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Boston Cream Cake

Boston Cream Pie Cake

Boston Cream Pie Cake
Course Dessert
Cuisine American
Keyword Boston Cream Pie
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 10
Author Anna
Cost 5



  • 2 large eggs
  • 1 1/2 cups sugar 300 grams
  • 2 1/4 cups all-purpose flour 290 grams or pastry flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/3 cup canola oil
  • 1 cup whole milk
  • 1 teaspoon vanilla extract

Cream Filling

  • 1/3 cup sugar
  • 3 tablespoons flour
  • 1/4 teaspoon salt
  • 1 1/4 cups whole milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter

Chocolate Glaze

  • 4 oz. semisweet chocolate chopped
  • 1/3 cup heavy cream
  • 1 tablespoon honey or corn syrup


  • Preheat oven to 350 degrees F. Grease and flour 2 9-inch round cake pans.
  • Separate the eggs and put the whites in metal or glass mixing bowl. Set yolks and ½ cup of the sugar aside.
  • In a large mixing bowl, combine the remaining 1 cup sugar, the flour, baking powder and salt. Whisk dry ingredients for about a minute so that they are very thoroughly blended.
  • To the flour mixture, add the 1/3 cup oil and egg yolks and stir until gloppy, then add 1/3 of the milk and stir until blended, thick and lumpy. Add remaining milk in two parts, stirring after each addition, until mixture is smooth.
  • Add vanilla and beat with a heavy duty scraper for about 40 strokes.
  • With a handheld electric mixer, beat the egg whites until foamy, then gradually add the sugar and continue beating until thick. Fold the beaten egg whites into the batter. It should be smooth and silky. Divide it evenly (about 450 grams per pan) between the two pans.
  • Bake at 350 for 25 minutes. Let cool in pans for 10 minutes, then invert onto a wire rack and let cool completely.
  • In a large saucepan (I use a 3 quart metal saucepan), combine the sugar, flour, and salt. Gradually stir in the milk.
  • Set the mixture over medium heat and bring to a bowl, whisking constantly. With a measuring cup, spoon out about 1/3 cup of the hot milk mixture and stir into the beaten egg. Add a little more of the milk mixture to the egg, then add the egg mixture to the saucepan, whisking all the while until mixture returns to a gentle boil. Remove from heat and stir in butter and vanilla. Transfer to a glass bowl and cover with a sheet of wax paper or parchment and let cool.
  • For the glaze, combine 1/3 cup of heavy cream and 1 tablespoon of honey or corn syrup in a 2 cup glass measuring cup. Heat in the microwave for about 30 seconds or until the cream is very hot, then stir in 4 oz of chopped semisweet chocolate. Stir until smooth and creamy. At this point it will be kind of thin, so let it cool down to a slightly thicker consistency and spoon over the cake.
  • Place 1 cake layer on serving plate. Spread with pastry cream. Top with second cake layer and pour glaze over the top.


This one is adapted from one by James Villas, though I took some liberties with the icing and made it a chocolate ganache instead of a glaze.