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–+ servings

Boston Cream Pie

Moist Cake filled with luscious cream then topped with a rich chocolate glaze, Boston Cream Pie is a classic treat wins a chocolate lover's heart.

Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 23 minutes
Total Time 1 hour 3 minutes
Servings 16
Calories 325 kcal
Author sanna


For the Sponge Cake

  • 6 large eggs
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder

For the Cream Filling

  • 2/3 cups sugar
  • 2 cups milk
  • 6 egg yolks
  • 1/2 cup all-purpose flour
  • 1 and 1/2 tbsp cornstarch sifted
  • 1 cup heavy cream
  • 3 tbsp icing sugar

Chocolate Glaze

  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1/2 tsp vanilla


Make the Sponge Cake

  1. Preheat oven to 350 F. Grease the bottom of two 9-inch round baking pans and line them with parchment paper. In the bowl of stand mixer, beat the eggs for 1 minute in high speed. Gradually add 1 cup of sugar and beat for about ten minutes, until the egg batter is thick, pale and almost as thick as a whipped cream. 

  2. Combine flour and baking powder. Sift the mixture over the egg batter gradually, stirring with a rubber spatula until no streaks remain.

    TIP: Check the bottom of the bowl. The flour packets in there are usually the last ones to go.

  3. Divide the batter between the two prepared pans and bake for 23-28 minutes in the 350 F oven. A toothpick inserted at the center of cakes should come out clean. Let the cakes cool slightly in the pan, then transfer to wire racks to cool off completely.

  4. Peel off the parchment papers from the cake. Place one of the cakes on a  rimmed serving plate. Spread the cream filling on the top surface of the cake. Top the cake with the other layer. Pour the chocolate glaze over the cake, starting at the middle. The glaze will naturally drip down the sides. Use a sharp knife to cut the cake into slices.

Make the Cream Filling

  1. In a medium saucepan, combine 1/4 cup sugar and milk. Set aside.

  2. In a large mixing bowl, whisk together egg yolks, the rest of the sugar, flour, and cornstarch. Bring the milk and sugar in the saucepan to a boil over medium heat, then pour it over the egg yolk mixture. Whisk to combine.

  3. Pour everything back the pan and keep stirring over medium heat for about ten minutes. The mixture should thicken up like a curd. Turn off heat and transfer this to a bowl. Let it cool completely.

  4. Meanwhile. beat the heavy cream and sugar until thick. Stir in vanilla and beat until stiff peaks form. Fold the whipped cream on the custard mixture. Cover it with the plastic wrap touching its surface. Refrigerate until you are ready to assemble the cake.

Make the Chocolate Glaze

  1. In a microwave-safe bowl, heat the cream in the microwave for about 1 minute until it is almost bubbly. Pour the hot cream over the chocolate chips and stir until smooth. Stir in vanilla. Use on the cake right away.

Recipe Notes

Sponge cake recipe adapted from Natasha's Kitchen.

Cream recipe from Cream Legere recipe from World Class Cakes by Roger Pizey.

Nutrition Facts
Boston Cream Pie
Amount Per Serving (16 servings)
Calories 325 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 8g50%
Cholesterol 177mg59%
Sodium 52mg2%
Potassium 166mg5%
Carbohydrates 38g13%
Sugar 27g30%
Protein 6g12%
Vitamin A 580IU12%
Vitamin C 0.1mg0%
Calcium 81mg8%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.