for optimal freshness.

Keywords: Boston Cream Pie, vanilla custard, chocolate ganache, classic dessert, baked cake, rich chocolate topping