Boston Cream Pie
This post may contain affiliate links. Read my full disclosure policy.
With tender sponge cake brushed with a light syrup, silky vanilla pastry cream, and rich chocolate ganache, this Boston cream pie stays wonderfully moist down to the last bite.
This Boston cream pie recipe features layers of tender sponge cake, silky vanilla pastry cream, and rich chocolate ganache. Despite its name, Boston cream pie is actually a cake, and it was created at Boston’s Parker House Hotel in the 1800s.
The secret to a truly great Boston cream pie is a cake that stays moist and flavorful even when chilled, as it must be refrigerated due to the custard filling. I rely on a hot milk sponge cake adapted from Alice Medrich—it’s simple to make and ideal for this dessert. I also add a hint of rum to the filling, which complements the vanilla and chocolate flavors. This small touch makes the dessert feel extra special without veering from its classic roots.
“I’ve tried many recipes for BCP. This is now my go to. Perfection.”
What You’ll Need To Make Boston Cream Pie
- Whole milk: Used in both the pastry cream and the sponge cake. For the richest flavor and best texture, I don’t recommend substituting low-fat or skim milk.
- Eggs: You’ll need both whole eggs and egg yolks. The yolks give the pastry cream its richness, while a combination of whole eggs and yolks gives the sponge cake structure and a tender texture.
- Cornstarch: Thickens the pastry cream so it’s sturdy enough to hold between the cake layers.
- Vanilla extract: Flavors both the pastry cream and the sponge cake. As always, use pure vanilla extract for the best flavor.
- Rum: A small amount adds warmth and depth to both the pastry cream and soaking syrup without making the cake taste boozy.
- Cake flour: Its lower protein content gives the sponge cake a lighter, more tender crumb. For best results, I don’t recommend substituting all-purpose flour.
- Baking powder: Leavens the cake for a soft, airy texture.
- Heavy cream: Combined with chocolate to make the ganache topping.
- Bittersweet chocolate: Gives the ganache a deep chocolate flavor that balances the sweetness of the cake and pastry cream. Use a good-quality chocolate bar rather than chocolate chips for the smoothest ganache.
- Jump to the printable recipe for precise measurements
How To Make Boston Cream Pie
Step 1: Make the custard filling. Bring the milk and butter to a boil while you whisk together the yolks, sugar, cornstarch, and salt. Slowly whisk the hot milk into the yolk mixture so the eggs don’t scramble, then return everything to the saucepan. Cook, whisking constantly, until the pastry cream is thick and bubbling. Let it bubble for a full minute, then stir in the vanilla and rum. Cover and chill until cool.
Step 2: Make the sponge cake layers. Whisk together the flour, salt, and baking powder. Beat the eggs, yolks, sugar, and vanilla until very pale and voluminous—this is what gives the sponge its light texture. Gently fold in the dry ingredients so you don’t knock out all that air. Finally, whisk in the piping-hot milk and melted butter. The batter will thin out a bit; that’s normal. Divide between the pans and bake until golden and just set.
Step 3: Make the soaking syrup. Combine the water and sugar in a small pan and heat until the sugar dissolves. Add the rum off the heat and set it aside.
Step 4: Make the chocolate ganache glaze. Bring the cream to a boil, then remove from the heat and add the chocolate. Let it sit briefly to soften, then whisk until completely smooth and glossy.
Step 5: Assemble. Place one cake layer on a serving platter and brush with half of the soaking syrup. Spread the pastry cream evenly over top, then add the second cake layer and brush with the remaining syrup. Pour the ganache into the center and gently spread it to the edges, letting it drip naturally down the sides.
Step 6: Let set and serve. Let the cake stand for about 30 minutes, until the ganache is set, then slice and serve. The cake can also be refrigerated for up to 1 day before serving or frozen for longer storage.
More Classic Desserts You’ll Love
Boston Cream Pie
Ingredients
For the Pastry Cream Filling
- 1¾ cups whole milk
- 2 tablespoons unsalted butter
- 4 egg yolks
- ⅔ cup sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 1 tablespoon rum
For the Cake Layers
- 1 cup cake flour, spooned into measuring cup and leveled-off
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 3 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- ¾ cup sugar
- 1 teaspoon vanilla extract
- ¼ cup whole milk
- 2 tablespoons unsalted butter
For the Soaking Syrup
- ¼ cup water
- ¼ cup sugar
- 1 tablespoon rum
For the Chocolate Ganache Topping
- ½ cup heavy cream
- 4 oz bittersweet chocolate, chopped
Instructions
For the Pastry Cream
- Pour the milk into a medium saucepan and add the butter. Place over medium heat and bring to a boil, keeping a close eye on it so it doesn't boil over. Immediately remove from the heat and set aside.
