Boston Cream Pie Cake: A Classic Dessert Made Easy

by

Indulge in the iconic Boston Cream Pie Cake—a heavenly combination of fluffy vanilla cake, rich custard filling, and glossy chocolate ganache. This beloved dessert is easier to make than you think and tastes even better than the bakery version!

Why You’ll Love This Recipe

✅ Authentic taste – Just like the original Parker House Hotel version
✅ Simplified method – No complicated steps
✅ Make-ahead friendly – Assemble ahead for stress-free serving
✅ Impressive presentation – Perfect for special occasions

Ingredients & Substitutions

For the Cake

  • 2 cups (250g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 3 ½ tsp baking powder
  • 1 tsp salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (240ml) whole milk, room temp
  • 2 large eggs, room temp
  • 2 tsp vanilla extract

For the Custard Filling

  • 2 cups (480ml) whole milk
  • ½ cup (100g) granulated sugar
  • 3 tbsp cornstarch
  • 4 large egg yolks
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • Pinch of salt

For the Chocolate Ganache

  • 1 cup (170g) semisweet chocolate chips
  • ½ cup (120ml) heavy cream
  • 1 tbsp light corn syrup (optional, for shine)

Step-by-Step Instructions

1. Make the Cake Layers

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round pans.
  2. Whisk together flour, baking powder, and salt.
  3. In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
  4. Alternate adding dry ingredients and milk, beginning and ending with flour.
  5. Divide batter between pans. Bake 25-30 minutes until golden. Cool completely.

2. Prepare the Custard

  1. Heat milk in a saucepan until steaming (don’t boil).
  2. Whisk sugar, cornstarch, egg yolks, and salt in a bowl.
  3. Slowly pour hot milk into egg mixture while whisking. Return to pan.
  4. Cook over medium heat, stirring constantly, until thickened (2-3 mins).
  5. Remove from heat, stir in butter and vanilla. Cover with plastic wrap (directly on surface) and chill 2 hours.

3. Make the Ganache

  1. Heat cream until just simmering. Pour over chocolate chips.
  2. Let sit 2 minutes, then stir until smooth. Add corn syrup if using.
  3. Cool slightly (should be pourable but not runny).

4. Assemble the Cake

  1. Place one cake layer on a plate. Spread chilled custard evenly over top.
  2. Top with second cake layer.
  3. Pour ganache over the top, letting it drip down sides.
  4. Chill 30 minutes to set before serving.

Pro Tips

🔪 Level cakes – Trim domed tops for even layers
❄️ Custard shortcut – Use instant vanilla pudding in a pinch (mix with 1 ¾ cups milk)
⏲ Timing tip – Make custard a day ahead

Variations

☕ Coffee-infused – Add 1 tsp espresso powder to ganache
🍫 Dark chocolate – Use 70% chocolate for richer ganache
🍓 Berry twist – Add a layer of raspberry jam under the custard

FAQs

Why is it called a pie if it’s cake?

19th-century naming conventions—early “pies” were often baked in pie tins!

How long does it keep?

3 days refrigerated (custard may soften cake over time).

Can I freeze it?

Freeze unfilled cake layers up to 3 months; assemble fresh.

Final Thoughts

This Boston Cream Pie Cake is a showstopping dessert that balances tender cake, velvety custard, and decadent chocolate—a true American classic worth mastering!

First bite transports you to a Boston tea party! 🍰☕

Leave a Comment