Boston Cream Pie Italian Style

Thursday, April 17, 2014
Boston Cream Pie is a classic old-world dessert and this one is even better with Italian pastry cream.

It's all from scratch, with high-quality ingredients.

This classic pastry cream-filled cake is one of those cake/pie desserts covered in a chocolate ganache and totally addicting.

A favorite cake mom made on special occasions that everyone loved.

In our family, rum is used in most Italian pastry creams, and this one is made that way also, you can leave it plain vanilla if you prefer that flavor for the traditional Boston Cream Pie.

Mom made some of the best cakes like her I love making her Spanish Bar Cake and Pistachio Cake, and Chocolate or Zucchini Cakes all vintage and so delicious.

Scroll down to the printable recipe card for this decadent cake recipe.

Rich golden cake with Italian pastry cream filling and chocolate ganache on top on a pedestal cake dish with a cherry in the middle of the cake

What is Boston Cream Pie?

Boston Cream Pie is a classic creamy filled cake that's been around since the 19th century, and some articles read this Boston Cream Pie was over famous in New England.

The Boston Parker House is in New England, (now the Omni Parker House) where this pie is served there for dessert.

It has been stated there, this is where this decadent cake kind of pie was born.

Their creation is much like ours, using butter and rum.

Mom made this since the early 1960s but without the chocolate on top.

She would use a sponge cake base, Italian rum pastry cream, and top with powdered sugar.

Rich golden cake with Italian pastry cream filling and chocolate ganache on top on a pedestal cake dish with a cherry in the middle of the cake

Ingredients to make Boston Cream Pie Italian Style


  • butter softened
  • flour
  • cake flour
  • baking powder
  • salt
  • white sugar
  • eggs
  • vanilla extract
  • milk

Italian Pastry Cream:

  • whole milk
  • white rum or rum flavoring
  • vanilla extract
  • egg yolks
  • granulated sugar
  • cornstarch
  • unsalted butter

Optional: light white rum

  • semisweet chocolate (I used good grade chocolate)
  • heavy cream heat to boiling in the microwave

Golden yellow cake just baked

A Few Suggestions

  1. 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 you're ready to add the ganache.
  2. I usually freeze one of the two cakes to make at another time as it makes two separate 9-inch cakes.
  3. While the cake is still warm, slice it in half and pick it up gently with a steak burger turner, so as not to break it apart.
  4. You will need two very large ones. However, I recommend the step below if you're not in a hurry

golden yellow cake split in half with a sharp knife while still frozen

Here's a Tip!

The best way not to get crumbs on your frosting is to freeze the cake first.

Then while still frozen cut splitting the layer in two evenly. Fill and frost.

Boston Cream Pie Italian Style Pin for later

Rich golden cake with Italian pastry cream filling and chocolate ganache on top on a pedestal cake dish with a cherry in the middle of the cake

Where Did Boston Cream Pie Name Come From?

French Chef Sanzian, who was hired for the opening of the hotel, is credited with creating Boston cream pie.

This cake was originally served at the hotel with the names Chocolate Cream Pie or Parker House Chocolate Cream Pie

Boston Cream Pie got its name when cakes and pies were baked in the same kind of pans. The words became interchangeable.

In the 19th century, pies were in the same style tins as cakes.

Their cakes were famous for being moist, tender filled with delicious pastry cream, and topped with ganache.

Rich golden cake with Italian pastry cream filling and chocolate ganache on top on a pedestal cake dish with a cherry in the middle of the cake

More Decadent Desserts to Try!

