Boston Cream Pie

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“Classic Boston Cream Pie. Great for birthdays or dinner parties.”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 350*; butter and lightly flour two 8-inch round cake pans.
  2. Cream butter and slowly beat in sugar.
  3. Add egg yolks and vanilla; beat until blended.
  4. Sift flour, baking powder and salt onto wax paper.
  5. Alternately blend the dry ingredients and the milk into butter mixture in three stages.
  6. Beat until smooth.
  7. In a separate bowl, beat egg whites until stiff but not dry.
  8. Fold egg whites into cake batter.
  9. Spoon batter into prepared cake pans; bake 30-35 minutes, or until toothpick comes out clean.
  10. Cool 5 minutes in pans, then remove to wire racks and cool completely.
  11. Meanwhile, prepare filling: Heat milk in pan until very hot, then briskly stir in sugar, flour and salt.
  12. Cook over medium heat until very thick.
  13. Spoon a small amount of thickened milk into beaten egg yolks, and beat until blended.
  14. (This tempers the egg yolks so they wont cook when you add them to the thickened milk.) Whisk in the egg yolks, and continue to cook and stir for another 4-5 minutes.
  15. Remove from heat; add vanilla.
  16. Cool, stirring occasionally.
  17. Cover well, and refrigerate until ready to use.
  18. For chocolate drizzle: Melt butter and chocolate in saucepan.
  19. Remove from heat and add milk.
  20. Add a little confectioners' sugar at a time, until you reach a disered consistency.
  21. Drizzle over assembled cake.
  22. Enjoy!

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