Boston Cream Pie (II)
This Boston Cream Pie recipe features a simple vanilla cake filled with homemade pastry cream and topped with a chocolate ganache.
Six years ago, I made my grandma a Boston cream pie for her 91st birthday when she requested something that involved “white cake and pudding”. It was the first time I had made Boston cream pie from scratch, and as it turned out, that was the last birthday that we were able to celebrate with her, so the pie-that-is-really-a-cake holds a special place in my heart. You can see my rendition of that original cake here (please excuse the absurdly awful pictures!); it was a sponge cake filled with homemade pastry cream and covered in a silky chocolate glaze.
It was good, but in retrospect I thought it could be better. I wanted the best Boston cream pie recipe I could muster. So, when I asked my husband if there was anything in particular he’d like for dessert on Easter and he said “Boston cream pie”, it was my chance to make a new and improved version. Here it is!
So, total disclaimer (that I’m sure I’ve mentioned before) – I’m really not much of a white/vanilla cake person. I’m not a huge cake fan in general, so if I DO eat it, I really, really prefer that it be chocolate. However, there is an exception. I don’t need much convincing when it comes to Boston cream anything because.. I mean, pastry cream and chocolate? DONE!
Alright, here’s the rundown of how I put this cake together…
Sponge cake does absolutely nothing for me, so I nixed that in favor of my favorite yellow cake recipe. I used the same pastry cream filling from the original recipe because I’ve made it countless times for a ton of different things, and it’s always perfect. If it’s not broke, right? As for the chocolate, I prefer Boston cream pies that have exposed sides and just chocolate on top for more of a casual/rustic look. I ditched the glaze in favor of my favorite ganache (used on my peanut butter cup cake) and let it thicken up a little more than usual, although you could totally pour it on and let it slide down the sides – it would be equally gorgeous!
I served this alongside my fresh strawberry pie for dessert on Easter and it was a huge hit. A couple of other cake-averse family members loved it, which sealed the deal for me!
(Psssst, if you prefer cupcakes, check out the Boston cream cupcakes I made awhile back. Next, I need to tackle Boston cream donuts!)
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Boston Cream Pie
Ingredients
For the Pastry Cream
- 2 cups (473.18 ml) half-and-half
- ½ cup (100 g) granulated sugar
- Pinch salt
- 5 large egg yolks
- 3 tablespoons cornstarch
- 4 tablespoons cold unsalted butter, cut into 4 pieces
- 1½ teaspoons (1.5 teaspoons) vanilla extract
For the Cake
- 2¼ cups (281.25 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup (113.5 g) unsalted butter, at room temperature
- 1½ (1.5) cups granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1¼ cups (300 ml) buttermilk
For the Chocolate Ganache
- 8 ounces (226.8 g) semisweet chocolate, finely chopped
- ¾ cup (178.5 ml) heavy cream
Instructions
- Make the Pastry Cream: Heat the half-and-half, 6 tablespoons of the sugar, and the salt in a medium heavy-bottomed saucepan over medium heat until simmering, stirring occasionally to dissolve the sugar.
- Meanwhile, whisk the egg yolks in a medium bowl until thoroughly combined. Whisk in the remaining 2 tablespoons sugar and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds. Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 20 seconds.
- When the half-and-half mixture reaches a full simmer, gradually whisk the simmering half-and-half into the yolk mixture to temper. Return the mixture to the saucepan, scraping the bowl with a rubber spatula; return to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds. Off the heat, whisk in the butter and vanilla. Strain the pastry cream through a fine-mesh sieve set over a medium bowl. Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 3 hours or up to 2 days.
- Make the Cake: Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans; set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- Using an electric mixer, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl and beat in the eggs, one at a time, beating for 1 minute between each addition. Beat in vanilla extract.
- Add the dry ingredients all at once and beat on low speed until just combined. Add the buttermilk and beat on low for 1 minute, then increase the speed to medium and beat for 3 additional minutes.
- Divide the batter evenly between the prepared pans. Bake for 25 to 35 minutes, or until a skewer inserted into the center of the cake comes out with just a few moist crumbs attached. Remove from the oven and cool for 10 minutes in the pans, then turn out onto wire racks and cool completely before assembling.
