If you love boston cream pie, you’re sure to also go crazy for my Boston Cream Pie Cookies or No-Bake Chocolate Eclair Cake. Or try making Classic Homemade Eclairs, which have all the same flavors of pastry cream and chocolate in a choux shell. Massachusetts-born Boston Cream Pie isn’t a pie at all, but actually a cake! When it was created in the late 1800’s, the layers were actually baked in pie plates, hence the pie moniker. The name stuck and in 1996, the state of Massachusetts made Boston Cream Pie its official state dessert! Which is why it had to be included representing the Commonwealth of Massachusetts in my American Eats series, where I’m making the most famous foods from each state, one state at a time! My family LOVED this cake, which I have had before but had never made myself from scratch. To be honest, my previous experiences with Boston Cream Pie had left me underwhelmed, but that was the opposite from my experience with this version. After reviewing multiple versions in my cookbooks and online, I opted to go with my own tried-and-true vanilla pastry cream recipe (the same one I use for making fruit tarts and filling cream puffs), sandwiched between two layers of moist, buttery yellow cake. Then an easy, rich chocolate ganache gets poured over the top and gently nudged over the edges to create thick, decadent drips down the side while still allowing that pastry cream layer to peek through. Every bite is a luscious combination of cake, pastry cream, and ganache and it is simply wonderful. This is a great dessert to serve to guests coming over for dinner or to make for birthdays, holidays, and other celebrations. If you have had lackluster Boston cream pie in the past, I sure hope you will give it one more try with this recipe because I’m confident it will change the way you feel about it.
Recipe Ingredients
Flour: Regular all-purpose flour works just great in this cake recipe. No need to use your cake flour for the tender crumb. Sugar: Granulated sugar is used in both the cake layers and the pastry cream filling to make this a deliciously sweet dessert. Butter: I prefer using salted butter in almost all of my recipes. If you only have unsalted butter, just increase the salt in the recipe by ¼ teaspoon. Eggs: Between the pastry cream and the cake batter, you will need 8 large eggs. Vanilla extract: I love using homemade vanilla extract! Heavy cream: This ingredient is used in both the pastry cream and the ganache. You will get best results with “heavy cream” not just “whipping cream” which has a lower fat percentage. Cornstarch: A little cornstarch helps to thicken up the pastry cream but still gives it a creamy, silky texture. Chocolate: I recommend using the best bittersweet, semisweet or dark chocolate you have access to for your ganache. I particularly like the Ghiradelli baking bars or Trader Joe’s chocolate. Salt: This common ingredient balances the sweetness and makes all the other flavors pop! Corn syrup: To keep the chocolate ganache glossy and smooth.
How to Make Boston Cream Pie
There are a few elements to Boston Cream Pie, but none of them are too difficult. Just take them one at a time and assembly will be a breeze. Start with the pastry cream first so it has plenty of time to cool completely (it can even be done 1-2 days ahead of time), then make the cake, followed by the chocolate ganache just before putting them all together.
Making the pastry cream
Making the cake layers
Make the Chocolate Ganache
Cake Assembly
Recipe Tips
Whisk the dry ingredients separately: I hate dirtying an extra bowl and usually will just add flour along with the salt and leavening agents like baking powder and baking soda without whisking or sifting them together first, but in this recipe I really think it makes a difference and is worth the extra step. Use room temperature eggs for the cake layers: It really does make a difference. If you forget to pull them out in advance (guilty), stick them in a bowl and cover them with hot tap water for 5-10 minutes while you pull out the other ingredients and prep your pans. Clean slices: For the cleanest slices of cake, run a sharp, non-serrated knife under hot water then wipe the blade clean before each slice. It’s honestly a bit of a pain, but it will give you prettier slices every time.
Boston Cream Pie-Inspired Desserts
Boston Cream Poke Cake Boston Cream Donuts Mason Jar Boston Cream Pie Dessert Parfait
More Classic Cake Recipes
Chantilly Cake Pineapple Upside Down Cake The BEST Homemade German Chocolate Cake Yellow Cake with Chocolate Frosting Devil’s Food Chocolate Cake with Chocolate Buttercream Frosting San Jose Burnt Almond Cake
Recipe adapted from Cook’s Country. I used my favorite pastry cream, but closely followed their cake recipe. Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
More States I Have Visited in my American Eats Series
Alabama • Alaska • Arizona • Arkansas • California • Colorado • Connecticut • Delaware • Florida • Georgia • Hawaii • Idaho • Illinois • Indiana • Iowa • Kansas • Kentucky • Louisiana • Maine • Maryland • Massachusetts • Michigan • Minnesota • Mississippi • Missouri • Montana • Nebraska • New Jersey • New York • Oregon • Puerto Rico • South Carolina • South Dakota • Texas • Utah • Wisconsin
