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Home » Recipes » Dessert » Cake » Boston Cream Pie Recipe

Boston Cream Pie Recipe

By: Rebecca  |  Published: February 19, 2016  |  Updated: July 29, 2019  |   View Our Affiliate Disclosure Policy

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This Triple Layer Boston Cream Pie is a CLASSIC if there ever was one! A delicious rum infused cake, topped with vanilla bean pastry cream and homemade chocolate ganache! A rich and wonderful New England dessert!

This Triple Layer Boston Cream Pie is a CLASSIC if there ever was one! A delicious rum infused cake, topped with vanilla bean pastry cream and homemade chocolate ganache! A rich and wonderful New England dessert!Why Is It Called Boston Cream Pie?

The Boston Cream Pie was originally known as the Parker House Chocolate Cream Pie. The pie, or rather a cake, was given its name for two different reasons:

  1. It’s believed to have been invented by French chef M. Sanzian in 1856 who worked in the kitchen of the Parker House Hotel, known today as the Omni Parker House where I got a mini Boston Cream Pie in November!
  2. It’s believed that the reason it’s called a pie instead of a cake is that pie pans were more common at the time and the original was probably baked in a pie pan.

Triple Layer Boston Cream Pie The Boston Cream Pie is the official State Dessert of Massachusetts. The form with which we most associate the name with today is not how the original cake was made.

We know the Boston Cream Pie as pastry cream or custard sandwiched between two yellow cakes and covered with chocolate ganache.

The original was made with sponge cake that had been brushed with rum syrup, then the pastry cream was not only sandwiched between the two cakes but also used as a frosting on the outside. Then it was covered with toasted almond slivers and chocolate fondant.

Boston Cream Pie RecipeWhich version would you rather have? Personally, I’ve had the Omni House’s mini version and I wasn’t a huge fan.

So I’m all about skipping the almonds, swapping the fondant for ganache and cutting back on the pastry cream.

Instead of rum syrup, I used a bit of rum extract in the batter and added a third layer of cake, because why not!

This Triple Layer Boston Cream Pie is a CLASSIC if there ever was one! A rich and wonderful New England dessert! Three layers of fluffy yellow cake with two layers of vanilla bean pastry cream topped with a rich chocolate ganache!But here’s the thing, I’ve never really been a fan of yellow cake, so I decided to use a recipe that uses whole eggs rather than egg yolks which mean, less yellow and more to my liking!

The cake is perfect, airy without being dry, but dense enough that I wouldn’t consider it a sponge or chiffon cake. The flavor is light and simple which really let the vanilla bean pastry cream and rich ganache shine!

How to make boston cream pie

How To Make Boston Cream Pie:

Pastry Cream:

  1. Bring the milk, vanilla bean, and vanilla bean paste to a boil over medium heat in a small saucepan, whisking occasionally. Once it starts to boil, immediately remove it from heat and set aside for 15 minutes to infuse.
  2. In a medium-sized bowl, vigorously whisk together eggs and sugar for about 2 to 3 minutes. Add in cornstarch and continue to whisk vigorously until lumps are gone.
  3. Remove the vanilla bean pods from the milk and throw away. Then whisk in about a 1/4 cup of the vanilla milk into the egg mixture, measurement doesn’t need to be exact, you just need to temper the eggs. Once the milk is fully incorporated, whisk in the remaining milk and set the saucepan aside, you’ll need it in just a minute.
  4. Pour the mixture through a sieve back into the saucepan, cook over medium-high heat, whisking constantly until cream begins to thicken and boil. Remove from heat and stir in the butter until completely melted.
  5. Pour into a bowl and cover with plastic wrap, making sure the plastic wrap gently touches the top of the pastry cream, chill in the fridge for 2 hours.

Cake:

  1. Preheat oven to 350 degrees F.
  2. Spray 3 6-inch pans (or 2 9-inch pans for a double layer) with cooking spray, cut out parchment paper for bottoms of the pans. See how here.
  3. With a hand or stand mixer fitted with a whisk attachment, beat butter and sugar together until light and fluffy on medium speed. Beat in eggs one at a time until mixture is fluffy and pale yellow.
  4. Add flour, salt, and baking powder to a small bowl and add milk, rum extract and vanilla extract to a measuring cup. Beat into the batter alternating between the two. Scrape down the sides of the bowl and then beat on high for 3 minutes.
  5. Add 2 cups of batter to each 6-inch pan and bake for 30 to 35 minutes until toothpick comes clean from the center.
  6. Run a paring knife around the edge of each cake and flip onto a cooling rack to cool. Once cakes have cool, prep the ganache.