- Make the Ganache: While the cake cools, make the chocolate ganache. Place the chocolate in a 4-cup measuring cup; set aside. Place the cream in a small saucepan over medium heat and warm until it just comes to a boil. Pour the cream over the chopped chocolate and let sit for 2 minutes. Begin whisking the mixture in the center, gradually working your way outward until the ganache is completely smooth. Set aside to cool, whisking occasionally, until it has thickened slightly, yet still a pourable consistency.
- Assemble the Cake: Place one of the cake layers on a serving platter, then spread the pastry cream evenly over top. Place the second cake layer on top and pour the chocolate ganache into the center of the cake layer. Using an offset spatula, gently spread the ganache into an even layer over the top of the cake. Refrigerate until ready to serve.
Notes
- This cake can be prepared up to 1 day in advance and should be kept in the refrigerator.
- Half and half is a common dairy product in the U.S. but can be replaced with 50% whole milk and 50% heavy cream.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I found the post to be exceptionally informative, and I greatly appreciate the shared insights.
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I made this cake. It is sweet and yummy. I can enjoy it while playing bloxd io
A Boston Cream Pie is never two full layers. It is a 1 layer cut into 2 layers, with a glaze, never ganache. Well, that’s if you are looking for a traditional Boston Cream Pie.
And this cake recipe is a standard yellow cake, hardly a vanilla cake.
There are MANY versions of this recipe so chill out, buttercup.. Take a pill…..
This is my go-to recipe when I want an impressive dessert. I’ve never had to strain my pastry cream as it’s smooth and too thick to strain. I line the same size cake pan with plastic wrap, pour the pastry cream in pan, press another plastic wrap to top to prevent a film and refrigerate over night.
After baking/cooling the cakes in the morning, the pastry cream easily turns out of the pan on to the bottom layer. Presto! A perfect puck of pastry cream! Be sure to line the pan or the cream will stick to the bottom and make a mess.
For the ganache, I use a better quality chocolate ( in a shiny wrapper) and have never had a consistency issue. Thanks again for making me look talented! 😉
Thank you for the suggestion of putting the filing in a cake pan! Genius!
I’ve made this Boston Cream Pie 3 times now, and 2 of the 3 it turned out GREAT! The reason for my one failed attempt was that I was extremely rushed. This is not a quick recipe so you need to make sure you take your time working with it, and it will come out wonderfully. It is a favorite of my mother-in-law and sister-in-law who both have birthdays around Thanksgiving, and they request this Boston Cream Pie. I have gotten RAVE reviews every time I’ve made it (even when I messed up the consistency by being rushed). Thank you so much for sharing such a great recipe. I’m anxious to try some of your other recipes!
Must try this. Like you, I am not a cake enthusiast unless it’s chocolate. However my husband loves, loves Boston Cream Pie.
Can’t wait to try it !
followed directions exactly. pastry cream running out of cake down sides. horrible presentation.
The recipe looks great but I really wanted to compare it to the one you made for your grandma. Unfortunately the link takes you right back to this page.
I followed this recipe to the “T” and the cake turned out dense and heavy (and in my opinion too big). The custard was not strong enough to withstand the weight of the cake and it started pouring out from the sides and the cake on top started shifting. The ganache was too runny, but i made it cool off for a couple of hours and put it in the fridge to thicken it up.
The tastes are great however the cake was a total disaster.
I’ve been looking for a Boston Cream Pie Cake for a while. Your recipes are great and I can always rely on them. Does AP flour yield the best results for this cake or can I use a blend of AP flour and cake flour in this recipe? Thank you!
Hi Sarah, I think both will work!
Made it yesterday for company as one of the guests always says Boston Cream his favorite. It was sensational! Not difficult to make and looks picture perfect. Definitely goes to the top of my baking list.
I made this cake ***sorry no picture. I cut the sugar in the cake recipe in half because the cream is very sweet. It really was delicious. No one really liked the chocalate ganache on top, it was too hard and made it difficult to cut the cake. When I make it again I will use a different chocalate topping that stays soft. But the cream and cake after cutting the sugar was definitely a big hit.
it seems the pastry cream could have made 2 cakes since it started sliding off due to the huge amount of custard. My cake was so messy! custard falling out of the sides, I had to continually wipe it off which ended in wasted product. Maybe I will not make this one next time. I made it for my senior clients so they are the taste testers, I cant eat rich recipes, so I will find out today how it all tastes.
