The Best Boston Cream Pie
Boston Cream Pie is the ultimate combination of textures and flavors—light, airy layers of sponge cake, silky homemade pastry cream, and a glossy, rich chocolate ganache that melts in your mouth. Each bite is a perfect balance of sweet vanilla custard and deep chocolate, wrapped in a soft, golden cake. If you’re searching for the Best Boston Cream Pie, this recipe delivers on every level.
It’s a dessert that feels both elegant and comforting, with just the right amount of indulgence. Whether you’re making it for a special occasion or just because you deserve a treat, this recipe will transport you straight to a cozy café in downtown Boston, where this legendary dessert was born.
This is part of my Forks in the Road: Recipes From Across America series, where week by week, I’ll explore the foods and flavors of America and recreate the most popular recipes from all 50 states.
Why Is Boston Famous for Boston Cream Pie?
Boston Cream Pie was first created at the Parker House Hotel (now the Omni Parker House) in downtown Boston in the 1850s. The hotel’s French-trained pastry chef, Sanzian, developed the dessert, which was originally called “Chocolate Cream Pie.” At the time, cakes and pies were often baked in the same pans, and the terms were sometimes used interchangeably.
The original recipe featured two layers of golden sponge cake filled with a luscious layer of custard and topped with a rich chocolate ganache. Unlike many cakes of the era, which were frosted with traditional buttercream or fruit preserves, the addition of chocolate made this dessert truly stand out. It quickly became a signature dish at the Parker House Hotel and later gained national recognition when it was named Massachusetts’ official state dessert in 1996.
Boston Cream Pie remains a staple in bakeries and restaurants throughout the city, and while this recipe involves multiple steps, bringing this classic taste of Boston to your kitchen is absolutely worth the effort!
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Let’s Gather Up the Ingredients
Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact amounts in the recipe card below.
Ingredient Breakdown: Why Each One Matters
- Eggs – Provide structure and stability to both the cake and the homemade pastry cream, ensuring a tender crumb and rich custard.
- Sugar – Sweetens the cake, pastry cream, and ganache while also helping to aerate the batter and create a light, fluffy texture.
- Whole milk – Adds moisture to the cake and creates a smooth, creamy consistency for the pastry cream. The fat content enhances richness.
- Butter – Gives the cake a soft, tender texture and adds a delicious buttery flavor. It also contributes to the smoothness of the ganache.
- All-purpose flour – The base of the cake, providing structure while keeping it light enough to complement the pastry cream.
- Baking powder – A key leavening agent that helps the cake rise, creating a soft, airy texture.
- Kosher salt – Enhances the overall flavor and balances the sweetness, preventing the dessert from tasting overly sugary.
- Vanilla extract – Adds warmth and depth to both the cake and pastry cream, giving them that classic, comforting flavor.
- Heavy cream – Creates a luscious, rich chocolate ganache, making the perfect glossy topping for the cake.
- Bittersweet chocolate (chopped) – Provides deep, bold chocolate flavor for the ganache, balancing the sweetness of the pastry cream and cake.
- Cornstarch – Thickens the pastry cream, ensuring it holds its shape between the cake layers without being too runny.
Now Let’s Get Cooking
For the Pastry Cream
In a medium saucepan, heat the milk over medium heat until it reaches a boiling point, then immediately remove from heat and set aside.
In a large bowl or electric mixer, whisk the egg yolks and sugar together until the mixture becomes light and thickened. Sift the cornstarch into the yolk mixture, whisking vigorously to remove any lumps. Slowly whisk in 1/4 cup of the hot milk mixture, incorporating it fully before gradually adding the rest. Reserve the saucepan for later use.
Strain the mixture back into the medium saucepan and return to medium-high heat, whisking continuously until it thickens and begins to bubble slowly. Continue cooking for another 1-2 minutes while whisking. Remove from heat and stir in the butter with a rubber spatula until fully incorporated.
Allow the pastry cream to cool slightly, then cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator until needed.
For the Cake
Preheat your oven to 350°F. Grease an 8-inch round cake pan with baking spray or butter, then line the bottom with parchment paper and grease it again. Add a few teaspoons of flour and shake them around to coat the side.
In a small bowl, whisk together the flour, baking powder, and salt, then set aside.
Using a stand mixer fitted with a whisk attachment (or a large mixing bowl with a hand mixer), beat the eggs and sugar on medium speed until the mixture is pale, thick, and fluffy (about 4 minutes). When you lift the beater, it should leave a visible trail in the batter.
Meanwhile, in a small saucepan, heat the milk and butter over medium heat until the butter is melted and the milk is steaming.
With the mixer on low speed, gradually add the flour mixture to the egg mixture, beating just until combined. Stir the vanilla extract into the hot milk mixture, then slowly pour it into the batter while mixing. The batter should be smooth, slightly thick, and bubbly on top. Scrape down the sides of the bowl and fold a few times to ensure everything is fully combined.
Pour the batter into the prepared cake pan and bake for about 33 minutes, or until the cake is golden brown, a toothpick inserted into the center comes out clean, and the cake begins to pull away from the sides of the pan.
Let the cake cool in the pan for a few minutes before inverting onto a wire rack to cool completely.
For the Assembly
Once cooled, carefully slice the cake in half horizontally. Place the bottom half (cut side up) on a serving plate.
Spread the chilled pastry cream evenly over the bottom cake layer, leaving a 1-inch border around the edges. Place the second cake layer on top, pressing gently to spread the filling to the edges.
