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Old-fashioned Boston cream pie is a best-loved classic cake, not pie, that is utterly decadent and delicious!
One of our favorite desserts is this delicious Boston cream pie filled with creamy custard and topped with a chocolate ganache. Check out our Boston Cream Poke Cake for another cake recipe that is just as delicious.
What is Boston Cream Pie?
Boston cream pie is a marriage between a cream pie and a cake. Boston cream pie is said to have been invented at Boston’s Omni Parker House Hotel in 1856.
Around that time period pies and cakes were often baked in the same baking pan so they had very similar shapes. The hotel referred to it as Parker House cream pie & chocolate cream pie.
In 1879 one of the first printed recipes called it a Boston cream cake. In 1996 the Boston cream pie became the official state dessert of Massachusetts.
Custard + Chocolate
Boston cream pie has layers of tender cake sandwiched with rich homemade custard (similar to a pudding or pastry cream), all topped with a luscious chocolate ganache. It’s completely delicious!
This year I wanted to try a new dessert for the hubby’s birthday and ended up making this amazing Boston cream pie.
The finished product was perfectly delicious, and my husband said it was one of his favorite birthday cakes ever.
How to MAke Boston Cream Filling Recipe
This Boston cream pie recipe is creamy and decadent. It’s also quite easy to make! The first thing is to start with the custard filling.
EGG MIXTURE. In a medium saucepan, whisk together the eggs, sugar, cornstarch, and salt until well combined and no lumps remain.
HEAT. Then whisk in the milk until well combined. Heat the mixture over medium-high heat for 2 to 4 minutes, or until thickened. Whisk consistently.
Remove the hot milk mixture from the heat and whisk in the vanilla. Add the pieces of butter, and stir until completely melted and smooth.
CHILL. Pour the custard into a bowl, cover with plastic wrap, and refrigerate until completely chilled.
ASSEMBLE. To assemble the cake, level the sponge cake rounds using a serrated knife or cake leveler. Place one of the cake rounds on a serving plate, and gently spread the cooled custard evenly over the cake layer. Add the second cake layer on top.
Ganache Topping
Once the Boston cream cake is assembled, make a simple chocolate ganache to go over the top. There are only two ingredients – heavy cream and semi-sweet chocolate chips.
- Add the chocolate chips to a medium bowl. Add the heavy whipping cream to a separate microwave-safe bowl or measuring cup, and heat for one minute on high, or until boiling.
- Pour the hot whipping cream over the chocolate chips and let stand for one minute. Using a fork, stir the ganache until it is smooth and the chocolate has melted completely.
- Pour the ganache over the cake, spreading evenly. Let stand 30-60 minutes, until the ganache has cooled and set.
Boston Cream Filling
This dessert features delicious Boston cream. Boston cream is often confused with Bavarian Cream. Both are used to add richness to some of our favorite desserts, but they do have unique differences.
- Boston cream is usually always used as a filling for cakes, pies, donuts, and more and paired with chocolate. Boston cream uses cornstarch as a thickening agent as well as milk and eggs which gives it a texture like custard.
- Bavarian cream can be used as a filling but can be served as its own dish and topped with fruit puree or sauce. Bavarian cream uses gelatin which gives it more of a solid texture as well as heavy cream and whipped cream.
Variations
Change up this Boston cream cake by turning it into cupcakes!
Boston cream cupcakes. Use the cake batter to make 24 cupcakes. Allow the cupcakes to cool.
- Place a piping tip (Wilton tip 230 the Bismarck) in a piping bag and fill the bag with the Boston cream.
- Poke the tip ⅔-¾ of the way into the center of the cupcake. Squeeze the custard out as you pull the tip up.
- You will see the cupcake swell and the filling will appear out the top when the tip comes out.
- Use Chocolate Buttercream Frosting to top the cupcake, chocolate icing, or the chocolate glaze listed in the recipe.
Add a web design to the ganache. Many Boston cream pies showcase a pretty web design in the ganache. Make the chocolate ganache listed in the recipe as well as a white ganache or icing:
- Pour the chocolate ganache onto the cake as directed in the recipe. Using white icing, pipe on a spiral design that starts in the center and extends to the edge.
