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A closeup of the side of a Boston cream pie.

Boston Cream Pie Cake

Layers of fluffy cake are sandwiched with luscious custard and topped with rich chocolate ganache in this authentic recipe.
Prep Time:45 minutes
Cook Time:40 minutes
Total Time:1 hour 25 minutes
Servings:12 slices

Ingredients

For the cake:

  • 1 ½ cups cake flour
  • ¾ cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ cup unsalted butter softened
  • 2 eggs
  • cup Greek yogurt
  • ½ cup milk
  • 2 teaspoons vanilla extract
  • teaspoon salt

For the filling:

  • 6 egg yolks
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • 1 ½ cups milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

For the glaze:

  • ½ cup heavy whipping cream
  • 4 ounces chocolate chips
  • ¼ cup corn syrup
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 325°F. Grease two 9-inch pie pans and line with parchment paper.
  • Mix cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt in a bowl.
  • Add butter and mix well, you can use a mixer.
  • Add eggs and mix well until combined. Add yogurt, vanilla, and milk. Mix until dough is formed. Divide dough between two pans and bake for 20-25 minutes. Let cool completely.
  • Now prepare the filling. Mix yolks, sugar, cornstarch, and salt in a separate bowl.
  • Add milk to a saucepan and heat until bubbles form. Add milk to the egg mixture, whisk to combine.
  • Pour the mixture into the saucepan and place over low heat, cook until thickened. Add vanilla extract, mix well.
  • Pour the cream through a fine-mesh strainer into a heat-safe bowl. Press the mixture through the sieve. Cover and refrigerate for at least 2 hours.
  • Prepare the glaze. Heat whipping cream over medium heat, pour over chocolate chips. Add corn syrup and vanilla and whisk until smooth.
  • Place one cake layer on a plate. Spread the filling on top and place the second layer on top. Pour glaze on top and serve.

Notes

  • A fine-mesh strainer is key to getting the perfect custard filling.
  • You can make the two layers of cake a day or two in advance to save yourself some time. After that, it becomes very easy to assemble your prepared custard.
  • The chocolate glaze is best made and added just before serving, but if you make it ahead just warm it back up before pouring over the cake.
  • In a rush? You can always sub vanilla pudding for the homemade vanilla filling.
  • Wet a sharp knife with hot water then shake off any excess before cutting it into slices, for the neatest, cleanest edges.
  • Sift the flour before measuring it because the weight will change slightly.
  • Let it sit at room temperature for 15 minutes before serving if it’s been refrigerated.

Nutrition

Calories: 446kcal | Carbohydrates: 57g | Protein: 8g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 239mg | Potassium: 160mg | Fiber: 1g | Sugar: 36g | Vitamin A: 736IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg