Skip to main content

Classic Boston Cream Pie


7 hours
Skill Level
1 cake

Show off your culinary expertise in a bake-off of epic proportions with this classic Boston cream pie, a decadent homemade cake with a rich Boston cream filling. Get your friends, family members and guests clamoring for more with two fluffy cake layers stuffed with signature cream and drizzled with dark cocoa glaze made from HERSHEY’S cocoa. This exciting Boston cream pie recipe will impress even the best bakers at events like fundraisers and holiday dinners throughout the year. Bring your favorite baking pans and rise to the challenge with an unbelievably well-balanced mix of the perfect sweet flavors and textures.

Ingredients & Directions

Prep Time
21 minutes
Bake Time
33 minutes
15 minutes
Cool Time
2 hours 10 minutes
Chill Time
3 hours


  • 1/3 cup
  • 1 cup
  • 2
  • 1 tsp
    vanilla extract
  • 1-1/4 cups
    all-purpose flour
  • 1-1/2 tsps
    baking powder
  • 1/4 tsp
  • 3/4 cup
  • Rich Filling
  • 1/3 cup
  • 2 Tbsps
    corn starch
  • 1-1/2 cups
  • 2
    egg yolks, slightly beaten
  • 1 Tbsps
    butter or margarine
  • 1 tsp
    vanilla extract
  • Dark Cocoa Glaze
  • 3 Tbsps
  • 2 Tbsps
    butter or margarine
  • 3 Tbsps
  • 1 cup
    powdered sugar
  • 1/2 tsp
    vanilla extract

Step-By-Step Directions

Equipment Needed 
oven oven
9-inch round baking pan 9-inch round baking pan
mixing bowl mixing bowl
wire rack wire rack
refrigerator refrigerator
saucepan saucepan
stovetop stovetop
whisk whisk

Heat oven to 350°F. Grease and flour one 9-inch round baking pan.


Beat shortening, sugar, eggs and vanilla in large bowl until fluffy. Stir together flour, baking powder and salt; add alternately with milk to shortening mixture. Pour batter into prepared pan.


Bake 30 to 35 minutes or until wooden pick inserted into center comes our clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.


Prepare Rich Filling. Using long serrated knife, cut cake horizontally into two even layers. Place 1 layer on serving plate, cut side up; spread filling over layer. Top with remaining layer, cut side down. Prepare Dark Cocoa Glaze. Pour glaze over top of cake, allowing glaze to drizzle down sides. Refrigerate several hours or until cold. Cover; refrigerate leftover dessert. 

Rich Filling:

Stir together sugar and cornstarch in medium saucepan; gradually add milk and egg yolks, stirring until blended. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Cover; refrigerate several hours until cold.

Dark Cocoa Glaze:

Heat water and butter in small saucepan over medium heat until mixture begins to boil; remove from heat. Immediately stir in cocoa. Gradually add powdered sugar and vanilla, beating with whisk until smooth; cool slightly.

Additional questions?