Boston Cream Pie


The Boston Cream Pie, despite its name, is a delectable cake that has stood the test of time and become a classic American dessert. Originating from the Parker House Hotel in Boston in the mid-19th century, this delightful creation combines layers of light sponge cake, creamy custard filling, and a glossy chocolate glaze. Follow this full recipe to bring the irresistible taste of Boston Cream Pie to your own kitchen and delight your taste buds with this timeless treat.


For the Sponge Cake:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk

For the Pastry Cream Filling:

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

For the Chocolate Ganache:

  • 1 cup semisweet chocolate chips
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter


1. Preheat the Oven:

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. Prepare the Sponge Cake:

  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
  • Divide the batter evenly between the prepared cake pans and smooth the tops.
  • Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

3. Make the Pastry Cream Filling:

  • In a saucepan, heat the milk over medium heat until it just begins to simmer.
  • In a separate bowl, whisk together sugar, cornstarch, salt, and egg yolks until smooth.
  • Gradually pour the hot milk into the egg mixture, whisking constantly.
  • Return the mixture to the saucepan and cook over medium heat, whisking constantly until it thickens.
  • Remove from heat and stir in butter and vanilla extract. Let it cool to room temperature, then refrigerate until chilled.

4. Assemble the Cake:

  • Place one of the cooled sponge cakes on a serving plate.
  • Spread the chilled pastry cream evenly over the top of the first cake layer.
  • Place the second cake layer on top, pressing down gently.

5. Prepare the Chocolate Ganache:

  • In a heatproof bowl, combine chocolate chips, heavy cream, and butter.
  • Microwave in 20-second intervals, stirring each time, until the mixture is smooth and glossy.

6. Glaze the Cake:

  • Pour the warm chocolate ganache over the assembled cake, allowing it to drip down the sides.
  • Use a spatula to spread the ganache evenly over the top and sides of the cake.

7. Chill and Serve:

  • Refrigerate the Boston Cream Pie for at least 2 hours before serving to allow the ganache to set.
  • Slice and serve chilled, savoring the layers of sponge cake, creamy custard, and rich chocolate glaze.

8. Enjoy the Classic Delight:

  • Revel in the classic indulgence of Boston Cream Pie, a timeless dessert that perfectly balances textures and flavors. Share this delightful treat with friends and family, celebrating the rich history and taste of this American classic.


Bringing the elegance of the Parker House Hotel to your kitchen, this Boston Cream Pie recipe promises a symphony of flavors and textures that captivate the senses. Whether served on special occasions or as a sweet surprise for your loved ones, this classic dessert embodies the charm and sophistication of a bygone era.

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