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This Boston Cream Pie is a classic cake that everyone will love! Homemade vanilla cake layers with fresh pastry cream and rich chocolate ganache – all made from scratch! he PERFECT dessert recipe that everyone will love!
This makes for the BEST Homemade Boston Cream Pie Recipe! Boston cream pie is the perfect dessert for any get together!
Boston Cream Pie Recipe
Boston Cream Pie
I will always remember that growing up, when it was my dad’s birthday we would have a Boston cream pie. It was his favorite!
Once I became a pastry chef I knew I would have to figure out a great Boston cream pie recipe that didn’t use pudding mix. So many recipe for Boston Creme pie call for using vanilla pudding, it is so easy to make the perfect vanilla custard for it that I always wondered why vanilla pudding? I still have not figured that out.
But I did make it my goal to share an amazing Boston cream pie once I came up with the perfect recipe. It took me a bit of time, but I perfected it and everyone raves about this dessert when I bring it to get togethers.
Most importantly my Dad loves this Homemade Boston Cream Pie, and I love making it for him!
Years ago on MidgetMomma.com we posted this recipe and it was time for a photo update. Nothing else has changed with this post other then some beautiful new Boston Cream Pie photos!
Love tasty dessert recipes? Check these out!
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What is Boston Cream Pie?
Boston Cream Pie is a delicious 2 layer cake, filled with delicious homemade pastry cream and topped with amazing chocolate ganache.
You will never buy a store bought one again after trying this Homemade Boston Cream Pie recipe!
If you love Boston Creme pie then you are going to want to try these Boston Cream Cupcakes too, they are AMAZING!
Does Boston Cream Pie need to be refrigerated?
If you are making this cake in advanced then you can make the cake, the ganache and the custard filling ahead of time. The custard and ganache need to then be refrigerated.
After you assemble the Boston cream pie you will need to refrigerate it as well.
Supplies Needed for making this recipe
- Cake Stand. Having a cake stand makes assembling this cake much easier.
- Angled Spatula.
- Measuring cups.
- Measuring Spoon.
- Whisk.
- Stand Mixer.
- Bowls.
- Rubber spatula.
- fine-mesh sieve.
Boston Cream Pie Vanilla Custard Filling
- egg yolks
- granulated sugar
- cornstarch
- whole milk
- unsalted butter
- vanilla extract. You can use store bought orhomemade vanilla extract.
- heavy cream
Hot Milk Sponge Cake Ingredients:
- sifted cake flour
- baking powder
- salt
- milk
- unsalted butter
- eggs
- granulated sugar
- vanilla extract
Chocolate Glaze Ingredients
- semi-sweet or bittersweet chocolate
- heavy cream
- vanilla extract
How to Make Boston Cream Pie
Making this amazing dessert is super easy! Yes, there are a bunch of steps and it will take time but the actual steps are easy to do.
The first step is to make the vanilla pastry cream and cool it in the fridge.
While the cream filling is setting in the fridge, bake the milk sponge cake.
After the cake is done baking and has cooled make the chocolate ganache.
Then put the amazing cake together!
How to Make Vanilla Custard Pastry Cream
In a medium bowl, whisk together the yolks, sugar and the cornstarch.
In a medium saucepanbring the milk to a gentle boil, be careful it doesn’t boil over.
Remove the sauce pan from the heat and whisk 1/3 cup of the hot milk into the yolk mixture.
Next, return the entire mixture to the saucepan.
Over medium-high heat bring the mixtureto a boil, whisking constantly for 1 minute.
Remove the sauce pan from the heat and whisk until smooth.
Once it is smooth add the butter and using a whisk, whisk in the butter until it is fully melted.
Immediately strain the custard once the butter has been fully incorporated. To strain the custard, place the fine-mesh sieve over a medium sized bowl, and pour the custard mixture thru the strainer.
After straining the custard, whisk the vanilla extract into the custard.
Cover the surface of the custard with plastic wrap and let cool to room temperature. Once it has cooled to room temperature refrigerate the custard for two hours, or until well chilled.
Once cooled remove it from the fridge and transfer the custard filling to the bowl of an electric mixer.
Add 1/4 cup of heavy cream to the mixing bowl of your electric mixer and beat the heavy cream at high speed until it is light, fluffy and forms soft peaks. About 1-2 minutes of beating on high speed is all that is needed.
Once the soft peaks have formed fold the heavy cream into the cooled custard mixture and set aside.
How to Make milk sponge cake Layer
Preheat the oven to 350 degrees F.
Grease the bottom and sides of a 9-inch cake pan.
Whisk together the cake flour, baking powder, and salt and set aside.
In a small saucepan over medium heat, combine the milk and butter. Then add the butter and heat only until it is melted. Pour the mixture into a small bowl
Heat over medium heat just until the butter is melted. Remove the pan from the heat and set aside.
In the bowl of the electric mixer using the whisk attachment, beat the eggs at high speed until blended. About 1 minute or so.
Gradually add the sugar and vanilla extract into the egg. Beat the mixture until pale and tripled in volume. This will take about about 6 minutes.
Once the egg mixture is done, gently fold one-third of the flour mixture in to the egg mixture. Repeat with the remaining flour mixture in two more additions.
Reheat the milk mixture to just under a boil.
Add the milk in all at once to the egg mixture and gently fold it in.
Using a rubber spatula and scrape the cake batter into the prepared pan.
