Boston Cream Pie

Allow us to present to you with Boston cream pie! This airy sponge cake is filled with rich pastry cream and topped with a shiny chocolate ganache glaze. It’s supremely decadent, satisfying, and melt-in-your-mouth delicious.

Boston cream pie on a wood and marble cake stand

Our bookshelves are full of cookbooks, but we can say with 100% honesty that our go-tos are generally authored by America’s Test Kitchen. After all, America’s Test Kitchen and its knowledgeable test cooks, editors, and cookware specialists put the time and effort into perfecting recipes, a practice we value and respect.

Their cookbook The Perfect Cake boasts more than 240 kitchen-tested cake and cupcakes recipes ranging from a yellow sheet cake and tres leches cake to rainbow cake and bananas Foster cake. It’s the kind of cookbook that compels you to jump out of your seat, run to the kitchen, and grab the flour. So if you enjoy baking cakes, you need this cookbook.

One recipe in particular stole our hearts: Boston cream pie. We knew that if anyone could do this classic recipe justice – completely from-scratch – it’s ATK.

The Perfect Cake cookbook from America's Test Kitchen

What is Boston Cream Pie?

The “pie” in Boston Cream Pie is a bit of a misnomer. This show-stopping dessert was originally dreamed up in the 1800s, back in the day when pies and cakes were both baked in pie plates, and names were used interchangeably. The cake features custard or pastry cream sandwiched between two rounds of buttery cake and is finished with chocolate glaze. It’s incredible.


Boston Cream Pie Recipe Details

  • Texture: The sponge cake itself is light and springy, nicely offsetting the rich pastry cream and silky chocolate glaze.
  • Flavor: We have buttery sponge cake, vanilla pastry cream, and deep chocolate flavors to satisfy taste buds. These classic flavors work wonderfully together – what a trio!
  • Ease: This Boston cream pie may seem intimidating if you’re unprepared, but don’t be discouraged! We’ve provided some helpful tips, careful directions, step-by-step photos, and a video tutorial to guide you through the process. Turns out, Boston cream pie isn’t terribly difficult if you break the recipe down into 3 parts: 1) pastry cream 2) sponge cake 3) chocolate glaze
  • Time: Set aside 6 hours to complete this recipe, which includes a lot of waiting as the components bake, cool, etc. This dessert definitely requires some time to make, but you just can’t rush perfection.

Boston cream pie on a wood and marble cake stand

slice of Boston cream pie on a white plate with a fork

Recipe Testing: What Works & What Doesn’t

Considerations when making the pastry cream. The recipe begins with homemade pastry cream. Made with life’s best ingredients (butter, egg yolks, vanilla extract, and sugar), this buttery sweet cake filling is everything you might imagine it to be. We often use it instead of peanut butter mousse when making these homemade eclairs.

The egg yolks must be gently cooked and tempered with warm half-and-half. And remember: you’ll need to whisk the pastry cream constantly as it cooks and thickens. Then, allow the vanilla pastry cream to cool completely before spreading it on the cake. 

Here are a few key points to remember:

  • Pastry cream will be thick right off the stove.
  • For a smooth cream, strain to rid any lumps.
  • Place plastic wrap on the surface when cooling.

If you want to save time on the day of serving, the pastry cream can be made in advance. You can watch us prepare the pastry cream in the recipe video below, which is helpful if you’ve never tempered eggs before. 

2 images of Boston cream pie pastry cream in a saucepan and in a sieve

pastry cream in a glass bowl covered with plastic wrap

How to make sponge cake. Sponge cakes are known for their delicate and airy texture, thanks to (1) a high egg-to-flour ratio and (2) the air beaten into the eggs. America’s Test Kitchen employs the “hot milk sponge cake” method, which skips the egg separation and the meticulous folding. Instead, you whisk a warm butter + milk mixture into whipped eggs + sugar, then whisk in the cake’s dry ingredients. The warm milk keeps the butter melted, thus allowing it to mix seamlessly into the batter. And since we’re whisking together just 3 bowls of ingredients, this is an excellent recipe for sponge-cake beginners. We truly appreciate this simplified method, since this recipe does have a number of steps.

