Boston Cream Pie

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Boston cream pie is a beloved dessert that’s easier to make than you might think. This recipe yields 12 servings of moist sponge cake layered with creamy vanilla custard and topped with rich chocolate glaze. You’ll need about 45 minutes to prep and 25 minutes to bake.

The pastry cream filling is the star of the show. You’ll cook milk, egg yolks, sugar, and cornstarch until thick and creamy. For the cake layers, you’ll mix up a simple batter and bake it in two pans. The chocolate glaze on top adds the perfect finishing touch. With just a bit of effort, you can create this classic dessert at home.

Exact Ingredients List

Here’s a detailed breakdown of the ingredients you’ll need to make a delicious Boston cream pie. Let’s go through each component step-by-step.

Pastry Cream

You’ll need:

• 2 cups whole milk
• 6 large egg yolks
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon rum (optional)

Make sure your eggs are fresh and at room temperature for the best results. The rum adds a nice flavor, but you can skip it if you prefer.

Sponge Cake

Gather these ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 3/4 cup whole milk
• 6 tablespoons unsalted butter
• 1 1/2 teaspoons vanilla extract
• 3 large eggs, at room temperature
• 1 1/2 cups granulated sugar

Use fresh baking powder to ensure your cake rises well. Room temperature eggs will mix more easily with the other ingredients.

Chocolate Glaze

You’ll need:

• 1/2 cup heavy cream
• 2 tablespoons light corn syrup
• 4 ounces bittersweet chocolate, finely chopped
• 1 tablespoon unsalted butter
• 1/2 teaspoon vanilla extract

Choose a good quality bittersweet chocolate for the best flavor. Chop it finely so it melts smoothly when combined with the hot cream.

Instructions

Heat the milk in a pot until it’s almost boiling. Mix egg yolks, sugar, cornstarch, and salt in a bowl. Slowly pour the hot milk into the egg mixture while whisking.

Put everything back in the pot and cook until it gets thick. Keep stirring the whole time. Take it off the heat and add butter, vanilla, and rum if you want. Strain it and let it cool in the fridge for at least 2 hours.

Turn on your oven to 325°F. Grease two 9-inch cake pans and dust them with flour. Mix flour, baking powder, and salt in a bowl. Melt butter in milk and add vanilla.

Beat eggs and sugar until they look pale and fluffy. Add the flour mix and milk mix bit by bit, stirring gently. Pour the batter into your pans and bake for about 20-25 minutes. Let the cakes cool before taking them out.

For the glaze, heat cream and corn syrup. Pour this over chopped chocolate and let it sit. Stir until smooth, then add butter and vanilla. Let it cool a bit before using.

Possible Substitutes List & Recipe Variations

You can swap whole milk for 2% or skim milk in the pastry cream and cake. For a dairy-free option, try unsweetened almond or coconut milk.

No cornstarch? Use all-purpose flour instead in the pastry cream. Replace 1/4 cup cornstarch with 1/3 cup flour.

Don’t have bittersweet chocolate? Use semi-sweet chocolate chips for the glaze. In a pinch, you can even use milk chocolate.

Try these tasty variations:

• Add 1/2 cup of mini chocolate chips to the cake batter
• Mix 1/4 cup of espresso into the pastry cream for a mocha flavor
• Top with toasted sliced almonds for extra crunch

For a boozy twist, brush each cake layer with 2 tablespoons of rum before assembling.

Want to make cupcakes? This recipe yields about 24. Fill lined muffin tins 2/3 full and bake for 15-18 minutes. Cut a small hole in the center of each cupcake and fill with pastry cream before glazing.

Tips, Tricks & Storing

For the best Boston cream pie, use room temperature ingredients. This helps everything mix smoothly and bake evenly.

When making the pastry cream, whisk constantly to avoid lumps. Strain it through a fine-mesh sieve for extra smoothness.

Don’t overbake the cake layers. They should be lightly golden and spring back when touched. Overcooked cake can be dry.

Let the pastry cream cool completely before assembling the cake. This prevents it from melting or running out.

To get clean slices, chill the assembled cake for an hour before cutting. Use a sharp knife dipped in hot water and wiped clean between cuts.

You can make the components ahead of time. Store the cake layers at room temperature for a day. Keep the pastry cream refrigerated for up to 3 days.

The finished Boston cream pie will last in the fridge for 2-3 days. Cover it loosely with plastic wrap to prevent the glaze from sticking.

For easy serving, cut individual slices and freeze them. Thaw in the fridge when you’re ready to enjoy.