Boston Cream Pie Recipe (The Classic Dessert)

Despite its name, Boston Cream Pie is actually a cake—and it’s a timeless, crowd-pleasing beauty. Picture this: two layers of light, fluffy vanilla sponge cake filled with rich vanilla pastry cream, all topped with a shiny chocolate ganache glaze. YES PLEASE. 😍

This dessert has roots going all the way back to 19th-century Boston, and it’s still one of the most beloved cakes in American baking. It looks elegant but is surprisingly easy to pull off with a few make-ahead steps, making it perfect for birthdays, holidays, or special weekends with family.

What You’ll Need

For the Cake Layers:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ cup whole milk
• ½ cup sour cream

For the Vanilla Pastry Cream:

• 2 cups whole milk
• ½ cup granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract

For the Chocolate Ganache:

• 1 cup semisweet chocolate chips (or chopped chocolate)
• ½ cup heavy cream

Pro Tips for a Flawless Boston Cream Pie

🍰 Cool the Cake Layers Completely before adding pastry cream—it prevents melting and sliding.
🎂 Make the Pastry Cream Ahead – It needs time to chill and set.
🍫 Use Good Chocolate – Since ganache is the finishing touch, good quality really shines.
🧁 Trim Uneven Cake Tops – This makes the final cake neater and more stable.
👩‍🍳 Chill Before Serving – The whole cake holds together better when slightly chilled.

Tools You’ll Need

• 2 round 8-inch or 9-inch cake pans
• Mixing bowls
• Hand or stand mixer
• Saucepan
• Whisk
• Rubber spatula
• Wire cooling rack
• Offset spatula

Substitutions & Variations

🌿 Gluten-Free – Use a 1:1 gluten-free flour blend
🍫 White Chocolate Ganache – For a twist, use white chocolate instead
🍓 Berry Filling Option – Add a layer of strawberries with the pastry cream
🥛 Dairy-Free – Use dairy-free milk, butter, and coconut cream for ganache

Make-Ahead Tips

• Pastry cream can be made up to 2 days ahead and stored in the fridge
• Cake layers can be baked and stored (wrapped) for 1–2 days
• Fully assembled cake can chill in the fridge for a few hours or overnight

How to Make Boston Cream Pie

Step 1: Make the Pastry Cream

1. In a saucepan, whisk together sugar, cornstarch, and salt.
2. In a separate bowl, whisk egg yolks and gradually add milk.
3. Combine the mixtures in the pan. Cook over medium heat, whisking constantly until thickened.
4. Remove from heat, stir in butter and vanilla.
5. Pour into a bowl, press plastic wrap on surface, and chill.

Step 2: Bake the Cake Layers

6. Preheat oven to 350°F (175°C). Grease and flour two round cake pans.
7. In a bowl, whisk together flour, baking powder, and salt.
8. In another bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then add vanilla.
9. Mix in the flour mixture alternately with milk and sour cream.
10. Divide into pans and bake 25–30 minutes, or until a toothpick comes out clean. Cool completely.

Step 3: Make the Ganache

11. Heat heavy cream in a saucepan until steaming (not boiling).
12. Pour over chocolate chips in a bowl. Let sit 2 mins, then stir until smooth and glossy.

Step 4: Assemble the Cake

13. Place one cake layer on your serving plate. Spread chilled pastry cream on top.
14. Add second cake layer. Pour ganache over the top, letting it drip slightly down the sides.
15. Chill for 30–60 minutes before slicing.

Leftovers & Storage

• Store cake covered in the fridge for up to 3 days
• Best served slightly chilled or at room temperature
• Not ideal for freezing once assembled (but you can freeze cake layers separately)

Final Thoughts

Boston Cream Pie is elegant, nostalgic, and surprisingly easy to make at home. It’s that perfect blend of creamy, cakey, and chocolatey, and it always impresses at the table. With a little prep and love, you can recreate this bakery-style dessert for your next family gathering—or just because your week needs a little magic.

💬 Let me know if you tried it! I’d love to hear how it turned out, what shortcuts worked for you, or if the kids helped with the ganache drizzle (mine always do 😄). Happy baking!