Ganache:

  1. Add heavy cream to a small saucepan and bring to a simmer. Add chocolate chips to a small bowl and pour hot cream over them, let sit for 5 minutes.
  2. Then stir until a rich chocolate ganache forms, let sit for 5 minutes.

Assembling:

  1. Gently cut the tops off of 2 of the 3 cakes with a bread knife or cake wire, place one cake layer on a cake stand or plate. Use a spoon to add half of the pastry cream on top of the cake and use the back of the spoon to spread it out evenly. Repeat for the next layer.
  2. Add the uncut layer of cake to the top, gently pressing down so the layers adhere to each other. Pour prepared ganache over the top of the cake. You may not use all of the ganache on the top of the cake and if you’re serving soon, reserve some to pour over the slice for the crazy chocolate lovers!

This Triple Layer Boston Cream Pie is a CLASSIC if there ever was one! A rich and wonderful New England dessert! Three layers of fluffy yellow cake with two layers of vanilla bean pastry cream topped with a rich chocolate ganache!You might also enjoy my Boston Cream Donuts recipe!

Triple Layer Boston Cream Pie

Rebecca Hubbell
This Triple Layer Boston Cream Pie is a CLASSIC if there ever was one! A delicious rum infused cake, topped with vanilla bean pastry cream and homemade chocolate ganache! A rich and wonderful New England dessert!
5 from 1 vote
Print Recipe Pin Recipe Rate this Recipe
Prep Time 3 hrs 45 mins
Cook Time 55 mins
Total Time 4 hrs 40 mins
Course Dessert
Cuisine American
Servings 10 servings
Calories 603

Ingredients
  

Pastry Cream:

  • 1 1/3 cups whole milk
  • 1 vanilla bean split lengthwise, paste scraped out
  • 4 egg yolks
  • 1/2 cup granulated sugar
  • 2 tbsp + 2 tsp cornstarch
  • 1 tbsp unsalted butter

Cake:

  • 1/2 cup unsalted butter softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 2 1/4 cups all-purpose flour
  • 1 tsp salt
  • 3 1/2 tsp baking powder
  • 1 1/4 cups whole milk
  • 1 tsp rum extract
  • 1 tsp vanilla extract

Ganache:

  • 1 cup bittersweet chocolate chips
  • 3/4 cup heavy cream

Instructions
 

Pastry Cream:

  • Bring the milk, vanilla bean, and vanilla bean paste to a boil over medium heat in a small saucepan, whisking occasionally. Once it starts to boil, immediately remove it from heat and set aside for 15 minutes to infuse.
  • In a medium-sized bowl, vigorously whisk together eggs and sugar for about 2 to 3 minutes. Add in cornstarch and continue to whisk vigorously until lumps are gone.
  • Remove the vanilla bean pods from the milk and throw away. Then whisk in about a 1/4 cup of the vanilla milk into the egg mixture, measurement doesn't need to be exact, you just need to temper the eggs. Once the milk is fully incorporated, whisk in the remaining milk and set the saucepan aside, you'll need it in just a minute.
  • Pour the mixture through a sieve back into the saucepan, cook over medium-high heat, whisking constantly until cream begins to thicken and boil. Remove from heat and stir in the butter until completely melted.
  • Pour into a bowl and cover with plastic wrap, making sure the plastic wrap gently touches the top of the pastry cream, chill in the fridge for 2 hours.