The sponge cake’s ingredients are pretty similar to the pastry cream’s ingredients. This is what we LOVE MOST about baking. It’s the same ingredients, just beaten, mixed, and cooked in different ways. Magic.

  • Don’t make our mistake! By skipping over a few words in the recipe, we managed to ruin our sponge cakes… twice! That’s four 9-inch cakes completely destroyed. Line the cake pans with parchment paper. While you’re at it, grease the pans before and after they’ve been lined with parchment paper. Don’t even think about the shortcuts! You may be tempted to grease the pans and skip the parchment paper, but the cakes WILL stick. See this Recipe Testing blog post for proof!

By the way, if you love sponge cakes, you’ll enjoy this impressive Vertical Cake.

Making the chocolate glaze. Rounding out our Boston cream pie is a veil of chocolate glaze, an extra glossy version of chocolate ganacheMade with 3 ingredients, this chocolate glaze is velvety and smooth – and if you set it aside for a few minutes before stirring, it’s also thick enough to cling to the sides of the cake. You’ll heat heavy cream and a bit of corn syrup together on the stove before pouring the mixture over finely chopped chocolate. Any dark, bittersweet, or semisweet chocolate can be used. The corn syrup adds sweetness, so avoid anything very sweet. The corn syrup also provides shine and sticking power to the glaze, and I highly recommend its addition. Honey should make a nice substitution, though I haven’t tried it myself.

Believe us, this cake is worth the effort. 2 images of cake batter and prepared cake pans

Overview: How to Make Boston Cream Pie

You can find the full printable recipe towards the end of this post. We include the following summary so you can prepare yourself for all of the involved steps.

  1. Read the recipe and watch the video first. Many of the little steps are either time-sensitive or require cooling.
  2. Make the pastry cream. Heat half-and-half over medium heat. Meanwhile, whisk the egg yolks, sugar, and salt in a bowl until smooth. Whisk in flour until combined and thick. Whisk 1/2 cup warm half-and-half into the yolk mixture, then slowly whisk the tempered yolk mixture into the half-and-half in the saucepan. Cook until the mixture thickens. Remove from heat and whisk in butter and vanilla. Strain through a fine-mesh strainer set over a bowl. Cover with plastic wrap and refrigerate until set.
  3. Preheat the oven. Grease 2 9-inch cake pans, line with parchment paper, then grease the parchment paper. You must use parchment! See the recipe note.
  4. Make the cake. Whisk flour, baking powder, and salt in a small bowl. Heat milk and butter over the stovetop or in the microwave, then stir in the vanilla. Whisk eggs and sugar together, add the hot milk mixture, and mix until combined. Whisk in the dry ingredients. 
  5. Bake the cakes. Divide batter evenly between the pans. Bake until light brown and a toothpick inserted into the center comes out clean. Set aside to cool.
  6. Assemble the cake. Remove the pastry cream from the refrigerator 20 minutes before assembling the cake. Place a bottom cake layer on your cake stand or serving plate. Spread pastry cream evenly on top. Place the second cake layer on top and gently press down. Refrigerate until needed.
  7. Make the glaze. Heat heavy cream and corn syrup in a small saucepan. Place chocolate in a heatproof glass bowl. Pour the hot cream over the chocolate and set aside for 5 minutes to soften the chocolate. Whisk until smooth.
  8. Pour glaze into the center of the cake. Spread glaze to the edges of the cake. Refrigerate the cake, uncovered, for at least 2 hours before slicing and serving.

heavy cream, corn syrup, and chocolate in a glass measuring cup

spreading chocolate ganache topping onto Boston cream pie

overhead image of Boston cream pie on a marble cake stand cut into slices

 

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Boston cream pie on a wood and marble cake stand

Boston Cream Pie

  • Author: Sally
  • Prep Time: 4 hours
  • Cook Time: 30 minutes
  • Total Time: 6 hours
  • Yield: serves 10-12
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Description

Completely from-scratch with homemade pastry cream, buttery sponge cake, and shiny chocolate glaze, this classic Boston cream pie recipe is supremely decadent and satisfying.


