Fourth of July

Best Boston Cream Pie

May  6, 2013
7 Ratings
Photo by Flour, too by Joanne Chang
  • Serves 4 to 6
Author Notes

It’s a little risky to try making your own version of Boston cream pie, an iconic dessert that’s been around longer than any of us, in a city so steeped in tradition. Boston cream pie isn’t really a pie, either. First served in 1856 in the Parker House hotel in Boston, now known as the Omni Parker House, it’s actually a vanilla sponge cake filled with pastry cream and topped with chocolate glaze. I learned how to make this version of the classic from Rick Katz, the first pastry chef I ever worked for. His Boston cream pie was lighter and less cloyingly sweet than the original, which meant lightening up the cake, the filling, and the glaze. The cake is a simple sponge cake that lends itself to being soaked with a flavored syrup (hence the name “sponge” cake). The filling is not just straight pastry cream, as in the original version, but a creamier, fluffier combination of pastry cream and whipped cream. And the glaze is pure chocolate ganache -- bittersweet chocolate and heavy cream -- which makes for the most decadent finish ever. —Joanne Chang

What You'll Need
  • Sponge Cake
  • 4 large eggs, separated, plus 3 egg whites
  • 1 cup granulated sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 3/4 cup all-purpose flour
  • Pinch kosher salt
  • Cake-Soaking Syrup
  • 1/3 cup hot brewed coffee
  • 1/3 cup granulated sugar
  • 1 cup heavy cream
  • 1 3/4 cups Pastry Cream (see separate recipe)
  • 1 cup Ganache (see separate recipe), warmed
  1. Special equipment: 13- by 18-inch rimmed baking sheet, parchment paper, stand mixer with whisk attachment or handheld mixer, sifter or sieve, offset spatula, clean cardboard.
  2. To make the sponge cake: Preheat the oven to 350°F/180°C, and place a rack in the middle of the oven. Line the baking sheet with parchment paper.
  3. Using the stand mixer or the handheld mixer and a medium bowl, beat together the egg yolks, 1?4 cup (50 g) of the sugar, and the lemon juice on high speed for at least 6 to 8 minutes if using the stand mixer or 10 to 12 minutes if using the handheld mixer, or until thick and doubled in volume. Stop the mixer once or twice and scrape down the sides of the bowl and the whisk to ensure the sugar and yolks are evenly mixed. Transfer to a large bowl and set aside.
  4. Clean the bowl and the whisk attachment or beaters (they must be spotless) and beat the egg whites on medium speed for 2 to 3 minutes with the stand mixer or 4 to 6 minutes with the handheld mixer, or until soft peaks form. The whites will start to froth and turn into bubbles, and eventually the yellowy viscous part will disappear. Keep beating until you can see the tines of the whisk or beaters leaving a slight trail in the whites. To test for the soft-peak stage, stop the mixer and lift the whisk or beaters out of the whites; the whites should peak and then droop. With the mixer on medium speed, add the remaining 3/4 cup (150 g) sugar very slowly, a spoonful or so at a time, taking about 1 minute to add all of the sugar. Continue beating on medium speed for another 2 to 3 minutes, or until the whites are glossy and shiny and hold a stiff peak when you slowly lift the whisk or beaters straight up and out of the whites.
  5. Using a rubber spatula, gently fold about one third of the whipped whites into the yolk mixture to lighten it. Then gently fold in the remaining egg whites. Sift the flour and salt together over the top of the mixture and fold in gently until the flour is completely incorporated. Pour the batter into the prepared baking sheet.
