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Close‑up of a square slice of Boston cream pie showing a golden sponge cake base, thick vanilla custard layer, and glossy chocolate ganache dripping over the edges, topped with white chocolate shavings on parchment

Boston Cream Pie

Classic Boston cream pie with tender sponge cake, homemade vanilla custard filling, and glossy chocolate ganache topping.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Best Boston Cream Pie recipe, Boston cream pie near me, Boston cream pie Nigella, Boston Cream Pie recipe easy, Boston Cream Pie yogurt, Chocolate Boston cream Pie, Healthy Boston Cream Pie, Sourdough Boston cream Pie
Prep Time: 20 minutes
Cook Time: 25 minutes
Chilling: 2 hours
Total Time: 2 hours 45 minutes
Servings: 10
Calories: 365kcal
Cost: $10

Equipment

  • 2 9″ round cake pans (Greased and lined)
  • 1 Medium saucepan (For custard)
  • 1 Small Saucepan (For ganache)
  • 1 Large mixing bowl (For cake batter)
  • 1 Whisk (For custard and ganache)
  • 1 Electric mixer or whisk (For eggs & sugar)
  • – Measuring cups & spoons

Ingredients

  • 2 cups All-purpose flour
  • 1 cup Granulated sugar
  • 4 Eggs - Room temperature
  • ½ cup Unsalted butter - Melted
  • 1 tablespoon Baking powder
  • ½ cup Milk
  • 1 teaspoon Vanilla extract
  • ¼ teaspoon Salt
  • 2 cups Whole milk - For custard
  • ½ cup Granulated sugar - For custard
  • 4 Egg yolks
  • 3 tablespoon Cornstarch
  • 2 tablespoon Unsalted butter - Room temperature for custard
  • 1 teaspoon Vanilla extract - For custard
  • 1 cup Heavy cream - For ganache
  • 8 oz Semi‑sweet chocolate - Chopped
  • 1 tablespoon Unsalted butter - For ganache
  • 1 tablespoon Light corn syrup - For shine optional

Instructions

  • Whisk together flour, sugar, eggs, butter, and milk until smooth.
    Side angle of a metal saucepan on a white countertop, with a stainless‑steel whisk stirring pale yellow pastry cream until smooth and thick.
  • Divide batter into pans and bake until golden and springy to touch.
    Top‑down shot of melted chocolate chunks in a pan as hot cream is poured over them, ready to be whisked into a smooth ganache.
  • Gradually heat milk with egg yolks and cornstarch until thick.
    Overhead view of a stainless‑steel saucepan on a marble countertop, filled with cream just beginning to bubble at the edges.
  • Warm cream and pour over chocolate, stirring to a glossy finish.
    Close‑up of a two‑tiered cake on a wooden board as a baker uses an offset spatula to spread glossy chocolate ganache, letting it drip in thick rivulets down the custard‑filled layers
  • Spread custard between layers, pour ganache on top, then chill.
    Close‑up of a square slice of Boston cream pie showing a golden sponge cake base, thick vanilla custard layer, and glossy chocolate ganache dripping over the edges, topped with white chocolate shavings on parchment

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 120g | Calories: 365kcal (18%) | Carbohydrates: 42g (14%) | Protein: 3g (6%) | Fat: 18g (28%) | Saturated Fat: 10g (63%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 115mg (38%) | Sodium: 210mg (9%) | Potassium: 80mg (2%) | Fiber: 1g (4%) | Sugar: 26g (29%) | Vitamin A: 780IU (16%) | Calcium: 75mg (8%) | Iron: 1mg (6%)
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