A few years ago I tried to recreate a certain Boston Cream Pie I remembered from childhood -- the Luby's Boston Cream Pie, which was actually chocolate cake with vanilla pastry cream, so basically a reverse version of the traditional. I loved the concept, but after revisiting the recipe recently, I realized it just wasn't worth the work. It required multiple batters, extra steps and more assembly than I think most people want from a casual home dessert. Sometimes recipes are fun to experiment with, but not necessarily the ones you come back to over and over.
So I decided to replace it with something that hits the same nostalgic chocolate-and-cream notes in a much more approachable way: Cake Mix Chocolate Boston Cream Pie.
Texture and Flavor
This cake comes together quickly and delivers soft, chocolatey layers you can store in either the refrigerator or freezer. A fluffy vanilla filling adds a smooth, light contrast, while a rich chocolate ganache topping keeps the dessert decadent without making it overly complicated.
One thing I've learned after years of recipe testing is that nostalgia matters, but practicality matters too. A dessert can be technically impressive, but if it feels like too much work, people rarely make it twice. Sheet cakes, snack cakes and chilled pies are the kinds of recipes that actually fit into real life, especially in the summer when nobody wants to spend all day assembling a complicated cake.
Luby's Banana Cream Pie
Speaking of nostalgic desserts, I'm also currently working on a Luby's Banana Cream Pie recipe which is actually from a Luby's cookbook. That one absolutely deserves its own post because it's completely different from the Boston Cream Pie recipe. The filling has marshmallows folded into a cooked vanilla pastry cream, which gives it that fluffy vintage diner-style texture that makes banana cream pie so comforting. I'm testing a it now, and honestly, I think it may end up being one of my favorite Luby's-inspired desserts yet.
So while the Boston Cream Pie recipe is headed into retirement, the chocolate-and-vanilla nostalgia lives on -- just in a softer, easier and much more user-friendly form.
Anna says
Hi Travis,
I'm sorry you had issues along the way. I'll leave your comment here to help others. Personally, I haven't had any issues making it the way it's written and 2 tablespoons was enough cornstarch.
Definitely a good idea to get a headstart on the pastry cream!!
Travis Payne says
Even for an experienced home baker, I found this recipe to be a challenge. I would like to report the problems I encountered on my first attempt at this recipe. The filling calls for 2 Tablespoon of corn starch...you need to make it 2 heaping tablespoons. Also, using this method , while not having to bother with tempering the egg yolks, presents its own challenges. You end up with a frothy mixture that looks to be being with every stir, but don't be fooled. You need to let the foamy bubbly mixture boil without you stirring, then time out 1 minute to finish cooking. Poor into a cooling bowl, cover it with parchment, bring to room temperature and the put it in the refrigerator to set up. If you don't do this, you might end up with a very soupy pastry cream, which will not hold up to filling this cake. Next time will will make the filling first...in fact, I will more than likely make it a two day project to get it to turn out like the picture, and the cake we both loved when we were lucky enough to go to the old Lubys cafeteria.
Anna says
LOL! Thanks for the laught, Angie. I know the feeling.
angie says
Thank you so much for posting this pic! People were begining to think I was a loon! Lubys HAD this dessert with pecans on top...I KNEW IT
Jen says
Boston Cream Pie is my dad's favorite. I wish it traveled well so I could send him this one.
Danielle says
Boston cream pie is a favorite of mine- I'll have to try this! It looks better than regular boston cream pies.
Hrishi says
Can't wait to try this one...yum 🙂
Jess @ Bakericious says
looks sinfully delicious
Betty @ scrambled hen fruit says
Boston Cream Pie is hubby's favorite- I think I might like this chocolate version though! It looks scrumptious!
Steph@PlainChicken says
Looks great. I love Boston Cream Pie. I need to try the chocolate version.
Crustabakes says
i am totally with you on the egg yolks issue for the custard. i usually get stuck with a couple of egg whites that i wouldnt know what to do with .
MaryMoh says
Beautiful cake and beautiful cream. I love it! Thanks very much for sharing.
Camille says
Ahh, I looove Boston Cream Pie! This looks amazing!
Therese B. says
Looks yummy to me!
the blissful baker says
mmm the more chocolate the better, in my opinion 🙂 i think i might like this chocolate version better!
jacqie says
i would have never thought of doing boston cream pie like this. by the picture alone, i can already tell you that this is my new favorite dessert!
Kristin says
Thanks Anna, if it works for you, then I will definitely give it a try.
Thanks for all the tips everybody!
Kristin
Anna says
Kristin, I poured it on immediately after I made it. The way I did it, and this might be a little unorthodox but it works for me, is to pour the 1/3 cup cream into a big measuring cup (2 cup), add the honey, then microwave the cream/honey mixture for about 1 minute or just until it starts to boil. Depending on your microwave, it will probably take less than a minute to boil. Have your chopped chocolate ready, then quickly stir it into the scalding hot cream. Stir until it melts, then quickly pour the ganache on top before it starts to set. You can vary the consistency by using more/less cream and chocolate.
Katrina says
Anna, I made ganache a lot, it's our go-to frosting (not to sweet and buttery, which is what Kevin doesn't like), I'm going to try adding a little corn syrup next time to see what it's like!
Katrina says
Hey, looks a bit like mine! Good stuff.
Thanks for the shout out!
Kristin, I do want to here Anna's two cents worth, but with ganache, I have always made it and let it sit for an hour or so to thicken up, it is then perfect spreading consistency. So you could pour it over the can and let it drip down and that looks great, too. Let ganache sit half a day or whatever (out of the fridge) and it's perfect for rolling in to truffles!
Kristin says
Hi Anna,
This cake looks absolutley delicious! I can't wait to make it myself but I was wondering something - your glaze is so nice and thick, how long did you wait to pour it on the cake? I would think it would be very liquid-y right away and would just drip down the cake instead of looking like it's a frosting. Any tips would be much appreciated!
Thanks,
Kristin
Emily says
YAY! Boston Cream Pie! This looks amazing.
Sue says
This looks like a Boston Cream Pie that I would like. For some reason I'm not such a fan of the traditional kind.
You could call it "Perfect" Chocolate Boston Cream Pie. 🙂
Darlene says
It looks like you achieved a perfect balance - cake, cream filling, and ganache!