How to make the BEST Boston Creme Pie recipe
Boston Cream Pie has 3 main parts- the cake, the custard filling and the chocolate topping. I highly recommend making all parts in advance! You can make the custard and the chocolate topping up to a week beforehand and the cake 2-3 days in advance. Then, just assemble the entire cake the day before you want to serve it.
This is not a last minute cake. {See the tip above!} If you want to whip up a dessert in a few hours, this is not the recipe to make. Parts have to cool completely before assembling the entire dessert together and if you rush it, you run the risk of serving a shifting-runny-melty mess. That doesn’t sound appetizing, does it? Nope.
To anyone wondering, yes, you can cheat and use a box cake mix and instant pudding. However, try making it all from scratch at least once! It really does taste different. The cake is has a different consistency than a cake mix and freshly made custard is so wonderful!
If you really want to use a cake mix, use melted butter in place of the oil, milk in place of the water and add 1 additional egg. Bake the cake in round cake pans and plan on freezing one of the two, since you only need 1 in this recipe.
Homemade Boston Cream Pie
See the FULL PRINTABLE recipe below!
Custard Filling
- 1 1/2 cups milk
- 1/3 cup granulated sugar
- 1/8 teaspoon salt
- 3 tablespoons cornstarch
- 3 large egg yolks
- 2 teaspoons vanilla
Cake
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup butter, softened
- 3/4 cup milk
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 large egg
Chocolate Ganache
- 1 1/3 cup semi sweet chocolate chips
- 1 cup heavy whipping cream
- 2 TBSP butter
How to make Homemade Vanilla Custard
- Separate the egg yolks from the rest of the egg. You can get a fancy tool, however it’s simple just to use your hand. Beat the egg yolks with a fork or whisk until smooth and set aside.
- In a small saucepan, combine the milk, sugar and salt and slowly heat over medium heat. Whisk together egg yolks and cornstarch until smooth. Once milk mixture just barely begins simmering, remove about 1/2 cup from the pan and slowly stir into the egg yolk mixture. Then slowly pour that combined egg yolk/ milk mixture back into the pan with the rest of the milk. Whisk continuously until mixture thickens. Remove from heat and stir in vanilla.
- Pour custard into a bowl and press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set.
How to make the cake for Boston Cream Pie
- Heat the oven to 350°F. Spray just the bottom of a 9-inch round cake pan with non-stick baking spray. You can also cut out a round of parchment paper and place it on the bottom of your cake pan or use a springform cake pan.
- In a large bowl, beat all cake ingredients with an electric mixer on low speed 30 seconds, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Beat on high speed 3 minutes, stopping occasionally to scrape bowl. Pour batter into the pan; use a rubber spatula to scrape batter from bowl, spread batter evenly in pan and smooth top of batter.
- Bake about 35 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan on a cooling rack 20 minutes, then remove onto cooling rack to finish cooling completely, about 1 hour.
How to make Easy Chocolate Ganache
- Microwave heavy cream and butter in a small glass or ceramic bowl for 1 minute 20 seconds.
- Pour in chocolate chips and cover with a plate to trap in the heat. Let sit 5 minutes, then whisk until smooth.
- Let sit 30 minutes to 1 hour, so that ganache cools and thickens slightly.
How to assemble Boston Cream Pie
- To split cake horizontally in half, I first put the cake in the freezer for about 30 minutes. Having the cake be a little hard makes it easier to cut.
- Insert a long, thin knife into the middle of the cake and begin cutting horizontally, working around the entire cake until you can remove the top half. You can inset toothpicks around the cake to use as a guide, or just wing it!
- Place the bottom layer of the cake on a serving plate with the cut side up. Spread custard over bottom layer. Place top level of cake with the cut side down, on top of the custard.
- Pour ganache over top of cake, tilting the cake slightly to guide it and letting some glaze drizzle down side of cake. If you begin topping cake with the ganache and most is sliding down off the cake, stop and let both cool another hour. Then continue with pouring cooler ganache on top of cake.
