Spread the love

You’re about to discover a simple, fun, and delicious recipe for Boston cream pie. Although it’s called a “pie,” it’s actually a cake! In this guide, you’ll make everything from scratch (though I’ll share a shortcut with Boston cream pie cake mix) so you can get handmade flavor with less effort.

Easy Boston Cream Pie Recipe with Step-by-Step

1. What Is a Boston Cream Pie?

A classic Boston cream pie recipe easy to love combines two moist cake layers sandwiching a rich, creamy filling, then topped with glossy chocolate ganache. The filling is creme pastry (similar to custard), and when the cake is sliced, you get that dreamy center. It’s not just a cake—it’s a dessert with personality!

In this post, you’ll learn:

A clear recipe for Boston cream pie that doesn’t confuse you.
How to make the Boston cream filling recipe for that soft and silky treat.
A quick tip using Boston cream pie cake mix if you want to save time.
Tips to assemble and serve your cake like an expert.

2. Ingredients You’ll Need

Here’s a full view of the ingredients list divided by parts: cake, filling, and topping. Getting all your ingredients ready ahead of time makes the baking process easier and more organized.

Cake Layer

2 cups (240 g) all-purpose flour
1 ½ cups (300 g) granulated sugar
1 tablespoon baking powder
½ teaspoon salt
¾ cup (170 g) unsalted butter, at room temperature
4 large eggs
1 cup (240 ml) whole milk
2 teaspoons pure vanilla extract

Boston Cream Filling

1 ½ cups (360 ml) whole milk
½ cup (100 g) granulated sugar
3 large egg yolks
3 tablespoons cornstarch
2 tablespoons unsalted butter
1 teaspoon vanilla extract

Chocolate Ganache Topping

½ cup (120 ml) heavy cream
4 oz (115 g) semisweet chocolate, chopped
1 tablespoon unsalted butter (optional, for shine)

Optional Shortcuts (Boston Cream Pie Cake Mix Method)

1 box yellow cake mix (15.25 oz)
The ingredients called for on the cake mix box (typically eggs, oil, and water)
Use the same filling and topping from above

3. Step-by-Step: Making the Cake Layers

1. Prep Your Oven and Pans

Preheat your oven to 350 °F (175 °C). Coat two 9-inch round cake pans with grease and flour, or line them with parchment paper.. This prevents sticking and helps your cakes come out perfect.

2. Mix Dry Ingredients

In a big bowl, whisk together flour, sugar, baking powder, and salt.
This is your dry mix base for a homemade “Boston cream pie cake.”

3. Cream Butter and Sugar

In a separate bowl, whip the softened butter until it becomes light and fluffy. Then add sugar slowly, and beat until the mixture looks pale and smooth.

4. Add Eggs One by One

Crack in one egg, beat until it disappears. Repeat with the rest. Add vanilla extract and mix.

5. Combine Batter

Alternate adding the dry ingredients and milk: a third of the dry mix, half the milk, another third of dry, remaining milk, then the last third of dry. Mix gently until smooth—not over-mixing, which keeps the cake tender.

6. Bake the Cakes

Divide batter between pans. Level the tops and bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean. Let them rest in the pans 5 minutes, then cool fully on racks.

4. Shortcut Method: Using Boston Cream Pie Cake Mix

If you’re pressed for time, start with a boxed yellow cake mix:

Follow the box directions (often eggs, oil, water) and bake in two 9-inch pans.
Use those layers instead of homemade ones.
Continue with the step-by-step filling and topping below.

This shortcut still gives you the classic taste, and makes the Boston cream pie recipe easy when you’re busy.

5. How to Make the Boston Cream Filling Recipe

This creamy custard is what makes your cake shine. You’ll cook a soft pudding that becomes smooth and rich.

1. Mix Base Ingredients

In a saucepan, whisk milk and half the sugar. In a bowl, beat the sugar, egg yolks, and cornstarch until it’s pale and pasty. This prevents lumps and helps thicken.

2. Temper the Eggs

Slowly pour warm milk into the yolks while whisking constantly. This raises their temperature carefully, so they don’t scramble.

3. Thicken the Custard

Return everything into the saucepan. Cook over medium heat, whisking constantly. It’ll go from liquid to thick pudding. This usually takes 3–5 minutes.

4. Finish the Filling

Take the custard off the heat. Stir in butter and vanilla until silky. Transfer to a bowl, cover with plastic wrap directly on top to avoid a skin, and cool until only slightly warm.

6. Making the Chocolate Ganache Topping

Your cake needs a shiny, smooth final touch. Ganache is easy to whip up!

1. Heat the Cream

Heat the heavy cream until it’s hot and small bubbles start to form around the edges, just before it boils. Don’t actually boil it.