I’m glad I’m not the only one! It was horrible…I was so embarrassed. I’ve made countless desserts over the last 25 years so I’m not a beginner. I guess I’ll have to keep looking or figure out if there is something I could have done to make the cream more stiff???
I made your Boston Cream Pie for a family event, and it was delightful. My question is whether you could freeze leftovers? I know, I know: what are leftovers when it comes to Boston Cream Pie? But, depending on the size of the event and the number of desserts, there are times when leftover cake comes home with me. When that happens, I typically slice the cake and wrap the individual slices in wax paper and keep them in a container in the freezer (perfect for evening snacks). I wasn’t sure how Boston Cream Pie would fair? I guess my main concern was whether the pastry cream would turn into a runny mess once thawed? I appreciate your guidance. And as I re-read the post, there was a mention of trying out Boston Cream doughnuts. Mmmmmm, doughnuts!
Hi Vanessa, I do the same thing with extra slices in the freezer! I have NOT tried freezing slices of this, though, however I *think* it would be okay.
I made this for my family when my mother requested a Boston Creme Pie for her birthday, and it came out great!! Based on the other reviews, I made sure to let the pastry cream really thicken before taking it off the heat. And it turned out perfectly; I actually expected it to smoosh out the sides a little bit when the cake was assembled but it didn’t at all. I also loved the cake recipe; and I’m generally not a yellow cake person, but this was light and delicious!
The only issue I had was with the ganache. I let it thicken enough so that it would still pour down the sides a bit, which it did nicely. I refrigerated the finished cake for a few hours, and then let it sit out for about half an hour before serving. But when I was cutting it, it was like the ganache was so dense than it pushed down the light and fluffy cake. So it was a bit of a struggle to cut pieces that stayed together nicely. Do you have any recommendations for how to avoid this issue in the future? If nothing else, I guess I could just leave it out at room temperature instead of refrigerated so the ganache stays softened. Other than that it was wonderful!
Hi Callie, I’m so glad you enjoyed this!! As for the ganache, yes sitting at room temperature longer would help, but you could also add a little more heavy cream, which will keep it a bit softer even when refrigerated. Hope that helps! :)
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I made this cake for my son’s birthday a few weeks ago. It was amazing! It looked exactly like the picture!! I read some comments and followed your advice to those comments. I made the cream the day before assembling the cake. I, also, refrigerated the ganache a bit before using it. I, then, refrigerated the cake until we were ready to serve it.
Thank you for a great recipe!
Fantastic recipe!
I’m a Very NOVICE baker, having only used cake mixes etc in the past.
This recipe was delicious, easy to follow, and has given me confidence to try other homemade recipes.
I did read through ALL THE PREVIOUS comments and questions prior to making to be aware of any potential pitfalls.
I made it for my Dads 65th Birthday.
He send me a message stating it was definitely as good as the best if not even better than the yummiest Boston Cream Pie he’s ever had.
I made this cake this weekend and I found the pastry cream set up perfectly. It was delicious and received rave reviews from my family. I’ve never made pastry cream before, or anything similar, so the trick for me was that I let it thicken until I thought it was thick enough and then let it go just a little bit longer. I didn’t pay attention to the recipe times (i.e. beat for 20 seconds) but to the recipe descriptions (whisk until creamy; whisk until thickened and glossy; etc.) and had no problems at all. I will definitely make this recipe again and now going to find other recipes to use the pastry cream because it was delicious!!
I made this cake on 6/23/18 for my husband’s birthday. Boston Creme Pie is one of his favorites. I did not have the soupy custard filling problem as mentioned by several reviewers, but the ganache icing was too runny, and I ended up adding melted chocolate chips and confectioner’s sugar to get it to the desired consistency. The custard filling was delicious, but the yellow cake turned out too dense for my taste. My husband liked it though, and appreciated my efforts to bake a cake from scratch!
I was looking for something different for my kids and I to make together. I decided we should attempt a Boston Cream Pie, and found this recipe. Top Notch! The cake turned out great, the pastry cream was a hit, and the ganache was awesome! Altogether it was a really fun experience for us!
