Boston cream pie

Boston cream pie 🍰—which is secretly a cake, but we love it anyway.

Here’s a classic, bakery-style version: fluffy sponge cake, silky vanilla custard, and glossy chocolate on top.

Boston Cream Pie

Ingredients

Cake

• 1 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup sugar
• 2 eggs
• ½ cup milk
• ¼ cup butter, melted
• 1 tsp vanilla

Pastry Cream

• 1½ cups milk
• ½ cup sugar
• 3 egg yolks
• 3 tbsp cornstarch
• 2 tbsp butter
• 1 tsp vanilla

Chocolate Glaze

• ½ cup heavy cream
• 4 oz semisweet chocolate (chopped)
• 1 tbsp butter or corn syrup (for shine)

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Instructions

Cake

1. Preheat oven to 350°F / 175°C. Grease a 9-inch round pan.
2. Beat eggs and sugar until pale.
3. Mix in melted butter, milk, and vanilla.
4. Fold in dry ingredients.
5. Bake 25–30 minutes until a toothpick comes out clean. Cool completely.

Pastry Cream

1. Heat milk until steaming.
2. Whisk sugar, yolks, and cornstarch.
3. Slowly whisk hot milk into yolks.
4. Return to heat, cook until thick.
5. Remove from heat; stir in butter and vanilla. Chill.

Chocolate Glaze

1. Heat cream until just simmering.
2. Pour over chocolate; let sit 1 minute.
3. Stir until smooth and glossy.

Assemble

1. Slice cake horizontally.
2. Spread pastry cream evenly.
3. Replace top layer.
4. Pour glaze over the top and let it drip naturally.
5. Chill 30 minutes before slicing.

Pro tips

• Don’t overfill—clean edges matter
• Custard must be fully cool before assembling
• Best served slightly chilled

Want a shortcut version, cupcakes, or a no-bake twist? 😌