Boston Cream Pie Italian Style Recipe

Sunday, November 22, 2009

One of those desserts you just have to love, a delicious rum makes this even better. In our family, rum is used in most Italian pastry creams, so when I made this one and added the rum to make it taste like our traditional filling, this was a keeper for us.

I slathered a little more pastry pudding on the outside( to the left) so you can see the color of this rich delicious filling.

Boston Cream Pie Italian Style #cake #pie #baking

The cake is moist and delicate, the pudding is rich and very creamy. The ganache makes a terrific topping, and this happens to be one of my most favorite type of donuts also. After this cools and the pudding has been refrigerated for at least two hours, then fill the first layer. Top with the second layer and then your ready to add the ganache. I usually freeze one of the two cakes to make at another time as it makes two separate 9 inch cakes.


While the cake is still warm, slice it in half and pick it up gently with a steak burger turner, so not to break it apart . You will need two very large ones. However I recommend the step below if you're not in a hurry.

Tip: the best way not to get crumbs is to freeze the cake and cut them while frozen, plus its easier to saw them in half without breaking. 


6 tablespoons butter, softened

2 tablespoons flour
1 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk

Preheat oven to 375 degrees. Grease and flour two 9 inch round cake pans. Sift the flour, cake flour, baking powder and salt together and set aside.

In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.

Bake at 375 degrees for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.

Italian Pastry Cream
2 cups whole milk

1 teaspoon white rum or rum flavoring
1 teaspoon vanilla extract
6 egg yolks
2/3 cup granulated sugar
1/4 cup cornstarch
1 tablespoon unsalted butter

Filling: In a medium saucepan, heat the milk and vanilla to a boil . In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated with milk and vanilla. Whisk in the remaining hot milk mixture. Using strainer into the saucepan, pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter and rum extract. Let cool slightly. Chill at least 2 hours


8 ounces semisweet chocolate (I used Lindt)
1 cup heavy cream heat to boiling in the microwave
In a medium bowl, pour heavy cream over the chopped chocolate and stir until melted

To assemble pie, remove the cake from the pan. Cut the cake in half horizontally. Place bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake. Top with maraschino cherry Store in refrigerator.
+claudia lamascolo Author


  1. That is so beautiful. I have to try this. So many desserts so little time.

  2. @mommy's kitchen thank you so much glad you like this :)
    @alison thank you again are too kind!

  3. I bet this is very good..and less alcoholic than the version we make We soak the cake layers with rum syrup and do the rest just like your recipe. Very nice recipe!

  4. Wow, I love the way the chocolate pools into little circles!

  5. This looks so beautiful. I love the rum. It always goes so well with cakes.

  6. This is a perfect cake for the holidays. Thank you so much for sharing the recipe. It is incredible.

  7. @kathy
    @mary moe
    thank you all for your wonderful comments it always is so nice to hear compliments

  8. Oh wow your cake looks absolutely wonderful!! I just might try this for Christmas and shock the family.

  9. oooo, that looks luscious. i would love to have had that for dessert tonight!

  10. That look so good!! i love boston cream pie -- never had it with rum,but i guess it will be better because i also love rum so double love!!! woooo!!!

  11. It's a keeper indeed! Wouldnt it be tricky to cut the cake while its warm?

  12. Such an easy lovely cake! I'll drop by for afternoon tea. hehe....

  13. I am so NOT a boston cream pie type of person - anything with that rich cream in it is just not my thing. That being said, this does look like a wonderful pie and a definite crowd-pleaser!

  14. Wow, it's mouth watering, wish I can have a tiny weeny piece!

  15. Luscious! I would gain 100 pounds at your house!!!

  16. love the added items....I know it tastes great and I WILL be making this one........thanks

  17. Great looking cake, my mouth is watering... :)

  18. Shocked by this awesome cake with the chocolate dripping!!



  19. Wow I wish I had Taste O' Vision this looks so scrumptious and rich.

  20. Yum Yum! This looks awesome- so indulgent!

  21. I would seriously eat the whole thing.

    It looks lovely,and I bet the rum makes it even better!

  22. What a dreamy dessert! I've only made a cupcake version---I think it's time to try the cake!

  23. Oh, Claudia! Truly one of my faves and your recipe sounds fabulous!

  24. Great cake, but oh that Italian Cream... I don’t think I would have any left for the cake! Yum!!

  25. Must make this soon! I love Boston Cream Pie!

  26. This is a beautiful dessert - and it's one of my favorites!


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