Followed recipe to a T and will have to say that both the pastry cream and chocolate ganache came out PERFECT, in fact, I am bookmarking this pastry cream recipe because it is by far the best results I have ever seen making it at home, and it is the perfect amount for the cake. That said, I have two problems with the cake recipe, 1-my cake came out dry :( this is actually easily fixed by adding a little less flour or maybe an extra egg yolk. The second problem I have, however, is that the cake to filling ratio just seems way off. Like, I used 9in cake pans and the batter didn’t seem to rise overmuch, but once assembled, there was simply too much cake to the amount of filling and icing, it was impossible to eat without completely deconstructing the cake slice. No idea how to solve that problem except maybe to bake off some of the extra batter in another pan :-/
Same here on the pastry cream! It is an awesome recipe!
I made this today. Love the flavours. The filling is perfect! But I’m not a fan of the cake’s texture- what is it supposed to be like? It felt dense/heavy/chewy – but because of the pastry cream filling wasn’t that difficult to go down. Maybe I did something wrong with the cake though. My ganache was too thick but that’s easy to figure out- will use less chocolate. Thanks for the recipe- I’d like to try it again with a lighter / fluffier cake hopefully.
Hi Haseena, I’m glad you enjoyed it! As for the cake, it should a soft cake, not dense or heavy.
I tried making thing recipe for the first time and it unfortunately didn’t turn out very pretty. All the components tasted great, but the cream layer just kind of seeped out. It just ran out of the cake and puddled over the edge. Do you have suggestions on how to make it thicker or hold it’s structure better so it just doesn’t run out of the cake?
Wonderful recipe! I know this comment is a little late, but I just wanted to go on record as having had NO problem with the pastry cream thickening. In fact, it thickened so fast after tempering the yolks that I couldn’t possibly have run it through a sieve. Nobody noticed the few tiny lumps and it tasted amazing! I was actually afraid that it wouldn’t spread after chilling (I made the cake and cream at night and assembled the next day) and that I would end up with a solid jell-o like blob. Didn’t happen and I couldn’t be happier. I did save my 1/2 and 1/2 for my coffee and used some very thick heavy cream and whole milk, so that may have contributed to the texture.
I’m certain to use the pastry cream recipe as often as I can think of something to put it on, so I will pop back in to report if I have a disaster.
I made this a while back, and it was absolutely terrific. I seriously crave boston cream pie… but not that stuff they sell at all of the stores, with the fake pudding in it (yuk!); There is absolutely nothing like chocolate ganashe and pastry cream, in one dessert. Unfortunately, I want this right now, and have none of the things I would need to make it… but I figured I would look at it, just to torture myself a bit. Thank you for a great recipe!
I recently began baking cakes from scratch. I made this one for XMas Eve with all the family, and it was tied for first place as THE BEST CAKE! I left the following morning, so froze the little remaining, and it was even better frozen.
I made the cake again last week and for some reason my creme was runny and was a total disaster. When the creme wouldn’t stay on top of the first cake, I scraped it off and put the creme back in the refrigerator (after covering it again w plastic wrap). I tried it again a few hours later–same results.
I really believe I measured the ingredients correctly. Do you have any idea if I over cooked the creme or if 3 hours was not sufficient refrigeration? I’m now afraid to try this recipe again, but did I mention my family loved this cake????
Thanks for your help!
Hi Kathryn, I’m so thrilled your family loved this cake! If it turned out fine the first time, I’m thinking the second time perhaps there was an error or the pastry cream wasn’t cooked long enough to thicken appropriately.
In the photo of the cake it appears there was something wrapped around the cake to keep the pastry cream from oozing out. Yet in the recipe that part of the assembly process is missing. Pareses can you explain what you used to wrap around the side of the cake? Presumably it was after assembling and before refrigerating? Thanks.
I actually didn’t wrap anything, I just used an offset spatula to spread the pastry cream flush with the sides of the cake.
Baked this amazing “pie” and received many compliments! Mine was a little messy with so much pastry cream, but wasn’t going to waste any! Everyone LOVED this dessert and I will keep it in my arsenal!
This recipe as executed made the best Boston Cream I’ve had let alone done. Filling is firm enough to hold up and the cake was just right, with perfectly chewy crumb. The ganache would classy as “stupid easy”. Capped off the St Patty’s day meal just right.
Looks fabulous. I have to make it a couple of days ahead, ok to refrigerate 2 days or freeze?
Hi Debra, Yes you can refrigerate for 2 days. I would just keep it airtight and then let it sit at room temperature for at least 30 minutes before serving.
