Boston Cream Pie: It’s Cake, Not Pie!

Okay, let’s talk about Boston Cream Pie. This dessert is a bit of a trickster! Even though it says pie, it’s totally a cake. That confuses (and sometimes amuses) people who haven’t had it before. It’s such a popular dessert that it became the official dessert of Massachusetts way back in 1996!

How Did a Cake Get Called a Pie?

The story starts in 1856 at the Parker House Hotel (now the Omni Parker House) in Boston. A French chef named M. Sanzian is said to have created it. At first, it wascalled Chocolate Cream Pie or Parker House Chocolate Cream Pie.

So, why the confusing name? Back in the mid-1800s, cakes and pies were often baked in the same kind of pans, and pie was a general term for any dessert that had a crust or was baked in a round tin – even if it was layered like a cake. This dessert has two layers of light, buttery sponge cake with a creamy vanilla filling (crème pâtissière) and a shiny chocolate topping.

The Boston Cream Pie is all about simple, tasty flavors: light cake, smooth custard, and chocolate that’s not too sweet. It’s a great mix of textures and tastes, which is why it’s been popular for so long.

Want to Make Your Own? Here’s How

This recipe sticks to the classic way of making it, with a soft sponge cake and a smooth, homemade pastry cream.

Here’s What You’ll Need

Part	Ingredient	How Much
Sponge Cake	All-purpose flour	1 1/2 cups
	Granulated sugar	1 cup
	Baking powder	1 1/2 teaspoons
	Salt	1/2 teaspoon
	Milk	1/2 cup
	Unsalted butter, melted	1/4 cup
	Large eggs	2
	Vanilla extract	1 teaspoon
Pastry Cream	Whole milk	2 cups
	Granulated sugar	1/2 cup
	Cornstarch	1/4 cup
	Large egg yolks	4
	Unsalted butter	2 tablespoons
	Vanilla extract	1 teaspoon
Chocolate Glaze	Semi-sweet chocolate chips	1 cup
	Heavy cream	1/2 cup
	Light corn syrup	1 tablespoon

Let’s Bake!

1. Make the Pastry Cream (Custard)

1. Heat the milk in a saucepan over medium heat until it’s just about to simmer.
2. In another bowl, mix the sugar, cornstarch, and egg yolks until smooth.
3. Slowly add about 1/2 cup of the hot milk to the egg mixture, mixing to combine.
4. Pour the egg mixture back into the saucepan with the rest of the milk.
5. Cook over medium heat, stirring all the time, until it gets thick and boils. Let it boil for 1 minute.
6. Take it off the heat and stir in the butter and vanilla.
7. Pour the cream into a bowl, put plastic wrap right on top to keep a skin from forming, and chill in the fridge for at least 4 hours.

2. Bake the Sponge Cake

1. Heat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a big bowl, mix the flour, sugar, baking powder, and salt.
3. In another bowl, mix the milk, melted butter, eggs, and vanilla.
4. Pour the wet stuff into the dry stuff and mix until it’s just combined. Don’t overmix.
5. Divide the batter between the two pans.
6. Bake for 20-25 minutes, or until a toothpick comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then flip them onto a wire rack to cool completely.

3. Put It All Together

1. Put one cake layer on your serving plate.
2. Spread the chilled pastry cream over the first cake layer, leaving a little space around the edge.
3. Carefully put the second cake layer on top of the custard.

4. Make the Chocolate Glaze

1. Heat the heavy cream and corn syrup (if you’re using it) in a saucepan until it simmers.
2. Take it off the heat and stir in the chocolate chips until it’s all melted and smooth.
3. Let the glaze cool for about 5-10 minutes so it thickens a little but is still easy to pour.
4. Pour the glaze over the cake so it drips down the sides a bit.
5. Put it in the fridge for at least 30 minutes so the glaze sets before you serve it.