Fluffy vanilla sponge cakes filled with silky pastry cream and topped with a rich chocolate ganache—these mini Boston cream pies deliver classic dessert decadence in individual portions.

Why You’ll Love This Recipe

Mini Boston Cream Pie Cakes capture all the charm of the classic dessert in perfectly portioned servings. The tender vanilla sponge pairs beautifully with a smooth, homemade pastry cream, while the glossy chocolate ganache adds a touch of elegance. These individual cakes are impressive yet simple to assemble, making them ideal for dinner parties, special occasions, or an indulgent treat at home.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Sponge Cake:

1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
2 large eggs
½ cup granulated sugar
½ cup milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

For the Pastry Cream:

1 cup whole milk
3 tablespoons sugar
1 tablespoon cornstarch
2 egg yolks
1 teaspoon vanilla extract
1 tablespoon unsalted butter

For the Chocolate Ganache:

½ cup heavy cream
4 ounces semi-sweet chocolate, chopped

directions

Preheat and prepare
Preheat your oven to 350°F (175°C). Grease a standard muffin pan or mini cake molds and set aside.
Make the sponge batter
In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, beat the eggs and granulated sugar until light and pale. Gently fold the dry ingredients into the egg mixture. In a small saucepan, warm the milk and melted butter until just combined, then stir in the vanilla extract. Fold the warm milk mixture into the batter until smooth.
Bake the mini cakes
Divide the batter evenly among the prepared molds, filling each about two-thirds full. Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in their molds before removing.
Prepare the pastry cream
In a small saucepan, heat the whole milk until steaming but not boiling. In a bowl, whisk together the sugar, cornstarch, and egg yolks until pale. Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a gentle boil. Remove from heat, stir in the vanilla extract and butter until melted, then transfer to a bowl. Cover the surface with plastic wrap and chill until fully cooled.
Make the ganache
Place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan until it just begins to simmer, then pour over the chocolate. Let sit for 1 minute, then stir until smooth and glossy. Allow the ganache to cool slightly so it thickens but remains pourable.
Assemble the cakes
Using a serrated knife, slice each mini cake in half horizontally. Pipe or spoon a generous layer of chilled pastry cream onto the bottom halves, then replace the tops. Spoon the warm ganache over each assembled cake, letting it drip down the sides.
Chill and serve
Chill the assembled cakes in the refrigerator for at least 30 minutes to set the ganache. Serve cold or at room temperature.

Servings and timing

This recipe yields 12 mini cakes.

Preparation time: 30 minutes
Baking time: 12–15 minutes
Pastry cream preparation and cooling: 30 minutes
Ganache preparation: 5 minutes
Assembly and final chilling: 30 minutes
Total time: Approximately 1 hour 45 minutes

Variations

Lemon Zest Sponge: Add 1 teaspoon of finely grated lemon zest to the cake batter for a citrusy note.
Chocolate Sponge: Substitute 2 tablespoons of the flour with unsweetened cocoa powder for a chocolate base.
Fruit-Filled: Mix fresh berries into the pastry cream before filling for a burst of fruitiness.
Salted Caramel Drizzle: Replace or complement the ganache with a salted caramel sauce.
Mini Boston Cream Tartlets: Bake the sponge in tartlet pans and finish the same way for an elegant mini tart.

storage/reheating

Store any leftover mini cakes in an airtight container in the refrigerator for up to 2 days. Because of the pastry cream filling, these cakes should not be frozen. Allow chilled cakes to sit at room temperature for 10–15 minutes before serving to soften the ganache slightly.

FAQs

What pan should I use to bake mini Boston cream pies?

A standard 12-cup muffin pan or individual mini cake molds work perfectly. Ensure they are well greased.

Can I make the pastry cream a day ahead?

Yes. Store the pastry cream in an airtight container with plastic wrap touching the surface to prevent a skin from forming, and refrigerate overnight.

How can I tell when the sponge cakes are done?

Insert a toothpick into the center; it should come out clean or with a few moist crumbs attached. The tops should spring back when lightly pressed.

Is there an egg substitute for the sponge?

For an egg-less version, you can try replacing each egg with ¼ cup of applesauce or a commercial egg replacer, although texture may vary.

Can I use dark chocolate for the ganache?

Absolutely. Using dark chocolate will yield a richer, more intense ganache.

How do I prevent the cake from sticking?

Be sure to grease the pans thoroughly and, if desired, line the bottoms with round parchment or paper liners.

Can I assemble these cakes ahead of time?

You may assemble the cakes a few hours before serving, but avoid assembling more than 4 hours in advance to maintain the sponge’s texture.

Why did my ganache seize?

If water or steam contacts the chocolate, it may seize. Use dry utensils and a clean bowl, and stir gently.

Can I make mini Boston cream pies gluten-free?

Yes; substitute a 1:1 gluten-free flour blend for the all-purpose flour.

How do I reheat a chilled mini Boston cream pie cake?

These cakes are best enjoyed chilled. If you prefer a slightly warmer dessert, let the cake sit at room temperature for 20 minutes rather than reheating.

Conclusion

Mini Boston Cream Pie Cakes offer the perfect balance of tender sponge, creamy custard, and luscious chocolate ganache in elegant single servings. Whether you’re hosting a gathering or simply indulging at home, these individual cakes bring classic dessert flair with minimal fuss and maximum appeal. Enjoy crafting and sharing these delightful treats!