What are the main differences between this cake recipe and the recipe you used to make the Boston Cream Cupcakes? Can I use this cake recipe to make cupcakes? Is the cupcake version more of a sponge cake? I am making the cupcakes for my daughter’s birthday this weekend, but have been trying to decide if I should make the cake or cupcakes. Also, any major differences in the pastry cream? The recipe for the pastry cream in the cupcakes is slightly different than this one as well. Thank you!
Hi Erica, This is more of a fluffy, traditional yellow cake while the cupcakes are slightly more dense, as they need to be to support the pastry cream filling. The pastry cream for this cake is the one I use all the time, so I definitely recommend it!
Do you think this recipe would be ok to fill a 3 layer 8″ cake? It does not need to be overly stuffed since it will be a frosted cake, but I don’t want it to be skimpy either!
Hi Natasha, I assume you mean the pastry cream? If so, yes, I think that would work if you don’t need massive layers of pastry cream!
Made this recipe and it is for sure tasty. The ganache came out perfect but the pastry cream was almost too sweet and almost gritty. I followed the recipe exactly and strained well. Any ideas? Less cornstarch?
Hi Hope, I’m glad you enjoyed the cake! As for the pastry cream being gritty, I would be sure you whisk until the sugar is dissolved in both steps, the saucepan, and when whisking with the egg yolks.
I made the pastry cream in the recipe above. Although it was thick when I took it off the stove, it is now watery (after putting it in the refrigerator). Is your recipe correct when it says to cook until thickened about 20 seconds? I cooked as you explained and stirred until it became thick and then cooked it for just a minute or less as described. The pudding would not be able to be used in a cake, as it would just drip out. Can you please tell me if the mixture should have been cooked longer than what it says in the recipe? Thank you!!
Hi Stephie, You should definitely cook until thick in the first part, then until it is noticeably thick, large bubbles burst, and the mixture looks glossy once you add in the half and half mixture. The time is not as important as the visual clues for doneness, although it’s a good gauge to have so you have an idea of around how long it could take. It most certainly should not have turned watery, and likely needed to be cooked longer.
My husband asked me to bake a Boston Cream Pie for his birthday several months ago. I experimented with several custard recipes before deciding on which one tasted best for the final cake. This recipe was by far the best.
Since the custard was right on, I decided to give the entire recipe a whirl.
Turned out beautifully. The flavors were well balanced, the custard was so creamy, and the genache had great texture.
From one brown eyed baker to another, thank you very much for perfecting your recipe and sharing it with the world. This one is definitely a keeper.
I made this for my Super Bowl themed dessert! I was not sure about flour measurement for the cake. The recipe is written as 2 1/4 cups or 319g. I use King Arthur’s weight chart and 2 1/4 cups comes to 270g, so I went with that. Not sure if the extra 49g flour would have made a difference. I normally freeze my cakes right out of the oven and these did not disappoint. Making the pastry cream was a snap and it thickened well on heat, so I did not strain it…not sure the thick deliciousness would have gone through at all! Another reviewer suggest cooling the creme in a 9″ pan and it came out with the perfect disc to put between the cakes. Genius! This is going in my cake rotation for sure! Thank you so much!
I too had the same problem with the pastry cream being way too runny. Had hoped to take it to a party but it was a mess.. The cake was very tasty!
Excellent recipe! My wife is a connoisseur of Boston Cream Pies and this one rated the best on her scale. The only thing I did different was to put the cream filling into a round cake pan lined with saran wrap and then more saran wrap on top to prevent skinning over. It cooled the cream very quickly rather then waiting hours. Then I flopped it over onto the cake and didn’t have to spread it at all.
Can a springform pan be used with the same effectiveness as a plain round pan?
Thanks in advance,
Madeleine
Hi Madelieine, You would need to use two for the layers of the cake. If you have two, then I suppose that would be fine.
Oh, my my my. What a fantastic recipe. My best friend requested Boston Cream Pie for her birthday cake, and I literally thought I may not be able to deliver. Thank you for this wonderful EASY recipe. It turned out beautifully. The only thing I tweaked was not letting the ganache get too thick, so it would pour down the sides. THANK YOU!!
Hi Allie, You’re welcome! I’m so thrilled to hear the recipe worked so well for you, and love the idea of letting the ganache pour over the sides! Thanks for taking the time to stop back and leave a review!
Hello. I can’t find half and half in this part of the world. Will simple full fat milk do the trick?
