Boston Cream Pie is a classic dessert! Two layers of yellow cake are filled with pastry cream and topped off with a chocolate glaze. It is sure to be a favorite!
You can always use the short-cut version of boxed yellow cake and instant pudding, but there’s nothing quite like a Boston Cream made from scratch with spongey yellow cake, decadent pastry cream, all topped with a simple ganache. It is breathtaking.
Why is it called a Boston Cream Pie?
This cake gets its name from a time period when cakes and pies were cooked in the same pans so the names were used interchangeably. Nowadays, we might call this a Boston Cream Cake, but the “pie” part has stuck to this classic dessert.
Do I have to use buttermilk?
The buttermilk in this cake interacts with the baking powder to help the cake rise. If you substitute milk, your cake will not be as fluffy. If you don’t have buttermilk available, it is very easy to make a buttermilk substitute by adding either white vinegar or lemon juice to regular milk. For the full substitute instructions, please see the link.
Pastry Cream Shortcut:
If you don’t have time to make pastry cream from scratch, you can also use 2 small boxes of vanilla pudding mix. The pastry cream is worth the extra effort of making, but if you are short on time, this shortcut will definitely work.
Storage Instructions:
This cake needs to be stored in a refrigerator due to the pastry cream filling. Once it has been sliced into, you’ll need to cover the exposed portion of the cake to keep it from drying out. Plastic wrap is perfect for this.
If you like this recipe, you may also like these other cake recipes:
- The Most Amazing Chocolate Cake
- The Most Amazing White Cake
- Funfetti Birthday Cake
- Strawberry Shortcake
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
If I want to cover the sides with chocolate (not just the top), how many ounces of chocolate (and heavy cream) do I need?
Times it by 2
about to make this cake tonight , is it BAKING POWDER OR BAKING SODA?
The recipe calls for baking powder which is a mix of baking soda, cream of tarter, and cornstarch.
Is it correct then? 4tsp baking powder……. NO baking soda?
Yes, that is correct.
Love your recipes ( and responses )!
Hi. Which sugar do you use?
Granulated sugar
Please change baking powder to baking soda. I now know it’s a duh in the baking world but I am a complete beginner and this almost brought me to tears when I was trying to make my dad his favorite cake. Everything else turned out perfectly though. Thank you!
I’m sorry it caused you trouble. Baking powder is different from baking soda. Baking powder contains a combination of baking soda, cream of tarter, and cornstarch.
Great cake! I actually made a perfect cream. Ganache was super easy to make. I was way to impatient and didn’t completely follow cooling so it could have been better. This was a great way to use my chicken’s eggs. I’ll up date nice my hun tries it, I made it for his bday.
I also noticed the baking soda was never included in the directions but I put it in with the baking powder. The cakes came out a great consistency, but was oddly marbled on the bottom. Maybe I don’t mix it as well as I thought I had. I’ve only made the cake yet, hopefully the other steps go well tomorrow.
While mixing the cake batter, I followed the adding of the ingredients as you said. I realized after the cake was in the oven for 8 minutes that I had not been instructed to add the baking sofa, so I pulled it out of the oven and added it. I hope the cake comes out ok. It looks like a great recipe, it is however my first time making it. I’m glad I caught it when I did.
This is my Husbands favorite cake. His Mother made it for him as a boy for his Birthday every year. She passed away when he was a young man. I’m hoping it comes out to his liking.
“Sofa”
can I use this same cake recipe and make it into a cake roll?
I have not tested that. You can certainly try and come back and let us know how it works out.
Im just having trouble in decide to put the oven with fan or no with two lines up and down!?
Rachel Farnsworth! My brother in law likes the cakes. When he come at my mother home always say to make this cake at home. But I can’t make it always bring in the bakery. But after reading your blog when I come back from bus to washington dc. Your shared recipe is helpful for me to make the yellow cake at home. I hope so my brother likes it.