Cakes, Tarts

Boston Cream Pie – Yummy

“Before spring there are days like these:
Under the dense snow,
the meadow rests,
The trees merrily, drily rustle,
And the warm wind is tender and supple.
And the body marvels at its lightness, 
And you don’t recognize your own house,
And that song you were tired of before,
You sing like a new one, with deep emotion”.
Anna Akhmatova

Boston Cream Pie

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)


  • For a cake:
  • 2 cups sifted flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup butter
  • 1 cup of sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/2 cup milk
  • For a custard cream filling:
  • 2 cups whole milk
  • 3/4 cup sugar
  • 1/8 tsp salt
  • 2 eggs and 4 egg yolks
  • 1/3 cup flour
  • 1 tsp vanilla extract
  • 2 Tbsp. butter
  • For a chocolate glaze:
  • 1 cup semi-sweet or dark chocolate, chopped into small pieces
  • 1/2 cup heavy cream



Preheat an oven to 350°F. Spray an 8-inch round cake pan with nonstick spray. Line the bottom with parchment paper.


Sift together the flour, baking powder, and salt set aside.


In the bowl of an electric mixer fitted with the flat beater, cream the butter until light and gradually add the sugar; beat in the vanilla and eggs. Add the flour mixture and milk alternately in two separate additions, mixing well and scraping down the bowl after each addition.


Spread the batter in the prepared pan. Bake until a wooden skewer inserted into the center comes out clean, about 30-35 minutes. Let the cake cool in the pan for 10 minutes. Run a knife around the inside edge of the pan and invert the cake onto a wire rack. Carefully peel off the parchment paper and let the cake cool completely.


To make a custard cream filling: Mix the dry ingredients. In a heavy-bottomed saucepan over medium-high heat cook the milk, until bubbles appear around the edges. Remove from the heat and slowly pour the milk into the dry ingredients, whisking constantly. Return the mixture to the saucepan and set over medium-low heat. Cook, stirring constantly until the mixture thickens, about 10-12 minutes. Add the slightly beaten eggs and yolks and cook for 3-5 minutes longer. Cool and add the vanilla. If you wish a richer filling, add the butter. Let cool completely, then refrigerate until ready to use.


To make a chocolate glaze: Heat the chocolate pieces and cream in a small, heavy saucepan over low heat, stirring until smooth.


To assemble the cake: cut the cake in half horizontally.


Put together with cream filling and top it with chocolate glaze. Refrigerate the cake until almost ready to serve.


Serve in pie-shaped pieces.

Boston cream pie

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  • Reply
    La Table De Nana
    December 2, 2012 at 7:54 pm

    Beautiful presentations..and the cake looks amazingly like a gift in itself:)

  • Reply
    December 2, 2012 at 10:23 pm

    Hi Yelena,

    This is beautiful… You have presented your Boston cream pie very well. Just the look only speaks well for itself 😀


  • Reply
    Spicie Foodie
    December 2, 2012 at 10:34 pm

    What a beautiful poems with stunning photographs to go with that delicious pie!

  • Reply
    December 3, 2012 at 12:46 am

    Thank you girls for your warm comments!

  • Reply
    Rebecca Subbiah
    December 3, 2012 at 3:31 am

    looks delicious 🙂 love the pictures

  • Reply
    Lisa H.
    December 3, 2012 at 3:49 am

    love the ooozy 2nd photo… its calling out to me ;P
    Beautiful bake and photos 😀

  • Reply
    December 3, 2012 at 4:39 am

    I am speechless, it is so-so beautiful, I can look at it forever! 🙂

  • Reply
    December 3, 2012 at 5:42 am

    Marina, thank you, I have another setting in mind-) I hope you will like it as well as this one-)

  • Reply
    December 3, 2012 at 7:57 am

    One of the things I enjoyed while I was living in the US was Boston cream donuts. I loved them and this cake I am sure I would love it too!

  • Reply
    December 3, 2012 at 10:43 am

    This is absolutely gorgeous. I love the gold bucks. So beautiful.

  • Reply
    December 3, 2012 at 4:48 pm

    Simply beautiful, not only the small deers but the cake and a whole composition.
    Marta @ What Should I Eat For Breakfast Today?

  • Reply
    Daniela Grimburg
    December 3, 2012 at 8:16 pm

    Wow, what a delicious looking cake and the presentation is great too!

  • Reply
    December 4, 2012 at 12:12 am

    It looks so sinfully good! Especially that filling.. 🙂

  • Reply
    December 4, 2012 at 6:29 am

    This might be one of the most beautiful cakes I have seen in my life. Wow

  • Reply
    Josie Davis
    December 4, 2012 at 7:39 pm

    Such gorgeous photos!


  • Reply
    December 6, 2012 at 4:32 pm

    qué rico!!!bsts

  • Reply
    December 6, 2012 at 7:28 pm

    Very beautiful cake! The reindeers make the cake very festive. I always want to try boston cream pie, but I still haven't. I think this is a great opportunity. Thanks.

  • Reply
    Nami | Just One Cookbook
    December 9, 2012 at 7:28 am

    Speechless! I've never had a chance to eat Boston Cream Pie, but now I know what it looks like and I probably won't feel like eating unless it's yours since I already know the BEST! Looks soooo good!!!! Your photos are beyond gorgeous.

  • Reply
    Rowena Dumlao-Giardina
    December 10, 2012 at 12:05 am

    I absolutely love the reindeers and how you presented everything! Beautiful cake, beautiful photos and most of all, it looks so delicious!

  • Reply
    December 12, 2012 at 6:22 pm

    looks absolutley stunning and your pics are lovely! I saved recipe coz it sounds like such a treat!

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    Cooking Melangery