- In a large bowl, whisk the egg yolks, sugar, cornstarch, and salt until pale and no lumps remain, 1 to 2 minutes (the mixture will be very thick at first). While whisking, slowly pour in about ¼ cup (60 ml) of the hot milk mixture, mixing until incorporated. Gradually whisk in the remaining hot milk mixture. Pour the contents of the bowl back into the pot and cook over medium heat, whisking constantly, until thickened and bubbling, a few minutes. Reduce the heat to low and cook, whisking constantly, for one minute more. Off the heat, stir in the vanilla and rum. Pour the mixture into a medium bowl; cover with plastic wrap, pressing directly against the surface of the pastry cream to prevent a film from forming, and refrigerate until cool, about 2 hours.
For the Cake
- Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. Spray two 9-inch (23-cm) round cake pans with nonstick cooking spray with flour and line the bottoms of the pans with parchment paper. Spray the paper with nonstick spray.
- In a medium bowl, whisk the flour, salt, and baking powder.
- In the bowl of an electric mixer fitted with the whisk or beaters, whip the whole eggs, egg yolks, sugar, and vanilla at high speed for 3 to 5 minutes until the batter is pale and voluminous, and when the whisk is lifted the mixture falls in a thick fluffy rope that dissolves slowly on the surface of the remaining batter in about 4 seconds.
- While the eggs/sugar are beating, heat the milk and butter in a small saucepan until the butter is melted and the mixture is extremely hot to the touch. (It does not need to boil but must be very hot when you add it to the batter.)
- Remove the bowl from the mixer. Add half of the flour mixture over the eggs and fold with a whisk until the flour is almost blended into the batter. Repeat with the remaining half of the flour mixture. Pour all of the hot milk mixture over the batter and fold with the whisk until evenly combined. Divide the batter evenly into the prepared pans.
- Bake for 15 to 17 minutes, until the cakes are set, golden, and a toothpick inserted into the center comes out clean. Set the pans on a rack to cool for about 20 minutes.
- Run a thin icing spatula or butter knife around the inside of each pan to loosen the cakes from the sides. Invert onto a rack and peel off the parchment liners; turn the cakes right side up to finish cooling. The cake layers should be completely cool before filling and glazing, about 30 minutes.
For the Soaking Syrup
- Combine the water and sugar in a small pan and heat over medium heat until the sugar dissolves. Off the heat, add the rum and set aside to cool.
To Assemble
- Remove the pastry cream from the fridge and whisk vigorously until smooth; it will be quite thick.
- Place one cake layer on a serving platter. Brush the top with half of the soaking syrup. Spread the pastry cream filling evenly over top. Top with the second cake layer, and brush the top with the remaining soaking syrup.
For the Chocolate Ganache Topping
- In a small saucepan, bring the heavy cream to a boil. Off the heat, add the chocolate and let sit for 1 minute to soften the chocolate. Whisk until smooth.
- Pour the ganache onto the center of the cake. Use an offset spatula to spread the ganache to the edge of the cake, letting excess drip decoratively down sides. Set the cake aside for 30 minutes to allow the chocolate to set before slicing and serving, or refrigerate until ready to serve, up to 1 day ahead of time. Let the cake sit out at room temperature for 30 minutes before serving.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Can this be doubled for a 9 x 13 to feed a larger group?
Hi Chris, I think that would present challenges, as you’d only have one layer of cake and this relies on two layers so that you can spread the pastry cream between them. Sorry!
I just made the cake and the center sunk a bit – it is my first real sponge cake- amI over mixing, eggs not beaten enough, or too much? Any idea?
Also, I would like to make a chocolate sponge cake, now that I have begun my sponge cake journey – do you have a recipe? I love this site & your emails and your books – you have been my “go to ” since your beginning – thanks so much
Hi Robbie, I’m sorry you had a problem with the cakes sinking! It likely wasn’t caused by over- or underbeating the eggs. Typically, when a cake sinks in the middle, it’s underbaked. If you try this again, I’d keep them in the oven for a few extra minutes. And as of now, I don’t have a recipe for a chocolate sponge cake; I’ll add that to my list of recipes to potentially develop. 😊