Boston Cream Pie

3.84 avg. rating (76% score) - 25 votes

Boston Cream Pie

All New Englanders know that Boston Cream Pie is not a pie at all, but a cake. And this version is so easy to make!

Yield: 8 servings


  • Cake Layer:
  • 1/4 cup solid vegetable shortening
  • 1 cup white sugar
  • 1 egg
  • 1-3/4 cups all-purpose white flour
  • 4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla extract


Preheat the oven to 350 degrees F. Grease and flour two 8-inch round cake pans.

Cream the shortening with the 1 cup sugar. Add 1 egg and beat until blended. Sift the 1-3/4 cups flour together with the baking powder and 1/8 teaspoon salt. Add to the creamed mixture alternately with the milk. Stir in the vanilla. Divide the batter between the cake tins.

Bake for 20 minutes or until a tester inserted near the center of the cake comes out clean. Cool in the pans for 10 minutes, then turn out onto wire racks to finish cooling.

To assemble, spread the filling between the cooled cake layers and top with your favorite chocolate frosting.


  • Cream Filling:
  • 2 tablespoons plus 2 teaspoons all-purpose white flour
  • 6 tablespoons white sugar
  • 1 egg
  • 1/2 cup milk
  • Pinch salt
  • 1/2 teaspoon vanilla extract
  • Chocolate frosting


To make the filling, combine the flour with the sugar in a small saucepan. Add the egg, milk, and salt. Cook over low heat, stirring constantly, until the filling is smooth and thick. Stir in the vanilla. Chill in the refrigerator.

  • The name of the hotel is the Omni Parker House in Boston, MA. My boyfriend is a chef there.

  • Stephanie

    Now the Official Dessert of Massachusetts, thanks to a Norton school civics class who won the designation in 1996, the Boston Cream Pie was ‘invented’ at the Parker House in Boston (yes — the same place that created Parker House Rolls.) French Chef Sanzian is credited with the combination.
    How about making the layers in heart-shaped pans for Valentine’s Day?

  • This cake was fantastic. It served 8 with no leftovers, it was too good not to have any!
    I would double up on the filling recipe next time, I thought there could be a bit more filling.


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