  6. Using the offset spatula, carefully spread the batter evenly to cover the entire baking sheet. Concentrate on spreading the batter toward the corners and edges of the pan. The center will be easier to fill once the edges are filled with batter. Don’t worry about the top being perfectly smooth; it is more important that the batter be spread evenly so that the cake is the same thickness throughout. Bake the cake for 18 to 24 minutes, rotating the baking sheet back to front about halfway through, or until the top is pale golden brown and springs back when pressed in the center with your fingertips and the cake doesn’t stick to your fingers. Let the cake cool in the pan on the wire rack for about 5 minutes.
  7. Line a large cutting board with parchment. Run a paring knife around the edge of the still-warm cake to release it from the sides of the baking sheet, and invert the cake onto the parchment. Carefully peel off the parchment and allow the cake to cool completely. Using a chef’s knife, cut the cake in half crosswise and then in half lengthwise. You should now have four cake layers, each about 5 1/2 by 8 inches. Cut the cardboard so that its dimensions are just slightly larger than the cake layer dimensions.
  8. To make the soaking syrup: In a small bowl, stir together the coffee and sugar until the sugar has dissolved.
  9. Using the pastry brush, brush the top of all four cake rectangles evenly with the soaking syrup, using up all of the syrup.
  10. Place one cake layer, syrup-side up, on the prepared cardboard rectangle. In a medium bowl, using a mixer or a whisk, whip the heavy cream until it holds very firm, stiff peaks. Fold in the pastry cream (see separate recipe) until well combined. Using the offset spatula, spread about one third of the cream mixture over the cake layer. There is a tendency for the cream to mound in the center, so be sure to spread the cream out to the edges of the cake. In fact, to make the best-looking cake possible, it is better if the cream layer is slightly thicker along the edge than in the center.
  11. Place a second cake layer, syrup-side up, on top of the cream layer and press down gently so the cake layer is level. Using the offset spatula, spread about half of the remaining cream mixture over the cake layer. Again, you want to spread the cream a bit thicker along the edge of the rectangle to prevent the final cake from doming.
  12. Place a third cake layer, syrup-side up, on top of the cream and press down slightly to level the cake. Using the offset spatula, spread the remaining cream mixture over the cake, again making it a bit thicker along the edges than in the center. Top the cake with the final cake layer, syrup-side up, and press down gently so that the top layer is flat. Lightly wrap the cake with plastic wrap, place in the freezer, and freeze for about 8 hours or up to overnight, or until it is frozen solid. (At this point, the cake can instead be put into the freezer just until it has firmed up and then it can be well wrapped and frozen for up to 2 weeks.)
  13. At least 3 hours in advance of serving, remove the cake from the freezer and place it on a cutting board. Using a chef’s knife dipped in very hot water, trim the edges of the cake so that they are neat and even. (These trimmings make for great snacking.) Dip and wipe the knife clean several times as you trim to make sure you get a neat, sharp edge on the cake. Trim the cardboard underneath so it is flush with the cake.
  14. Place the cake on its cardboard base on a cooling rack set on a baking sheet. Pour the warm ganache (see separate recipe) over the top of the cake. Using the offset spatula, spread the ganache in an even layer. It will begin to firm up right away when it hits the cold cake, so work quickly to even the surface. Let the excess ganache drip down the sides of the cake, leaving some parts of the cake exposed. Let the ganache set for several seconds, then transfer the cake to a serving plate. Let the cake thaw at room temperature before serving.

