Boston Cream Cake


The Scrambled Musings Of Robort, the Robot Dog

Robort doesn’t always know what he’s talking about, but he sure does have a lot to say about food. If you’re not also a robot, dog, or robot dog, it’s best to just ignore what he says and skip to the recipe

The History of Boston Cream Pie, the Iconic Dessert with the Rich Custard Filling & Decadent Chocolate Ganache Frosting

How Did This Iconic American Pie Get Its Name?

The Boston Cream Pie is a dessert that has been around since the 19th century. It is not clear who invented this dessert but it is known that it was first served in 1856 at the Parker House Hotel in Boston. It is a cake with chocolate ganache and whipped cream frosting.

The name of this iconic American pie got its name from the city of Boston and its famous pastry chef, Mr. Rufus Estes, who made this cake for his guests at the Parker House Hotel. Some people believe that this dessert was created in France and adapted by the Americans to include a layer of pastry cream in the middle. Boston Cream Pie is a dessert that has been around since the 19th century. It is not clear who invented this dessert but it is known that it was first served in 1856 at the Parker House Hotel in Boston.

It is a cake with chocolate ganache and whipped cream frosting. The name of this iconic American pie got its name from the city

10 Reasons Why Boston Cream Pie is the Best Cake in the World

  1. Layer of Custard Mix-in to make it a decadent dessert with a surprise inside
  2. Chocolaty and Creamy Chocolate Ganache Filling that is irresistible to some people
  3. The creamy and smooth Pastry Cream for a light and refreshing touch to every bite
  4. Rich Sinful Chocolate Cake Crust from scratch that everyone loves
  5. Golden Brown Sugar Streusel on top for an added crunch and flavor dimension
  6. Decadent Flaky Pie Crust with sprinkles on top for garnishing
  7. It’s the perfect balance of chocolate cake, pastry cream, and vanilla custard filling 8…. 10….

The History of Boston Cream Pie Cake and How it’s Still Making an Impact on the Modern Day Baker

How to Bake a Classic Boston Cream Pie Recipe with 3 Essential Tips!

Boston cream pie is a traditional dessert that has been around since the 1800s. It is a cake filled with vanilla custard and topped with chocolate ganache. This dessert is so popular that it has even inspired other desserts like the New York style cheesecake, which has a similar filling and topping.

1) Make a classic vanilla custard by whisking egg yolks and sugar together, then tempering in the hot milk.

2) Pour the custard into an unbaked pie crust to create an easy-to-bake pie shell.

3) Top your Boston cream pie with chocolate ganache for an extra layer of flavor!

Boston Cream Pies in Popular Culture and How they’re Changing the Modern Day Baker

Boston Cream Pies have been around for a long time. They were first created in 1856 by the Parker House Hotel in Boston, Massachusetts. The pastry cream filling was a new type of dessert that was not popular at the time.

The pastry cream filling is made from eggs, sugar, flour and milk. It is then cooked over low heat until it thickens and becomes creamy. Today, pastry cream is used as a filling for cakes and pies as well as cookies and other pastries.

The modern day baker has many recipes to choose from when they are looking to make Boston Cream Pie desserts. There are recipes with pastry cream filling that use store-bought pie crusts or puff pastry doughs.

Prep Time45 mins
Cook Time30 mins
Course: Dessert
Cuisine: American
Servings: 6
Calories: 705kcal


The Cake

  • 2 large egg
  • 1 cup sugar
  • 1/2 cup whole milk
  • 5 tbsp butter (70g) unsalted
  • 1 cup flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp vanilla extract

The Ganache

  • 1/4 cup heavy cream 35%
  • 113 g unsweetened chocolate chopped, 60-70% cacao

The Filling

  • 6 large egg yolk room temp
  • 2/3 cup sugar
  • 1/4 cup corn starch
  • 1 tbsp vanilla extract
  • 2 cup whole milk
  • 1 tbsp butter (15g) unsalted


  • 20 g unsweetened chocolate shaved, 60-70% cacao


The Cake

  • Place an oven rack in the center of the oven and preheat to 350F
  • whisk together flour, baking soda and salt and set aside
  • Whisk together the eggs and sugar until pale, thick and fluffy. About 4 minutes
  • mix together the milk and butter in a microwave safe bowl and microwave at 30 second intervals until the butter is melted and the milk is steamed
  • With your mixer on low gradually mix together the flour and egg mixtures. Add the eggs in the bowl, then slowly and gradually add the flour about 1/4 cup at a time, allowing it to combine before adding more.
  • Once combined, add vanilla and milk / butter and continue mixing until a thick batter forms
  • Pour batter evenly into two greased 8" baking pans and bake on the middle rack for around 30-35 minutes or until a toothpick inserted in the center comes out clean

The Ganache (the easy way)

  • In a medium microwave safe mixing bowl microwave the the cream until steaming- about 1 minute
  • Add the chocolate to the bowl and let stand for 5 minutes.
  • Stir until chocolate fully melts into the cream and it all becomes smooth

The Filling

  • pour the milk into a medium sauce pan and heat over medium until boiling. Immediately remove from heat and set aside
  • Whisk together egg yolks and sugar until light and thickened. Add corn starch and continue mixing until all lumps are gone
  • add 1/4 cup of milk to the sugar and eggs while mixing, once incorporated add the remaining milk and continue whisking till homogenous.
  • Pour the mixture through a sieve, back into the pot and cook over medium high heat, whisking constantly until thickened and boiling slowly.
  • Cook while whisking for another 1-2 minutes until thickened.
  • Remove from heat, stir in the butter, allow to cool slightly, then cover to prevent a skin forming. Chill in fridge until needed


  • Once cooled, remove the cakes from their pans and allow to fully cool to room temperature on a cooling rack
  • Place one cake down on a plate or cake stand, optionally dust with shaved chocolate around the rim
  • Evenly pipe or spread the filling on top of the cake
  • Place the second cake on top of the filling, pressing lightly
  • Spread ganache on the top liberally, allowing to drip down the sides.


Regular pans you find at the dollar store or grocery store tend to be 9″ diameter. These will work, but will result in thinner cakes that struggle under the weight of the ganache. The resulting cake, while still delicious, will be fragile.


Calories: 705kcal | Carbohydrates: 89g | Protein: 14g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 299mg | Sodium: 267mg | Potassium: 436mg | Fiber: 4g | Sugar: 61g | Vitamin A: 995IU | Vitamin C: 1mg | Calcium: 200mg | Iron: 6mg