Chocolate Banana Nutella Crepe
Cannoli Tarts
Cannoli Cake
Sfogliatelle Italian Pastry
Pusties Upstate NY Style

Boston Cream Pie Italian Style

Boston Cream Pie Italian Style

Yield: 8
Prep time: 25 MCook time: Total time: 25 M
Boston Cream Pie Italian Style is a delicate golden cake filled with Italian Pastry cream and a decadent ganache icing on the top dessert


  • Cake:
  • 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
  • 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
  • Optional: 2 tablespoons light white rum
  • Ganache
  • 8 ounces semisweet chocolate (I used good grade chocolate)
  • 1 cup heavy cream heat to boiling in the microwave


  1. Cake:
  2. Preheat oven to 375 degrees. 
  3. Grease and flour two 9 inch round cake pans.
  4. Sift the flour, cake flour, baking powder, and salt together and set aside.
  5. In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy.
  6. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract.
  7. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, beating the batter smooth after each addition.
  8. Divide the batter between the 2 prepared pans.
  9. Bake at 375 degrees for 25 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched.
  10. Turn the cakes onto wire racks to cool.
  11. Filling:
  12. In a medium saucepan, heat the milk and vanilla to a boil.
  13. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy.
  14. Add the cornstarch and whisk vigorously until no lumps remain.
  15. Whisk in 1/4 cup of the hot milk mixture until incorporated with milk and vanilla.
  16. Whisk in the remaining hot milk mixture.
  17. Using strainer into the saucepan, pour the mixture through a strainer back into the saucepan.
  18. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.
  19. Remove from the heat and stir in the butter and rum if using. 
  20. Let cool slightly. Chill at least 2 hour
  21. Ganache
  22. 8 ounces semisweet chocolate (I used good grade chocolate)
  23. 1 cup heavy cream heat to boiling in the microwave
  24. In a medium bowl, pour heavy cream over the chopped chocolate and stir until melted
  25. To assemble the pie, remove the cake from the pan. Cut the cake in half horizontally.
  26. Place the bottom layer on a serving plate or board, and spread with the pastry cream.
  27. Top with a second cake layer. Pour chocolate ganache over and down the sides of the cake.
  28. Top with maraschino cherry Store in refrigerator.
boston cream pie, chocolate glazed cake, Italian cream cake,ganache recipe, golden cake recipe, pastry cream
homemade scratch yellow cake, gourmet cake recipes, pastry filling recipe, chocolate ganache recipe
Created using The Recipes Generator

Boston Cream Pie Italian Style Pin for later

Rich golden cake with Italian pastry cream filling and chocolate ganache on top on a pedestal cake dish with a cherry in the middle of the cake

Don't Miss Trying Mom's Hot Milk Cake

Rich golden cake with Italian pastry cream filling and chocolate ganache on top on a pedestal cake dish with a cherry in the middle of the cake

Disclosure: This recipe was originally shared in 2009. It was edited and re-published in 2014.


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

  26. We LOVE Boston Cream Pie! Gotta try it with rum now...

  27. This looks ah-mazing! Thanks for the tip about freezing the cake before cutting it.

  28. This looks perfectly baked and that chocolate sauce makes me dool!

  29. Looks awesome! I only even _heard_ of Boston Cream Pie about a week ago so great timing with your recipe popping up now :-)

  30. Such a beautiful dessert! I bet that Italian pastry cream tastes incredible paired with the chocolate ganache. I love the tip about freezing the cake before slicing.

  31. This is so decadent. I'd love to have this pie right now and this chocolate on top looks really fantastic.

  32. My dad used to surprise us with Bostom Cream Pie from an Italian bakery growing up...this sounds like the perfect grown-up version to try!

  33. Love me a godo classic dessert with Italian flare. I wish I could have a slice. Yoru Boston cream pie really looks amazing and that vanilla filling sounds yummy =)

  34. I love Boston cream pie but I have not made it in like for ever!! I love ganache and this looks like a perfect weekend dessert we would love. Indulgent and irresistible. Saving for later.

  35. Dear Claudia, I'd love a slice of this looks so good!!! You make such wonderful desserts dear! XO, Catherine

  36. Oh, that looks so good. It's been years since I made Boston Cream Pie. I even remember the cookbook. It was my Betty Crocker cookbook. It was a birthday gift from our neighbor. She knew I loved to cook. I like the addition of the Italian pastry cream. I bet it is super delicious.

  37. This pie looks beyond delicious. It's perfect for weekend baking. I love addition of rum. It goes so perfect in sweet desserts, right?!

  38. Boston Cream Pie is one my favorite desserts to have when eating out. Can't wait to make it home using your recipe, it doesn't seem that difficult as I thought. Love, love the addition of rum to it!


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