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Classic Boston Cream Pie ~ moist, tender sponge cake filled with a layer of rich, smooth vanilla pastry cream, then topped with a delicious bittersweet chocolate glaze.
This Boston Cream Pie recipe first appeared on RecipeGirl where I’m a contributor and occasionally post delicious desserts!
I’m going out on a limb here to tell you that Boston Cream Pie is really a cake, not a pie. That’s a bit “Captain Obvious” I know, but for reasons that are somewhat elusive, the French/American chef that created this classic dessert chose to call it a pie. The original recipe dates back to the 1850’s and was named the Parker House Chocolate Cream Pie after the famous Parker House Hotel in Boston. That really doesn’t explain why it’s called Boston Cream Pie instead of Boston Cream Cake, but despite a split personality, it’s been a very popular American original for more than 150 years.
Boston Cream Pie checks all the boxes for the perfect dessert. From the creamy filling, to the rich chocolate topping and the soft sponge cake, this incredible, but simple combination elevates the cake to superstar status. Is it hard to make? Not at all. Each element is simple but requires plenty of whisking, mixing and stirring. I recommend starting the cake early in the day to save yourself some stress, then refrigerate overnight to serve the next day. Your guests will be thrilled!
When slicing the cake, warm a large sharp knife under hot running water then dry throughly. Gently make cuts in the chocolate topping to make each slice just a little neater. Wipe the knife clean then cut each piece all the way through.
If you’re not a bittersweet chocolate fan, try using semi-sweet chocolate for the topping instead. Overall the cake is not terribly sweet, which is a bit surprising and perfectly fine with me!
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Boston Cream Pie
Ingredients
For the Cake:
- 1 1/2 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup whole milk
- 6 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- 3 large eggs room temperature
- 1 1/2 cups granulated sugar
For the Pastry Cream:
- 2 cups half-and-half 1 pint or 16 fluid ounces
- 6 large egg yolks room temperature
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup unbleached all-purpose flour
- 4 tablespoons unsalted butter cut into 4 pieces
- 2 teaspoons pure vanilla extract
For the Glaze:
- 1/2 cup heavy whipping cream
- 2 tablespoons corn syrup
- 4 ounces bittersweet chocolate finely chopped, or semi-sweet
Instructions
- To make the cake preheat oven to 325 degrees. Grease two 9-inch round cake pans, then line each with parchment paper (cut to fit), then grease the parchment. Flour the pans and set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a small saucepan, heat together the milk and butter over low heat until the butter is melted. Remove the pan from the heat source and add the vanilla. Cover, set aside and keep warm.
- Fit a stand mixer with the whisk attachment and whip the eggs and sugar together on high or until light and slightly thick, about 5 minutes.
- Remove the mixing bowl from the stand and add the warm mixture, whisking by hand until blended. Add the flour and whisk again until incorporated.
- Quickly divide the batter equally between the two pans and bake until the tops are light brown and a toothpick inserted in the center comes out clean, about 21 to 23 minutes. Rotate pans about halfway through baking.
- Remove the cake from the oven and place the pans on a wire rack to cool complete. Once cool, run a small sharp knife around the edge of the pan and invert the cake onto the wire rack. Carefully peel away the parchment paper circle and turn the cakes right side up.
- (Cooled cakes can be stored at room temperature for up to 1 day if wrapped tightly in plastic wrap. To freeze, wrap in plastic wrap, then foil and freeze for up to 1 month. Defrost at room temperature.)
- While the cakes are cooling, prepare the pastry cream. In a medium bowl whisk together the egg yolks, sugar and salt until smooth. Add the flour to the egg yolks and whisk again until incorporated. Set aside.
- Heat the half-and-half in a medium saucepan over medium heat just until it simmers. Remove the half-and-half from the heat (leave the heat on) and, while whisking constantly, slowly add about 1/2 of the hot half-and-half to the yolks to temper the eggs. Whisking constantly, pour the tempered yolks back into the pan with the remaining half-and-half and whisk until combined.
