By: Jill Mills Updated: Jul 18, 2025

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Tender cake, vanilla pastry cream, and rich chocolate ganache make this Boston Cream Pie an unforgettable dessert. It’s easier to make than you may think!

First off, yes – Boston cream pie is, in fact, a cake and not a pie. But it was originally made in a pie pan and that’s the name it got, so that’s what we’re sticking with. Whether it’s a pie or a cake, it’s downright delicious. The combination of custard filling layered between tender vanilla sponge cake and topped with a rich chocolate ganache is just perfection. I’m a huge fan of Boston cream-flavored anything, whether we’re talking about donuts, cupcakes, or poke cake, but the original Boston cream pie remains my favorite.

Why This Is The Best Boston Cream Pie Recipe

As a huge fan of Boston cream pie, I’ve tried many recipes over the years. This one is by far my favorite!

The pastry cream. Let’s be honest, it’s the pastry cream that’s the star of the show. A flavorless pastry cream can ruin the entire cake. The pastry cream in this recipe is rich, smooth, and creamy with just the right amount of vanilla flavor.
Anyone can make it. Some people find Boston cream pie intimidating because there are several parts. But I’m confident that anyone can make this recipe! I’ve included lots of tips for perfecting the pastry cream, and there’s no special equipment needed.
The ganache. I love the chocolate ganache in this recipe, made with bittersweet chocolate to balance the sweetness in the cake and pastry cream. I added a bit of corn syrup to get that extra shine.

Overhead view of ingredients needed to make Boston cream pie

What You’ll Need

Each part of this cake is made with just a handful of pantry staples, and many ingredients can be found in both the cake and the pastry cream. Scroll down to the recipe card below for the exact measurements.

For the Cake:

All-purpose flour
Baking powder – Helps the cake rise in the oven.
Salt – Balances the other flavors in the cake. Even though it’s a small amount, don’t skip it!
Eggs – Let them come to room temperature ahead of time.
Sugar
Whole milk – While 2% milk should be fine, I don’t recommend substituting skim milk here.
Unsalted butter – I recommend unsalted butter to fully control the flavor of the cakes.
Vanilla extract

Boston Cream Filling:

Whole milk – I don’t recommend substituting other milk here, as the rich creaminess of whole milk is what we’re after.
Egg yolks – Just the yolks!
Granulated sugar
Cornstarch – Helps to thicken the filling.
Vanilla extract – You can use vanilla bean paste or scraped vanilla beans in place of extract for a stronger vanilla flavor.
Unsalted butter – Again, highly recommend unsalted butter here to control the flavor.

The Ganache:

Bittersweet chocolate – Chopped into small pieces.
Heavy cream – Makes the chocolate pourable.
Light corn syrup – Optional, but it will add shine to the ganache.

How To Make Boston Cream Pie

Don’t be overwhelmed by the steps required to make this cake! It’s all very straightforward and simple, even making the pastry cream. Just remember to leave plenty of time for the cake to chill between steps. The printable version of the instructions can be found in the recipe card below.

Tender cake, vanilla pastry cream, and rich chocolate ganache make this Boston Cream Pie an unforgettable dessert.

For the pastry cream:

Warm the milk. Heat the milk over medium heat until steaming but not boiling. Set aside.
Temper the eggs. Whisk the egg yolks with the sugar and cornstarch until smooth and pale. Slowly whisk in 1/4 cup of the hot milk, then gradually whisk in the rest.
Thicken the mixture. Transfer the mixture to the saucepan. Cook over medium heat, whisking constantly, for 2-3 minutes until it thickens and bubbles. Once it thickens, continue cooking for an additional minute to ensure it’s fully set.
Chill. Remove from heat. Stir in the vanilla and butter until smooth. Transfer to a bowl and cover with plastic wrap pressed directly onto the surface. Chill for at least 2 hours.

Folding dry ingredients into cake batter

For the cake:

Prep. Preheat the oven to 350F. Grease and line the bottom of the cake pan with parchment paper.
Make the batter. Whisk the dry ingredients in a bowl. In another bowl, beat the eggs and sugar for 5 minutes until pale, thick, and fluffy. Heat the milk and butter until the butter melts. Gradually fold the dry ingredients into the egg mixture, alternating with the warm milk, until combined. Stir in the vanilla.
Bake. Transfer the batter to the prepared pan, smoothing out the top. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely, peeling off the parchment paper.

Divide the cake. Use a serrated knife to slice the cake horizontally into two even layers. If needed, slice off the domed top first.
Assemble the layers. Place the bottom layer onto a serving plate. Stir the pastry cream, then spread it evenly over the top, leaving a border around the edges. Place the second layer on top, bottom side up, to create a flat surface. Press gently to adhere. Chill for at least an hour.

Heavy cream and chopped chocolate in a bowl

Make the Ganache and Serve:

Make the ganache. Heat the cream until steaming and then pour it over the chopped chocolate in a bowl. Let sit for 1-2 minutes, then stir until smooth and glossy. Stir in the corn syrup. Let it cool slightly to thicken.
Decorate the cake. Pour the ganache over the chilled cake, letting it drip down the sides. Smooth the top with a spatula if needed.
Chill. Chill the cake for 30 minutes to allow the ganache to set.
Enjoy. Once the ganache has set, slice the cake with a sharp knife. Enjoy chilled or at room temperature.

Tips for Success

First time making Boston cream pie? No worries! I’ve got you covered with these essential tips.

Don’t boil the milk. When heating the milk to temper the eggs, do not bring it to a boil. It should be steaming and hot but boiling will be too hot (and could cause it to curdle).
Whisk constantly. When tempering the eggs, it’s important to whisk vigorously to prevent the eggs from scrambling. Continue whisking constantly as the cream cooks on the stovetop as well.
Chill between steps. Making Boston cream pie is time-consuming but not because of the hands-on time. The pastry cream needs to chill for at least 2 hours before it can be used, the cake needs to cool before assembling, and the assembled cake needs to chill before adding the ganache. I like to make the pastry cream and bake the cake at the same time. Then by the time the cake is cooled, the pastry cream is usually set.
Make the pastry cream ahead. Alternatively, you can make the pastry cream up to 2 days in advance and store in the refrigerator until needed. The cake could also be made a day in advance.
Thin the pastry cream. If the pastry cream is too thick after setting in the refrigerator, whisk in a splash of milk to loosen slightly.

Proper Storage

Boston cream pie needs to be refrigerated due to the pastry cream filling. Keep it in an airtight container, such as a cake carrier, for up to 3 days. It can be enjoyed chilled or at room temperature.

Boston Cream Pie

Why This Is The Best Boston Cream Pie Recipe