I love making Boston Cream Pie because it’s the kind of dessert that turns an ordinary day into something special. The glossy chocolate topping, creamy vanilla custard filling, and soft cake layers make it an irresistible showstopper. Whenever I serve it, I can see people gravitating toward the kitchen, drawn in by the rich aroma and gleaming chocolate finish.
Why You’ll Love This Recipe
I enjoy this recipe because it blends three textures into one perfect bite—fluffy sponge cake, silky pastry cream, and a smooth, shiny chocolate glaze. It’s classic yet feels indulgent, and it never fails to impress. Plus, I can make the components ahead of time, which makes final assembly a breeze.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Pastry Cream
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2/3 cup granulated sugar
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1/4 teaspoon fine sea salt
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2 cups whole milk
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4 large egg yolks
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1/4 cup cornstarch
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2 tablespoons unsalted butter
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1 teaspoon pure vanilla extract
Cake
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1 cup all-purpose flour
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1 teaspoon baking powder
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1/4 teaspoon fine sea salt
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1/2 cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1/2 cup whole milk
Chocolate Glaze
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4 ounces semi-sweet chocolate, chopped
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1/2 cup heavy cream
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1 tablespoon light corn syrup (optional, for extra shine)
Directions
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Make the pastry cream: I whisk sugar, salt, and cornstarch in a saucepan. In another bowl, I whisk the egg yolks until smooth. I slowly whisk the milk into the saucepan over medium heat, bringing it just to a simmer. I temper the egg yolks with a little hot milk, then pour them back into the saucepan. I cook, whisking constantly, until thickened. I remove from the heat, stir in butter and vanilla, then transfer to a bowl, cover with plastic wrap touching the surface, and chill until set.
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Make the cake: I preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans. I whisk together the flour, baking powder, and salt. In a separate bowl, I cream the butter and sugar until light and fluffy. I beat in the eggs one at a time, then stir in vanilla. I add the dry ingredients in three additions, alternating with milk, beginning and ending with dry. I divide the batter between pans, smooth the tops, and bake for 20–25 minutes or until a toothpick comes out clean. I cool the cakes completely.
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Make the glaze: I heat the cream (and corn syrup, if using) until just simmering, then pour it over the chopped chocolate. I let it sit for 2 minutes before stirring until smooth and glossy.
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Assemble: I place one cake layer on a serving plate and spread the chilled pastry cream evenly over it. I top with the second cake layer. I pour the warm chocolate glaze over the top, letting it drip down the sides naturally. I let it set slightly before slicing.
Servings and timing
This recipe serves 8–10 people. It takes about 40 minutes of active work, plus at least 2 hours chilling time for the pastry cream and cooling time for the cake.
Variations
I sometimes infuse the pastry cream with coffee or orange zest for a twist. If I’m in the mood for extra indulgence, I add a splash of rum or liqueur to the pastry cream. For a lighter version, I use a sponge cake recipe instead of butter cake to make the layers airier.
storage/reheating
I store the pie in the refrigerator, covered, for up to 3 days. Since it’s served cold or at room temperature, there’s no need to reheat—just slice and enjoy.
FAQs
Can I make the components ahead of time?
Yes—I often make the pastry cream and cake layers a day before assembling to save time.
What if I don’t have corn syrup for the glaze?
I simply omit it—the glaze will still be glossy and delicious.
Can I freeze Boston Cream Pie?
I don’t recommend freezing it fully assembled, but I can freeze the cake layers for up to a month and make the cream and glaze fresh.
Can I use boxed cake mix?
Absolutely—a yellow or vanilla boxed mix works well if I want to save time.
How do I get the glaze perfectly smooth?
I make sure the chocolate is finely chopped and I avoid stirring too vigorously to keep air bubbles out.
Conclusion
I love this Boston Cream Pie because it’s a timeless dessert that’s as fun to make as it is to eat. With its tender cake, creamy filling, and luscious chocolate topping, it always earns me compliments and a clean plate from everyone at the table.
Print
Boston Cream Pie
- Total Time: 3 hours (includes chilling and cooling)
- Yield: 8–10 servings
- Diet: Vegetarian
Description
Classic Boston Cream Pie: tender vanilla cake layers filled with silky pastry cream and finished with a glossy chocolate glaze—timeless, impressive, and make-ahead friendly.
Ingredients
Pastry Cream
2/3 cup (135 g) granulated sugar
1/4 tsp fine sea salt
2 cups (480 ml) whole milk
4 large egg yolks
1/4 cup (32 g) cornstarch
2 tbsp (28 g) unsalted butter
1 tsp pure vanilla extract
Cake
1 cup (125 g) all-purpose flour
1 tsp baking powder
1/4 tsp fine sea salt
1/2 cup (113 g) unsalted butter, softened
1 cup (200 g) granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
1/2 cup (120 ml) whole milk, room temperature
For pans: butter and flour (or nonstick spray), for greasing
Chocolate Glaze
4 oz (115 g) semi-sweet chocolate, finely chopped
1/2 cup (120 ml) heavy cream
1 tbsp light corn syrup (optional, for extra shine)
Instructions
- Make the pastry cream: In a medium saucepan, whisk together sugar, salt, and cornstarch. In a separate bowl, whisk egg yolks until smooth. Gradually whisk milk into the saucepan. Cook over medium heat, whisking constantly, until steaming. Temper yolks by slowly whisking in about 1/2 cup hot milk mixture, then pour yolk mixture back into the saucepan. Continue whisking and cook until thick bubbles form and the cream is thick and glossy, 1–2 minutes. Remove from heat; whisk in butter and vanilla. Pass through a sieve into a bowl. Press plastic wrap directly on the surface and chill until cold and set, at least 2 hours.
- Bake the cakes: Heat oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans and line bottoms with parchment. In a bowl, whisk flour, baking powder, and salt. In a large bowl, beat butter and sugar until pale and fluffy, 2–3 minutes. Beat in eggs one at a time, then vanilla. Add dry ingredients in three additions alternating with milk (begin and end with dry), mixing just to combine. Divide batter evenly between pans; smooth tops. Bake 20–25 minutes, until a toothpick comes out clean. Cool 10 minutes in pans, then turn out to racks and cool completely.
- Make the glaze: Place chopped chocolate in a heatproof bowl. Heat cream (and corn syrup, if using) just to a simmer; pour over chocolate. Let stand 2 minutes, then stir gently until smooth and glossy.
- Assemble: Place one cake layer on a serving plate. Whisk chilled pastry cream to loosen and spread evenly to the edges. Top with second cake layer. Pour warm glaze over the top, nudging it to the edges so it drips naturally down the sides. Let set 20–30 minutes before slicing.
Notes
Make-ahead: Pastry cream and cake layers can be made 1 day ahead; store cream chilled and cakes wrapped at room temp.
Ultra-smooth cream: Strain the pastry cream and press wrap directly on the surface to prevent a skin.
Flavor twists: Infuse milk with orange zest or a cinnamon stick; add 1–2 tsp instant espresso to the glaze; or spike pastry cream with 1–2 tsp dark rum.
Glaze shine: Corn syrup adds sheen, but it’s optional—glaze will still set glossy.
Clean slices: Chill 30–45 minutes after glazing; use a warm, dry serrated knife, wiping between cuts.
Sponge option: For a lighter bite, swap the butter cake for a classic sponge/genoise.
Storage: Refrigerate covered up to 3 days; serve chilled or at cool room temperature.
- Prep Time: 40 minutes (active)
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 460
- Sugar: 38 g
- Sodium: 230 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 115 mg
