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Boston Cream Pie Parfaits

Boston Cream Pie is one of our favorite desserts! These easy parfaits feature a soft cake topped with layers of cream and chocolate for a deliciously portable Boston Cream Pie fix!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 8 parfaits
Calories: 583 kcal
Course: Dessert
Cuisine: American

Ingredients

Custard
  • ½ cup granulated sugar divided
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 4 egg yolks
  • 6 tablespoons cornstarch
OR
  • 3.4 ounces instant vanilla pudding mix 1 box, prepared according to directions
Chocolate Layer
  • ⅔ cup granulated sugar
  • ⅓ cup unsweetened cocoa powder
  • 3 tablespoons cornstarch
  • pinch salt
  • 2 ¼ cups milk
  • 1 tablespoon butter
OR
  • 3.4 ounces instant chocolate pudding mix 1 box, prepared according to package directions
Yellow Cake
  • ¾ cup butter
  • 3 eggs
  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 ½ cups granulated sugar
  • 2 teaspoon vanilla extract
  • 1 ¼ cups milk
OR
  • 1 box yellow cake mix prepared in a 9×13 pan according to directions
Topping
  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • ¼ cup granulated sugar
  • chocolate sauce

Instructions

CUSTARD
    Cup of Yum
  1. Over medium heat, combine milk and ¼ cup sugar. Bring just to a boil.
  2. In a small bowl, whisk egg yolks with ¼ cup sugar and vanilla. Add in cornstarch until completely mixed and smooth.
  3. Add 1 cup of the hot milk to the yolks and stir well. Pour the yolk mixture back into the pot and whisk continuously over medium heat until mixture thickens. Cool slightly in the pot, stir and cool completely in the fridge (I cooled it in a zippered bag).
CHOCOLATE LAYER
  1. In a saucepan, combine sugar, cocoa powder, cornstarch and salt, mix well. Add in cold milk, stir until combined.
  2. Turn heat onto medium high stirring constantly until mixture comes to a boil.
  3. Allow to boil for 1 minute while stirring, remove from heat and stir in butter. Cool completely stirring occasionally to avoid a skin forming.
YELLOW CAKE
  1. Grease & flour a 9×13 pan. Preheat oven to 350°F. Bring butter & eggs to room temperature.
  2. Combine flour, baking powder & salt in a small bowl. Set aside.
  3. With a mixer on medium-high, cream together the butter and sugar until light and fluffy. Add in eggs one at a time and beat in vanilla.
  4. Beat in the flour mixture alternately with the milk just until combined (do not overmix). Pour into prepared pan and bake about 30 minutes or until a toothpick comes out clean. Cool completely.
TOPPING
  1. Beat heavy cream on high until stiff peaks form. Add in sugar and vanilla and beat an additional 1 minute.
ASSEMBLY
  1. Cut cake into small cubes.
  2. Add a single layer of cake to the bottom of each mason jar. Top with ¼ of the custard, another layer of cake and finally the chocolate. Repeat layers ending with chocolate.
  3. Refrigerate 4 hours or overnight. Top with with whipped cream and drizzle with chocolate syrup before serving.

Nutrition Information

Calories 583 (29%) Carbohydrates 177g (59%) Protein 17g (34%) Fat 48g (74%) Saturated Fat 29g (145%) Cholesterol 298mg (99%) Sodium 907mg (38%) Potassium 578mg (17%) Fiber 3g (12%) Sugar 110g (220%) Vitamin A 1985IU (40%) Vitamin C 0.3mg (0%) Calcium 468mg (47%) Iron 4.3mg (24%)

Nutrition Facts

Serving: 8parfaits

Amount Per Serving

Calories 583

% Daily Value*

Calories 583 29%
Carbohydrates 177g 59%
Protein 17g 34%
Fat 48g 74%
Saturated Fat 29g 145%
Cholesterol 298mg 99%
Sodium 907mg 38%
Potassium 578mg 12%
Fiber 3g 12%
Sugar 110g 220%
Vitamin A 1985IU 40%
Vitamin C 0.3mg 0%
Calcium 468mg 47%
Iron 4.3mg 24%

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