Ingredients

Pastry Cream

  • 2 cups (480ml) half-and-half
  • 6 large egg yolks, at room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/8 teaspoon salt
  • 1/4 cup (31g) all-purpose flour (spoon & leveled)
  • 1/4 cup (4 Tablespoons; 60g) unsalted butter, cut into 4 pieces
  • 1 and 1/2 teaspoons pure vanilla extract

Sponge Cake

  • 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
  • 1 and 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 cup (180ml) whole milk
  • 6 Tablespoons (85g) unsalted butter
  • 1 and 1/2 teaspoons pure vanilla extract
  • 3 large eggs, at room temperature
  • 1 and 1/2 cups (300g) granulated sugar

Chocolate Glaze

  • 1/2 cup (120ml) heavy cream
  • 2 Tablespoons light corn syrup
  • 4 ounces (113g) bittersweet chocolate, finely chopped

Instructions

  1. Read the recipe and watch the helpful video above before beginning as there are many little steps that are time sensitive or require cooling.
  2. Make the pastry cream: Heat half-and-half in a medium saucepan over medium heat until simmering. Meanwhile, whisk egg yolks, granulated sugar, and salt together in a bowl until smooth. Add flour and whisk until combined. Mixture will be thick. Whisk about 1/2 cup half-and-half into yolk mixture to temper, then slowly whisk tempered yolk mixture into half-and-half in the saucepan. Reduce heat to medium-low and continue to cook, whisking constantly, for 5 minutes as the mixture thickens. (America’s Test Kitchen instructs for 7-8 minutes, but mine began thickening quickly.)
  3. Increase heat to medium and cook, whisking vigorously, until bubbles burst on the surface, about 1 minute. Remove from heat and whisk in the butter and vanilla extract until combined. Pastry cream will be thick. Strain through a fine-mesh strainer set over a bowl. Press plastic wrap directly on surface of pastry cream and refrigerate until set, at least 2 hours and up to 24 hours.
  4. Preheat the oven to 325°F (163°C). Grease two round 9-inch cake pans, line with parchment paper, then grease the parchment paper. You must use parchment! See recipe note.
  5. Make the cake: Whisk flour, baking powder, and salt together in a small bowl. In the microwave or on the stove, heat milk and butter together until butter has melted. Stir in the vanilla extract. Cover loosely to keep warm. In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip the eggs and granulated sugar together on high speed until light and creamy, about 4 minutes. Add hot milk mixture and whisk by hand until combined, then whisk in the dry ingredients. Batter will bubbly on top and somewhat thick, similar to pancake batter.
  6. Divide batter evenly between 2 pans. Bake until the tops of cakes are light brown and a toothpick inserted in the center comes out clean, about 20-22 minutes.
  7. Remove cakes from the oven and set on a wire rack. Allow to cool completely in the pan. As the cakes cool, check the pastry cream in the refrigerator. If it’s too thick, it won’t easily spread and could tear the cake. I remove pastry cream from the refrigerator about 20 minutes before assembling the cake.
  8. Assemble the cake:  Once cakes are cool, run a thin knife around the edges to release them from the pans. Place bottom cake layer on your cake stand or serving plate. Spread pastry cream evenly on top. Place second cake layer on top and gently press down to adhere to the pastry cream. Refrigerate cake while preparing the chocolate glaze.
  9. Make the glaze: Heat heavy cream and corn syrup in a small saucepan over medium heat until just simmering. As it heats up, place chocolate in a heat-proof glass bowl with a pouring spout (I use this 2-cup liquid measuring cup). Once simmering, remove cream from heat and pour over chocolate. Let sit, covered, for 5 minutes. Gently whisk until smooth.
  10. Pour glaze into the center of cake. Spread glaze to the edges of cake allowing it to gently drip down the sides. Refrigerate cake, uncovered, for at least 2 hours (and up to 24 hours) before slicing and serving. If chilling for longer than 2 hours, allow cake to come to room temperature before slicing and serving.
  11. Cover leftover cake tightly and store in the refrigerator for 5 days.

