Boston Cream Pie Recipe

Name: Boston Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups (375 g) flour; 2 cups (400 g) granulated sugar; 2 tablespoons (28 g) baking powder; 1 1/2 tablespoons (12 g) cornstarch; 1/4 teaspoon salt; 1/2 cup (112 g) margarine, melted; 2 cups (475 ml) non dairy milk; 1 teaspoon vanilla extract; 8 ounces (225 g) non dairy cream cheese, at room temperature; 4 tablespoons (56 g) coconut spread (margarine made with coconut oil) or vegetable shortening; 1 teaspoon vanilla extract; 3 cups (360 g) confectioners sugar; 3/4 cup (131 g) dark or semisweet non dairy chocolate chips; 1/2 teaspoon vanilla extract; 1/4 cup (60 ml) non dairy milk; 1 tablespoon (14 g) margarine; 1 tablespoon (13 g) vegetable shortening; 1/8 teaspoon salt

Servings: persons

3 cups (375 g) flour
2 cups (400 g) granulated sugar
2 tablespoons (28 g) baking powder
1 1/2 tablespoons (12 g) cornstarch
1/4 teaspoon salt
1/2 cup (112 g) margarine, melted
2 cups (475 ml) non dairy milk
1 teaspoon vanilla extract
8 ounces (225 g) non dairy cream cheese, at room temperature
4 tablespoons (56 g) coconut spread (margarine made with coconut oil) or vegetable shortening
1 teaspoon vanilla extract
3 cups (360 g) confectioners sugar
3/4 cup (131 g) dark or semisweet non dairy chocolate chips
1/2 teaspoon vanilla extract
1/4 cup (60 ml) non dairy milk
1 tablespoon (14 g) margarine
1 tablespoon (13 g) vegetable shortening
1/8 teaspoon salt

1
To Make the Cake:
2
Preheat the oven to 350F (150C, or gas mark 4).
3
Grease two 9-inch (23 cm) cake pans and line the bottoms with circles of parchment paper.
4
This is very important to prevent sticking!
5
In a large bowl, sift together the flour, granulated sugar, baking powder, cornstarch, and salt.
6
(You dont have to sift, but it makes for a lighter cake.)
7
In another bowl, combine the margarine, milk, and vanilla.
8
Using a mixer, mix the wet ingredients into the dry, about 1/2 cup (120 ml) at a time, and mix until smooth.
9
Pour into the prepared pans and bake for 40 to 45 minutes or until a cake tester comes out clean.
10
Let cool completely and then trace a knife around the perimeter of each cake to loosen before removing from the pans.
11
To Make the Creamy Filling:
12
Process all the filling ingredients in the food processor until smooth.
13
To Make the Ganache: In a medium saucepan, whisk all the ganache ingredients together over medium heat until smooth and just melted.
14
Do not refrigerate.
15
Place one cake on a serving dish.
16
Spread the creamy filling on top and top with the other cake, flat side up.
17
Pour the ganache over the top while still warmish, allowing it to drip down the sides.
18
Refrigerate for a few hours before cutting.

1785

kcal

Calories

Fat

356

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 cups (375 g) flour, 2 cups (400 g) granulated sugar, 2 tablespoons (28 g) baking powder, 1 1/2 tablespoons (12 g) cornstarch, and more.

Yes, Boston Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Boston Cream Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions