A timeless American classic, Boston Cream Pie is a cake that combines the best of three desserts in one: airy sponge cake, creamy vanilla custard, and rich chocolate ganache. Despite its name, it’s very much a cake — not a pie — and its iconic layers make it an elegant centerpiece for any dessert table. Ideal for birthdays, holidays, or weekend baking, this nostalgic treat delivers a perfect balance of lightness, sweetness, and indulgence.
Why You’ll Love This Recipe
This recipe offers everything you love in a layered dessert: soft, springy sponge cake; a smooth, luscious vanilla custard; and a shiny, deeply flavored chocolate ganache. It’s made entirely from scratch, yet with approachable steps that yield a professional-quality result. Perfect for impressing guests or treating yourself to a bakery-style cake at home.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Sponge Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, at room temperature
- 1 cup granulated sugar
- 1/4 cup warm whole milk
- 1 teaspoon vanilla extract
For the Custard Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
For the Chocolate Ganache:
- 1/2 cup heavy cream
- 4 ounces semi-sweet chocolate, chopped
- 1 tablespoon unsalted butter
Directions
- Preheat oven to 350°F (175°C). Grease and line the bottoms of two 9-inch round cake pans with parchment paper.
- Prepare the sponge cake: In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 5–7 minutes, until the mixture is thick and pale.
- Sift the flour, baking powder, and salt together. Gently fold the dry ingredients into the egg mixture in batches.
- Combine the warm milk and vanilla extract, then fold into the batter just until combined.
- Divide the batter evenly between the prepared pans and bake for 20–22 minutes, or until the tops spring back when lightly touched and a toothpick inserted comes out clean.
- Let the cakes cool in their pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make the custard filling: In a medium saucepan, bring the milk to a simmer over medium heat.
- In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
- Slowly pour the hot milk into the yolk mixture while whisking constantly, then return the mixture to the saucepan.
- Cook over medium heat, whisking continuously, until the custard thickens, about 5–7 minutes. Remove from heat and stir in the butter and vanilla extract.
- Transfer the custard to a bowl, cover with plastic wrap (pressing it against the surface to prevent a skin from forming), and chill until cold.
- Make the ganache: Heat the heavy cream in a small saucepan until it just begins to simmer. Pour it over the chopped chocolate and butter in a heatproof bowl. Let sit for 1 minute, then stir until smooth and glossy.
- Assemble the cake: Place one sponge cake layer on a serving plate. Spread the chilled custard evenly over the top. Place the second sponge layer on top. Pour the ganache over the cake, letting it drip slightly down the sides.
- Chill the assembled cake for at least 1 hour before serving to allow the layers to set.
Servings and timing
- Yield: 10 servings
- Prep time: 30 minutes
- Cook time: 25 minutes
- Total time: 3 hours (including cooling and chilling time)
- Calories: Approximately 420 kcal per slice
Variations
- Mini versions: Make individual Boston cream cakes using muffin tins and smaller rounds of sponge.
- Coffee twist: Add 1 teaspoon of espresso powder to the ganache for a mocha flavor.
- Liqueur option: Spike the custard with a tablespoon of dark rum or vanilla liqueur for an adult version.
- Chocolate sponge: Use a chocolate sponge cake instead of the vanilla base for a richer profile.
- Fruit layer: Add a thin layer of raspberry or strawberry jam beneath the custard for a fruity contrast.
Storage/Reheating
- Storage: Keep the cake refrigerated in an airtight container for up to 3 days.
- Freezing: Sponge cake layers can be frozen (without custard or ganache) for up to 1 month. Wrap tightly in plastic and foil.
- Reheating: This cake is best served chilled or at room temperature. Do not microwave to reheat.
FAQs
Why is it called Boston Cream Pie if it’s a cake?
The name dates back to the 19th century when cakes and pies were often baked in the same pans, and “pie” referred to both. It originated at the Parker House Hotel in Boston.
Can I make the custard in advance?
Yes, the custard can be made up to 2 days ahead. Store it in the refrigerator with plastic wrap pressed directly on the surface.
How do I keep the ganache from being too runny?
Use equal parts cream and chocolate by weight, and allow it to cool slightly before pouring to thicken to the right consistency.
What’s the difference between sponge and regular cake?
Sponge cake relies on whipped eggs for its rise, creating a lighter, airier texture with less fat than traditional butter-based cakes.
Can I use store-bought custard?
Yes, but homemade custard offers better texture and flavor. If using store-bought, choose a thick pastry cream-style version.
How do I prevent the cake layers from sliding?
Chill the custard thoroughly before assembling, and refrigerate the cake after layering to help it set.
Is there a shortcut for the sponge cake?
You may use a boxed yellow or sponge cake mix for convenience, but the texture won’t be as light or authentic as homemade.
Can I use dark chocolate for the ganache?
Yes, dark chocolate will yield a richer, less sweet ganache. Adjust sweetness if desired.
Why did my custard curdle?
Curdling occurs if the heat is too high or if the milk is added too quickly to the yolks. Whisk continuously and temper the eggs gradually.
Can I decorate the top?
Traditionally, Boston Cream Pie has a smooth ganache top, but you may add chocolate shavings or a decorative swirl for presentation.
Conclusion
Boston Cream Pie is a dessert that honors tradition with every delicious layer. Its elegant balance of soft sponge, silky custard, and glossy ganache makes it a crowd-pleasing favorite. Whether for special celebrations or nostalgic indulgence, this classic cake delivers both comfort and sophistication in each slice.
PrintBoston Cream Pie
A nostalgic layered dessert made with airy sponge cake, filled with creamy vanilla custard, and finished with a smooth, glossy chocolate ganache. Boston Cream Pie is a timeless classic perfect for celebrations or indulgent gatherings.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs, room temperature
- 1 cup granulated sugar
- 1/4 cup warm whole milk
- 1 tsp vanilla extract
- 2 cups whole milk (for custard)
- 1/2 cup granulated sugar (for custard)
- 1/4 cup cornstarch (for custard)
- 4 large egg yolks (for custard)
- 2 tbsp unsalted butter (for custard)
- 2 tsp vanilla extract (for custard)
- 1/2 cup heavy cream (for ganache)
- 4 oz semi-sweet chocolate, chopped (for ganache)
- 1 tbsp unsalted butter (for ganache)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a large bowl, beat eggs and sugar together for 5–7 minutes until thick and pale.
- Sift in flour, baking powder, and salt. Gently fold until incorporated.
- Add warm milk and vanilla extract; fold gently until smooth.
- Divide the batter evenly between prepared pans and bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- To make the custard: In a saucepan, bring milk to a simmer. In a separate bowl, whisk sugar, cornstarch, and egg yolks together.
- Slowly pour hot milk into the egg mixture while whisking constantly, then return the mixture to the saucepan.
- Cook over medium heat, whisking constantly, until the custard thickens.
- Remove from heat and stir in butter and vanilla extract. Transfer to a bowl, cover with plastic wrap (touching surface), and chill until cold.
- To make ganache: Heat heavy cream until just simmering. Pour over chopped chocolate and butter in a bowl.
- Let sit for 1–2 minutes, then stir until smooth and glossy.
- To assemble: Place one sponge cake layer on a serving plate. Spread chilled custard evenly over the top.
- Place second sponge layer on top of the custard.
- Pour ganache over the top and let it drip slightly down the sides.
- Chill assembled cake for at least 1 hour before serving.
Notes
- Use room temperature eggs for better volume in the sponge cake.
- Make custard a day ahead for easier assembly.
- Chill cake before slicing for clean layers.
- Ganache should be slightly warm but pourable during assembly.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 120mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 150mg