Boston Cream Pie Cake
This Boston Cream Pie Cake is a perfect dessert for any occasion. With layers of moist cake, cream filling, and topped off with melted chocolate this cake is always a crowd pleaser.
We love all things Boston Cream. So, we decided to give making the traditional cake a try. And, we quickly fell in love with this recipe and knew what had to share this easy recipe with you.
Table of contents
❤️ Why You’ll Love This Recipe
- The light and spongy layers of cake aren’t overly heavy and taste amazing.
- Plus, this recipe is easy enough that even beginners can make it.
- All of these ingredients are easy to find so you don’t have to worry about trying to find specialty ingredients.
If you love chocolate cake, check out this Chocolate Espresso Bundt Cake recipe next time. It’s the ultimate chocolate cake recipe.
🛒Ingredients
The next time you are in the grocery store pick up these simple ingredients so that you can share this moist cake with your family and friends. This cake is also great for holidays and special occasions.
- eggs
- sugar
- flour
- salt
- baking powder
- butter
- whole milk
- vanilla
- cornstarch
- semi-sweet chocolate
- heavy cream
See the recipe card below for quantities.
🔪 How to Make Boston Cream Pie Cake
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
Make the filling by heating the milk, egg yolks, and sugar in a saucepan over low heat. Then add in the cornstarch, and still until thickened. Remove from the heat and add butter and vanilla. Chill until ready to use.
In a large bowl beat together the eggs and sugar for four minutes.
In a separate bowl combine the dry ingredients. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
Bake in the prepared baking dish in a preheated 350 degree oven for 30-35 minutes. Cool the cake before slicing the cake in half to make two layers.
Spread the cream filling between the layers of cake.
Melt the chocolate and cream in a microwave-safe bowl. Then once smooth slowly pour over the top of the cake, and spread it into an even layer. Place the cake in the fridge until ready to serve.
🥄 Equipment
This is a list of equipment that you will need to make this recipe:
- medium-sized saucepan
- whisk
- medium bowl
- 8″ cake pan
- large mixing bowl
- electric mixer
- large glass measuring cup
- wire cooling rack
- cake plate
🥫 Storage
Storage – Store this cake in an airtight container in the fridge for up to three days.
Freezing – You can also freeze the cake for up to three months. Just thaw it in the fridge for about 24 hours before serving.
Serve With
This Boston cream cake is great when served with a cup of coffee or a glass of milk. However, you can also pair it with your favorite meal such as this BBQ New Orleans Shrimp or Grinder Sub Salad.
💭 Tips
Here are a few tips that you can use to ensure that this recipe turns out perfectly for you when you make it.
- Don’t overmix your cake batter, once you add the dry ingredients mix until just combined. Overmixing will cause you to have a tough cake.
- We highly recommend that you make sure that your cream filling is completely cool. This helps it to be firm enough to stay in the cake instead of running off the sides.
- We’ve found that the best way to cut this cake is to use a sharp, serrated knife and make clean, straight cuts.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Back in the 19th century, when this cake was invented the names “pie” and “cake” were used interchangeably instead of keeping them separate as we do now.
Yes, due to the cream center, you will need to keep this cake chilled.
🍽 More Boston Cream Recipes
Do you enjoy Boston cream cake? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Boston Cream Pie Cake
Equipment
- medium sized saucepan
- Whisk
- medium bowl
- 8″ cake pan
- large mixing bowl
- Electric mixer
- large glass measuring cup
- Wire cooling rack
- cake plate
Ingredients
For the cake
- 2 eggs
- 1 cup sugar
- 1 cup + 2 tablespoons flour
- ½ teaspoon salt
- 1 ¼ teaspoon baking powder
- 5 tablespoons butter
- ½ cup whole milk
- 2 teaspoons vanilla
For the filling:
- 5 egg yolks
- ⅔ cup sugar
- ¼ cup cornstarch
- 2 cups whole milk
- 1 tablespoons butter
- 1 tablespoon vanilla
Chocolate Topping:
- 6 ounces semi-sweet chocolate
- ¼ cup heavy cream
- ½ teaspoon vanilla
Instructions
- Start with making the filling so it can chill. Heat the milk in a medium sized saucepan over low heat.
- While it’s heating, whisk the egg yolks and sugar until smooth.
- Add in the cornstarch and whisk.
- Once the milk is simmering, slowly pour it into the eggs while whisking vigorously to prevent the eggs from curdling. Return the mixture to the saucepan and whisk over low/medium heat until it begins to thicken.
- Remove from heat and add the butter and vanilla and stir until the butter has melted.
- Place the filling into a bowl and cover with plastic wrap that’s been laid directly on top of the cream filling to prevent it from forming a skin.
- Place in the refrigerator to chill thoroughly while making the cake.
- Preheat the oven to 350 degrees. Spray an 8” cake pan with cooking spray containing flour and set aside.
- In a large bowl, beat the eggs and sugar for 4 minutes. Really, set a timer!
- Whisk the flour, salt and baking powder together. Add it to the egg mixture and beat until incorporated.
- In a large glass measuring cup, heat the milk and butter together until the butter has melted.
- Add the vanilla to the milk and stir. Gradually pour the milk/butter mixture into the batter and mix.
- The batter will be quite thin. Pour into the cake pan and bake for 30-35 minutes, or until a skewer comes out cleanly. Remove and let cool in the cake pan for 10 minutes before turning out on a cooling rack and letting cool completely.
- Once the cake has cooled, slice in half and stack the first layer on a cake plate and spread the cream filling over the entire layer.
- Top with the remaining layer of cake and press down gently to set the top layer.
- Return it to the refrigerator for about 30 minutes to set.
- In a small (microwave safe) bowl, place the heavy cream and chocolate chips and melt in short intervals, stirring constantly until the chocolate is completely melted and smooth.
- Stir in the vanilla.
- Pour the chocolate over the top of the cake and using a spoon, push a little bit over the edges to let it drip down the sides slightly.
- Return to the refrigerator for an additional 15-20 minutes to allow the ganache to set.
