Boston Cream Pie is one of those nostalgic desserts that always hits the spot. Soft vanilla cake, silky pastry cream, and a glossy chocolate ganache make every bite feel special. This version keeps things simple, reliable, and unbelievably good.
You’ll make each component from scratch, but none of it is fussy. If you love classic bakery-style flavors with a homemade touch, this is your new go-to.
Why This Recipe Works
This recipe balances texture and flavor the way Boston Cream Pie should. The cake is light but sturdy enough to hold the cream and ganache without collapsing.
The pastry cream sets up smooth and sliceable, thanks to the right ratio of egg yolks, milk, and cornstarch. The ganache is glossy and not overly sweet, which keeps the dessert from feeling heavy. Best of all, each part can be made ahead, so assembly is stress-free.
What You’ll Need
- For the Cake:
- 1 1/2 cups (180g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp fine salt
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (120ml) whole milk, room temperature
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- For the Pastry Cream:
- 2 cups (480ml) whole milk
- 1/2 cup (100g) granulated sugar
- 4 large egg yolks
- 3 tbsp cornstarch
- 2 tbsp unsalted butter
- 1 1/2 tsp pure vanilla extract
- Pinch of salt
- For the Chocolate Ganache:
- 6 oz (170g) semi-sweet chocolate, finely chopped
- 3/4 cup (180ml) heavy cream
- 1 tbsp unsalted butter (optional, for extra shine)
- Pinch of salt
- Equipment:
- Two 9-inch round cake pans (or bake one and slice it horizontally)
- Mixing bowls, whisk, saucepan
- Rubber spatula and offset spatula
- Plastic wrap
How to Make It
- Make the pastry cream first. In a saucepan, heat the milk until steaming.
In a bowl, whisk sugar, egg yolks, cornstarch, and a pinch of salt until smooth. Slowly whisk in the hot milk to temper, then pour back into the saucepan. Cook over medium heat, whisking constantly, until thick bubbles form and it’s pudding-like, 1–3 minutes.Remove from heat and whisk in butter and vanilla.
- Chill the pastry cream. Transfer to a shallow bowl, press plastic wrap directly on the surface, and chill at least 2 hours, or until firm and cold. This helps it slice cleanly.
- Prep the pans and oven. Heat oven to 350°F (175°C). Grease and flour two 9-inch pans, or line bottoms with parchment.
If using one pan, ensure it’s tall enough and line well for easy removal.
- Mix the cake batter. In a large bowl, whisk flour, baking powder, and salt. In another bowl, beat butter and sugar until fluffy, 2–3 minutes. Add eggs one at a time, then vanilla.
Add dry ingredients alternately with milk, beginning and ending with dry, mixing just until combined.
- Bake the cakes. Divide batter between pans and smooth the tops. Bake 20–25 minutes, until a toothpick comes out clean and tops spring back. Cool 10 minutes, then turn out onto a rack to cool completely.
If you baked one cake, cool fully and carefully slice horizontally to make two layers.
- Make the ganache. Place chopped chocolate in a heatproof bowl. Heat cream until just simmering, then pour it over the chocolate. Let sit 2 minutes, then stir from the center outward until smooth.
Add butter and a pinch of salt for shine and balance. Let cool 10–15 minutes until thick but pourable.
- Assemble. Place one cake layer on a serving plate. Stir the chilled pastry cream to loosen slightly, then spread it evenly, leaving a 1/2-inch border.
Top with the second cake layer. Press gently to settle.
- Glaze with ganache. Pour ganache over the top and nudge it toward the edges so it drips just slightly. You want a glossy cap, not a full coat.
Let set at room temperature 20–30 minutes, or chill briefly to firm.
- Rest before slicing. For the cleanest slices, chill 1 hour before cutting. Run a warm knife through each slice and wipe between cuts.
How to Store
- Refrigerator: Cover loosely and keep in the fridge for up to 3 days. The pastry cream needs refrigeration.
- Make-ahead: Bake cake layers and wrap well; store at room temp up to 1 day or freeze up to 2 months.
Pastry cream keeps 3 days in the fridge. Ganache can be made a day ahead and gently rewarmed to loosen.
- Freezing: Freeze assembled cake without ganache for best results. Thaw in the fridge, then glaze before serving.
Benefits of This Recipe
- Foolproof texture: The cake holds up to the cream without getting soggy or dense.
- Balanced sweetness: The rich ganache and lightly sweet pastry cream keep things elegant, not cloying.
- Great for entertaining: You can prep each part ahead and assemble the day of.
- Classic flavor: Real vanilla and good chocolate make all the difference.
- Customizable: Easy to scale or tweak without losing its character.
Common Mistakes to Avoid
- Rushing the pastry cream: If you don’t cook it until it bubbles and thickens, it won’t set properly.
- Warm components: Assembling with warm cake or hot ganache can melt the cream and cause sliding.
- Overmixing the batter: This leads to a tough cake.
Mix just until combined.
- Skipping the plastic wrap on pastry cream: Without it, a skin forms and creates lumps.
- Too-thin ganache: If it’s runny, let it cool longer before pouring so it sets neatly on top.
Alternatives
- Chocolate variation: Add 2 tbsp cocoa powder to the flour and reduce flour by the same amount for a chocolate cake base.
