Boston Cream Pie

Boston Cream Pie is a traditional dessert that is known to be first created at Boston’s Parker House Hotel in 1856.  Despite its name, it is a two-layer yellow cake filled with a thick layer of pastry cream and topped with a layer of chocolate. It is a classic combination that everybody enjoys.

This Boston Cream Pie is really easy to prepare and doesn’t need any sort of decoration except for spreading the chocolate in such a way as to spill down the sides. It sets quickly after assembling and is ready to serve in less than 20 minutes.

How to make Boston Cream Pie

Begin by preparing the pastry cream, continue with the sponge cake and chocolate ganache.

How to make the pastry cream

Whisk the egg yolks with sugar and salt until slightly pale. Incorporate the cornstarch and flour with ¼ cup (60ml) milk. Pour the remaining 1 ¼ cups (300ml) milk into a saucepan and bring to a simmer. Pour about a third of the hot milk over the egg yolk mixture. Pour the entire mixture into the saucepan over the milk.

Bring to a boil while stirring until it thickens. Ensure it cooks thoroughly to activate the cornstarch. Add vanilla extract. Pour the cream into a clean bowl and allow it to cool for 10 minutes. Then, incorporate the butter while stirring.

Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Let it cool at room temperature and then refrigerate until ready to use.

How to prepare the sponge cake

Preheat the oven to 350F (180C) and grease with butter and line with parchment paper an 8 inch (20cm) round cake pan.

In a medium bowl, whisk together flour, baking powder, and salt, then set aside. In a large mixing bowl, add butter and sugar and mix to combine. Incorporate eggs one at a time and add vanilla extract. Gradually add the flour mixture while alternating with milk.

Pour the batter evenly into the prepared pan and bake for about 35-40 minutes until a toothpick inserted into the center comes out clean. Let the pan cool on a cooling rack for 10 minutes, then remove the cake from the pan and let it cool completely.

How to assemble the cake

Divide the cake in two and place one layer onto a serving plate. Spread evenly with pastry cream, leaving about 1/2 inch (1cm) border. Place the other layer of cake on top.

For the chocolate ganache, place cream into a saucepan and bring to a simmer. Remove from heat and add chopped chocolate. Let sit for 1 minute, then stir until smooth. Using an offset spatula, spread the ganache over the top and edges of the cake.

Let it set for 15 minutes, then serve. Store any leftovers in the refrigerator.

Hope you will enjoy this Boston Cream Pie and don’t forget to tag me on Instagram if you try it out.

For more layer cake ideas check our full collection of Layer Cake Recipes.

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Boston Cream Pie

5 from 1 vote

Boston Cream Pie is a classic combination that everybody enjoys. This cake is really easy to prepare and doesn’t need any sort of decoration except for spreading the chocolate in such a way as to spill down the sides. It sets quickly after assembling and is ready to serve in less than 20 minutes.

Servings 8 servings

Prep Time 40 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 25 minutes mins

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Ingredients

  

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Sponge Cake

• 1 ½ cups (190g) all purpose flour
• 1/4 tsp (2g) salt
• 1 1/2 tsp (6g) baking powder
• 1/2 cup (113g) unsalted butter , room temperature
• 3/4 cup (150g) sugar
• 2 large eggs
• 1 tsp (5g) vanilla extract
• 1/2 cup (120ml) milk

Pastry Cream

• 1 ½ cup (360 ml) milk
• 1/4 tsp (2g) salt
• 2 large egg yolks
• 1/4 cup (50g) sugar
• 3 tbsp (24g) cornstarch
• 1 tbsp (8g) flour
• 1 tsp (5g) vanilla extract
• 1 tbsp (15g) unsalted butter

Chocolate Ganache

• 3.5 oz (100g) semi-sweet chocolate , chopped
• 1/4 cup (60g) cream

Instructions

 

Prepare the pastry cream.

• Whisk the egg yolks with sugar and salt until slightly pale.
• Incorporate the cornstarch and flour with ¼ cup (60ml)milk . Pour the rest of 1 ¼ cup (300ml) milk into a saucepan and bring to a simmer. Pour about a third of the hot milk over the egg yolks mixture. Pour the whole mixture into the saucepan over the milk. Bring to a boil while stirring and thickens. Keep enough over heat to cook all the cornstarch. Add vanilla extract.
• Pour the cream into a clean bowl and allow to cool for 10 minutes then incorporate the butter while stirring. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface. Let it cool at room temperature and then refrigerate until ready to use.

Prepare the sponge cake.

• Preheat oven to 350F (180C). Grease with butter and line with parchment paper a 8 inch (20cm) round cake pan.
• In a medium bowl whisk flour, baking powder and salt. Set aside until ready to use.
• In a large mixing bowl add butter and sugar and mix to combine. Incorporate eggs one at a time and add vanilla extract.
• Gradually add flour mixture while alternating with milk.
• Pour the batter evenly into the prepared pan.
• Bake for about 35-40 minutes until a toothpick inserted into the center comes out clean.
• Let pan cool on a cooling rack for 10 minutes.
• Remove the cake from the pan and let it cool completely.

Assemble the cake.

• Divide cake in two and place one layer onto a serving plate. Spread evenly with pastry cream leaving about 1/2 inch (1cm) border.
• Place the other layer of cake on top.

Prepare the chocolate ganache.

• Place cream into a saucepan and bring to a simmer. Remove from heat and add chopped chocolate. Let sit for 1 minute then stir until smooth.
• Using an offset spatula spread the ganache over the top and edges of the cake.
• Let it set for 15 minutes then serve.
• Store any leftovers in the refrigerator.

Video

Nutrition

Serving: 1 serving out of 8Calories: 439kcalCarbohydrates: 58.3gProtein: 7.5gFat: 20.9gSaturated Fat: 12.3gCholesterol: 140mgSugar: 35g

Calories: 439kcal

Course: Dessert

Cuisine: American

Keyword: boston cream pie, boston pie, pastry cream, vanilla cake