Boston Cream Pie is a classic American dessert that is actually a cake, not a pie, featuring two layers of yellow sponge cake filled with rich pastry cream (custard) and topped with a chocolate ganache glaze. Originating in Boston in the 1800s, it’s known for its moist cake, silky filling, and decadent chocolate topping, and is the official state dessert of Massachusetts.

Make the cake: Preheat oven to 350°F. Grease two 8” pans. Cream butter and sugar, add eggs and vanilla, then flour, baking powder, and milk. Divide into pans and bake 20–25 minutes. Cool.

For filling, heat milk in a saucepan. In a bowl, whisk sugar, yolks, and cornstarch. Gradually add hot milk to yolks, return to pan, and cook until thick. Stir in vanilla.

For glaze, heat cream and pour over chocolate. Stir until smooth.

Assemble: Place one cake layer, spread custard, top with second layer, then pour glaze over the top. Chill before slicing.

Boston Cream Pie Minis (Cupcake or Mini Cake Version)

Yield

12 standard cupcakes or 18–20 mini cakes (using a mini cheesecake pan or jumbo muffin tin)

Cake Instructions (Updated for Minis)

1. Preheat oven to 350°F.
Line a cupcake pan with liners *or* grease a mini cheesecake pan or jumbo muffin tin well.

2. Cream butter and sugar until light and fluffy, about 2–3 minutes. Don’t rush this—this is your structure.

3. Add eggs one at a time**, mixing well after each. Stir in vanilla.

4. In a separate bowl, whisk flour and baking powder.

5. Alternate adding flour and milk to the batter, beginning and ending with flour. Mix just until combined—overmixing is the enemy here.

6. Portion batter:

* Cupcakes: Fill liners about ⅔ full
* Mini pans: Fill just under the rim

7. Bake:

* Cupcakes: 16–18 minutes
* Mini cakes: 14–16 minutes

A toothpick should come out clean or with a few moist crumbs.

8. Cool completely before filling. Warm cake + custard = regret.

Custard Filling

1. Heat milk in a saucepan until steaming but not boiling.

2. In a bowl, whisk sugar, egg yolks, and cornstarch until smooth.

3. Slowly temper the yolks by whisking in the hot milk a little at a time.

4. Return mixture to the saucepan and cook over medium-low heat, whisking constantly, until thick and glossy (2–4 minutes).

5. Remove from heat, stir in vanilla, and transfer to a bowl.

6. Press plastic wrap directly on the surface and chill completely. This keeps it silky, not skin-city.

Chocolate Glaze

1. Heat heavy cream until just beginning to steam.
2. Pour over chopped chocolate.
3. Let sit 1 minute, then stir until smooth and shiny.
4. Cool slightly—warm but pourable, not hot.

Assembly

For Cupcakes

1. Use a small knife or cupcake corer to remove the center.
2. Spoon or pipe custard into the cavity.
3. Replace a small piece of cake on top if you want a flat finish.
4. Spoon chocolate glaze over the top, letting it naturally drip.

For Mini Cakes

1. Slice each mini horizontally or core the center.
2. Fill with custard.
3. Spoon glaze over the top only—don’t dunk (this isn’t a fondue situation).

Chill & Serve

* Chill assembled minis at least 30 minutes to set.
* Serve cold or just barely cool—this is when the custard hits right.

Pro Tips

* Want bakery vibes? Pipe the custard with a round tip for clean edges.
* These hold beautifully for 24 hours refrigerated, making them perfect for game day trays.
* If transporting: chill fully before moving.