Boston Cream Pie

Scratch-made pastry cream, light and fluffy sponge cake and a shiny chocolate glaze makes this classic Boston cream pie recipe hard to resist.

There is just something about cake that makes me happy - from Guinness chocolate cake to spice cake to yellow cake with chocolate frosting.

But what about Boston cream pie? While new versions of desserts are all the rage these days, sometimes the classics are classic for a reason. And this cake is one of America's original desserts - invented back in the mid-1850 in the Omni Parker House in Boston.

But why is it called a pie? The dessert acquired its name when cakes and pies were cooked in the same pans, and the words were used interchangeably.

Make no mistake though - this is 100% a cake. The sponge cake with pastry cream in the middle and topped with chocolate is about as tasty as it gets.

So if you're feeling like going a little old school with dessert, this Boston cream pie recipe should be at the top of the list!

Jump to:

• Recipe Ingredients
• Step-by-Step Instructions
• Why Use Cake Flour?
• FAQs
• Pro Tips/Recipe Notes
• Other Cake Recipes
• Boston Cream Pie

Recipe Ingredients

• Eggs - important for pastry cream and adds structure to the chocolate cake.
• Granulated sugar - adds sweetness to the pastry cream and cake.
• Cornstarch - helps thicken the pastry cream.
• Whole milk - creates moistness for the cake.
• Salt - enhances the flavor.
• Unsalted butter - adds moisture and flavor to the cake and thickens the pastry cream.
• Vanilla extract - enhances the flavor.
• Cake flour - has less gluten, which creates a fluffy cake. Can also use all-purpose flour.
• Baking powder - helps the cake rise.
• Semi-sweet chocolate - can also use milk or dark chocolate for this Boston cream pie recipe.
• Light corn syrup - creates a glossy finish for the glaze.
• Heavy cream - thins out the chocolate for the correct consistency.

Step-by-Step Instructions

1. Add the egg yolks to a medium bowl and beat until combined. Set aside.
2. In a large saucepan, add the sugar, cornstarch and milk and cook over medium heat until the mixture starts to thicken and bubble. Once it starts to bubble, simmer for 2 minutes and then remove from the heat.
3. Add a small amount of the hot milk mixture to the egg yolks and whisk together to bring it up the temperature so the eggs don't scramble.
4. Then add the egg mixture to milk mixture and whisk until combined. Place the saucepan back over medium heat and bring to a light boil for 2 minutes, stirring constantly.
5. Remove the saucepan from the heat heat and add the butter and vanilla extract, stirring until smooth.
6. Pour into a bowl and cover with clear wrap pressed against the top so you don't get a film on top. Place the Boston cream pie in the fridge for at least 2 hours or up to a day. Use when ready.

1. Preheat oven to 325°F and prepare two 9" round cake pans. Line the bottoms with parchment paper and then butter the pans. Toss a tablespoon of flour in the pans and turn to coat the entire pan, tossing the extra flour out. Set aside. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
2. In the bowl of a stand mixer with a whisk attachment, cream together the eggs and sugar, until light and fluffy, about 4 minutes. You can also use a hand mixer to do this.
3. In a small saucepan, heat the milk and butter over low heat until the butter is melted. Stir in the vanilla extract and set aside, covering to keep it warm.
4. With a spatula and hand-mixing, add the hot milk mixture to the egg mixture and mix until combined. Stir in the dry ingredients until just combined. Batter should be bubbly on top and similar to pancake batter.
5. Divide the batter between the two cake pans. Bake for 20-22 minutes or until the tops are set and no longer wiggly. Inserting a toothpick should come out mostly clean with some moist crumbs, but no wet batter. Remove and let cool for 10 minutes and then run a knife around the edges of the pan. Invert on a cooling rack and allow to cool completely before adding the pastry cream.
6. Place bottom cake layer on your cake stand or serving plate. Spread pastry cream evenly on top. Place second cake layer on top and gently press down to adhere to the pastry cream. Refrigerate cake while preparing the chocolate glaze.
7. Heat heavy cream and corn syrup in a small saucepan over medium heat until it just begins to simmer. Place the chocolate in a heat-proof glass bowl. Once the cream is simmering, pour over the chocolate and let sit for 5 minutes. Add vanilla extract and whisk until smooth. Let sit for 10 minutes before using.
8. Pour glaze into the center of the cake. Spread glaze to the edges of cake allowing it to gently drip down the sides.

Why Use Cake Flour?

Cake flour has a lower protein content than all-purpose flour, and it is finer, lighter, and softer. Because there is less protein, there is less gluten.

If you were making bread or pasta, that gluten is essential. But for something like cake, where you want something light and fluffy, cake flour is perfect. However all-purpose flour will work just fine as well.

FAQs

Pro Tips/Recipe Notes

• All refrigerated items should be at room temperature, which helps the batter mix easily and evenly.
• Use baking powder that is less than 1 year old since it has been opened. If you use older baking powder, it won’t be powerful enough to help leaven the cake. You can test it by stirring half a teaspoon of baking powder into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use.
• Allow the cake to completely cool before adding the pastry cream, otherwise it will melt.
• Use quality chocolate for the chocolate glaze. It makes all the difference with this Boston cream pie recipe.

Other Cake Recipes

• Smith Island Cake
• Cookie Dough Ice Cream Cake
• Pumpkin Lava Cake
• Peppermint Yule Log
• Easter Bunny Carrot Cake
• Chocolate Lava Cakes

If you’ve tried this Boston cream pie recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.