Boston Cream Pie

Boston Cream Pie
The first cake layer has been trimmed across the top so that the
cream filling can set up on it evenly.
The cream filling is so delicious…
I made a double batch so I could serve extra on the side!
A thick layer of cream filling on top of the base layer of cake
capping off the cake with the second layer
stirring the chocolate glaze until smooth
The rich chocolate glaze encapsulates the cake layers.
We got 8 big slices out of this cake!
The delicious cream filling squeezes out of the slices of cake.

Today I am posting the recipe for my husband’s favorite cake. I make it every year for him for his birthday, and usually once or twice in between. If I am feeling particularly eager, I make a homemade yellow cake, although a boxed mix tastes great too. Our favorite part? The thick, rich, homemade custard filling of course! I like to double the batch so I can serve some extra filling on the side.

Boston Cream Pie
Prep time
Cook time
Total time
Serves: 8-12
  • For the Cake:
  • one box butter yellow cake mix
  • stick of butter
  • eggs
  • -------
  • For the cream filling:
  • ⅓ cup white sugar
  • 2&1/2 Tablespoons cornstarch
  • 1&1/2 cups whole milk
  • 2 egg yolks, slightly beaten
  • 1 Tablespoon butter
  • 1&1/2 teaspoons vanilla extract
  • -------
  • For the chocolate glaze:
  • ¼ cup whole milk
  • 2 Tablespoons butter
  • 3 Tablespoons cocoa
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  1. Prepare and bake two 9" yellow cake layers, following the directions on the box. Let cool, then trim the top of one of the layers to make even for spreading the filling.
  2. Prepare the cream filling: Combine sugar, cornstarch, milk, and egg yolks in medium saucepan. Cook and stir with a whisk over medium heat until mixture boils; boil and stir one minute. Remove from heat; blend in butter and vanilla. Cool slightly and chill in refrigerator.Let set in refrigerator, and then spread the filling on the top of the trimmed cake layer. Cover with remaining cake layer.
  3. Prepare the chocolate glaze: Combine milk and butter in small saucepan. Bring to a full boil; remove from heat and immediately stir in cocoa. Beat in powdered sugar and vanilla until smooth. Add more milk if necessary to make a consistency suitable for pouring down sides of cake, but not runny. Cool slightly before pouring over cake. Pour the chocolate glaze over the top of the cake, allowing it to drip down the sides. Refrigerate until set.
  4. Cut into 8 large slices. Serve and enjoy!

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  1. Yummy!!  What a delicious cake
    No wonder your hubby likes it, and how lucky he is to get it for his birthday 🙂

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