The Wicked Good Boston Cream Pie is one of the most iconic American desserts, loved for its perfect balance of soft cake, smooth vanilla custard, and rich chocolate ganache. Despite its name, this dessert is actually a cake, traditionally made with tender sponge-style layers filled with creamy custard and finished with a glossy chocolate topping.
Ideal for birthdays, family gatherings, or special occasions, this Boston Cream Pie delivers elegance without being overly complicated. Each slice offers a comforting mix of fluffy texture and indulgent flavors that never go out of style.
Why This Boston Cream Pie Is So Special
What makes this dessert stand out is its simple yet luxurious combination of textures. The cake layers are soft and moist, the custard filling is smooth and creamy, and the chocolate ganache adds a deep, rich finish. Together, they create a dessert that feels both classic and indulgent.
This Wicked Good Boston Cream Pie is perfect when you want a dessert that looks impressive but still feels homemade and comforting.
Recipe Overview
- Servings: 8 servings
- Prep Time: 25 minutes
- Cooking Time: 30 minutes
- Calories: 450 kcal
Ingredients
For the Cake
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup whole milk
For the Custard Filling
- 2 cups whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- 3 tbsp cornstarch
- 2 tsp vanilla extract
- 2 tbsp unsalted butter
For the Chocolate Ganache
- ½ cup heavy cream
- 4 oz (115 g) semisweet chocolate, chopped
- 1 tsp butter (optional, for shine)
Instructions
Bake the Cake Layers
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, cream the butter and sugar until pale and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, until a smooth batter forms.
Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake layers to cool completely before assembling.
Make the Custard Filling
In a saucepan, heat the milk until just beginning to simmer.
In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and pale. Slowly pour the hot milk into the egg mixture while whisking constantly.
Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thickened into a smooth custard. Remove from heat and stir in the butter and vanilla extract. Set aside to cool completely.
Assemble the Cake
Place one cake layer on a serving plate or cake stand. Spread the cooled custard evenly over the top, keeping it slightly away from the edge. Carefully place the second cake layer on top and gently press down to level.
Prepare the Chocolate Ganache
Heat the heavy cream until hot but not boiling. Pour it over the chopped semisweet chocolate and let it sit for 1–2 minutes. Stir until the ganache is smooth and glossy. Add the butter if desired for extra shine.
Slowly pour the ganache over the top of the cake, allowing it to gently drip down the sides for a classic finish.
Chill and Serve
Refrigerate the cake for at least 1 hour to help the custard and ganache set properly. When ready to serve, slice using a sharp knife and enjoy either chilled or at room temperature.
Helpful Tips for Best Results
- Make sure the cake layers are fully cooled before filling.
- Chilling the custard ensures clean layers when slicing.
- Use good-quality chocolate for a smoother, richer ganache.
- Level the cake layers if needed for a cleaner presentation.
Storage Instructions
Store leftover Boston Cream Pie covered in the refrigerator for up to 3 days. Allow slices to sit at room temperature for a few minutes before serving for best flavor and texture.
Wicked Good Boston Cream Pie
Ingredients
For the Cake
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 2.5 cups all-purpose flour
- 2.5 tsp baking powder
- 0.5 tsp salt
- 1 cup whole milk
For the Custard Filling
- 2 cups whole milk
- 0.5 cup granulated sugar
- 4 large egg yolks
- 3 tbsp cornstarch
- 2 tsp vanilla extract
- 2 tbsp unsalted butter
For the Chocolate Ganache
- 0.5 cup heavy cream
- 4 oz semisweet chocolate, chopped (115 g)
- 1 tsp butter (optional, for shine)
Instructions
Bake the Cake Layers
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream the butter and sugar until pale and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, until a smooth batter forms.
- Divide the batter evenly between the prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake layers to cool completely before assembling.
Make the Custard Filling
- In a saucepan, heat the milk until just beginning to simmer.
- In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and pale.
- Slowly pour the hot milk into the egg mixture while whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thickened into a smooth custard.
- Remove from heat and stir in the butter and vanilla extract. Set aside to cool completely.
Assemble the Cake
- Place one cake layer on a serving plate or cake stand.
- Spread the cooled custard evenly over the top, keeping it slightly away from the edge.
- Carefully place the second cake layer on top and gently press down to level.
Prepare the Chocolate Ganache
- Heat the heavy cream until hot but not boiling.
- Pour it over the chopped semisweet chocolate and let it sit for 1–2 minutes.
- Stir until the ganache is smooth and glossy.
- Add the butter if desired for extra shine.
- Slowly pour the ganache over the top of the cake, allowing it to gently drip down the sides for a classic finish.
Chill and Serve
- Refrigerate the cake for at least 1 hour to help the custard and ganache set properly.
- When ready to serve, slice using a sharp knife and enjoy either chilled or at room temperature.
