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Homemade Boston cream pie slice with rich chocolate ganache, creamy vanilla custard, and a rustic chocolate crust on a decorative plate.

Boston Cream Pie

5 from 1 vote
A classic Boston Cream Pie featuring soft sponge cake, silky vanilla custard, and rich chocolate glaze—Massachusetts’ official state dessert perfected over 12 years of teaching.
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Prep Time 45 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 3 hours 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Sponge Cake
  • 1 cup All-purpose flour
  • 4 Large eggs - Separated
  • ¾ cup Granulated sugar - Divided
  • 2 tablespoon Unsalted butter - Melted and cooled
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Baking powder
  • ¼ teaspoon Salt
Vanilla Custard Filling
  • 2 cups Whole milk
  • 4 Egg yolks
  • ½ cup Granulated sugar
  • 3 tablespoon Cornstarch
  • 1 teaspoon Vanilla extract - Pure
  • 2 tablespoon Unsalted butter
Chocolate Glaze
  • ½ cup Heavy cream
  • 4 oz Semi-sweet chocolate chips
  • 1 tablespoon Light corn syrup - Or honey/maple syrup
  • ½ teaspoon Vanilla extract

Equipment

  • 9-inch round cake pans (Greased and floured)
  • Heavy-bottom saucepan (For cooking custard)
  • Electric mixer (Hand or stand mixer)
  • Fine-mesh strainer (For smooth custard)
  • Large mixing bowls (Separate for yolks, whites, and batter)
  • Offset spatula (To spread custard and ganache)

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans. Set aside.
  3. Separate the eggs. Beat yolks with half the sugar until thick. Whip whites with remaining sugar to soft peaks. Gently fold together. Sift in dry ingredients and fold until combined.
  4. Divide the batter evenly into prepared pans and bake for 20–25 minutes until golden and springy.
  5. Let the cake layers cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  6. Heat the milk until steaming. In a separate bowl, whisk yolks, sugar, and cornstarch. Slowly temper in the hot milk, then return to the pan and cook until thickened.
  7. Remove custard from heat, strain, then stir in butter and vanilla. Cover with plastic wrap touching the surface and refrigerate until cold (about 1–2 hours).
  8. Place one cake layer on a plate. Spread chilled custard evenly. Top with second cake layer. Chill for another hour to set.
  9. Heat the cream just to a simmer. Pour over chocolate chips and corn syrup. Let sit 2 minutes, then stir until smooth. Add vanilla.
  10. Pour ganache over the top of the chilled cake, letting it drip slightly over the edges.
  11. Chill the glazed cake for at least 30 minutes to help the ganache set before slicing.
  12. Slice with a warm knife, wiping between cuts. Serve chilled or at room temperature.

Nutrition

Serving: 130gCalories: 390kcalCarbohydrates: 45gProtein: 6gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 5gCholesterol: 110mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 32gVitamin A: 500IUCalcium: 60mgIron: 1.8mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.

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