- Return the saucepan to the heat and cook, whisking constantly, until the mixture thickens, about 1 minute. Reduce the heat to medium-low and simmer, whisking constantly, for about 8 minutes.
- Increase the heat to medium and cook the pastry cream, whisking vigorously, until bubbles burst on the surface, about 2-3 minutes.
- Remove the pan from the heat and whisk in the butter and vanilla until the butter is melted and fully incorporated. If lumpy, strain the pastry cream through a fine-mesh strainer set over a clean medium mixing bowl. Lightly spray a piece of plastic wrap with vegetable cooking spray and place sprayed side down directly on top of the pastry cream in the bowl. Press lightly to insure all areas of the pastry cream are covered. Refrigerate for at least 2 hours or up to 24 hours.
- To assemble the cake - place 1 cake layer on a platter or cake plate. Whisk the pastry cream lightly then gently dollop into the center of the cake. Using an off-set spatula, gently spread the cream evenly over the cake, just to the edge. Place the second cake layer, bottom side up, on top of the pastry cream. Line the layers up, ensuring all sides are even, and press gently to level. Refrigerate the cake while preparing the glaze.
- To prepare the glaze: In a small saucepan combine the cream and corn syrup. Bring the mixture to simmer over medium heat. Remove from the heat, add the chopped chocolate and cover with a lid. Set aside for 5 minutes. Whisk gently until smooth.
- Slowly pour the glaze into the center of the cake. Use an off-set spatula to spread the glaze to the edge of the cake, allowing a small amount to drip decoratively down the sides.
- Refrigerate the completed cake for at least 3 hours, or up to 24 hours, before serving. Allow the cake to come to room temperature before serving.
Recipe Notes
Here are a few more cake recipes you might enjoy:
- Strawberry Mascarpone Cake
- Guinness Chocolate Cake
- Classic Red Velvet Layer Cake ~ from Sally’s Baking Addiction
- Strawberry Layer Cake with Cheesecake Frosting ~ from Recipe Girl
Here are a few tools I used when making this cake (for more information click a photo):
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Are you a football fan? We’re not die-hard fans but really enjoy a good game. This Super Bowl should be a good matchup, I think. I hope it’s a high scoring game with plenty of great commercials. Go Falcons!!!!
Thanks so much for stopping by! Have a wonderful weekend – and happy baking!
Tricia
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2 Sisters Recipes
Tricia this cake looks like I can take a slice off the computer. It definitely checks all the boxes for the perfect cake! This is a keeper- thanks for sharing..:)
Tricia Buice
Thank you ladies!
Dom
well I will admit that it looks amazing and I do love a simple classic but I have to admit that I’m not too keen on that creamy custard filling… I know, I know, I should love it but alas not… still. Not saying i wouldn’t try a slice… or two… just to please you of course!
Tricia Buice
Oh Dom – maybe you just haven’t had the right pastry cream! Haha – that’s okay, my feelings are not hurt. This amazing cream tastes like vanilla pudding! How can you say now to pudding 🙂 After all you’re British! Have a great week.
Liz Berg
I’ve made Boston cream pie cupcakes and Boston cream pie poke cake, but I think I need to make the classic cake! Yours is picture perfect!
Tricia Buice
I’ve wanted to make Boston Cream Pie Cupcakes for the longest time! The poke cake sounds good too. Thanks Liz! Have a nice Super Bowl 🙂
Miriam Herrera
I’m a beginner in the baking world. I’ve made cakes and cupcakes out of a box, but that’s pretty much it. Creating cakes from scratch is something I’m just learning. I tried this recipe and it was absolutely DELICIOUS! I finally felt like I could bake well. Your steps were so helpful throughout the whole journey. I wish to create cakes as a side job in the future. Thank you!
Tricia Buice
Outstanding Miriam! I cannot thank you enough for this wonderful comment. You truly made my week. Best wishes on turning your passion into an extra job. My daughter bakes cakes for people and enjoys it very much. Good luck!