Bake the cake for 20-25 minutes. You will know that it is done baking when it springs back when lightly touched and a cake tester (toothpick) inserted into the center comes out clean.
Cool the cake in the pan on a wire rack for 10 minutes.
Run a paring knife around the edge of the pan and then invert the cake onto the wire rack.
How to Make Chocolate Ganache Glaze
In a small saucepan over medium heat, bring the heavy cream to a boil.
Once it is boiling, remove the heavy cream from the heat. Add the semi-sweet chocolate to the saucepan.
Using a whisk, stir until the chocolate is completely melted and the glaze is smooth.
Next, stir in the vanilla extract. and mix well. Then transfer the chocolate glaze in to a small bowl.
Cover the top of the bowl with the chocolate glaze with a piece of plastic wrap.
Let the chocolate ganache cool for about 10 minutes before pouring over your cake.
How to Assemble Boston Cream Pie
Using a long serrated knife, cut the cake horizontally in half to make 2 layers.
Save the smooth bottom layer for the top of the cake.
Place the other half of the cake layer cut side up on a serving plate.
Using a rubber spatula, scrape the vanilla custard filling onto the layer. Use a small angled spatula and spread it into an even layer.
Take the other cake layer and place it on top of the filling cut side down.
Pour the warm chocolate ganache glaze over the top of the cake. Allowing some of the chocolate to drizzle down the sides of the cake.
Serve the cake immediately, or refrigerate.
Boston Cream Pie
Created by Lauren
3.88 from 125 votes
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 40 minutes mins
Servings 10 slices
Print Recipe Pin Recipe Rate Recipe
This Boston creme pie is the BEST one you will ever eat and make! With homemade vanilla custard in the middle and a chocolate glaze on top this will be your go to cake for special occasions!
Ingredients
Boston Cream Pie Custard Filling
- 3 large egg yolks
- 1/4 cup granulated sugar
- 2 Tablespoons cornstarch
- 1 cup whole milk
- 1 Tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
Boston Cream Pie Hot Milk Sponge Cake Ingredients:
- 1 1/2 cups sifted cake flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 4 Tablespoons unsalted butter cut into tablespoons
- 3 large eggs at room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
Boston Cream Pie Chocolate Glaze Ingredients:
- 3 ounces semi-sweet or bittersweet chocolate finely chopped
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
Instructions
Vanilla custard forHomemade Boston Cream Pie
In a medium bowl, whisk together the yolks, sugar and the cornstarch.
In a medium saucepanbring the milk to a gentle boil, be careful it doesn't boil over.
Remove the pan from the heat and whisk about 1/3 cup of the hot milk into the yolk mixture.
Return the entire mixture to the saucepan.
Over medium-high heat bring the mixtureto a boil, whisking constantly for 1 minute. Remove the pan from the heat and whisk until smooth.
Whisk in the butter until melted.
Immediately strain the custard through a fine-mesh sieve into a medium bowl.
Whisk in the vanilla extract.
Cover the surface of the custard with plastic wrap and let cool to room temperature. Refrigerate for two hours, or until well chilled.
Homemade cake for Homemade Boston Cream Pie
Preheat the oven to 350 degrees F.
Grease the bottom and sides of a 9-inch cake pan.
Wisk together the cake flour, baking powder, and salt. Set aside.
In a small saucepan, combine the milk and butter.
Heat over medium heat just until the butter is melted. Remove the pan from the heat and set aside.
In a bowl of an electric mixer using the whisk attachment, beat the eggs at high speed until blended, about 1 minute. Gradually add the sugar and vanilla extract and beat until pale and tripled in volume, about 6 minutes.
Gently fold one-third of the flour mixture in to the egg mixture. Repeat with the remaining flour mixture in two more additions.
Reheat the milk mixture to just under a boil.
Add it all at once to the egg mixture and gently fold it in. Scrape the batter into the prepared pan.
Bake the cake for 20-25 minutes, until it springs back when lightly touched and a cake tester inserted into the center comes out clean.
Cool the cake in the pan on a wire rack for 10 minutes. Run a paring knife around the edge of the pan and invert the cake onto the wire rack.
Chocolate Glaze for Homemade Boston Cream Pie
In a small saucepan, bring the cream to a boil.
Remove from the heat and add the chocolate to the pan.
Stir until the chocolate is completely melted and the glaze is smooth.
Stir in the vanilla extract. Transfer the glaze to a small bowl.
Cover the surface of the glaze with a piece of plastic wrap and let cool for about 10 minutes before using.
Boston Cream Pie Assembly:
Transfer the custard filling to the bowl of an electric mixer. Add 1/4 cup heavy cream and using the whisk attachment, beat the mixture at high speed until it is light and forms soft peaks, about 1 minute.
Using a long serrated knife, cut the cake horizontally in half to make 2 layers. Save the smooth bottom layer for the top of the cake and place the remaining cake layer cut side up on a serving plate.
Scrape the filling onto the layer and spread it into an even layerusing a small spatula.
Top with the other cake layer, cut side down. Pour the warm glaze over the top of the cake, allowing some of it to drizzle down the sides.
Serve the cake immediately, or refrigerate.
Calories: 374kcal | Carbohydrates: 42g | Protein: 7g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 151mg | Sodium: 105mg | Potassium: 203mg | Fiber: 1g | Sugar: 25g | Vitamin A: 646IU | Calcium: 98mg | Iron: 1mg
Boston Cream Pie
Dessert
16 Weight Watchers SmartPoints per serving
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