Notes

  1. Make Ahead Instructions: You can prepare pastry cream up to 24 hours in advance. See step 3. Baked and cooled cakes can also be prepared 24 hours in advance. Cover and store at room temperature, then continue with step 8. In order to maintain the proper consistency of the chocolate glaze, I recommend preparing right before pouring over cake. However, the entire assembled cake with chocolate glaze on top can be stored for up to 24 hours. See step 10. Pastry cream can weep and break if frozen, so I do not suggest freezing this cake. You can, however, freeze the baked and cooled cake layers for up to 3 months. Thaw overnight before using.
  2. Special Tools: KitchenAid Stand Mixer | Glass Mixing Bowls | White Mixing Bowls | Colorful Mixing BowlsGlass Measuring Cup | Whisk | Sieve9-inch Round Cake Pans | Icing SpatulaMarble Cake Stand | The Perfect Cake Cookbook
  3. Substitutions: Each ingredient is crucial to the finished cake. I do not recommend substitutions, though you can get away with using the same amount of whole milk instead of half-and-half in the pastry cream. This may be more convenient since whole milk is used for the sponge cake.
  4. Egg Whites: Lots of leftover egg whites! Make a scramble or use some in any of these recipes.
  5. Corn Syrup: Feel free to leave out the corn syrup, though it’s what adds shine and sticking power to the glaze. You can try substituting with honey.
  6. Chocolate: Any dark, bittersweet, or semi-sweet chocolate is a wonderful choice for the chocolate glaze. The corn syrup adds sweetness, so avoid anything very sweet.
  7. Parchment Paper: Parchment paper is a MUST for lining the cake pans. I failed this recipe 2x before discovering how crucial the parchment paper is. All cakes were ruined until I lined the cake pans with parchment paper on the 3rd try. Parchment paper guarantees the cakes will easily release from the pans. I simply traced and cut two 9-inch circles of parchment paper to line the bottom of the cake pans. Spray with nonstick spray or grease with butter before and after lining with parchment paper rounds.
  8. Recipe reprinted in partnership with America’s Test Kitchen from The Perfect Cake

Boston cream pie on a wood and marble cake stand

191 Comments

  1. Hi Sally. Have you ever made flavored pastry cream? I was thinking of making a strawberry cream for the eclair fillings. I like the consistency of this cream as opposed to a flavored whipped cream

    1. Hi Julie! I haven’t, only this traditional pastry cream. Let me know if you test anything!

  2. jennifer bower says:

    I’ve made this 2 times- first was a raging success and second was a bit of a bust. 2nd time, i used milk chocolate (my favorite) but it never thickened up like it did the first time when i followed the recipe. I’m guessing it has something to do with properties of chocolate. Lesson learned- always follow the recipe.

    My question is this: How long will this BCP keep in the fridge after assembled? I saw a pastry cream recipe on another site that said only stable for about 2 days. Now, please don’t think that my husband and I object to shoveling in an entire BCP in just 2 days, but it probably wouldn’t be anything to be proud of!!

    Even though second attempt was a bust, all components were still delicious. Unfortunately, the cake soaked up chocolate. . .like a sponge 🙂

    pastry cream currently in fridge, just took cakes out of oven. so excited. to potentially have to eat this all within 2 days!

  3. I made this yesterday and followed the instructions to a t–and it was incredible. It requires a lot of attention and obviously there’s a million steps, but it was the best BCP I’ve ever had. I would definitely make it again.

  4. The cakes were really thin. Is this suppose to the case? I did check the ingredients and the instructions throughly to make sure I did not mis a step or ingredient amount.

  5. I don’t have half and half but have whole milk and heavy cream. Could I use 1/2 of each or is the heavy cream too heavy? Thanks! (BTW, I’ve been making a ton of your recipes for the past 6 months -cakes, cookies, bagels, etc. – they’re all amazing!)

