Classic Boston Cream Pie

Despite its name, Boston cream pie is tender sponge cake layered with silky vanilla custard and finished with glossy chocolate. Linked to Boston’s Parker House in the 1800s, it remains a classic American celebration dessert.

Serves 8 · 40 min prep · 35 min cook

Estimate for one serving

• 480 cal
• 7g protein
• 58g carbs
• 25g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• 1/2 cup whole milk
• 2 cups heavy cream
• 4 egg yolks
• 1/4 cup cornstarch
• 1/2 cup granulated sugar for custard
• 6 oz semisweet chocolate chips
• 2 tbsp butter for ganache

Instructions

1. 1Preheat the oven to 350°F and grease two 8-inch round cake pans, then line the bottoms with parchment circles for clean release.
2. 2Whisk the flour, baking powder, and salt together in a medium bowl until evenly combined and set aside.
3. 3In a large bowl, cream the softened butter and sugar with a hand mixer on medium speed until light and fluffy, about 3 minutes.
4. 4Beat in the eggs one at a time, then add the vanilla and mix until smooth and pale.
5. 5Alternate adding the dry mixture and the milk in three additions, beginning and ending with dry, mixing just until the batter is smooth with no flour streaks.
6. 6Divide the batter evenly between the prepared pans and smooth the tops. Bake 22 to 26 minutes until the cakes are golden, spring back when lightly pressed, and a toothpick comes out clean.
7. 7Cool the layers in the pans for 10 minutes, then turn out onto a wire rack, peel off parchment, and cool completely.
8. 8For the custard, heat the heavy cream in a saucepan over medium heat until it steams and small bubbles form at the edges; do not boil.
9. 9In a separate bowl whisk the egg yolks, cornstarch, and custard sugar until thick and pale. Slowly stream in half the hot cream while whisking constantly to temper.
10. 10Pour the tempered mixture back into the saucepan and cook over medium-low heat, whisking nonstop, until the custard thickens and large bubbles appear, about 3 to 5 minutes. Remove from heat, stir in a splash of vanilla if desired, and cool completely with plastic wrap pressed on the surface.
11. 11Place one cooled cake layer on a serving plate and spread the chilled custard evenly to the edges. Top with the second cake layer and press gently to level.
12. 12Make the ganache by heating remaining cream just to a simmer, pouring it over the chocolate chips and butter in a bowl, waiting 1 minute, then stirring until glossy and smooth.
13. 13Pour the warm ganache over the top of the cake, letting it drip naturally down the sides. Chill 30 to 60 minutes until the ganache sets but is still soft to the knife.
14. 14Slice with a hot clean knife, wiping between cuts, and serve slightly chilled so the custard holds and the chocolate shines.