Boston Cream Pie is a heavenly combination of light, buttery layer cake, creamy vanilla custard and rich chocolate icing. That's right—technically, it's a cake! Passionate bakers will no doubt enjoy the challenge of making each component of this homemade Boston Cream Pie recipe from scratch, from the cake to the custard to the icing. And because it's kitchen-tested, it really is possible to whip up the very best Boston Cream Pie on the first try. Master this Boston Cream Pie recipe, and you'll always have a showstopping dessert for birthdays and other special celebrations.
Here’s a look at the ingredients you’ll need to make this scratch Boston Cream Pie.
Cream Filling
Egg Yolks: Provide richness, color, and act as a primary emulsifier and thickener for the custard when cooked.
Milk: Forms the liquid base of the custard, contributing to its creamy texture.
Granulated Sugar: Sweetens the filling and helps with the custard's smooth texture.
Cornstarch: The main thickening agent for the custard, giving it a pudding-like consistency.
Salt: Balances the sweetness and enhances the overall flavor of the custard.
Vanilla: Adds a crucial aromatic and sweet flavor to the cream filling.
Cake
All Purpose Flour or Cake Flour: Provides the structural foundation of the cake. Cake flour, if used, would result in a more tender crumb.
Granulated Sugar: Sweetens the cake, contributes to its tenderness, and helps retain moisture.
Butter: Adds richness, flavor, and moisture, contributing to a tender crumb.
Milk: Provides liquid for the batter, hydrating the dry ingredients and contributing to moisture.
Baking Powder: A chemical leavening agent that creates carbon dioxide gas, causing the cake to rise and become light and airy.
Vanilla: Imparts a warm, sweet, and aromatic flavor to the cake.
Salt: Enhances the other flavors in the cake and balances the sweetness.
Egg: Acts as a binder, provides structure, adds moisture, and contributes to the richness and color of the cake.
Chocolate Icing
Butter: Adds richness, gloss, and a smooth, spreadable texture to the icing.
Unsweetened Baking Chocolate: Provides the deep chocolate flavor and color for the icing.
Other Ingredients You’ll Need: Water, powdered sugar, vanilla.
Here are the basic steps to make Boston Cream Pie, see the full recipe below for all the details.
Cook the egg yolk, milk, sugar, and cornstarch mixture over medium heat, stirring constantly, until it thickens to a pudding-like consistency. Stir in vanilla, then press plastic wrap directly onto the surface to prevent a skin from forming. Chill until fully set.
Mix all cake ingredients until smooth, then bake until golden and a toothpick inserted in the center comes out clean. Cool completely before assembling. Don’t rush cooling—warm cake will melt the filling.
Melt butter and chocolate, then stir in the powdered sugar and vanilla. Remove from heat then add the hot water and stir until smooth and pourable.
Slice the cake into two even layers. Spread the chilled custard over the bottom layer, then place the top layer on. Pour the chocolate glaze over the top, letting it gently drip down the sides.
Here's how to store any leftovers you're lucky to have.
Because of the custard filling, this cake should be stored in the refrigerator. Cover with plastic wrap or place in an airtight container. Store for up to 4 days.
In a small bowl, beat egg yolks with a fork or whisk. Stir in 1 1/2 cups milk; set aside.
In a 2-quart saucepan, stir 1/3 cup granulated sugar, the cornstarch, and 1/8 teaspoon salt until mixed. Gradually stir the egg mixture into the sugar mixture. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute; remove from heat. Stir in 2 teaspoons vanilla.
Press plastic wrap on the surface of the filling to prevent a tough layer from forming on the top. Refrigerate at least 2 hours until set but no longer than 24 hours.
Meanwhile, heat oven to 350°F. Spray just the bottom of a 9-inch round cake pan with baking spray with flour.
In a large bowl, beat all Cake ingredients with an electric mixer on low speed for 30 seconds, stopping frequently to scrape the side and bottom of the bowl with a rubber spatula. Beat on high speed for 3 minutes, scraping the bowl occasionally. Pour the batter into the pan; use a rubber spatula to scrape the batter from the bowl. Spread the batter evenly in the pan and smooth the top.
Bake about 35 minutes or until a toothpick inserted in the center comes out clean. Cool the cake in the pan on a cooling rack for 20 minutes. Remove cake from the pan to a cooling rack. Cool completely, about 1 hour.
In a 1-quart saucepan, melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally. Meanwhile, in a 1-cup glass measuring cup, microwave water uncovered on High for 15 to 30 seconds or until hot. Remove chocolate mixture from the heat. Stir in powdered sugar and 3/4 teaspoon vanilla. Stir in 3 tablespoons hot water. Stir in additional water, 1 teaspoon at a time, until icing is smooth and thin enough to spread.
To split cake horizontally in half, mark the middle points around the side of the cake with toothpicks. Using toothpicks as a guide, cut through the cake with a long, sharp knife, using a back-and-forth motion. On a serving plate, place the bottom layer with the cut side up. Spread filling over the bottom layer.
Top with top of cake, cut side down. Spread glaze over the top of the cake, using a metal spatula or the back of a spoon, letting some glaze drizzle down the side of the cake. Refrigerate, uncovered, until serving.
You can make your custard up to 24 hours ahead to save time the day of.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 21g | 32% |
| Saturated Fat | 13g | 63% |
| Trans Fat | ½g | % Value Not Available |
| Monounsaturated Fat | 6g | % Value Not Available |
| Polyunsaturated Fat | 1g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 115mg | 38% |
| Sodium | 400mg | 17% |
| Total Carbohydrate | 72g | 24% |
| Dietary Fiber | 2g | 10% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 2g | % Value Not Available |
| Sugars | 52g | % Value Not Available |
| Protein | 7g | % Value Not Available |
| Vitamin D | Value Not Available | 10% |
| Calcium | Value Not Available | 15% |
| Iron | Value Not Available | 15% |
| Potassium | 230mg | 7% |
| Vitamin A | Value Not Available | 10% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 2% |
| Thiamin | Value Not Available | 15% |
| Riboflavin | Value Not Available | 20% |
| Niacin | Value Not Available | 6% |
| Vitamin B6 | Value Not Available | 4% |
| Folic Acid | Value Not Available | 10% |
| Vitamin B12 | Value Not Available | 8% |
| Pantothenic Acid | Value Not Available | 6% |
| Phosphorus | Value Not Available | 20% |
| Magnesium | Value Not Available | 10% |
| Zinc | Value Not Available | 10% |
| Manganese | Value Not Available | 30% |
| Selenium | Value Not Available | 20% |
| Copper | Value Not Available | 20% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