- Use a toothpick or wooden skewer to pull the white icing out every few centimeters along the entire spiral. Be sure to stop before you touch or connect your pulled icing with the line of icing in the spiral.
Garnish with toasted coconut, sliced almonds, and dark or white chocolate shavings.
storing Info
STORE. If you have leftovers, and it probably won’t happen, we recommend storing this cake in the refrigerator for 3 to 4 days. Just cover loosely with foil or plastic wrap.
Make ahead of time. The cake layers for this recipe can be made ahead of time and frozen for up to a month in advance. The custard can also be made ahead but only 24 hours in advance. I do not recommend freezing the cake to serve later. The cornstarch in the cream filling will compromise the texture when it thaws.
Recipe FAQ
You will need two fully baked round layers of either yellow cake, white or vanilla cake. I prefer 8-inch rounds but 9-inch rounds also work. You can purchase the plain cake rounds at the bakery or bake your own.
The Boston cream should thicken significantly during the 2-4 minutes of cooking time. If the cream is still too runny after 4 minutes, try adding more cornstarch. Using whole milk will also help make a thicker and creamier custard. Be sure to stir constantly so that the bottom of the cream doesn’t burn.
I don’t recommend freezing the dessert, especially if you are planning to serve it at an event, because the cream filling will not thaw very well. However, if you have leftovers and you don’t mind that the texture will be altered you can freeze it for up to 1 month.
When stored in the fridge the ganache topping can thicken and make it tricky to cut clean slices. If that is the case simply use hot water to heat the blade of a large kitchen knife, wipe it dry, and slice. The hot blade should cut right through all the layers.
For More Pies and Cakes, Check Out:
- German Chocolate Cake
- Chocolate Cream Pie
- Mississippi Mud Cake Recipe
- Frozen Butterfinger Pie
- Key Lime Cake
Boston Cream Pie
Ingredients
- 2 (8-inch) white or yellow cake rounds, baked and cooled
for the custard:
- 4 large egg yolks
- ½ cup sugar
- ¼ cup corn starch
- ¼ teaspoon salt
- 1½ cups whole milk
- 1 tablespoon vanilla extract
- 2 tablespoons butter, cut into pieces
for the ganache:
- ¾ cup heavy whipping cream
- 1 cup semi-sweet chocolate chips
Instructions
Custard
- In a medium saucepan, whisk the eggs, sugar, cornstarch, and salt until well combined and no lumps remain.
- Then whisk in the milk until well combined. Heat the mixture over medium-high heat for 2 to 4 minutes, or until thickened. Whisk constantly.
- Remove from heat and whisk in the vanilla. Add the pieces of butter, and stir until completely melted and smooth.
- Pour the custard into a bowl, cover with plastic wrap, and refrigerate until completely chilled.
Assemble the cake
- To assemble the cake, level the cake rounds using a serrated knife or cake leveler. Place one of the cake rounds on a serving plate, and gently spread the cooled custard evenly over the cake layer. Add the remaining cake layer on top.
Ganache
- Add the chocolate chips to a medium bowl. Add the heavy whipping cream to a separate microwave-safe bowl or measuring cup, and heat one minute on high, or until boiling.
- Pour the hot whipping cream over the chocolate chips and let stand for one minute. Using a fork, stir the ganache until it is smooth and the chocolate has melted completely.
- Pour the ganache over the cake, spreading evenly. Let stand 30-60 minutes, until the ganache has cooled and set.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you Alicia from The Baker Upstairs.
I used milk chocolate chips because it’s all I had and the ganache is very liquid. Is this the reason?
Yes, probably. Milk chocolate has more sugar and so it liquefies when heated and will stay liquid, creating a thinner ganache. So typically you want to use less cream for sweeter chocolates. But, even if it’s thin, it should thicken as it cools. So give it a little time and it will probably be just fine. You could try putting it in the fridge for a minute to quicken the thickening process too.
Wow!! This pie is incredible! It was so easy to make and everyone in my house absolutely loved it. Thank you for sharing this recipe!