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Rich and Creamy Boston Cream Pie

Featured in Sweet Delights for Every Occasion.

This Boston cream pie recipe brings together classic flavors and textures for a show-stopping dessert. Begin by making the pastry cream: whisk egg yolks, sugar, cornstarch, and salt in a saucepan, then cook over medium heat until thickened. Stir in butter and vanilla extract, strain the mixture, and refrigerate until cold. Next, prepare the cake layers by beating eggs with sugar until pale and fluffy, then folding in milk, melted butter, and flour. Bake the cakes for 22-25 minutes until golden brown and let them cool completely. Assemble the cake by spreading the chilled pastry cream between the layers and refrigerating again. Finish with a rich chocolate ganache made by melting chocolate with heavy cream and corn syrup. Pour the ganache over the assembled cake and chill until set. Serve slices of this indulgent pie for a perfect ending to any meal.
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Updated on Tue, 11 Feb 2025 00:24:23 GMT
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A classic Boston Cream Pie that combines three perfect layers: light, airy sponge cake, silky vanilla pastry cream, and rich chocolate ganache. This traditional dessert transforms simple ingredients into an elegant creation that's been delighting dessert lovers since its invention at Boston's Parker House Hotel in 1856.

Making this cake connects me to generations of bakers before me. The first time I mastered the pastry cream, my grandmother's words echoed in my mind: "Patience makes perfect pudding." Now, this recipe has become my go-to celebration cake, bringing smiles with every perfect slice.

Essential Ingredients

  • Unsalted Butter: Room temperature
  • Large Eggs: For cake and custard
  • All-Purpose Flour: Spooned and leveled
  • Whole Milk: For rich pastry cream
  • Pure Vanilla Bean: Seeds and pod
  • Bittersweet Chocolate (70%): For ganache
  • Heavy Cream: For silky ganache
  • Granulated Sugar: For balanced sweetness
  • Fresh Baking Powder: For proper rise

STEP-BY-STEP PREPARATION

1. Pastry Cream Base:
Start with pastry cream, as it needs time to chill. Heat milk and vanilla bean (pod and seeds) until steaming. Meanwhile, whisk egg yolks, sugar, and cornstarch until pale. Temper hot milk into egg mixture gradually, then return to pan and cook until thickened, stirring constantly.
2. Cake Foundation:
Cream room temperature butter and sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, incorporating fully between each addition. Alternate adding dry ingredients and milk, beginning and ending with flour mixture.
3. Baking Process:
Divide batter evenly between prepared 9-inch pans. Bake at 350°F for 22-25 minutes until tester comes clean. Cool in pans 10 minutes, then invert onto racks and cool completely.
4. Ganache Creation:
Heat heavy cream until just simmering. Pour over chopped chocolate, let stand 5 minutes, then whisk until smooth and glossy. Add corn syrup for shine if desired.
5. Final Assembly:
Split each cake layer horizontally. Spread pastry cream between layers, stacking carefully. Pour ganache over top, allowing it to drip decoratively down sides.
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Mastering this recipe taught me that great baking is about timing and temperature. As my pastry chef mentor always said, "A rushed cream is a ruined dream." Each component requires attention, but the result is worth every minute.

This Boston Cream Pie represents the perfect marriage of skill and simplicity. Whether for birthdays, holidays, or special occasions, it never fails to impress with its classic elegance.

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Storage and Make-Ahead Success

Store assembled cake in the refrigerator for up to 3 days, covered loosely with a cake dome or plastic wrap. Individual components can be made ahead: pastry cream keeps for 3 days refrigerated, cake layers can be wrapped and frozen for up to 1 month, and ganache can be refrigerated for a week and rewarmed gently. For best results, bring cake to room temperature 30 minutes before serving.

Temperature and Serving Variations

While traditionally served chilled, Boston Cream Pie develops its fullest flavor when allowed to warm slightly. The ganache becomes silkier, the pastry cream softens to a pudding-like consistency, and the cake achieves the perfect texture. For special occasions, serve with a dollop of whipped cream and fresh berries, or add a drizzle of warm ganache just before presenting.

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Presentation Tips

Consider the occasion when presenting this classic dessert. For formal events, garnish with chocolate curls and edible gold leaf. For family gatherings, a simple dusting of cocoa powder creates an elegant finish. Always use a sharp, warm knife for clean slices, wiping the blade between cuts for picture-perfect portions.

Frequently Asked Questions

→ Can I use store-bought pastry cream?
Yes, but homemade pastry cream offers superior flavor and texture. If using store-bought, ensure it’s unsweetened or adjust sweetness accordingly.
→ What if I don’t have a stand mixer?
You can use a hand mixer or mix the batter manually. The process will take slightly longer but yields the same results.
→ How long does the pie stay fresh?
The pie stays fresh for up to 3 days when stored in the refrigerator. Allow it to come to room temperature before serving.
→ Can I freeze the cake?
Yes, you can freeze the unfilled cake layers for up to 2 months. Thaw overnight in the fridge before assembling.
→ Is this recipe vegan?
No, this recipe contains eggs, butter, milk, and heavy cream. Use plant-based alternatives for a vegan version.