2. Pour Over Chocolate

Place chopped chocolate in a bowl. Pour hot cream on top. Allow it to rest for 1–2 minutes so the chocolate can soften.

3. Stir to Emulsify

Stir gently until you get a glossy, smooth consistency. Optionally, add a tablespoon of butter for more shine.

7. Assembling Your Boston Cream Pie

Now for the fun part where everything comes together!

1. Level Your Cakes

If the tops are domed, level them with a knife so they stack neatly.

2. First Cake Layer

Set one cake layer onto a plate or cake stand.

3. Add Filling

Evenly spread or pipe half of the cooled Boston cream filling over the cake layer.

4. Top with Second Layer

Gently set the second cake layer on top.

5. Pour the Ganache

Pour the chocolate ganache over the top. It should drip slightly over the edges. Use a spatula to smooth it.

6. Cool and Set

Let the cake sit at room temperature for 15–20 minutes, then chill in the fridge for another 30 minutes. This helps the ganache finish setting and makes slicing cleaner.

8. Tips for a Perfect Boston Cream Pie

Here are some tricks to make your dessert shine:

Egg Consideration: If your cake eggs are chilled, warm them in a glass of warm water before mixing. They’ll blend better.
Beat Properly: For fluffy cake, don’t skip creaming butter and sugar well.
Custard Lumps: If your filling develops lumps, strain it through a fine mesh sieve to smooth it out.
Ganache Consistency: If it’s too thick, warm it over hot water. If too thin, you can let it cool until it thickens more.
Room Temperature Ingredients: Butter, eggs, and milk mix more smoothly when they’re not cold.
Flour Measure Tip: Spoon it into your measuring cup and level off. Don’t pack it down—too much flour makes dense cake.

9. Serving and Storing Your Cake

How to Carve Perfect Slices

Use a hot, dry knife. Warm the knife under hot water, dry it thoroughly, then slice. Wipe between slices to keep the edges clean.

Storage

Store in an airtight container in the refrigerator for up to 3 days. If left out (covered), it’ll last up to 1 day.

Make‑Ahead

Bake cake layers and make filling and ganache ahead. Assemble the day before you’ll serve. Just keep it chilled, then slice when it’s time.

10. Frequently Asked Questions (FAQs)

Can I make it dairy‑free?
Yes. Use almond milk and non‑dairy margarine for cake and filling. Use dairy‑free chocolate for ganache.

Why is it called pie even though it’s a cake?
Back in the 1800s, “pie” referred to any dessert with different layers. Back then, cakes and pies were often grouped together under the same category, and the name “Boston cream pie” simply stuck over time.

Can I use any other cake mix?
Yellow or butter cake mix is best. Chocolate mix changes the flavor too much. If you want a vanilla vibe, go yellow!

What if I don’t have heavy cream?
You can use whole milk for ganache, but it won’t be as glossy or firm.

11. Variations to Try

Boston Cream Cupcakes

Bake in a 12‑cup muffin tin (bake about 16–18 minutes). Scoop a small hole out of each cupcake, add the custard filling, and finish with a layer of chocolate glaze on top.

Strawberry Boston Cream

Add thin strawberry slices between the filling and top cake layer.

Mini Boston Cream Pies

Use small tart tins, bake for 12–14 minutes, then fill and glaze.

12. Why You’ll Love This Easy Boston Cream Pie Recipe

This cake brings:

Amazingly creamy filling—spread not gooey, but smooth.
Soft cake layers—moist, flavorful, and not dense.
Glossy chocolate ganache—a perfect finish.
Custom options—like the boxed mix or dairy‑free versions.
Fun to make—easy for beginners and fun for bakers of all ages.

13. Quick Recap: Your Boston Cream Pie Checklist

Gather ingredients for cake, filling, and topping.
Bake two cake layers (or use your boxed mix).
Make custard with milk, egg yolks, and cornstarch.
Whisk and pour ganache over the final cake.
Chill, slice with a warm knife, and serve.

14. Your Final Slice of Happiness

You’ve just got a full recipe for Boston cream pie that’s easy to follow. Whether you go from scratch or use a Boston cream pie cake mix shortcut, you’ll end up with a show‑stopping dessert that’s creamy, chocolatey, and impressive.

The Boston cream filling recipe makes the heart of this cake—custardy, rich, and velvety. And the layers of chocolate ganache on top complete that luxurious finish.

So what are you waiting for? Heat up your oven, gather your ingredients, and get ready to slice into your homemade Boston cream cake. Your friends and family are in for a treat—and they’ll be begging for your secret recipe!

Let me know if you want printable recipe cards, photos, serving tips, or variations—happy baking!

Table of Contents