Cake:

  • Preheat oven to 350 degrees F.
  • Spray 3 6-inch pans (or 2 9-inch pans for a double layer) with cooking spray, cut out parchment paper for bottoms of the pans. See how here.
  • With a hand or stand mixer fitted with a whisk attachment, beat butter and sugar together until light and fluffy on medium speed. Beat in eggs one at a time until mixture is fluffy and pale yellow.
  • Add flour, salt, and baking powder to a small bowl and add milk, rum extract and vanilla extract to a measuring cup. Beat into the batter alternating between the two. Scrape down the sides of the bowl and then beat on high for 3 minutes.
  • Add 2 cups of batter to each 6-inch pan and bake for 30 to 35 minutes until toothpick comes clean from the center.
  • Run a paring knife around the edge of each cake and flip onto a cooling rack to cool. Once cakes have cool, prep the ganache.

Ganache:

  • Add heavy cream to a small saucepan and bring to a simmer. Add chocolate chips to a small bowl and pour hot cream over them, let sit for 5 minutes. Then stir until a rich chocolate ganache forms, let sit for 5 minutes.

Assembling:

  • Gently cut the tops off of 2 of the 3 cakes with a bread knife or cake wire, place one cake layer on a cake stand or plate. Use a spoon to add half of the pastry cream on top of the cake and use the back of the spoon to spread it out evenly. Repeat for the next layer.
  • Add the uncut layer of cake to the top, gently pressing down so the layers adhere to each other. Pour prepared ganache over the top of the cake. You may not use all of the ganache on the top of the cake and if you're serving soon, reserve some to pour over the slice for the crazy chocolate lovers!

Notes

  • Cake recipe slightly adapted from The Kitchn.
  • Pastry cream adapted from Food Network.
  • Pastry Cream can be made up to 24 hours in advance, remove from refrigerator 1 hour before use.

Nutrition

Calories: 603kcalCarbohydrates: 79gProtein: 9gFat: 28gSaturated Fat: 18gCholesterol: 185mgSodium: 312mgPotassium: 443mgFiber: 1gSugar: 49gVitamin A: 860IUVitamin C: 0.2mgCalcium: 237mgIron: 2.1mg
Tried this Recipe? Tag me now!Mention @sugarandsoulco or tag #sugarandsoulco!
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About Rebecca Hubbell

I love sharing mouthwatering and fun recipes with all of you! My recipes are inspired by classic comfort food, the places I travel, and pop culture! I have a serious sweet tooth and love a good cocktail and pancakes and bacon are definitely my weakness! So stick around a discover something delicious!

Reader Interactions

Comments

  1. Mar says

    May 16, 2018 at 5:36 pm

    How long do you cook cakes if put in 9″ pans please
    thanks

    Reply
    • Rebecca Hubbell says

      May 16, 2018 at 9:30 pm

      Between 35 and 45 minutes, keep an eye on them.

      Reply
  2. Sarah and Laura says

    February 20, 2016 at 6:58 pm

    Wow, wow, wow. Those images. That cake. You’ve done an amazing job on the photography – I want a slice right now! Yum.

    Reply
    • Rebecca says

      February 21, 2016 at 6:16 pm

      Thanks so much, Sarah and Laura!

      Reply
  3. Shreyashi says

    February 19, 2016 at 11:12 pm

    5 stars
    The kind of dessert that dreams are made of and my waist line and heart shudders to think about it! Wonderful. 🙂

    Reply
    • Rebecca says

      February 20, 2016 at 11:31 am

      Haha… right, mine too! And I’m heading to the beach this week… time to start knocking back some salads 😉

      Reply
  4. Sam | Ahead of Thyme says

    February 19, 2016 at 9:56 pm

    Look at that chocolate!! Your photos are amazing, I just want to eat this right now!!

    Reply
    • Rebecca says

      February 20, 2016 at 11:31 am

      Thank you so much, Sam! Chocolate is so photogenic!

      Reply
  5. AiPing | Curious Nut says

    February 19, 2016 at 8:25 pm

    Wow, that chocolate looks insane. My entire body’s bones are shaking with excitement. :p

    Reply
    • Rebecca says

      February 20, 2016 at 11:32 am

      Haha, nothing beats a good ganache!

      Reply
  6. lisa @ garlicandzest.com says

    February 19, 2016 at 6:00 pm

    I desperately want to lick my screen right now! This looks so decadent — and it’s been years since I’ve made a Boston Cream Pie. Wow!

    Reply
    • Rebecca says

      February 20, 2016 at 11:32 am

      Thanks so much, Lisa!

      Reply

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