Classic Boston Cream Pie

This Boston cream pie combines a tender yellow cake with luscious vanilla pastry cream and a smooth chocolate ganache for an unforgettable dessert experience.

Prep Time
35 Minutes
Cook Time
40 Minutes
Total Time
75 Minutes

Category: Desserts

Difficulty: Difficult

Cuisine: American

Yield: 8 Servings (1 pie)

Dietary: Vegetarian

Ingredients

→ Pastry Cream

01 2 tablespoons unsalted butter
02 4 large egg yolks
03 1/2 cup granulated sugar
04 3 tablespoons cornstarch
05 1/4 teaspoon kosher salt
06 1 3/4 cups whole milk
07 2 teaspoons vanilla extract, or 1 teaspoon vanilla bean paste

→ Cake Layers

08 3 large eggs
09 1 1/4 cups all-purpose flour, plus more for sprinkling
10 2 teaspoons baking powder
11 6 tablespoons (3/4 stick) unsalted butter, plus more for the pans
12 3/4 cup whole milk
13 2 teaspoons vanilla extract, or 1 teaspoon vanilla bean paste
14 1/2 teaspoon kosher salt
15 1 1/4 cups granulated sugar

→ Chocolate Ganache

16 4 ounces bittersweet chocolate, or 2/3 cup bittersweet chocolate chips
17 1 tablespoon light corn syrup
18 1/8 teaspoon kosher salt
19 1/2 cup plus 1 tablespoon heavy cream

Instructions

Step 01

Fit a fine-mesh strainer over a medium bowl. Cut 2 tablespoons unsalted butter into small cubes. In a medium saucepan, whisk together 4 large egg yolks, 1/2 cup granulated sugar, 3 tablespoons cornstarch, and 1/4 teaspoon kosher salt until no dry bits remain. Add 1 3/4 cups whole milk and whisk to combine. Cook over medium heat, whisking constantly, until thickened (about 8 minutes). Once thickened, continue whisking for 1 minute after the first bubble appears. Remove from heat, stir in butter and vanilla extract, then strain into the prepared bowl. Cover with plastic wrap, pressing directly onto the surface, and refrigerate for at least 3 hours.

Step 02

Preheat the oven to 325°F. Butter and flour two 9-inch round cake pans, lining the bottoms with parchment paper. In a medium bowl, whisk 1 1/4 cups all-purpose flour and 2 teaspoons baking powder. In a microwave-safe measuring cup, melt 6 tablespoons unsalted butter with 3/4 cup whole milk, stirring every 30 seconds until fully melted. Stir in 2 teaspoons vanilla extract and 1/2 teaspoon kosher salt. In a stand mixer (or large bowl), beat 3 large eggs with 1 1/4 cups granulated sugar on high speed for 6 minutes until pale and doubled in volume. Reduce speed to low, stream in the milk mixture, and fold in the flour mixture until just combined. Divide the batter evenly between the prepared pans and bake for 22-25 minutes until golden brown and a tester comes out clean. Cool completely before assembling.

Step 03

Place one cake layer on a serving plate. Spread the chilled pastry cream evenly over the top, then place the second layer on top. Refrigerate for at least 2 hours to firm up.

Step 04

Chop 4 ounces bittersweet chocolate (or use 2/3 cup chocolate chips) and place in a medium bowl with 1 tablespoon light corn syrup and 1/8 teaspoon kosher salt. Heat 1/2 cup plus 1 tablespoon heavy cream in a microwave-safe bowl (or saucepan) until bubbling. Pour the hot cream over the chocolate and let sit for 1 minute. Whisk until smooth and glossy.

Step 05

Pour the warm ganache over the chilled cake, allowing it to drip down the sides. Refrigerate for 30 minutes to set the ganache before slicing and serving.

Notes

  1. For a quicker option, microwave the potatoes instead of baking them (though this step doesn’t apply here). Ensure ingredients are at room temperature for optimal results.
  2. Adjust the portion sizes by dividing the pastry cream and ganache between more servings for lighter individual portions.

Tools You'll Need

  • Fine-mesh strainer
  • Medium saucepan
  • Stand mixer or electric hand mixer
  • Two 9-inch round cake pans
  • Parchment paper
  • Microwave-safe bowl or small saucepan (for ganache)
  • Whisk

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains wheat (from flour)
  • Contains dairy (from butter, milk, and heavy cream)
  • Contains eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 695
  • Total Fat: 35 g
  • Total Carbohydrate: 75 g
  • Protein: 8 g