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Melissa, You can mix 3/4 cup whole milk + 1/4 cup heavy cream to get one cup of half and half. Happy baking!

  6. This is the best! I love the details to get it right. Started in the morning to make sure everything cooled as it should. Did one small change, which was to use only 1 cup of sugar in the cake instead of 1 1/2. I personally do not like overly sweet baked goods. It was perfect.

  7. I want to make this, but do not want to use corn syrup. Can you please suggest a substitute ?

    1. Honey works!

  8. Hello. Have you made a Boston cream layered cake (4 cake layers and 3 pastry cream layers) before? Would the pastry cream hold in the layers? Also, could you make this smaller, like a 7 inch diameter cake instead of a 9?

    1. Hi Rebecca, I’ve only made the cake into 2 layers. But you can certainly try a 4 layer version. The pastry cream should hold up just fine in the layers. I’m unsure of the best bake time for 7 inch cake, but use the same oven temperature.

  9. Carrie Campbell says:

    I have made this as a cake before and it is absolutely terrific (I am from Boston so have lots to compare to). Am traveling up there again in a couple days and would like to make it to bring. However, cupcakes travel much better/easier than a cake with pastry cream filling. Will this work as cupcakes?

    Thanks!

    1. Hilari @ Sally's Baking Addiction says:

      Hi Carrie, thanks so much for your positive feedback! We haven’t tried making this as cupcakes yet but they would be wonderful with the pastry cream in center and the ganache on top! If you try it just be sure to use high quality grease proof cupcake liners – and of course let us know how they turn out!

    2. Would 2 oz of bittersweet chocolate work for the topping? My husband doesn’t like strong chocolate. Thanks.

  10. Total fail. First my cakes were raw at 22 minutes. Took 30 and there were still crumbs on toothpick.
    Pastry cream tasted great and set up but completely sunk into cake and disappeared. The glaze was ok. What a disappointment. Spent all day on this to serve to my family and had to run out a buy a cake before they arrived.

    1. My cakes took longer to cok as well.
      Raw at 22 minutes. By the time they were done, the outside was far too well done and the cake was almost inedible. This was my first time making a sponge cake, so perhaps I’m missing something. I’m a seasoned baker, however.

      1. My cakes were also raw at 22 minutes. Took nearly 40 minutes! I followed the pastry cream instructions to the letter, and although it tasted delicious, it was not think enough to support the top cake and spread out over the lower one. Whole thing was delish, but I’m afraid I won’t make it again. TOO much work!

  11. Baked recipe exactly as indicated & turned out perfection!

  12. Hello. I only can find 8 and 10 inch cake pans at the store. Which one would be better and will it seriously affect the cake?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Lindsay, You can use 8 inch cake pans! The bake time will be about the same, by may take a minute longer because they will be thicker, so just make sure you use a toothpick to test if they are finished baking.

  13. Professional Baker here & this, dare I say it, is the *best* Boston Cream Pie I’ve ever had. Perfect, buttery, light sponge cake layers sandwiched with a rather distinctive layer of smooth vanilla pastry cream, & bittersweet chocolate glaze to balance out the sweetness. This turned out perfect. I ended up whisking the heck out of the pastry cream for 8 minutes like America’s Test Kitchen indicated & it turned out thick but still spreadable.

    Only suggestion I have is that after cutting into this, put a piece of wax or parchment paper on the exposed areas of the cake so the pastry cream & cake don’t dry out or film over.

  14. I only have one round pan. Can I bake a cake layer, cool and remove from the pan, then bake the second layer? Should I store the cake batter at room temp or in the fridge to do this?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Abby, You can bake half of the batter and leave the remaining batter loosely covered at room temperature until you are ready to bake the second half. Enjoy!

