Classic Boston Cream Pie
This classic Boston cream pie recipe relies on the familiar combination of golden cake, sweet pastry cream, and smooth chocolate glaze.
By Yankee Magazine|Jul 15 2022|
Boston Cream Pie photographed on location at <a href="http://www.twinelmfarm.com/">Twin Elm Farm</a>, Peterborough, New Hampshire.
Photo Credit: Melissa DiPalmaThis classic Boston cream pie recipe relies on the familiar combination of golden cake, sweet pastry cream, and smooth chocolate glaze.
SEE MORE:
Boston Cream Pie | Recipe with a History
How to Make Boston Cream Pie | Step-by-Step
75 Classic New England Foods
Yield:
10 to 12 slices
Total Time:
1 hour, plus chilling minutesHands-on Time:
30 minutes minutes
For the Pastry Cream:
Ingredients
1-1/2 cups whole milk, divided
1/3 cup granulated sugar
1/2 heaping teaspoon plain gelatin
1/8 teaspoon table salt
2 large egg yolks
1-1/2 tablespoons cornstarch
1-1/2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
Instructions
Bring 1-1/4 cups of the milk, along with the sugar, gelatin, and salt, to barely a simmer over medium heat, whisking well to dissolve the sugar and gelatin completely.
Meanwhile, in a medium-size bowl, whisk together the yolks, cornstarch, and remaining 1/4 cup of milk.
Pour 1 cup of the hot milk mixture into the egg mixture and whisk to combine; then strain this mixture back into the remaining hot milk.
Whisk the egg/milk mixture continuously over medium heat until thickened and bubbling in the center, about 5 minutes.
Remove from the heat and strain again into a medium-size bowl; then add the butter and vanilla extract. Whisk until smooth; then cover with plastic wrap, pressing it directly onto the surface to prevent a skin forming.Chill the pastry cream thoroughly, preferably overnight.
For the Sponge Cake:
Ingredients
1/3 cup unsalted butter, plus extra for pans
1 cup granulated sugar
2 cups cake flour, plus extra for pans
2 teaspoons baking powder
1/4 teaspoon table salt
2 large eggs
3/4 cup whole milk, divided
1 teaspoon vanilla extract
Pastry Cream
Instructions
Preheat your oven to 350°. Butter and flour two 8-inch round cake pans.
In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy.
In a separate bowl, whisk together the flour, baking powder, and salt; set aside.
Add the eggs to the butter/sugar mixture one at a time, stopping to scrape the sides of the bowl with a rubber spatula after each addition. Add one-third of the dry ingredients to the butter/egg mixture and stir until just moistened; then add one-third (¼ cup) of the milk. Repeat until all ingredients are combined. Stir in the vanilla extract.
Divide the batter between the prepared cake pans. Rotating halfway through, bake until tops are lightly golden and a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Let the layers cool 10 minutes in their pans; then remove them from their pans and transfer them to wire racks to cool completely.
To assemble, place one layer top side down onto a large cake plate. (If the cake has a domed top, use a serrated knife to gently remove the dome first so that the cake will sit flat on the plate.) Spoon the chilled pastry cream onto the center of the cake and spread evenly until the cream just barely reaches the edge of the cake.
Gently place the other cake, dome side up, on top of the pastry cream. Store the cake in the refrigerator while you make the glaze.
For the Chocolate Glaze:
Ingredients
3/4 cup semisweet chocolate chips
3–4 tablespoons heavy cream
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract
Instructions
In a medium-size saucepan over medium heat, combine the chocolate chips, 3 tablespoons of cream (use more for a thinner glaze), and corn syrup, stirring occasionally.
When the chocolate is completely melted, remove the pan from the heat and stir in the vanilla. Pour over the top of the chilled cake, letting the glaze drizzle down the sides.
Let the glaze firm up; then serve immediately. Store any leftovers in the refrigerator.
These recipes are fantastic. Love the Boston Cream Pie one
My mom always added a layer of sliced bananas into the pastry cream. Try it….you’ll love it!
that sounds delish…will give it a try next time I make one 🙂
I think, Boston Cream Pie Is the best desert ever made! I haven’t had it for many of my 91 yrs. But I can still taste it in my dreams!!
Richard is 91? Wow! Someone needs to make him a Boston cream pie!
Richard, where do you live? If you’re nearby (MetroWest Boston) I’d be happy to make you a Boston Cream Pie!
I looove a goood BCP…make them myself frequently, as they are always a hit at the potluck supper’s. But, over the years, I’ve gone to “cheating on the filling, using instant vanilla pudding mix for the convince factor. I like the comment about adding a layer of banana’s…will have’ta give that a try next time.
Debra, oh no!!! You use instant vanilla pudding? And charl says he uses that, as well as canned frosting?? What an insult to this glorious dessert!!!
“Charl”is short for Charlene…she, not he! I do so because I want a fast, easy dessert. without spending a lot of time in the kitchen in Texas Summer! As a native Vermonter, I have the original recipe and make it when I have time. Stop being so judgmental!
I love Boston Cream Pie. Can’t wait to try his recipe!
I love boston cream pie. My mom made it for me on every birthday when I was a kid.
YUM! Back in the early 1960s Boston Cream pie with coffee in the coffee shop of then-named Copley Plaza hotel was my daily afternoon coffee break when I worked in the New England Power building (now occupied by a health service) right behind the Copley Plaza.
It’s like having cake, pudding and fudge all at once. I don’t know of any other cake that’s called a pie. Simply the best.