- Refrigerate uncovered until serving. Store any remaining cake covered in the refrigerator.
Homemade Boston Cream Pie
Ingredients
Custard Filling
- 1 1/2 cups milk
- 1/3 cup granulated sugar
- 1/8 teaspoon salt
- 3 tablespoons cornstarch
- 3 large egg yolks
- 2 teaspoons vanilla
Cake
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup butter softened
- 3/4 cup milk
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 large egg
Chocolate Ganache
- 1 1/3 cup semi sweet chocolate chips
- 1 cup heavy whipping cream
- 2 TBSP butter
Instructions
How to make Homemade Vanilla Custard
- Separate the egg yolks from the rest of the egg. You can get a fancy tool, however it's simple just to use your hand. Beat the egg yolks until smooth and set aside.
- In a small saucepan, combine the milk, sugar and salt and slowly heat over medium heat. Whisk together egg yolks and cornstarch until smooth. Once milk mixture just barely begins simmering, remove about 1/2 cup from the pan and slowly stir into the egg yolk mixture. Then slowly pour that combined egg yolk/ milk mixture back into the pan with the rest of the milk. Whisk continuously until mixture thickens. Remove from heat and stir in vanilla.
- Pour custard into a bowl and press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set.
How to make the cake for Boston Cream Pie
- Heat the oven to 350°F. Spray just the bottom of a 9-inch round cake pan with non-stick baking spray. You can also cut out a round of parchment paper and place it on the bottom of your cake pan or use a springform cake pan.
- In a large bowl, beat all cake ingredients with an electric mixer on low speed 30 seconds, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Beat on high speed 3 minutes, stopping occasionally to scrape bowl. Pour batter into the pan; use a rubber spatula to scrape batter from bowl, spread batter evenly in pan and smooth top of batter.
- Bake about 35 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan on a cooling rack 20 minutes, then remove onto cooling rack to finish cooling completely, about 1 hour.
How to make Easy Chocolate Ganache
- Microwave heavy cream and butter in a small glass or ceramic bowl for 1 minute 20 seconds.
- Pour in chocolate chips and cover with a plate to trap in the heat. Let sit 5 minutes, then whisk until smooth.
- Let sit 30 minutes to 1 hour, so that ganache cools and thickens slightly.
How to assemble Boston Cream Pie
- To split cake horizontally in half, I first put the cake in the freezer for about 30 minutes. Having the cake be a little hard makes it easier to cut.
- Insert a long, thin knife into the middle of the cake and begin cutting horizontally, working around the entire cake until you can remove the top half. You can inset toothpicks around the cake to use as a guide, or just wing it!
- Place the bottom layer of the cake on a serving plate with the cut side up. Spread custard over bottom layer. Place top level of cake with the cut side down, on top of the custard.
- Pour ganache over top of cake, tilting the cake slightly to guide it and letting some glaze drizzle down side of cake. If you begin topping cake with the ganache and most is sliding down off the cake, stop and let both cool another hour. Then continue with pouring cooler ganache on top of cake.
- Refrigerate uncovered until serving. Store any remaining cake covered in the refrigerator.
Video
Notes
- ~~Boston Cream Pie has 3 main parts- the cake, the custard filling and the chocolate topping. I highly recommend making all parts in advance! You can make the custard and the chocolate topping up to a week beforehand and the cake 2-3 days in advance. Then, just assemble the entire cake the day before you want to serve it.
- ~~To anyone wondering, yes, you can cheat and use a box cake mix and instant pudding. However, try making it all from scratch at least once! It really does taste different. The cake is has a different consistency than a cake mix and freshly made custard is so wonderful!
- ~~If you really want to use a cake mix, use melted butter in place of the oil, milk in place of the water and add 1 additional egg. Bake the cake in round cake pans and plan on freezing one of the two, since you only need 1 in this recipe.
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bandit says
I'm the only one that likes it so I still do the easy way (cheating I know) of using Sara Lee pound cake and french vanilla pudding.
