Real Recipes From Real Home Cooks ®

boston cream pie

(5 ratings)
Blue Ribbon Recipe by
Carol Keene
San Juan Capistrano, CA

My friend and neighbor Jane McWilliams made this for my birthday because I said it was one of my favorites. It was absolutely delicious!

Blue Ribbon Recipe

Carol's Boston cream pie recipe is fantastic! If you're not familiar with this cake, it dates back to Boston in the 1800s. It's made by slicing a sponge cake in half and filling it with a vanilla pasty cream. Then, a chocolate ganache is poured on top. The spongecake in this recipe is tender, moist, and fluffy. Carol's creamy filling has a hint of sweetness and vanilla flavor. Her chocolate glaze is perfect and helps this cake mimic the flavors of the cake you'd find at the Parker House Hotel.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 8 serving(s)
prep time 1 Hr
cook time 35 Min
method Bake

Ingredients For boston cream pie

  • 1/2 c
  • 1 c
    sifted all-purpose flour
  • 1 1/2 tsp
    baking powder
  • 1/8 tsp
  • 2 lg
  • 1 c
    granulated sugar
  • 1 tsp
    vanilla extract
  • 1/2 c
    granulated sugar
  • 1/4 c
    corn starch
  • 1/4 tsp
  • 2 c
  • 4 lg
    egg yolks, slightly beaten
  • 1/2 tsp
    vanilla extract
  • 2 Tbsp
    butter or margarine
  • 1
    square unsweetened chocolate
  • 1 c
    sifted confectioner's sugar
  • 2 Tbsp
    boiling water

How To Make boston cream pie

  • Heating milk in a saucepan.
    Preheat oven to 350 degrees F. To make the sponge cake, heat the milk in a small saucepan until bubbles form around the edge. Remove from the heat and cool slightly.
  • Sift flour with baking powder and salt.
    Sift the flour with the baking powder and salt and set aside.
  • Adding warmed milk to a mixture of eggs, granulated sugar, and vanilla extract.
    In a small bowl of an electric mixer, beat the eggs at high speed until thick and lemon colored. Add the sugar gradually, 1/4 cup at a time, beating until the mixture is thick and smooth - about 5 minutes. Add the vanilla. At low speed, blend in the flour mixture just until smooth. Add the warm milk, beating until just blended.
  • Batter poured into a round cake pan and baking.
    Pour into an ungreased 9-inch round layer cake pan. Bake for 30 - 35 minutes or until the cake tester inserted in the center comes out clean.
  • Baked cake inverted to cool.
    Remove from the oven and invert the cake by hanging it between two pans. Cool completely.
  • Sugar, corn starch, salt, and milk heated to a boil.
    Meanwhile, make the cream filling. In a medium saucepan, combine the granulated sugar, corn starch, and salt. Gradually stir in the milk. Bring to boiling over medium heat, stirring constantly; boil for 1 minute.
  • Milk mixture gradually stirred into egg mixture.
    Remove from the heat. Gradually stir half of the mixture into the egg yolks. Return to the rest of the hot mixture. Bring to boiling and boil 1 minute. Remove from heat. Add the vanilla. Let cool completely.
  • Melted butter and chocolate in a bowl.
    Make the chocolate glaze. In a small bowl over hot water, melt the butter and chocolate. Remove the bowl from the heat and let it cool.
  • Confectioners' sugar and boiling water mixed into melted chocolate.
    Add the confectioners' sugar and boiling water. Beat just until smooth and well combined.
  • Cake cut in half and pastry cream spread over one half.
    Remove the cooled sponge cake from the pan and split it into two even layers. Place the bottom layer cut side up on a serving plate. Spread with the cooled cream filling.
  • Second half of cake placed on top.
    Top with the remaining layer, cut side down.
  • Glaze spread over the cake.
    Spread the glaze over top.
  • Boston Cream Pie ready to be sliced.
    Refrigerate if not serving immediately. Keep the remainder not being served in the refrigerator. The number of servings depends upon how it is cut.