Refrigerate for at least 2 hours (or overnight). If chilling for longer than 2 hours, cover the cake with plastic wrap or a cake dome.
For the Ganache
When ready to serve, heat the heavy cream in a microwave-safe bowl or small saucepan until steaming (about 1 minute). Add the chopped chocolate and let it sit for 5 minutes before stirring until smooth.
Pour the rich chocolate ganache over the top of the cake, allowing it to drip slightly over the edges. Use an offset spatula to spread the ganache evenly.
Serve immediately or let set for 15-20 minutes before slicing. Enjoy!
FAQ: Common Questions About Boston Cream Pie
Q: What’s the most common mistake when making Boston Cream Pie?
A: Overcooking the pastry cream. If cooked too long, it can become too thick or lumpy. Stir constantly and remove from heat as soon as it thickens.
Q: Can I make Boston Cream Pie ahead of time?
A: Yes! You can make the cake layers and pastry cream a day in advance. Store the cake at room temperature (wrapped in plastic wrap) and the pastry cream in the fridge. Assemble just before serving.
Q: How should I store leftovers?
A: Store in the refrigerator, covered, for up to 3 days. Let it sit at room temperature for 15 minutes before serving.
Final Thoughts
Making the “Best Boston Cream Pie” at home is a fun way to bring a little piece of downtown Boston to your kitchen. Whether you’re making it for a special occasion or just craving something sweet, this golden cake with its homemade pastry cream and rich chocolate ganache will be a guaranteed hit.
Let me know in the comments—have you ever had an authentic Boston Cream Pie in Boston?
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The Best Boston Cream Pie
Equipment
- 8" cake pan
- Whisk or electric mixer
- Medium pot
- Mixing bowls
- Rubber spatula
- Wire rack
Ingredients
Sponge Cake
- 2 large eggs room temperature
- 1 cup granulated sugar
- ½ cup whole milk
- 5 tablespoons butter
- 1 cup all-purpose flour plus 2 tablespoons
- 1¼ teaspoons baking powder
- ¼ teaspoon kosher salt
- 2 teaspoons vanilla extract
Pastry Cream
- 6 egg yolks room temp
- ½ cup sugar
- ¼ cup corn starch
- 1 tbsp vanilla extract
- 2 cups whole milk
- 4 tbsp butter
Chocolate Ganache
- ¼ cup heavy whipping cream
- 4 ounces bittersweet chocolate chopped
Instructions
For the Pastry Cream
- In a medium saucepan, heat 2 cups milk over medium heat until it reaches a boiling point, then immediately remove from heat and set aside.
- Strain the mixture back into the medium saucepan and return to medium-high heat, whisking continuously until it thickens and begins to bubble slowly. Continue cooking for another 1-2 minutes while whisking. Remove from heat and stir in the butter with a rubber spatula until fully incorporated.
- Allow the pastry cream to cool slightly, then cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator until needed.
For the Cake
- Preheat your oven to 350°F. Grease an 8-inch round cake pan with baking spray or butter, then line the bottom with parchment paper and grease it again.
- In a small bowl, whisk together 1 cup flour, 1 ¼ teaspoons baking powder, and ¼ teaspoon salt, then set aside.
- Using a stand mixer fitted with a whisk attachment (or a large mixing bowl with a hand mixer), beat 2 eggs and 1 cup sugar on medium speed until the mixture is pale, thick, and fluffy (about 4 minutes). When you lift the beater, it should leave a visible trail in the batter.
- Meanwhile, in a small saucepan, heat ½ cup milk and 5 tablespoons butter over medium heat until the butter is melted and the milk is steaming.
- With the mixer on low speed, gradually add the flour mixture to the egg mixture, beating just until combined. Stir in 2 teaspoons vanilla extract into the hot milk mixture, then slowly pour it into the batter while mixing. The batter should be smooth, slightly thick, and bubbly on top. Scrape down the sides of the bowl and fold a few times to ensure everything is fully combined.
- Pour the batter into the prepared cake pan and bake for about 33 minutes, or until the cake is golden brown, a toothpick inserted into the center comes out clean, and the cake begins to pull away from the sides of the pan.
- Let the cake cool in the pan for a few minutes before inverting onto a wire rack to cool completely.
For the Assembly
- Once cooled, carefully slice the cake in half horizontally. Place the bottom half (cut side up) on a serving plate.
- Spread the chilled pastry cream evenly over the bottom cake layer, leaving a 1-inch border around the edges. Place the second cake layer on top, pressing gently to spread the filling to the edges.
- Refrigerate for at least 2 hours (or overnight). If chilling for longer than 2 hours, cover the cake with plastic wrap or a cake dome.
For the Ganache
- When ready to serve, heat ¼ cup heavy cream in a microwave-safe bowl until steaming (about 1 minute). Add 4 ounces of chopped chocolate and let it sit for 5 minutes before stirring until smooth.
- Pour the rich chocolate ganache over the top of the cake, allowing it to drip slightly over the edges. Use an offset spatula to spread the ganache evenly.
- Serve immediately or let set for 15-20 minutes before slicing.
Tips for Success
- Use a serrated knife to slice the cake in half. For an even cut, place toothpicks around the center as a guide. Don’t stress about perfection—no matter what, it will taste amazing!
- Use room-temperature eggs for both the pastry cream and sponge cake. They’ll blend more smoothly, helping the cream thicken faster and the cake achieve a lighter, fluffier texture.