Boston Cream Pie
Despite the name it is a cake: two soft sponge layers filled with thick vanilla custard and topped with glossy chocolate glaze.
Made with Victoria sponge base and Egg custard (creme anglaise). Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min plus chilling
- LevelMedium
- Costabout £0.76 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make your Victoria sponge and egg custard first (see the base recipes). Stir the cornflour into 3 tbsp of the cold custard until smooth, then whisk it into the rest of the custard in a saucepan.
- 2
Cook over a medium heat, stirring constantly, for 3 to 4 minutes until it becomes very thick and bubbles gently. Stir in the vanilla, pour into a bowl and cover the surface with cling film. Chill until cold.
60 min - 3
Cut the sponge in half horizontally to make two thin discs. Put the bottom disc on a serving plate and spread over the cold thick custard, right to the edge.
- 4
Place the second disc on top and press down gently.
- 5
Heat the cream until it is just steaming, pour over the chocolate and golden syrup and leave for 1 minute. Stir until smooth and glossy. Cool for 10 minutes until slightly thickened.
10 min - 6
Pour the glaze over the top of the cake and let it run down the sides. Chill for at least 1 hour before slicing.
60 min
Tips
- The custard must be properly thick or it will squeeze out when you cut the cake. It should hold its shape on a spoon.
- Let the glaze cool a little before pouring. Too hot and it will be thin and slide straight off.
- Slice with a long knife dipped in hot water and wiped dry between each slice.
Storing and freezing
Keeps in the fridge for up to 3 days. Bring out 20 minutes before serving. Not suitable for freezing because of the custard.
Questions
Why is it called a pie when it is a cake?
The name is usually explained by early American cooks baking cakes in pie tins. It is a sponge cake with a custard filling and chocolate glaze.
Can I fill it with whipped cream instead?
Yes. Replace the custard with 250 ml double cream whipped with a spoonful of icing sugar. It will be lighter but must be kept in the fridge and eaten within 2 days.
Can I make the glaze with milk chocolate?
Yes, but it will be sweeter and a bit softer. Use a nut free milk chocolate and 80 ml cream rather than 100 ml so it sets more firmly.
More made with victoria sponge base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.