(No Ratings Yet)
Loading...Despite its name, Boston Cream Pie is actually a buttery sponge cake layered with rich vanilla pastry cream and finished with a glossy chocolate glaze. It originated at Boston's Parker House Hotel in the 1800s and remains one of New England's most beloved desserts. This classic version uses a tender genoise-style sponge to hold the creamy filling without becoming soggy.
Prep Time35 mins
Cook Time25 mins
Total Time60 mins
Servings8
Yield1 two-layer 9-inch cake (8 servings)
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 24 gFat
- 13 gSaturated Fat
- 58 gCarbs
- 2 gFiber
- 38 gSugar
- 9 gProtein
- 220 mgSodium
- 210 mgPotassium
- 150 mgCalcium
- 3 mgIron
- 1 mgVitamin C
- 380 mcgVitamin A
Ingredients
For the sponge cake layers
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp fine salt
- 3/4 cup whole milk, room temperature
- 6 tbsp unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 tsp pure vanilla extract
For the vanilla pastry cream filling
- 2 cups whole milk
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 tbsp unsalted butter
- 1 1/2 tsp pure vanilla extract
- Pinch of salt
For the chocolate glaze
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate, finely chopped
- 1 tbsp unsalted butter
- 1 tsp light corn syrup
Directions
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and dust the sides with flour.
- Make the sponge: In a medium bowl, whisk the flour, baking powder, and salt. In a large bowl, beat the butter and sugar with an electric mixer until pale and fluffy, about 3 minutes. Beat in the eggs one at a time, then add the vanilla. Alternate adding the flour mixture and milk in three additions, mixing just until combined.
- Divide the batter evenly between the prepared pans and smooth the tops. Bake until the cakes spring back when lightly pressed and a toothpick inserted in the center comes out clean, 22 to 25 minutes. Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Meanwhile, make the pastry cream: Heat the milk in a saucepan over medium heat until it just begins to simmer. In a separate bowl, whisk the egg yolks, sugar, cornstarch, and salt until pale and thick. Slowly whisk the hot milk into the yolk mixture, then return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and bubbles, about 3 minutes.
- Remove from heat and whisk in the butter and vanilla. Strain through a fine-mesh sieve into a bowl, press plastic wrap directly onto the surface, and refrigerate until thoroughly chilled, at least 2 hours.
- Assemble the cake: Place one cooled sponge layer on a serving plate. Whisk the chilled pastry cream briefly to loosen it, then spread evenly over the cake layer. Top with the second sponge layer and press gently to adhere.
- Make the glaze: Heat the cream in a small saucepan over medium heat until it simmers. Place the chopped chocolate in a bowl, pour the hot cream over it, and let sit for 1 minute. Whisk until smooth, then whisk in the butter and corn syrup until glossy.
- Pour the chocolate glaze over the top of the cake, allowing it to drip naturally over the edges. Let the glaze set at room temperature for 20 minutes before slicing and serving.
- Slice with a warm, wiped knife between cuts for clean slices. Serve chilled or at cool room temperature.
Cook’s Notes
- Use room temperature eggs and milk for maximum sponge volume and a tender crumb.
- Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming as it chills.
- For the cleanest glaze, let it cool for 2 to 3 minutes after mixing so it thickens slightly before pouring.
- Wipe your knife with a warm, damp towel between slices to keep the chocolate edges sharp.
- The assembled cake keeps covered in the refrigerator for up to 2 days; let sit at room temperature for 20 minutes before serving for the best texture.