- Vanilla bean upgrade: Infuse the milk for pastry cream with a split vanilla bean for deeper flavor.
- Dairy-free: Use plant-based milk for pastry cream, vegan butter, and a dairy-free chocolate with coconut cream for ganache. Texture will vary slightly, but it works.
- Gluten-free: Swap in a 1:1 gluten-free baking flour with xanthan gum for the cake.
- Mini versions: Bake cupcakes, core the centers, fill with pastry cream, and cap with ganache for easy servings.
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FAQ
Can I use custard powder instead of making pastry cream from scratch?
You can in a pinch, but homemade pastry cream tastes richer and sets more reliably. If using custard powder, make it thicker than usual so it holds up between cake layers.
What kind of chocolate is best for the ganache?
Use semi-sweet or dark chocolate between 55% and 70%.
Lower percentages will be sweeter and softer, while very dark chocolate can turn the ganache bitter. Choose a bar you like to eat on its own.
My pastry cream is lumpy. Can I fix it?
Yes.
Whisk it vigorously or blend it briefly with an immersion blender. You can also press it through a fine mesh sieve to restore a smooth texture.
Do I have to split one cake layer, or can I bake two?
Either works. Baking two layers is simpler for beginners and reduces breakage risk.
If you slice one tall layer, chill it first and use a long serrated knife.
How do I prevent the cake from sliding?
Keep all parts cool. Spread a thin smear of pastry cream on the serving plate to “glue” the bottom layer. Don’t overfill, and chill the assembled cake to set before adding ganache.
Can I make it the day before serving?
Absolutely.
Assemble the cake and chill overnight. Add the ganache the day of serving for the freshest shine, or add it the night before and store covered.
What if I don’t have cornstarch?
You can use 3–4 tablespoons of all-purpose flour in the pastry cream, but the texture will be slightly less silky. Cook it a bit longer to remove any raw flour taste.
In Conclusion
This Boston Cream Pie is the sweet spot between impressive and approachable.
The tender cake, cool pastry cream, and glossy ganache stack up into something that feels bakery-level without the stress. Make each piece ahead, take your time on assembly, and you’ll get clean slices and big smiles. Once you taste it, you’ll see why this classic never goes out of style—and why this version is, frankly, wicked good.
The Best Homemade Boston Cream Pie Recipe (Wicked Good!) – Classic, Creamy, and Easy
Ingredients
- For the Cake: 1 1/2 cups (180g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp fine salt
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (120ml) whole milk, room temperature
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- For the Pastry Cream: 2 cups (480ml) whole milk
- 1/2 cup (100g) granulated sugar
- 4 large egg yolks
- 3 tbsp cornstarch
- 2 tbsp unsalted butter
- 1 1/2 tsp pure vanilla extract
- Pinch of salt
- For the Chocolate Ganache: 6 oz (170g) semi-sweet chocolate, finely chopped
- 3/4 cup (180ml) heavy cream
- 1 tbsp unsalted butter (optional, for extra shine)
- Pinch of salt
- Equipment: Two 9-inch round cake pans (or bake one and slice it horizontally)
- Mixing bowls, whisk, saucepan
- Rubber spatula and offset spatula
- Plastic wrap
Instructions
- Make the pastry cream first. In a saucepan, heat the milk until steaming.In a bowl, whisk sugar, egg yolks, cornstarch, and a pinch of salt until smooth. Slowly whisk in the hot milk to temper, then pour back into the saucepan. Cook over medium heat, whisking constantly, until thick bubbles form and it’s pudding-like, 1–3 minutes.Remove from heat and whisk in butter and vanilla.
- Chill the pastry cream. Transfer to a shallow bowl, press plastic wrap directly on the surface, and chill at least 2 hours, or until firm and cold. This helps it slice cleanly.
- Prep the pans and oven. Heat oven to 350°F (175°C). Grease and flour two 9-inch pans, or line bottoms with parchment.If using one pan, ensure it’s tall enough and line well for easy removal.
- Mix the cake batter. In a large bowl, whisk flour, baking powder, and salt. In another bowl, beat butter and sugar until fluffy, 2–3 minutes. Add eggs one at a time, then vanilla.Add dry ingredients alternately with milk, beginning and ending with dry, mixing just until combined.
- Bake the cakes. Divide batter between pans and smooth the tops. Bake 20–25 minutes, until a toothpick comes out clean and tops spring back. Cool 10 minutes, then turn out onto a rack to cool completely.If you baked one cake, cool fully and carefully slice horizontally to make two layers.
- Make the ganache. Place chopped chocolate in a heatproof bowl. Heat cream until just simmering, then pour it over the chocolate. Let sit 2 minutes, then stir from the center outward until smooth.Add butter and a pinch of salt for shine and balance. Let cool 10–15 minutes until thick but pourable.
- Assemble. Place one cake layer on a serving plate. Stir the chilled pastry cream to loosen slightly, then spread it evenly, leaving a 1/2-inch border.Top with the second cake layer. Press gently to settle.
- Glaze with ganache. Pour ganache over the top and nudge it toward the edges so it drips just slightly. You want a glossy cap, not a full coat.Let set at room temperature 20–30 minutes, or chill briefly to firm.
- Rest before slicing. For the cleanest slices, chill 1 hour before cutting. Run a warm knife through each slice and wipe between cuts.