For a really shortcut version I use a Betty Crocker Yellow cake mix; a large box of Vanilla instant pudding and a can of Betty Crocker Fudge or Triple Fudge Frosting. YUMMY!
Enjoy it if you like it, but do not call the results a Boston Cream Pie!
Who will know the difference if it is a cake mix, instant pudding and a can of frosting. It all tastes good going down. Try it.
Sorry. I can tell IMMEDIATELY if this is homemade or a mix. There is simply no comparison.
I think a lot of people will know the difference!
This is in response to Donna. There is a VAST difference in flavour and texture of things made from scratch and those coming out of a box, using chemical preservatives and artificial flavours. If it doesn’t matter to you, then don’t use this recipe, but I don’t see the point in the innuendo that just because you have no interest or don’t care to take the time to create this cake, others are wasting their time in doing so. For me, this is a good solid recipe, worth making and is far superior to anything coming out of a mass produced cake mix factory.
I can’t believe people use instant pudding rather than homemade custard. Instant pudding is one of the least successful commercial products in terms of flavor and texture that has ever been foisted upon the public. What is happening to our palates?
I couldn’t resist adding a comment here. Yankee magazine and New England Today are all about returning to the authenticity and original ingredients of baking and cooking. Sure, you can short-cut most recipes if you don’t have the time but you will not have the flavor or the consistency that made these classics. If you’re cooking and baking are based on packaged mixes and the shortest time possible, treat yourself to the real thing! You can’t imagine the difference until you actually TASTE it and then receive compliments from those you share it with. And your body will thank you for NOT feeding it all those unpronouncable chemical preservatives straight from the box!
My mother used to make Boston Cream Pie from a mix that is no longer available. It simple, quick and yummy. May have to try this recipe as I still love Boston Cream Pie and often settle for a Boston Cream donut when a craving hits.
I love BCP and buy it for special occasions at the bakery. I may try this recipe for Superbowl Sunday in honor of our Patriots! !
I can still taste my grandmother’s BCP! It was the best! And from “scratch” all the way. It’s true. No comparison with substitutes. As they say, “if you haven’t tried BCP from scratch, then you haven’t tried BCP”!!! I think I’ll make some, too, for SuperBowl day! A great idea!!
While my hubby was training at Quantico to be Marine Officer, a General’s wife shared this recipe, called GENOISE (but is basically a Boston Cream Pie). I’ve made it several times—is FANTASTIC. No cake mix can possibly be as good as homemade! My recipe is VERY similar to yours—just take the time to make it from scratch—you won’t be sorry. Now I have to go gather ingredients and whip this up‼️❤️
Genoise is a type of yellow cake but is NOT a bcp, I don’t care what the general’s wife called it. That’s why I’m proud I was an NCO in the Air Force, we don’t pretend to know everything.
Not nice!!! Why be so mean?
Thanks Larry I’m going to look it up. I’m glad you’re both proud to serve our Country, Thank you
can i use a regular flour for the cake flour asking for in the recipe?
Hi there! Substituting cake flour requires a few small adjustments. This site gives a great explanation of how to make the substitution: https://www.epicurious.com/ingredients/substitute-flour-all-purpose-cake-self-rising-article. Happy baking!
is there a special cake pan for making bcp? my sister insists there is but I can’t find any mention of it on the internet.
A true bcp is made in a pie pan, thus the name. Pie pans were the only pans available back in the day. A traditional bcp is a 1 layer cake, cut into 2 layers with cream filling, chocolate glaze, never ganache.
Do NOT take shortcuts to this recipe, the erzatz ones are inferior. The only change that I make is to use Callebaut bittersweet chocolate for the glaze rather than chocolate chips.
My Mom used to make a Sponge Cake and she would put a hot clear butter sauce over the top when she served it. Mom was born and raised in New Bedford, Mass. Do you have a recipe for such a sauce?
My grandmother used to make one with 1/3 cup sugar, 1 tablespoon cornstarch and a cup of boiling water. Cook until thick (stirring). Then stir in 2T butter and 1 tea vanilla
Does anyone have any recommendations for a chocolate glaze without corn syrup?
Just use cane syrup or simple syrup in its place.
Is simple syrup like maple syrup? I am not a cook so just curious. I would like to cut out the corn syrup also.
In texture, but not in taste. Simple syrup is made up of two ingredients: sugar and water.
My Grandfather bought a BCP from the Cushman’s truck every summer vacation on Wells Beach, ME.
I think a short trip to Dunkies is in order for a Bavarian cream.
They haven’t made Bavarian Creme at Dunkin in YEARS!!! Maybe even a decade+ at this point. Used to be my favorite.
Makes me smile to hear heated opinions on something as so simple as Boston cream pie. Much like our baked beans, Moxie, chowder, and so many more classic New England foods everyone has their way. Mine was made from scratch by a local bakery. Tony made everything from scratch and the flavor was simply decadent.
This might be a question with an obvious answer, but … has anyone made this cake recipe into cupcakes instead of a full cake?
I cannot wait to make the original recipe above, sounds delicious. I bake from scratch.
My old Betty Crocker cookbook has a recipe for the cake and filling that is much easier than the one here. I use ganache for the frosting. I once made an all chocolate one that was really great for chocolate lovers, chocolate cake, filling and ganache on top.
The recipe that I used was from the red-and-white checkered Better Homes & Gardens cookbook. It is also simpler than this and quite good but I think that I am going to have to try this recipe to see if there’s a noticeable difference!