See what other Food52ers are saying.

  • Cheryl
  • Jessica Fontaine
    Jessica Fontaine
  • Bumdadeebum Davina
    Bumdadeebum Davina
  • nannydeb
  • Lara Sowecke-Lutz
    Lara Sowecke-Lutz
I am a pastry chef/restaurateur in Boston passionate about all things sweet and savory. I co-own Flour Bakery+Cafe and co-own Myers+Chang, both in Boston. I love my work, I'm crazy about my husband, my staff keeps me going and is truly the most amazing group of people I've ever known, I am addicted to ice cream and fruit of all kinds. I used to run marathons but have scaled back a bit and am trying to be more well-rounded by attempting yoga. I read voraciously, I plan obsessively, I feel so very lucky to have found a life partner and a life passion both of which make me happy every day.

83 Reviews

Cheryl March 16, 2023
This is a really fabulous recipe. True it’s not a purest Boston cream pie. I’ve made many - this is become my new favorite recipe. I just made it for a friends birthday and everyone was very impressed. I used a strong coffee and made the recipe according to the directions here. While there were several steps, they were all quite simple. The addition of the coffee added to complexity of flavor, then elevated the recipe. I’m already looking forward to making it again – just looking for the right occasion.
Jessica F. April 19, 2022
Making this recipe was a labor of love, but it was worth every minute of it. It’s absolutely delicious and was well-received. The only challenge was that the pastry cream and ganache recipes were separate and it would have been much easier if they were all in one place or had links embedded. I’ll definitely make it again.
O August 30, 2017
Could this Boston be made Gluten Free?
Bumdadeebum D. April 2, 2016
I've never frozen pastry cream before. Does freezing it affect the texture at all? Does it become more "watery" once it has thawed, or does it maintain the original consistency it and before it was frozen?
Bumdadeebum D. April 2, 2016
Is the finished cake a small rectangle (5" x 8")? The picture shown above the recipe shows a single serving on a black plate; it looks like a wedge of cake, so I am wondering if I've misunderstood... is it rectangular & quite small? Would I need two batches to serve 8 people?
Sami February 9, 2016
Does the lemon juice in the cake serve some structural purpose for the cake or is it for flavor? (In other words, can I omit it?)
nannydeb February 6, 2016
Boston Cream Pie is my brother's fave cake and I've tried a dozen recipes. I appreciate the instructions in this one to tell you what to expect and more detail on what to look for. I would've appreciated more detail on folding the pastry cream into the whipped cream because it seemed impossible and I freaked out thinking I was going to have to start that component over since it looked horrible. However, I persisted and it actually does incorporate eventually without flattening the whipped cream. It's now in the freezer and I feel confident about the rest of the process and result. I can't wait to give it to him tomorrow and taste it myself!
Lara S. December 21, 2015
I've made this a number of times and the pastry cream recipe, once you find it, is the best I've ever had. I think though that using a 13x18 baking sheet produces a cake that, in my opinion, is too flat. I use a 9x13 brownie pan and get a fuller cake that is actually easier to stack.
jennifer October 18, 2015
As many have asked about the whereabouts of the pastry cream and ganache recipes, I'll bump up the correct answer I found buried in the comments - click on Joanne Cheng at the top of the recipe - this will take you to her page and to her recipes. Really not an intuitive route at least for me....but there it is. Would have made so much more sense to just include all in the recipe. Hope the finished dish is worth the aggravated does sound like it might! I'll post my results.
Cathy October 13, 2015
Where is the pastry cream recipe???
Vicki B. October 13, 2015
You can find it on my site: Boston Cream Pie | At Home with Vicki Bensinger Hope that helps.
Ceege June 27, 2015
Vicki, no problem about the name. Thank you for your help. I am really looking forward to making this recipe. Thanks again.
Vicki B. June 27, 2015
I'm so sorry. My phone keeps auto correctly and changing your name.
Vicki B. June 27, 2015
Creve here's that link to my post with recipe, comments and photos of when I made it.
nancy E. November 10, 2018
How hard would it have been to include it all in the recipe?
Vicki B. June 26, 2015
Sorry it should be Ceege
Vicki B. June 26, 2015
Verge I have it posted on my website
Ceege June 26, 2015
Thank you Ashlyn. I will be making this for a gathering I am having next week.
Ashlyn June 26, 2015
Look at my boards. Pastry cream and ganache are both under Sauces and Creams. Hope this helps!
Ceege June 26, 2015
Could someone who has already made this cake please tell me where to find the cream filling and ganache recipes. In the ingredients it lists 1 3/4 cup of pastry cream (see separate recipe) and 1 cup ganache (see separate recipe).
However, when I click on them, the recipe does not appear. I have searched and searched this recipe numerous times and those two parts of the recipe are not to be found. What am I missing. How do I get them? Thank you so much for any help out there.
Becca June 27, 2015
Here you go
Ceege June 25, 2015
Please please tell me where to find the rest of this recipe. I have searched and searched for the pastry cream and the ganache. I need to get all the ingredients for this recipe, but can only find the "cake" part. Someone please help. Thank you
Becca June 25, 2015
cake is in the freezer right now... I haven't tried it yet, but did try the individual components and can tell that I will LOVE this... :) Thx!!