Hi Hala, You can use half full fat milk and half heavy cream, that will give you the best substitute.
My husband and I loved this recipe, we cooked it together and it tasted like an authentic Boston Cream Pie..We live in Tn now and we miss the food from home in Massachusetts…. thank you !!
I made the pastry cream, and it’s been in the fridge for over 3 hours. Still VERY runny. How long does it take for this to set up like custard? I need to assemble this cake tomorrow and I’m worried.
Hi Michelle, If it’s runny, it likely isn’t going to set up, it sounds like it wasn’t cooked quite long enough. The custard should be fairly thick once you take it off the heat, and then it really firms up in the fridge.
Great custard and easy recipe. Great tastes altogether. New range here, and the cake was a little dry—assuming my own fault. Always great stuff from BEB.
Absolutely perfect AND DELICIOUS!
THE BEST cake, ever. (Btw, mine turned out horrible ugly, yet still tasted delicious)
• I use this cake base for a marble cake! Only difference is I add 4oz chocolate to 1 cup batter, and swirl that deliciousness around.
Thanks for the recipe!
**And awesome cake-layering skill ;)
Followed directions…used all ingredients as instructed. After chilling 6 hours…..custard soup.
Hi Elly, I’m sorry to hear that, but it sounds like the custard was removed from the stove too soon and didn’t thicken enough initially.
Michelle, do you know how many cups of glaze this makes? Thanks!
It yields about 1.5 to 2 cups.
This was maybe my favorite cake I have ever made! And I swear the leftovers tasted even better a couple days later! I have made cake and ganache gazillions of times, but it was my first time making pastry cream, and I was super nervous. But it was totally easy, so delicious, and the perfect consistency to make the cake look just like the photo! I will definitely be making it again (my kids already requested it again next week LOL), and might be using the yellow cake recipe in other cakes too. This was a great birthday cake for my husband- thanks!
Hi Wendy, SO thrilled that you loved this! Thanks so much for taking the time to stop back and leave a review!
Michelle, this looks stunning! I absolutely love this yellow cake recipe. It has become my go-to yellow cake recipe. I have been using it since you posted it with the chocolate frosting. I use 8 inch pans per that recipe when doing a layer cake (and 9×13 when doing sheet cake). I’m assuming for this Boston Cream Pie you used 9 inch pans so the layers would be less thick? Also, do you serve this straight from the fridge or let it sit out some before serving? Thanks so much! Can’t wait to try it!
Thank you! Yes, I wanted thinner layers so that the pastry cream and ganache weren’t lost in cake. I’ve done it straight from the fridge and let it sit out for 30 minutes or so. I don’t really like cold cake, so I like to let it sit out a bit, but that’s just a personal preference!
Hi, I made this pastry cream today and mine bubbled up seriously, over the sides of my pot and on to my stove, across the floor and in the sink. Is that normal? I remade it in a bigger pot, but it didn’t seem very thick. Chilling now. This is my third attempt for pastry cream. 😳
Hi Juliet, The pastry cream does begin to bubble when it thickens, but it sounds like your pot was too small, or you let go bubbling for too long.
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A link to mine….I can’t wait to taste it!
Thanks so much for sharing – it came out beautifully!
I made this as described, and it was fantastic. Decadent and delicious. While making the pastry cream I had my doubts because it seemed very “egg custard” tasting, but after chilling overnight, the flavors blended beautifully. Thanks for the great recipe!
So great to hear you enjoyed the Boston cream pie! Thanks for taking the time to stop back and leave a review!
so I served the cake, and like Julia Child, my motto is “no apologies.” BUT….. I had to throw out all the pastry cream, as it would not pile up or stay on the bottom layer when I put the second layer on….and this bottom layer was soggy so I quickly retrieved it…. what a mess…. I managed to save the whole thing, and ended up with a ‘hint” of pastry cream between the layers, put the ganache on top (neither did it stay in place without running down the sides, which was ok), and when the whole thing was chilled, it actually tasted ok… BUT, I would love to know how to get that piled=high pastry cream with the knife edge between the two layers…. is your picture REAL? wow!!!! any thoughts?
plus – how in heaven’s name could a spring form be used? we need 2 layers? I am confused by Michelle’s post re the spring form….what? cut it horizontally in half? so what? I used 2 9″ pans so that’s the same thing.
thanks
Phyllis
Hi Phyllis, I’m so sorry that there were issues when you made this.
If the pastry cream was runny, it very likely did not thicken enough on the stove before it was taken off of the heat. Also, did you use regular half-and-half? I think there is a fat free version out there, but homemade puddings and pastry creams need to the fat in order to set up properly.
As for the ganache, if it sat long enough it most definitely should have set up, unless your kitchen is super hot and humid. You could always pop it in the refrigerator for a little bit to speed up the thickening process.
The comment above about a springform pan was referring only to assembly, not baking. I’ve done cakes before with exposed sides and “built” them in a springform pan with acetate strips so the sides look totally smooth.
the cake is fine, two 9 inch cakes…. the pastry cream was so runny,… I let it sit overnight… can’t figure out what happened…. AND the Ganache never hardened, SO… although planning to serve it tonight, I had to throw out the pastry cream (but I dolloped a bit between the layers, and then put the ganache on top, which ran down the sides… it is in the fridge now, and it is a mess, but will go with me in 4 hours to a dinner to be presented…. ugh!! your picture shows very heavy pastry cream, and ganache that is like an icing…. no, no…not mine!!! any thoughts or suggestions?
Your photos were actually just great, and so glad to see a custom Boston Cream pie! My mother made a generous, great one for my father’s birthday always, his very favorite!
Scrumptious! Boston cream pie is my husband’s favorite dessert, so I made it for his birthday today. He loved it, thanks for the terrific and easy-to-follow recipe.
I love your blog. You have the best recipes. I always check your recipes when looking for something new or for a good recipe. Thanks!!!!
Ditto – my go to for desserts! You are the queen of boozy cupcakes. Not really a comment for the Boston Cream Pie recipe, but today I was in need of a dessert to take to a happy 50th birthday party for a friend on the weekend. Stopped here first, thinking I would make those Boston Cream Cupcakes, but kept looking around and decided that for this crowd the Limoncello Cupcakes and Margarita Cupcakes would be the way to go. Cannot wait to get started! Thank you for a food blog that’s not only beautiful, but the recipes work!
My goodness, Michelle! Yours came out beautifully! I made the CI version which has a different pastry cream (your pastry cream recipe is my go-to recipe but I thought, “it’s CI, how bad can it be?” Wish I’d stuck with yours) and a hot milk cake. It was okay and everyone said they enjoyed but I think next time, I’ll go with yours. Well done, Michelle!
already CANNOT wait for boston cream donuts!!!
Same here!
Have never eaten a Boston Cream Pie but yours looks so good. Might give it a try.
You had me at homemade pastry cream! Stunningly beautiful. The supermarket varieties usually have a pudding as the filling and not even a good one at that. This is definitely on my to-do list. Thanks for posting.
This looks delicious! My sister loves Boston Cream Pie, might have to give this a go and make it for her birthday. Thanks for all the great recipes!
This turned out beautifully! Did you use the acetate strips (like in your Momofuku cake) to get the sides of your Boston Cream so perfect? I’ve never made a Boston Cream Pie, but this certainly inspires me to give it a go. And, by the way, I am with you on the strawberry pie from our local diner chain . . . so disappointing and not worth the calories. I’ve made them from scratch before and so much better to be sure. However, I am going to give your recipe a try when all the local berries come into season.
Never did find the fresh rhubarb at Market District. They said they stopped carrying it. So I just did a strawberry cream cake, and I received the same family comments as you did. So, I’m excited to try it with fresh rhubarb when it comes in a couple weeks from now. Thanks for all the great recipes and photos!
Thanks Michelle! Using a springform pan and acetate strips was my first plan for this (great minds think alike!) but… things were hectic, kids weren’t cooperating, so I just did it by hand. I let the pastry cream squish out the sides a bit and then just smoothed it out with an offset spatula. Same with the ganache on top – let it go over the edge a tad, and then smoothed it. So sorry about the rhubarb, that’s crazy, I just saw it there!
AH! This was good to know. I wondered how it looked so edge-perfect. I totally envisioned it squishing out the sides if you tried to get the cream or the ganache all the way to the edges. Now I know. Thanks, ladies.
This looks sooooo good! We just love anything with Boston Cream and chocolate at my house! Another favorite that you might like to add to your list to try is Boston Cream Pie Pancakes! Thanks for another great recipe Michelle!
Mama V