The Most Amazing Boston Cream Pie

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Boston Cream Pie is a classic dessert! Two layers of yellow cake filled with pastry cream and topped with a chocolate glaze. It’s sure to become your favorite!

You can always use boxed yellow cakes and instant pudding shortcuts, but nothing beats Boston cream made from scratch with spongy yellow cakes, decadent pastry cream, and topped with a simple ganache. Breathtaking.

Why is it called Boston Cream Pie?

The cake gets its name from the days when cakes and pies were cooked in the same pan, so the names are used interchangeably. We might call it Boston Cream Cake these days, but the “pie” part has stayed with this classic dessert.

Do I have to use buttermilk?

The buttermilk in this cake interacts with the baking powder to help the cake rise. If you use milk instead your cake will not be as fluffy. If you don’t have buttermilk, you can easily make a buttermilk substitute by adding white vinegar or lemon juice to regular milk. See link for full replacement instructions.

Pastry Cream Shortcuts:

If you don’t have time to make pastry cream from scratch, you can also use 2 small boxes of mixed vanilla pudding. The pastry cream is worth the extra effort, but if you’re short on time, this shortcut will definitely work.

A slice of Boston Cream Pie on a white plate with a fork.

Storage Instructions:

Due to the pastry cream filling, this cake needs to be stored in the refrigerator. Once it’s sliced, you’ll need to cover the exposed part of the cake to keep it from drying out. Plastic wrap works great for this.

If you liked this recipe, you might also like these other cake recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Boston Cream Pie Topped with Chocolate Ganache on a Cake Stand.

Boston Cream Pie is a classic dessert! Two layers of yellow cake filled with pastry cream and topped with a chocolate glaze. It’s sure to become your favorite!

Preparation time 30 minute

cooking time 30 minute

total time 1 Hour

raw material

yellow cake

  • 1/2 cup salted butter soften
  • 1/2 cup vegetable oil
  • 1 1/2 cup sugar
  • 1 1/2 cup cheese Room temperature
  • 3 big egg Room temperature
  • 1 tablespoon vanilla extract
  • cup all purpose flour
  • 4 teaspoon Baking powder
  • ½ teaspoon Salt

Butter Pastry

  • 2 cup whole milk
  • 1/4 cup + 1/3 cup granulated sugar Divided into
  • 1 whole egg
  • 2 yolk
  • 1/4 cup corn starch
  • 2 tablespoon butter
  • 1 teaspoon vanilla extract


  • 1 cup heavy cream
  • 8 ounce dark chocolate roughly chopped


yellow cake

  • Grease two 9-inch pans. Line the bottom with parchment paper. Preheat oven to 350 degrees Fahrenheit.

  • In a large mixing bowl, using a hand mixer, cream butter, vegetable oil, and sugar until light and fluffy. Add buttermilk, eggs, and vanilla extract and mix well.

  • Add flour, baking powder and salt and mix well.

  • Divide the batter among the two prepared pans. Bake at 350 for 25 to 30 minutes, until a toothpick inserted in center comes out clean.

  • Let rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Butter Pastry

  • In a large saucepan, whisk together milk and 1/4 cup sugar. Bring to a simmer over medium heat. In a separate mixing bowl, whisk together eggs, egg yolks, cornstarch, and 1/3 cup sugar.

  • Once the milk has come to a boil, quickly and carefully pour half of the hot milk in a steady stream into the egg mixture, stirring constantly to avoid curdling or overcooking the eggs. Immediately pour the egg mixture back into the saucepan, stirring constantly. Return to medium heat and stir constantly until mixture thickens.

  • When thickened, remove from heat and stir in butter and vanilla extract until melted. Pour into a clean mixing bowl and cover with plastic wrap so that it touches the top of the pastry cream to avoid any film forming on top. Cool completely in the refrigerator for at least 4 hours.


  • In a small saucepan, bring heavy cream to a simmer over medium heat. Place chopped chocolate in a small mixing bowl. Pour the hot cream over the chocolate and let it sit for 1 to 2 minutes. Stir with a rubber spatula until smooth.

Assemble the cake

  • Place a wire rack on a baking sheet. The baking sheet will be used to catch any drips from the ganache. Place the pre-cut cake rings on the baking rack. Place bottom cake layer on top of cake ring.

  • Spread the pastry cream over the cake to form the filling. Top with remaining cake layer.

  • Carefully and slowly pour the ganache over the cake, letting it drip down the sides of the cake.

  • Transfer cake to refrigerator to chill until set, about 1 hour.

Calories: 543kcal | carbohydrate: 58G | protein: 8G | fat: 31G | Saturated fat: 19G | cholesterol: 118mg | sodium: 212mg | Potassium: 353mg | fiber: 2G | sugar: 30G | Vitamin A: 665unit | Vitamin C: 0.1mg | calcium: 148mg | iron: 3.5mg