  15. Hi there, first of all, a very excellently written piece, simply love reading your recipe articles! Second, I am thinking of turning a yellow cake with chocolate frosting into a boston cream pie combination – with pastry cream between the layers of the yellow cake, covered with typical chocolate frosting instead of ganache. DO you think this hybrid would work, and make a good birthday cake? Or should I simply stick to the traditional yellow cake recipe? Thanks in advance.

    1. Would love to try the original recipe , but I am making this for my dads birthday next week, and I do not want to make any mistakes with the delicate sponge cake, hence my idea for the combination, with a sturdier and higher yellow cake.

  16. Would it be alright if I refridgerate the pastry cream to make sure it is firm enough to not overflow past the sides of the cake? Also, I am thinking of spreading a little ganache on the top of the pastry cream as an added layer of chocolate. Do you think this would work? Thanks.

    1. Hi Mercy! Refrigerating the pastry cream helps thicken it, so that would definitely help firm it up. Spreading a little ganache on top of the pastry cream is a great idea– shouldn’t be difficult to do if the pastry cream is cold.

  17. Hi Sally,
    I made the BCP tonight and it was very good. Couple things that probably are something I did…. The pastry cream was ok, but didn’t seem as smooth and creamy as I’d hoped, kind of a little grainy, but flavor was very good. My chocolate was too runny when I poured on cake, but after having it chill it did set up nicely, so next time I’ll know to chill it a little longer before putting on cake.

  18. Christie Thomas says:

    I just tried this cake and it came out great…but I’m confused. The directions say the cake can be stored fully assembled for up to 24 hours. But then it says to tightly cover leftovers and store in fridge for up to 5 days. How long can I safely keep this cake in the fridge? I want to make another for Thanksgiving but I’m not sure how early I can make it. Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Christine, If preparing the cake less than 24 hours ahead of time you can store it uncovered in the refrigerator. However once the cake has been sliced it’s ok to wrap it and refrigerate for up to 5 day as it doesn’t matter as much how it looks for leftovers 🙂

  19. Allison Kalpokas says:

    100% perfect. I did 2 6 inch land and tortes them. Just enough of everything. Was a raging success and looks so profess !!! Yay me !!
    Thank you Sally
    You are the bomb . Com

  20. The flavor of this cake was nice but I have texture issues. My sponge was super blonde/raw looking at 20 min. I pulled it at a *very* light brown at about 24 min. The top of each was very sticky and sugary. After assembling it tastes good but the sponges are both quite dense. Is underbaking causing that? I do have an oven thermometer to check my temperature so I know it is pretty close. Almost has the texture of a dense pound cake.

  21. Made this a few days ago and it looks and tastes amazing. Sponge baked fine in 8 inch pans, pastry creme tasted great. Well balanced flavours!! Thank you for another successful and delicious cake!!

    My questions are (though none of these affected the cake’s taste or texture):

    1. Is it normal for the chocolate ganache to separate from the cake when cutting or digging through the cake with a fork? This happened only a couple days after. Cake has been stored in the fridge.

    2. The tops of the cake were sticky. I cooled them completely for hours in the pan and when took them out I noticed the sticky-ness. Is this normal?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Erika, We are so glad you enjoyed this recipe! After a few days in the fridge the ganache will be pretty hard so it’s not surprising that it breaks when cut. You can try letting it sit at room temperature for a short time to soften back up before cutting. Sticky cake tops are usually the result of condensation. Did you place your pans up on a wire rack so that the bottoms are off the counter? It could also simply be from spraying your pan with a bit too much non stick spray – both easy fixes for next time!

  22. Hey Sally!
    So I made this cake and it was really good. However I made my pastry cream a day in advance. It was perfectly smooth the day before but when i went to put it on the cake the next day it was very grainy. Not bits of cooked egg grainy, but just weird little grains. Any thoughts as to what went wrong?

    1. Hi Tiana! I’m just seeing your comment/question now so my apologies on the delay responding to you. I wonder if it was cooked a little too long? Sounds like it thickened quite a bit in the refrigerator. All is not lost though. If this ever happens again, warm the pastry cream back up on the stove until it smooths out. Then let it cool for 30 minutes before applying on the cake.

