Go Back Email Link
+ servings
boston creme cake

The Most Delicious Boston Creme Pie Cake

But First Desserts
There is just something about Boston Creme Pie. I am not sure if it is the combination of the chocolate and creme filling or the ease of making it. Possibly it is the 2 things together. Boston creme “pie” is really a sponge cake. It is named because it turns out as light and fluffy as a sponge. The cake includes two layers filled with a creamy vanilla-flavored custard and topped with rich chocolate icing. Can you say yum? I know I can.
No ratings yet
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Cakes
Cuisine American
Servings 16 slices
Calories 517 kcal


Cake ingredients

Creme filling ingredients

Chocolate ganache Ingredients


Cake Instructions

  • Preheat oven to 350 degrees and spray two 9in round baking pans.
  • Using a medium bowl, whisk together the flour, baking powder and salt.
  • Using a large bowl, beat the butter and sugar until light and fluffy.
  • Beat in the eggs, 1 at a time until combined.
  • Beat in the vanilla.
  • Alternate between the milk and dry ingredients, beating until combined after each ingredient.
  • Divide the batter between the two pans.
  • Bake in the oven for 33-36 minutes and allow to cool completely on a counter.

Creme filling Instructions

  • Using a medium pot,  whisk until combined the sugar, cornstarch and salt.
  • Gradually whisk in the milk.
  • Whisk in the egg yolks.
  • Place onto the stove over medium heat and let it come to a boil while gradually whisking.
  • Continue to whisk until a thick pudding forms, about 1 minute after it starts to boil.
  • Remove from heat and scoop into a medium bowl, cover with plastic, and place into the fridge while you make the ganache.

Chocolate Ganache Instructions

  • Using a small pot, bring the heavy whipping cream to a simmer.
  • Pour the 2 C semi sweet chocolate chips into a medium bowl.
  • Pour the hot cream over the chocolate chips and let sit for 1 minute.
  • Whisk until smooth and set aside to cool.

Building the cake

  • Remove 1 cake layer from a pan and place onto a serving plate.
  • Spread the creme filling onto the cake layer.
  • Place the second layer of cake on top.
  • Place the cake into the fridge to harden for an hour.
  • This will also help the ganache set quicker.
  • Once your cake is firm and cold, remove it from the fridge and spread the ganache all around the cake.
  • Using the mini chocolate chips, coat the sides of the cake, leaving the top as a smooth chocolate top.
  • Cut and serve with a big glass of milk!


Serving: 1sliceCalories: 517kcalCarbohydrates: 66gProtein: 6gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 146mgSodium: 5586mgPotassium: 117mgFiber: 1gSugar: 44gVitamin A: 677IUVitamin C: 1mgCalcium: 123mgIron: 2mg
Keyword boston creme, boston pie, creme pie
Tried this recipe?Let us know how it was!