Don't let the name fool you, this Boston cream "pie" is essentially a cake and when made right it can make you pretty popular at the dinner table.  I have wanted to blog this recipe for the last week and there truly is no better time than today; right now; at almost 9 P.M my time. This recipe does have a few steps to it so please take the time to read the notes before whipping out your ingredients and getting started. 

While most people make their Boston cream pies using a genoise sponge, this is not the route this recipe takes.  For this recipe, we will be using a hot sponge recipe instead which honestly is rather quick to do; also make the pastry cream first so that it has enough time to firm up while your cake bakes and cools. Honestly, in my book the pastry cream requires a lot more attention than the cake does so you really want to get this done when you are not being distracted by checking on a cake in the oven. 

So, without further ado, lets get to it.


2 Cups milk

6 large egg yolks

1/2 cup (3.5 oz) sugar

Pinch of salt

1/4 cup (1.25 oz) all purpose flour

4 Tablespoons unsalted butter chilled and cut into pieces

1 1/2 teaspoons vanilla extract 


1 1/2 cups (7.5 oz) all purpose flour

1 1/2 teaspoons baking powder

3/4 tsp salt

3/4 cup whole milk

6 tablespoons unsalted butter

1 1/2 teaspoons vanilla extract

3 room temperature eggs

1 1/2 cups (10.5 oz) sugar


1/2 cup heavy cream

2 tbsp corn syrup

4 oz bittersweet chocolate finely chopped


1. While the milk is coming to a low simmer  over medium heat, whisk the egg yolks, sugar and salt; add the flour to the mix and whisk until it is fully incorporated. Once your milk is simmering remove it from the heat and temper the yolk mixture by pouring about half a cup of the milk into it whisking constantly; pour the tempered yolk mixture into the rest of the milk and while whisking consistently return the saucepan to medium heat;

2. Continue whisking constantly over medium heat until the mixture thickens slightly and then reduce heat to a medium low and continue to simmer the mixture mixing constantly for about 8 minutes;

3. Increase your heat to medium high and cook the mixture while mixing until bubbles burst on the surface; this should take about a minute more.  Remove the saucepan from heat and stir in the butter and vanilla until the butter is melted. Strain this mixture through a fine mesh strainer to ensure that no clots remain and  use cling foil to press directly on the surface of the pastry cream, this will prevent a skin from forming. Refrigerate the mixture for at least 2 hours and up to  24 hours.


4. Preheat oven to 325 degrees and prepare two 9 inch pans; whisk dry ingredients together and set milk and butter to heat in a saucepan until butter is fully melted, remove from heat and add vanilla; make sure to cover in order to keep the milk warm;

5. Whisk eggs and sugar on high speed until the mixture is light and airy (about 5 minutes) Remove mixer bowl and add the hot milk mixture, whisking by hand until fully incorporated;

6. Quickly pour the mixture evenly into the pans and bake cakes till golden brown, about 20 to 22 minutes or until inserted skewer comes out clean;

7. Let cakes cook completely in pans before setting up; using the pastry cream as a filling to stack the layers;


8. Heat up cream and corn syrup to simmering point over medium heat; remove from heat and add chocolate, letting it sit for covered for at least 5 minutes then whisk till smooth;

9. Pour the glaze on the center of the cake and use a spatula to spread letting it drip on the sides. Refrigerate for at least three hours and bring to room temperature before serving. 

Wishing you all things sweet,





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