Boston Cream Pie

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.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Best Boston cream Pie recipe, Boston Cream Pie, Boston cream pie recipe, Boston Cream Pie recipe easy, Chocolate Boston cream Pie, Healthy Boston Cream Pie, Southern Living Boston cream Pie recipe, Strawberry Boston cream Pie recipe

Prep Time: 45

Cook Time: 25

Chilling Time: 2

Total Time: 3 10

Servings: slices

Calories: 390kcal

Cost: $12

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)

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

Instructions

Preheat the oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans. Set aside.
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.
Divide the batter evenly into prepared pans and bake for 20–25 minutes until golden and springy.
Let the cake layers cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
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.
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).
Place one cake layer on a plate. Spread chilled custard evenly. Top with second cake layer. Chill for another hour to set.
Heat the cream just to a simmer. Pour over chocolate chips and corn syrup. Let sit 2 minutes, then stir until smooth. Add vanilla.
Pour ganache over the top of the chilled cake, letting it drip slightly over the edges.
Chill the glazed cake for at least 30 minutes to help the ganache set before slicing.
Slice with a warm knife, wiping between cuts. Serve chilled or at room temperature.

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.

Nutrition