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Boston Cream Pie Cake From Scratch
4.4 from 30 votes

Boston Cream Pie Cake From Scratch

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!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 15 Servings or 1 Cake
Calories: 543 kcal
Course: Dessert
Cuisine: American

Ingredients

Yellow Cake
  • 1/2 cup butter softened, salted
  • 1/2 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups buttermilk room temperature
  • 3 large egg room temperature
  • 1 tablespoon vanilla extract
  • 3½ cups all-purpose flour
  • 4 teaspoons baking powder
  • ½ teaspoon salt
Pastry Cream
  • 2 cups milk whole
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 large egg yolk
  • 1/4 cup cornstarch
  • 1/3 cup granulated sugar
  • 2 tablespoons butter unsalted
  • 1 teaspoon vanilla extract
Ganache
  • 1 cup heavy cream
  • 8 ounces dark chocolate roughly chopped

Instructions

YELLOW CAKE
    Cup of Yum
  1. Grease two 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.
  2. In a large mixing bowl, use a hand mixer to cream the butter, vegetable oil, and sugar together until light and fluffy. Add in buttermilk, eggs, and vanilla extract and beat until combined.
  3. Add in flour, baking powder, and salt, and mix until just combined.
  4. Divide the batter among the two prepared pans. Bake at 350 for 25 to 30 minutes, until a toothpick inserted into the center comes out clean.
  5. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely.
PASTRY CREAM
  1. In a large sauce pan, stir together milk and 1/4 cup sugar. Bring to a simmer over medium heat. In a separate mixing bowl, whisk together egg, egg yolks, cornstarch, and 1/3 cup sugar.
  2. Once the milk has reached a simmer, work quickly and carefully pour half of the hot milk in a steady stream into the egg mixture, whisking constantly to avoid curdling or cooking the eggs. Immediately pour the egg mixture back into the saucepan, whisking constantly. Return to a medium heat and whisk constantly until mixture thickens.
  3. Remove from heat once thickened and stir in butter and vanilla until melted. Pour into a clean mixing bowl and cover with plastic wrap, letting the plastic wrap touch the top of the pastry cream to avoid the creation of any film on top. Cool completely in the refrigerator for at least 4 hours.
GANACHE
  1. In a small sauce pan, bring heavy cream to a simmer over medium heat. Place your chopped chocolate into a small mixing bowl. Pour hot cream over chocolate and let stand 1 to 2 minutes. Stir with a rubber spatula until smooth.
ASSEMBLING CAKE
  1. Place a wire rack over a baking sheet. The baking sheet will be used to catch any drips from your ganache. Place a pre-cut cake circle onto the wire rack. Lay the bottom cake layer onto the cake circle.
  2. Spread pastry cream over cake to create a filling. Top with remaining cake layer.
  3. Carefully and slowly pour ganache over cake, letting drip down sides.
  4. Transfer cake to the refrigerator and let cool until set, about 1 hour.

Nutrition Information

Calories 543kcal (27%) Carbohydrates 58g (19%) Protein 8g (16%) Fat 31g (48%) Saturated Fat 19g (95%) Cholesterol 118mg (39%) Sodium 212mg (9%) Potassium 353mg (8%) Fiber 2g (8%) Sugar 30g (60%) Vitamin A 665IU (13%) Vitamin C 0.1mg (0%) Calcium 148mg (15%) Iron 3.5mg (19%)

Nutrition Facts

Serving: 15 Servings or 1 Cake

Amount Per Serving

Calories 543

% Daily Value*

Calories 543kcal 27%
Carbohydrates 58g 19%
Protein 8g 16%
Fat 31g 48%
Saturated Fat 19g 95%
Cholesterol 118mg 39%
Sodium 212mg 9%
Potassium 353mg 8%
Fiber 2g 8%
Sugar 30g 60%
Vitamin A 665IU 13%
Vitamin C 0.1mg 0%
Calcium 148mg 15%
Iron 3.5mg 19%

* Percent Daily Values are based on a 2,000 calorie diet.