Boston Cream Pie

Boston Cream Pie

Boston Cream Pie

There's no butter here. Make the filling first so it has time to cool. For easy removal of the cake, I grease my pan, place a round of parchment paper on the bottom and grease the paper. A cake strip prevents the cake from over-browning around the edges. And always aerate your flour before measuring. - Jenny Jones

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 15 minutes

Makes: 8 - 10 servings

Boston Cream Pie


    Custard Filling:
  • 1/2 cup sugar
  • 2 Tablespoons cornstarch (not corn flour)
  • 2 cups milk (I use 1% low fat milk)
  • 2 egg yolks
  • Cake:
  • 2/3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/3 cup oil (I use extra light olive oil)
  • 1/2 cup milk (I use 1% low fat milk)
  • 1 1/4 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • Glaze:
  • 1 cup powdered sugar
  • 1 Tablespoon powdered unsweetened cocoa
  • 1/2 teaspoon vanilla
  • up to 4 teaspoons milk


    Custard Filling:
  1. Preheat oven to 350° F.
  2. In a medium saucepan, combine the sugar & cornstarch.
  3. Slowly whisk in the milk & egg yolks.
  4. Bring to a boil. Cook over medium heat about 1 minute, stirring constantly, until thickened. (it will thicken more as it cools)
  5. Pour onto a large dinner plate and set aside to cool, undisturbed.
  6. Cake:
  7. Grease an 8 or 9-inch round cake pan.
  8. With an electric mixer on high, beat sugar, eggs, & vanilla for one minute to thicken.
  9. On low speed add remaining ingredients in order given but do not over-mix. This should take less than a minute.
  10. Pour into pan and bake for 25-30 minutes.
  11. Cool in pan for 10 minutes. Remove to a cooling rack to cool (about 45 minutes).
  12. Assembly:
  13. With a sharp serrated knife, slice the cake in half and carefully remove the top half.
  14. Cover the bottom half with cooled custard.
  15. Place other half on top of custard.
  16. Combine glaze ingredients to a spreading consistency.
  17. Spread glaze on top of cake. Keep refrigerated.

Note: For more on this recipe in my blog click here.

5 Comments on "Boston Cream Pie"

  1. Beth

    OMG! When I discovered the “easy yellow cake ” recipe was the same (except for sugar opt.) as the cake in this Boston Cream Pie. I let out a” hoot” and began making the custard. It is wonderful! I know it will be a hit with the family. I went all the way with this yellow cake. 🙂 Thank you Jenny.

  2. Scott

    Made this cake today. For the amount of effort, the cake is very mediocre. Not much flavor at all in the cake or custard filling. If you don’t like sweet desserts, this might be for you. The icing though is almost too sweet and very vanilla flavored for the very bland cake, It’s a very pretty cake though, and perhaps more healthy for you without the butter and using olive oil.

  3. Cicely

    I have made this cake twice. The first time I made it without the cake strip, and it was too round on the top. The glaze went down the sides. I decided to purchase the cake strip, and the cake had a nice flat top. The cake looked like professional made it. I want to add that it does not matter what it looks like, because the cake is delicious and easy to make. It will be a part of our family Sunday dinner for a long time. Thanks for the extra tips on cooking! Keep posting your delicious recipes.

  4. Jennie

    Looks yummy! I am thinking of adding 1 teaspoon of vanilla extract to the pastry cream. I am not sure if it will make the cream too runny. Thank you.

  5. ally

    Love this recipe ,it was easy and delicious. I will definitely make this one over and over.

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