Boston Cream Pie Cake
Boston Cream Pie Cake brings everything you love about the classic dessert into a rich, layered butter cake. The soft buttery vanilla cake is fluffy yet sturdy enough to hold a thick layer of creamy custard. The chocolate ganache on top is smooth, glossy, and just the right amount of indulgence, creating the perfect bite every time. Perfect for a tea party, dessert, or even a birthday celebration.
Despite The Name, A true Boston Cream Pie Is Actually A Cake!
Traditionally, it’s made with sponge cake layers filled with pastry cream and topped with chocolate glaze. This version leans into a sturdier butter cake, making it easier to assemble and slice while still keeping all the flavors of the original.
This is the perfect recipe to use up extra chocolate chips and turn them into something tasty. The ganache coats the cake and provides a rich, chocolatey finish that makes every slice feel like a treat.
Ingredients For This Boston Cream Pie Cake
This easy recipe doesn’t need any special ingredients so you can easily make this cake anytime you want. A true pantry staple cake!
Cake Ingredients
- unsalted sweet cream butter, softened
- sugar
- eggs
- flour
- baking powder
- kosher salt
- milk
- pure vanilla extract
Creme Filling Ingredients
- sugar
- cornstarch
- kosher salt
- milk
- egg yolks
Chocolate Ganache
- semi-sweet chocolate chips
- heavy whipping cream
- mini chocolate chips
Want to change it up?
Try adding a little espresso powder to the ganache for a mocha twist. Or swap the vanilla extract for almond extract in the cake for a subtle nutty flavor.
Love the cream filling? For a thicker custard layer, double the filling recipe for an even creamier center.
Plus, if you have mini chocolate chips, they make a fun decorative crunch along the sides.
Chocolate Chips For Ganache
You can use chocolate chips for ganache. I know a lot of people say you can’t but you can!
For best results, don’t use the chocolate chips in the yellow bag. Kirkland chips melt perfectly, though, so if you can, use them. Then make sure the chocolate is finely chopped before pouring the hot cream over it.
Let it sit for a minute before stirring to ensure it melts smoothly. Whisk the ganache gently until glossy, and let it cool until it runs down a butter knife when held vertically. This ensures the ganache won’t just pour straight off the cake when you spread it on. Don’t put the ganache in the fridge to cool, it will become too thick to spread.
To Assemble This Cake
It can be a waiting game to make this cake come together. The best way to make it is to let the cake chill in the fridge once it’s filled while the ganache is resting on the counter.
Check the ganache to make sure it’s still spreadable. And before topping the cake check the ganache for spreadability. Dip a butter knife in the ganache and turn it vertical. Watch to see how it runs down the knife. You’re looking for a drip that slowly comes down the knife. You want it drippable but not too runny. And you’ll only know how long it takes WHEN you do this in your own home.
How To Store This Cake
Store leftovers in the fridge, covered, for up to three days. The cake is best served slightly chilled, but you can let slices sit at room temperature for 10-15 minutes before eating for the best texture.
Boston Cream Pie Cake
Ingredients
For the cake:
- 3/4 cup unsalted butter softened
- 1 1/2 cups sugar
- 4 large eggs
- 3 cups flour
- 3 tsp baking powder
- 3/4 cup milk
- 2 tsp pure vanilla extract
For the crème filling:
- 1/2 cup sugar
- 2 tbsp cornstarch
- 1/2 tsp kosher salt
- 2 cups milk
- 4 large egg yolks
For the chocolate ganache:
- 2 cups semi-sweet chocolate chips
- 1 cup heavy whipping cream
- 2 cups mini chocolate chips (for coating the sides)
Instructions
For the cake:
- Preheat the oven to 350°F (175°C) and spray two 9-inch round baking pans with non-stick spray
- Whisk together the flour, baking powder, and salt in a medium bowl
- Beat the butter and sugar in a large bowl until light and fluffy
- Beat in the eggs, one at a time, until combined
- Mix in the vanilla extract
- Alternate adding the milk and dry ingredients, beating after each addition until fully combined
- Divide the batter evenly between the two prepared cake pans
- Bake for 33-36 minutes until golden and set
- Let the cakes cool completely before assembling
For the crème filling:
- Whisk together the sugar, cornstarch, and salt in a medium saucepan
- Gradually whisk in the milk until smooth
- Whisk in the egg yolks until combined
- Place the saucepan over medium heat and bring to a boil, whisking continuously
- Continue whisking for 1 minute after it starts to boil until thickened
- Remove from heat, transfer to a bowl, and cover with plastic wrap right on top of the creme filling
- Refrigerate while preparing the ganache
For the chocolate ganache:
- Chop the chocolate chips as finely as possible
- Place them into a medium bowl
- Heat the heavy whipping cream in a small pot until it reaches a simmer
- Pour the hot cream over the chocolate and let sit for 1 minute
- Whisk until smooth and let it cool on the counter
To assemble the cake:
- Place one cake layer on a serving plate
- Spread the chilled crème filling evenly over the cake
- Place the second cake layer on top
- Refrigerate the cake for 1 hour to firm up before adding the ganache
- Remove the cake from the fridge and spread the ganache evenly over the top and sides
- Press mini chocolate chips around the sides, leaving the top smooth
