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I Turned Boston Cream Pie Into a Layer Cake | Claire Saffitz | Dessert Person

Claire Saffitz transforms the classic Boston Cream Pie into a stunning Boston Cream Layer Cake in this episode of Dessert Person. This recipe keeps the beloved flavors of the traditional Boston cream dessert—vanilla sponge cake, pastry cream filling, and glossy chocolate ganache—but elevates them with Claire’s signature baking techniques.

The cake layers are brushed with a vanilla milk soak for extra moisture, then filled with a light and luxurious diplomat cream (pastry cream folded with whipped cream). The finished cake is topped with a silky chocolate glaze, creating a beautiful layered dessert that balances rich custard, tender sponge cake, and chocolate.

If you love Boston cream pie, classic American desserts, custard-filled cakes, or elegant layer cakes, this recipe shows you how to recreate the iconic flavors in a bakery-worthy cake at home.

Boston Cream Pie Layer Cake

CAKE:

400g (8 large) eggs

250g sugar (1¼ cups)

Big pinch of salt

250g flour, sifted

53g butter, melted and cooled

2 teaspoons vanilla extract

DIPLOMAT CREAM:

1 teaspoon unflavored gelatin, softened in 2 tablespoons cold water

2 cups whole milk (16 oz)

1 teaspoon vanilla paste or seeds scraped from ½ vanilla bean

½ teaspoon Diamond Crystal kosher salt

5 large egg yolks

½ cup sugar (100g)

¼ cup cornstarch

6 tablespoons unsalted butter (3 oz), cut into ½-inch pieces, chilled

1 cup heavy cream

VANILLA MILK SOAK:

1 cup milk

2 t