Boston Cream Pie

Boston Cream Pie made with light vanilla sponge, silky pastry cream, and rich chocolate ganache. Simple ingredients, ridiculously good results.

this Recipe

Okay, first things first… Boston Cream Pie? Totally lying about being a pie.

Like, why call it pie when it’s clearly cake stacked with dreamy vanilla cream and draped in glossy ganache? I asked myself that a lot. But guess what? After the first bite, I didn’t care anymore. Zero complaints.

My first time making this wasn’t glamorous. Not a holiday or dinner party — it was just a rainy Sunday when I was craving something that felt cozy but… a little extra. Something that whispered, “Yeah, I made that.”

Was I intimidated? Oh yeah. Pastry cream and ganache sounded fancy. But halfway through whisking, something happened. I got into it. Like, really into it. The kitchen smelled like sugar and vanilla, the sponge rose beautifully, and when I poured that silky ganache on top? I felt like a rockstar. A tired, slightly frazzled rockstar — but still.

By the time I sliced it up, every bit of doubt vanished. It was light but decadent, simple but special. Boston Cream Pie went from “confusing name” to “I’m making this again. And again.”

Why You’ll Love This Boston Cream Pie Recipe?

You know how some desserts feel… fussy? Like they belong in fancy restaurants with tiny spoons?

Boston Cream Pie doesn’t do that. It’s rich and beautiful, but it’s also welcoming. Like, “bring this to your aunt’s house and you’ll be a hero” levels of good.

• The sponge is light and airy but doesn’t feel dry or bland.

• Pastry cream is silky but not over-the-top sweet. Perfect spoonable happiness.

• Chocolate ganache brings that deep, bittersweet contrast. (Pro tip: don’t skip it.)

• Make-ahead friendly. Actually better after chilling, which means less last-minute stress.

• It’s nostalgic. Feels like something your grandma should’ve made growing up. (If she didn’t, no worries — now it’s your turn.)

Honestly, it checks all the boxes. Comforting? Check. Impressive? Check. Will disappear in minutes? Double check.

Ingredient Notes:

You don’t need anything crazy for this Boston Cream Pie, which makes it even better. Simple ingredients, big payoff. Let’s talk:

• Eggs: They make the sponge cake light and fluffy. Room temperature is key — don’t skip that.

• Sugar: Sweetens, sure. But also helps give structure.

• Milk + Butter: Moisture and flavor. Warm them up to blend smoothly.

• Flour + Baking Powder: The classic combo for rise and tenderness.

• Vanilla Extract: Do yourself a favor — use the real deal. Worth it.

• Egg Yolks + Cornstarch (Pastry Cream): This thickens things up without turning gloopy.

• Heavy Cream + Bittersweet Chocolate (Ganache): The grand finale. Shiny, rich, and totally necessary.

See? Nothing wild or intimidating. Just ingredients doing exactly what they’re supposed to do — make magic.

How To Make Boston Cream Pie?

Look, it sounds fancy. But I swear, it’s not hard. It’s just a few chill steps. Let’s walk through it like friends, yeah?

Step 1: Make That Pastry Cream

Heat your milk gently — don’t walk away (ask me how I know).

Whisk egg yolks + sugar until fluffy and pale. Add cornstarch. Slowly — and I mean slowly — pour the warm milk in while whisking constantly.

Pour everything back into the pan and cook until thick. Stir in butter + vanilla and let it cool. Chill it. This can be done ahead, so yay for that.

Step 2: Sponge Cake Time

Preheat your oven, grease your cake pan.

Beat eggs + sugar until light and airy. Like, mousse vibes.

Mix warm milk + butter together. Gently fold dry ingredients into the egg mixture, then the warm milk mixture. Pour into pan, bake, and cool completely.

Pat yourself on the back — you’re doing great.

Step 3: Assembly (AKA The Best Part)

Slice the cooled cake horizontally. If it’s not perfect? Who cares. Rustic is charming.

Spread pastry cream evenly on the bottom layer. Don’t go right to the edges. Add the top cake layer. Chill it all down for a couple hours. Patience pays off here.

Step 4: Ganache for Glory

Heat heavy cream, pour over chopped chocolate, let sit, then stir until smooth.

Pour the ganache over the chilled cake. Let it drizzle down the sides. Looks fancy, tastes even better.

Slice and serve. Try not to faint when you taste it.

Storage Options:

Okay but seriously… if there are leftovers:

• Fridge: Covered tightly, it’ll stay good for about 3 days.

• Freezer: You can freeze it, but pastry cream texture might get a little weird. Still tastes good though. You decide.

