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)

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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