      1. Great. Thank you so much. It still tasted fantastic!

  23. I’ve made this recipe three times before and absolutely LOVE it! I’m wanting to make a larger version of it for the holidays and thought of making it in a 9 x 13 inch sheet cake pan. How much would you suggest I increase the recipe (if at all)?

  24. Everything was delicious, but the cream filling kept oozing out. I followed the directions and the amounts (only reduced sugar in the cream by 10%) and chilled for 20 hours. As soon as a put the second layer on top, the weight slowly squeezed the cream out. Enough was left inside for it to taste great. Consistency of the cream was a bit stiffer than a usual pastry cream filling, but what step did I go wrong to make it even stiffer?

    1. Hi Joy, I’m just seeing your comment/question now so my apologies on the delay responding to you. I don’t think it’s necessarily anything that you did wrong. Honestly, it could be anything from the pan you used to cook the pastry cream to the brand of ingredients or even any humidity in the air. If you try the pastry cream again, here’s an easy fix to ensure it stays thick: Reduce butter to 3 Tbsp and remove 1/4 cup of half-and-half (using 1 and 3/4 cups total).

  25. I’ve made this before and it was wonderful. I’m going to make it again for my husband’s birthday. Honest opinion- is the pastry cream better when made the same day? Can you tell the difference between fresh pastry cream and day old? I have 3 kiddos (one being an infant) and I’d like to tackle that step today, but also want it to be just as delish as it was the first time i made it! (When i only had 2 girls )

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Donna, Honestly the pastry cream itself is the same if refrigerating for up to 24 hours. Just be sure to press plastic wrap directly on surface of pastry cream before refrigerating so that it doesn’t form a crust on the top. If I had to choose, I would make the pastry cream the day before and the cakes the day of. I hope he has a wonderful birthday!

      1. Thank you! I decided to make the pastry cream yesterday 🙂 and I’ll be baking the cakes today. One more question- would buttermilk work for the warm milk/butter mixture? I happen to have some, but wasn’t sure if it’s interchangeable in this recipe.

  26. Sally, any chance of coming up with a chocolate cake version, with the vanilla custard …. or do you suggest mkg a chocolate cake with your custard filling snd and your glaze

    1. Trina @ Sally's Baking Addiction says:

      Hi Marion, you could make a chocolate version with this small chocolate cake recipe with the same custard and glaze. Would love to hear how it goes.

  27. Sandi Parkins says:

    My first attempt at baking something this adventurous. I find your recipes very thorough with straight forward , detailed easy to follow directions. I am glad I read through the comments as my cakes also took considerably longer to cook than the 20-25 minutes. Also they kinda sunk in the middle. I used organic sugar which I think is a little coarser, so was wondering if that might make a difference. That being said, my husband and I managed to plow through it in 3 days! (and I was worried that we wouldn’t be able to finish it in the recommended 5 days, lol).

  28. Hi Sally,

    Do you think it would work to slice the two layers in half to make 4 cake layers? Would there be enough pastry cream or would I need to double the pastry cream recipe?

    Thanks!

    1. Hi Julie, you certainly can– the cake layers will be pretty thin though. You could easily divide this amount of pastry cream up for filling each layer. The layers of cream will just be thinner than pictured. (I fear doubling would be way too much, though you could 1.5x the recipe if you want a lot of pastry cream.)

  29. Yummy! I made this Boston Cream Pie for dessert for a Sunday Family Dinner and it was a HUGE success. It was a little time consuming but well worth it. I love Sally’s instructional video which took second guessing out of the equation. The video was extremely helpful! One of my chocoholic family members even suggested putting a layer of the chocolate glaze in between the cake layers too. I followed the recipe exactly and it turned out perfectly! Thanks Sally for another great recipe!

  30. Hello! I was wondering what I could use in place of corn syrup? We are in France and it’s difficult to find… thanks!

    1. Trina @ Sally's Baking Addiction says:

      Hi Anna, see recipe notes!

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