Molly says
Great directions. Mine doesn’t look as high as the photos. The custard tastes over the top delicious, not like store bought pudding at all. The ganache is amazing tasting and looking. Wonderful recipe. I used parchment lined cake pan and it worked great
Jessica says
So glad to hear you liked it Molly!
Stacey says
Could you use 2 of the 9” cakes and double the custard and ganache?
Jessica says
Hi Stacey- I’m not sure if that would work! It’s a somewhat delicate cake, so I don’t know how adding another layer would go. I’m sorry I’m not more help!
Michelle Grunberg says
Did you try it? That was my question
Pbe says
The first time I made this recipe I made the cake as directed and cut in half. I did not like that. Just made it a second time today and made two cakes and it was so much easier! Put the puddding between them..
Cory says
The cake tasted like corn muffin and was flat. The custard was tasty
Jessica says
It’s a very basic cake recipe- sounds like something didn’t go quite right… YES, the custard is amazing!
Tayler Gammon says
It turns out great for me every time. They might not be whipping the batter long enough when putting all the ingredients together.
Samiya says
Too much sugar. It’s not a basic cake recipe.
Jessica says
It is for a Boston Cream pie Samiya! Have you actually made it?
Dianne says
Although this first time I used a box cake because of time, I did make the pudding and the granche from scratch and they were fantastic! I will make the cake next time from scratch! This cake is going to be my grandson’s 18th Birthday!!!!👍😍
Jessica says
I’m so glad you liked it Dianne! Happy Birthday to your grandson!
Debbie Rainville says
I’ve been married for 24 years and although my husband has always said Boston Cream Pie is his favorite cake, I’ve never been ambitious enough to attempted it. Thanks so much for this clear, approachable recipe! I am encouraged and excited to try it, and confident it will turn out beautifully. I’ll be sure to mix the cake batter thoroughly. This will be a nice surprise for his birthday this year. Thank you again. Sincerely, Debbie in Alaska
Alison says
Debbie, You are so welcome! Thank you for this sweet message! I hope you and your husband enjoy your Boston Cream Pie!
Mark says
So the custard is basically a pastry cream, right?
Jessica says
Correct, Mark! Enjoy!
Lauren says
Can you use skim milk in the custard?
Jessica says
I personally would not sure skim milk in custard.
Dustin says
The cream and ganache were great, I did not have luck with the cake as written
My first attempt did not mix well, and was very clumpy. I took the advice in the comments and beat it at the top speed of my kitchenaid stand mixer for almost 10 minutes (with both the balloon whisk and beater) to no avail. I tried again making it in a more “standard” way than just tossing all the ingredients into the mixer. Remember to scrape the sides of the bowl as needed:
1) Cream the butter and sugar (about 2-3 minutes at 4 on my mixer)
2) Add the egg and vanilla, beat on a low speed until combined
3) Add the rest of the dry ingredients and milk alternately, mixing until combined after each addition. I just did about half each time.
4) Beat on high for 10-20 seconds
This came out a much better consistency, and I really don’t think it took more time given how long I spent beating the first batch. I got a very sweet cake out of it, but it tasted great. It didn’t rise as much as I might like, but this may be because I over greased the pan and it couldn’t climb up the sides. I may experiment with other yellow cake or sponge cake recipes
Overall very good and pretty easy!
Andrea says
My first attempt making this. It looked and sounded delicious. The cake did not rise like in the photos. The entire cake was maybe 1 -1/2 inches tall. I used my kitchenAid mixer with the paddle and beat on high for what I thought was 3 minutes. It may have been a little less. Batter was on the thinner side going into the pan. Next time will beat longer and use my other wire attachment. It was not anything like a cake mix. More of a bisquit texture. The ganache was wonderful but had soooo much left after pouring over the cake. I could have covered 2 more cakes. The custard is so easy and tasty. We recently had a store bought version which was lighter and more cakey with a pudding filling and thicker frosting. This recipe is a denser cake which was very good. The tip to put the cake in the freezer for 30 minutes before cutting was very helpful with it being as thin as it was.
