Boston Cream Pie Cake

Boston Cream Pie features airy vanilla sponge cake filled with smooth pastry cream and finished with a glossy chocolate glaze. Despite its name, this dessert is actually a cake, showcasing both light texture and luxurious richness. The ganache topping brings satisfying depth, while the cool, creamy center contrasts perfectly with the tender cake. It’s a dessert that balances flavors and textures, providing a special treat for gatherings or celebrations. Store chilled and serve at room temperature for optimal enjoyment. Each slice highlights a delightful blend of creamy, cakey, and chocolaty layers.

Boston Cream Pie is a showstopper of a dessert where silky pastry cream is sandwiched between two fluffy sponge cake layers and the whole thing gets slicked with a rich chocolate glaze. It is iconic New England fare and the kind of special cake that makes any celebration feel that much fancier. I have baked it for birthdays and holidays and am always amazed at how that glossy chocolate top draws a crowd to the kitchen.

Why You’ll Love This Recipe
Uses basic pantry ingredients for both the cake and filling
Perfect for making ahead and assembling for guests
Balances creamy chocolatey and subtle vanilla notes
Looks bakery-worthy but is very possible to make at home
My family requests Boston Cream Pie every New Year’s Eve and I have learned through trial and error how simple tweaks actually bring bakery results into your home kitchen. This recipe created some of the most satisfying cake slicing memories for me with the perfect ooze of pastry cream.
Ingredients
Granulated sugar: Adds calibrated sweetness to both pastry cream and cake Choose fine grains for even mixing
Fine sea salt: Gives balance and brings out the flavors Avoid table salt which can taste metallic
Cornstarch: Sets the pastry cream to the ideal thickness Look for fine white powder with no lumps
Egg yolks: Enriches texture and gives golden color to the pastry cream Use large eggs for consistency
Whole milk: Delivers richness and keeps the cake moist Opt for fresh whole milk for best flavor
Unsalted butter: Gives flavor and tender moisture throughout Choose a good quality butter with sweet cream base
Vanilla extract: Infuses the cake and cream with warmth Look for pure extract rather than imitation
All purpose flour: Provides structure to the sponge Sift before using to keep cake light
Baking powder: Leavens the cake Go for a fresh opened canister to ensure maximum rise
Heavy cream: Makes a shiny chocolate glaze Use high-fat cream for smoothest results
Corn syrup: Helps ganache stay glossy Light corn syrup works best here
Bittersweet chocolate: Adds depth to the glaze Use a chocolate bar over chips for best melting and taste
Step-by-Step Instructions
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