Variations and Substitutions:

Wanna get creative with your Boston Cream Pie? Go for it:

• Chocolate swaps: Use semi-sweet if bittersweet is too dark for your taste.

• Boozy touch: A splash of liqueur in the pastry cream = grown-up twist.

• Nutty finish: Sprinkle toasted nuts on the ganache. Adds crunch and flair.

• Dairy-free: Use plant-based milk + butter + cream. Easy peasy.

This recipe loves being customized. Play around.

What to Serve with Boston Cream Pie?

Truth? This cake does not need a sidekick.

But if you insist:

• Coffee or espresso: Nothing cuts sweetness like bold coffee.

• Berries: Adds a little tartness, balances everything.

• Whipped cream: Why not go all in?

Or just enjoy a slice straight from the fridge at midnight. No shame — we’ve all been there.

Frequently Asked Questions:

Is Boston Cream Pie hard to make?
Nope. Takes a few steps, but they’re all very doable.

Can I make it ahead?
Absolutely. It actually tastes better after a few hours or overnight.

Can I skip ganache?
Sure… but also, why would you?! The ganache is kinda the best part.

And there it is — Boston Cream Pie. A dessert with a misleading name but zero flaws. Light sponge, dreamy pastry cream, silky chocolate… honestly, what’s not to love?

Whether you make it for a special occasion or just because you want cake, this one is guaranteed to make you feel like a rockstar baker.

So… what would you add to your Boston Cream Pie? Extra ganache? A cheeky splash of rum? Tell me below — let’s talk cake!

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Boston Cream Pie

Prep Time 30 minutes mins

Cook Time 33 minutes mins

Total Time 2 hours hrs 3 minutes mins

This delightful Boston Cream Pie is, like a hug in dessert form combining the goodness of a light and airy vanilla sponge cake with the comforting richness of smooth vanilla pastry cream. Topped off with a chocolate ganache that whispers messages with every mouthful this treat is more than just a recipe—it's an opportunity to make memories spread joy and savor a slice of homey comfort. Ideal for those wanting to infuse their baking with love this dessert guarantees to be a heartwarming point, at any gathering.

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10 Servings

Ingredients

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Vanilla Sponge Cake:

• 2 large eggs at room temperature
• 1 c cane sugar
• ½ c whole milk
• 5 tbsp unsalted butter
• 1 c + 2 tbsp all-purpose flour
• 1¼ tsp baking powder
• ¼ tsp kosher salt
• 2 tsp pure vanilla extract

Vanilla Pastry Cream:

• 6 egg yolks at room temperature
• 2/3 c sugar
• 1/4 c cornstarch
• 1 tbsp pure vanilla extract
• 2 c whole milk
• 1 tbsp unsalted butter

Chocolate Ganache:

• ¼ c heavy whipping cream
• 4 oz bittersweet chocolate finely chopped

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Instructions

 

Vanilla Custard Filling:

1. Start by heating milk in a saucepan until it reaches a simmer and then remove from heat.
2. Whisk together egg yolks and sugar until they become light and fluffy then incorporate cornstarch.
3. Gradually pour the milk into the egg mixture before returning everything to the saucepan.
4. Cook over medium-high heat while whisking constantly until the mixture thickens. Remove from heat stir in butter and allow it to cool. Refrigerate.

Vanilla Sponge Cake:

1. Preheat your oven to 350°F (175°C). Prepare an 8-inch cake pan by lining it with parchment paper and greasing it.
2. Combine flour, baking powder and salt. In a bowl beat eggs and sugar until airy.
3. Warm up milk, with butter together. Slowly add ingredients into the egg mixture followed by the milk mixture and vanilla extract.
4. Pour the batter into the pan bake for 33 minutes then let it cool.

Assembling:

1. Slice the cooled cake into two layers.
2. Spread a layer of custard filling on the half of the cake leaving some space around the edges.
3. Place the layer on top of the filling. Chill for 2 hours.

Chocolate Ganache:

1. Heat cream, until steaming then pour over chopped chocolate. Let it sit for a while before stirring until smooth.
2. Pour ganache over the chilled cake ensuring that it spreads evenly to cover all edges.
3. Hope you savor the delicious Boston Cream Pie you made yourself!

Notes

To create a version of a Boston Cream Pie you can simply replace the regular flour in the sponge cake with a gluten-free flour blend that can be used in equal amounts. It's important to pick a blend that holds xanthan gum. To maintain the cake's desired texture. The cornstarch used in the pastry cream is naturally gluten-free so you won't need to make any adjustments! Just make sure that the chocolate you use for the ganache is labeled as gluten-free to avoid any traces of gluten.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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