Robyn Gleason
Wow, Tricia, this cake is so beautiful! I would definitely be going back for seconds. Your photos are simply stunning. So bright and beautiful!
Happy Friday 🙂
Tricia Buice
Hi Robyn – thanks for the sweet comment. This cake is special and so tasty – and perfect for when you have company so you (me) can’t eat the whole thing. Have a lovely weekend!
tanna
It is a curiosity as to why he called it pie instead of cake. Whatever it is called, yours looks DELICIOUS!
So disappointed Dallas didn’t make it to the Super Bowl. This is the FIRST year in many years I’ve even watched football (NOT a Romo/Jerry Jones fan… but, this kid, Dak… he’s got me). I’ll be pulling for the Falcons on Sunday, too. 😉 blessings and hugs ~ tanna
Tricia Buice
Thanks Tanna – sorry about the Cowboys 🙁 Guess it wasn’t their turn, again – haha. Have a great weekend!
cheri
Hi Tricia, between the cream, the cake and the glaze this looks like it could be my favorite of all cake/pies. I would have a hard time not eating this all myself;) Looks delicious!
Tricia Buice
Thanks Cheri – it was delicious! We really enjoyed sharing it too. It’s fun to bake so I hope you get a chance to make it sometime. Thanks!
Chris Scheuer
My husband would be a super happy camper if I made this for him, his all time favorite cake. Might have to be a Valentine surprise. Thanks for your great tips for cutting too. It’s no fun when you work hard putting together a delicious dessert and then it looks like a mess when you cut it.
Tricia Buice
You are so right Chris – and I hope you get the chance to make it for Scott. It’s a keeper 🙂
Jennifer @ Seasons and Suppers
Absolutely beautiful! Can you believe I have never had bBoston cream pie?! I was confused by it for so many years what with the pie/cake thing and I wasn’t sure I knew what the real thing was. You have definitely inspired me though. Making this!!
Tricia Buice
It’s the craziest thing to be called a pie – but whatever they call it, it’s a tasty dessert! Thanks Jennifer – hope you get the chance to give it a try.
Karen (Back Road Journal)
Your cream pie is perfectly done. Eat your heart out Parker House. 😀
Tricia Buice
Haha – thanks so much Karen!
Abbe@This is How I Cook
Cake, pie? It all spells good!
Tricia Buice
You are so witty Abbe 🙂 Thanks so much!
Mandy
Can’t believe I have never had a Boston Cream pie before! Will definitely have to rectify that ASAP!
Have a beautiful day Tricia.
🙂 Mandy xo
Tricia Buice
Yeah! I am so glad you found something new to try. Thanks for stopping by Mandy!
sue | theviewfromgreatisland
Seeing this post reminded me that Boston Cream Pie was my all time dessert when I was growing up ~ I haven’t seen it in years! You are such a talented baker, Tricia, this really looks like it should be on the cover of a cookbook! Sharing and pinning!
Tricia Buice
How cool! So happy I could bring that back for you. Wish I could share a piece or two with you. Thanks Sue!
Angie@Angie's Recipes
I don’t think I have ever had a boston cream pie…this looks so beautiful and I wish I could taste a slice, Tricia.
Tricia Buice
I wish you could too Angie – it is worth the splurge!
Susan
Wow, does this ever bring back great memories! Boston Cream Pie is one of the first things I learned to bake as a pre-teenager 🙂 The recipe was in my mother’s Betty Crocker cookbook. I remember how wonderful it tasted with that creamy filling. Beautiful pics!
Tricia Buice
Wow you were an ambitious baker! How fun … I just love food memories. Funny how food and family seem to always go together. Thank you Susan 🙂
Larry
I haven’t had this in years but would sure so for a slice of yours. I like the way the chocolate as spilled down the sides.
Tricia Buice
Thanks Larry – I like the drippy chocolate too 🙂 Have a great weekend! Are you going to BBQ?