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Boston cream pie on a cake stand with a slice taken out of it.

Boston Cream Pie

  • Author: Life Love and Sugar
  • Prep Time: 45 minutes
  • Chill Time: 1 hour
  • Cook Time: 35 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 12-14 servings
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This classic Boston cream pie is made with two layers of light vanilla sponge cake filled with rich vanilla pastry cream and topped with glossy, rich chocolate ganache. Contrary to the name, it’s a cake and not a pie! Easy to make and completely delicious, you are going to love it!


Pastry Cream

  • 4 large egg yolks, room temperature
  • 3/4 cup (155g) sugar
  • 4 tbsp (32g) cornstarch
  • 2 cups (480ml) whole milk, room temperature
  • 2 tbsp (28g) unsalted butter
  • 2 tsp vanilla extract

Sponge Cake

  • 1 3/4 cups (228g) all-purpose flour (measured properly)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 large eggs, room temperature
  • 1 1/2 cups (310g) sugar
  • 1 tbsp vanilla extract
  • 3/4 cup (180ml) whole milk
  • 1/2 cup (112g) unsalted butter

Chocolate Glaze

  • 6 oz (1 cup) semi-sweet chocolate chips
  • 2 tbsp corn syrup
  • 1/2 cup (120ml) heavy whipping cream


To make the pastry cream:

  1. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
  2. Add the sugar and cornstarch to a large saucepan and whisk together until no more lumps of cornstarch remain, then add the milk.
  3. Cook, stirring continuously, over medium heat until mixture just begins to thicken and simmer. Be careful not to boil it.
  4. Add a little bit of the milk mixture to the egg yolks and quickly whisk together, then add the egg mixture to milk mixture, putting it all back in the pan. This process ensures that you don’t cook the egg yolks too quickly and get scrambled eggs.
  5. Place the pan back on the heat and bring to a light boil. You should see large bubbles popping on top. Allow to boil for 1 minute, stirring continuously. Don’t boil for too long, or you can overcook it and it’ll actually break down, rather than get thicker.
  6. Remove from heat and add the butter and vanilla extract. Stir until smooth, then pour into a bowl and cover with clear wrap pressed against the top so that it doesn’t get a film on top. If you find your cream is lump, you can strain it. Set in the fridge to cool completely, 1-2 hours.

To make the cake layers:

  1. Prepare two 9-inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
  2. Combine flour, baking powder and salt in a medium sized bowl. Set aside.
  3. Add the eggs, sugar and vanilla extract to a large mixer bowl and whip on high speed until pale, fluffy and thickened, about 4 minutes.
  4. While the eggs are whipping, heat the milk and butter until the butter is melted and the mixture is very hot. It doesn’t have to be boiling, but it should be very hot.
  5. Add half of the dry ingredients to the whipped egg mixture and gently fold together until mostly combined. Add the remaining dry ingredients to the egg mixture and gently fold together until just well combined.
  6. Add the hot milk mixture to the batter and gently whisk together until well combined.
  7. Divide the batter evenly between the prepared cake pans and bake for 20-23 minutes, or until a toothpick inserted in the middle of the cakes comes out clean.
  8. Remove the cakes from the oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.

To finish off the cake:

  1. When the pastry cream and cakes have cooled completely, make the chocolate glaze. Add the chocolate chips and corn syrup to a medium size bowl.
  2. Heat the heavy whipping cream just until it begins to boil, then pour over the chocolate chips and corn syrup. Allow to sit for 1-2 minutes, then whisk until smooth.
  3. Pour the chocolate over the top of the cake, then spread out towards the edges, letting some of the chocolate drip down the sides.
  4. Refrigerate cake until ready to serve. Store in an air-tight carrier, if possible. The cake is best if eaten within 3-4 days.


  • Refrigerator storage. Seal the cake in an airtight cake carrier or something similar. If you don’t have one, pop the cake in the fridge for a few hours to firm up before wrapping it in a double layer of plastic wrap. You can also arrange slices of Boston cream in a single layer in an airtight container. However you choose to do it, you can store your leftovers in the fridge for up to 4 days.
  • Freezing/Prepping ahead. I do not recommend freezing a full Boston Cream Pie. The pastry cream can split when it thaws, leaving you with a mess. If you’d like to freeze things for prepping ahead, you can make the cake layers ahead and freeze those, then thaw them in the fridge before using. You can also make the pastry cream a day or so ahead and then layer everything together prior to serving it


  • Serving Size: 1 Slice
  • Calories: 479
  • Sugar: 39.1 g
  • Sodium: 132 mg
  • Fat: 23.8 g
  • Carbohydrates: 57.7 g
  • Protein: 10.6 g
  • Cholesterol: 135.2 mg