Michelle says
What’s the conversion of butter to oil when using box mix? Is it 1:1?
Jessica says
It is 1:1 Michelle!
Maria | passion fruit, paws and peonies says
It’s lovely to have this recipe. We visited Boston this year and tried this cake for the firt time. I’d love to bake it for my kids when they come to visit xx
Lauren says
This was absolutely delicious. It turned out really good. However, my dad commented the cake was a little bit dense, any tips on how to fix a dense cake?
Also, a question that isn’t exactly related, what do you do when you have leftover custard, pastry cream, and chocolate ganache?
Jessica says
So Boston Cream Pie cake is normally a bit more dense because it has the custard filling. If it were super soft and tender, the custard would turn the cake to mush! Leftovers- you can use the custard/ cream in crepes or on waffles, the chocolate ganache is a great ice cream topping. Or you can put it in the fridge until hard and scoop it into truffles like I did here- https://butterwithasideofbread.com/chocolate-sweetheart-truffles/
Alvin Lu says
i only have a 12″ deep dish pizza pan at home. can i use this instead of the 9″ or would you recommend me just buying a 9″ pan?
Jessica says
If you use the 12″ instead of the 9″ pan, your cake will be very thin, just FYI!
Kelly says
Excited to make this for my husbands birthday Wednesday! He’s always been a huge fan of Boston Cream pie. Thank you for the detailed recipe!
Quick question- you stated that the custard and ganache can be made several days in advance. I can see how keeping the custard in the fridge until assembling would work, but what about the ganache? Do I refrigerate it until it’s time to assemble too? I feel like it wouldn’t “pour” and drip over the edges like it is supposed to if it is too cold. Do I microwave it? if so, for how long?
Thanks for your advice!
Jessica says
Yes, you store the ganache in the fridge, then just heat it up in the microwave or on the stove when you’re ready to use! Melt it slowly- try 1 minute in the microwave then in 30 second intervals until it’s smooth enough to pour on the cake.
Jacquelyn R Eurice-Kenney says
I made 2 of these 1 day by doubling the recipe. 1 for a work birthday and 1 for home. I ( and everyone else) loved it so much that I’m making a 3rd this month for a dinner party. Recipe was perfect and so much better than any mix I’ve ever tried. My husband’s is a pastry chef and also loved it! Definitely let the ganache cool first. I was to impatient on the first cake and it vane out too thin. Once i added a cooler amount, it was perfect.
Jessica says
I’m so glad you enjoyed it!! 🙂
Jennifer says
This was my very first time making a Boston Cream Pie. This proved to be an easy to follow recipe that yielded DELICIOUS results! I will definitely make this again!
Amy says
I made this for my husband today as boston cream pie is his favorite recipe. It was an easy enough recipe to follow! However I am surprised that no one else has mentioned the custard…I had to make it 3 different times. The custard came out so gummy/thick and wouldn’t even blend into the cake. I am wondering if the 3 tablespoons of cornstarch is correct? Is it supposed to say 3 teaspoons instead? It seemed like such a big amount of corn starch compared to the egg yolk. The 3rd time, I used about half the amount of cornstarch and it had a much better consistency. Please let me know…thank you.
Connie says
My cake stuck in the pan and did not come out in one piece. I sprayed the bottom only of the pan as directed. I’m not sure what went wrong but o could not use it.
Jessica says
Each pan is different- try adding a piece of parchment paper to the bottom of the pan next time you make a cake. Spray the pan, add the parchment, cut to size, then spray it again before pouring in your batter.
Anna Martin says
I made this for my husband’sbirthday and it’s beautiful and delicious. ADDing the cornstarch Into the custard isn’t in the written out directions. I finally realized that was why my custard wasn’t thickening, but unfortunately had already over cooked and separated. Otherwise, delicious and thanks for sharing.
Jessica says
So glad you enjoyed it! I’ll make sure to fix that- thank you!