🍰 Boston Cream Pie Cake | A Classic Custard-Filled Dessert

Cake layered with rich pastry cream and topped with chocolate ganache

Vanilla Cake Recipe For Boston Cream Cake

Looking for a showstopping dessert that combines creamy custard, moist cake, and glossy chocolate? Meet the Boston Cream Pie Cake, a beloved American classic that’s actually not a pie at all, but a decadent cake layered with rich pastry cream and topped with a luscious chocolate ganache.

This Boston Cream dessert is perfect for birthdays, holidays, or whenever you're craving a nostalgic slice of creamy, chocolatey goodness. It’s surprisingly easy to make and always gets rave reviews!

We will be making our homemade cake which is rich, butter and moist. Feel free to use store bought cake mix to make it easier and faster.

Scroll down to check out the ingredients needed for the Boston Cream Cake Recipe with step by step instructions!
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Click HERE to watch the step by step instructions on YouTube

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Boston Cream Cake

Boston Cream Cake Ingredients

Pastry Cream :
✿ 6 Egg Yolks
✿ 30 Grams Sugar
✿ Vanilla Extract
✿ 40 Grams Flour
✿ 30 Grams Cornstarch
✿ 650 Milliliters Milk

Ganache:
✿ 60 Milliliters Heavy Cream
✿ 110 Grams Chocolate

✿ 60 Milliliters Milk +40 Milliliters Oil
✿ 85 Milliliters Milk + 1½ Egg
✿ Vanilla Extract
✿ 185 Grams Flour
✿ 185 Grams Sugar
✿ 1½ Teaspoon Baking Powder
✿ ⅛ Teaspoon Baking Soda
✿ ¼ Teaspoon Salt
✿ 114 Grams Butter

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Boston Cream Cake INSTRUCTIONS | Click here for the recipe video

Make Batter

Use stand mixer.

Bake

Bake 335F | 45 Min.

Make Pastry Cream

Cool And Refrigerate To Set.

Decorate

Drizzle With Glaze.

Add Egg and milk together. Whisk until combined.
Add milk and Oil together. Set aside until use.

Attach the flat beater on a stand mixer. Add flour sugar and the butter and mix until coarse sand. Pour in milk/oil mixture. Mix on medium (speed 4 ) for 2 Min until light and fluffy.

Scrape the sides. Turn it back on and add the milk/egg mixture. Mix until just combined.

*DO NOT Overmix.

Add into greased baking molds. I am using 2 - 6 Inch molds. Flatten and tap to remove air bubbles. Bake 335F | 45 Min

Cool down 10 Min before removing from mold. Cool completely before assemble.

Let's make the pastry cream. Heat milk until small bubbles forms. Separate the egg white and yolk. We will need to yolk only. Whisk yolks and add the sugar. Whisk to combine. Sift in the flours. Whisk until clump free. Add in the warm milk in batches. Whisk until combined. Strain mixture back into the pan. Cook on low heat while whisking until thickened. Cool down completely before use.

When cake is cool and pastry cream is cooled it’s time to assemble the cake. Cut off the top.

Let's make the ganache. Add hot whipping cream to the chocolate. Let rest for 5 min then mix until combined.

Add pastry cream into a piping bag. Add the desired amount of pastry cream. Place the other cake on top. Pour ganache on top and spread it out.

Slice and Enjoy! ✿◕ ‿ ◕✿

TIPS & NOTES

✿ Feel Free to use a hand mixer instead of a stand mixer.

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