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 cake, 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.

Boston Cream Pie Closeup

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Boston Cream Pie

Boston Cream Pie

5 from 1 vote
Boston Cream Pie - a classic combination that everybody enjoy. This cake is really easy to prepare, doesn’t need any sort of decoration except for spreading the chocolate in such a way 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 mins
Cook Time 45 mins
Total Time 1 hr 25 mins


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


  • 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.



Serving: 1gCalories: 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

Did you make this recipe?

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Join the Conversation

  1. Kayle Author says:

    ohhhh this boston cream pie looks amazinggg! Especially that gorgeous ganache

  2. heba ahmed Author says:

    i tried this one and it was very delicious 🙂 thank you so much

  3. Jessica Author says:

    If I were to bake this in a 9-inch pan would the baking time still be the same or around 5 minutes less? Thanks

    1. Ella-HomeCookingAdventure Author says:

      Hi Jessica. 

      If you use a 9-inch pan than the baking time may  be 5 minutes less.

  4. Kia Author says:

    my pastry cream turned out jelly like after refrigerating . it wasn’t smooth any more. i measured all my ingredients accurately. how do i avoid this? any tip?

  5. Cindy Author says:

    Where can I get this music, I love it!

  6. Az?n Author says:

    I love it

    I baked this cake twise, but when I put it in the fridge, it was a little firm and empty when served. I can ask if there was a problem in baking it or not.

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