Short Description

A delightful twist on the classic Boston Cream Pie, these mini cakes feature layers of fluffy vanilla sponge, rich vanilla custard filling, and glossy chocolate ganache. Perfectly portioned for parties or afternoon treats.

Why You’ll Love This Recipe

Individual delight: Mini cakes make serving easy and elegant—perfect for gatherings or dessert plates.
Classic flavors: Combines soft sponge, creamy vanilla custard, and decadent chocolate ganache in every bite.
Make‑ahead versatility: Prepare components in stages for effortless assembly later.
Simple techniques: No need for tiered cake pans; easy to assemble with basic bakeware.

ingredients

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

1 cup all‑purpose flour
1 tsp baking powder
¼ tsp salt
2 eggs
½ cup granulated sugar
¼ cup milk
¼ cup unsalted butter, melted
1 tsp vanilla extract

For the Vanilla Custard Filling:

1 cup whole milk
2 egg yolks
¼ cup granulated sugar
1 tbsp cornstarch
½ tsp vanilla extract

For the Chocolate Ganache:

½ cup heavy cream
4 oz semi‑sweet chocolate, chopped

directions

Preheat the oven to 350 °F (175 °C). Grease a muffin tin or line it with baking rings.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, beat eggs and sugar until pale and fluffy. Gently fold in the dry ingredients, then stir in milk, melted butter, and vanilla extract.
Divide batter evenly into muffin cups, filling each about halfway. Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan, then transfer to a wire rack.
To make the custard, whisk together milk, egg yolks, sugar, and cornstarch in a saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in vanilla, then transfer to a bowl. Cover the surface directly with plastic wrap and chill until set.
For the ganache, heat cream until steaming (do not boil). Pour over chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth and glossy.
To assemble, slice each sponge cake horizontally. Pipe or spoon a layer of chilled custard onto the bottom half. Place the top half over the filling. Pour or spoon ganache over the top, allowing it to drip slightly down the sides.
Allow ganache to set briefly at room temperature before serving.

Servings and timing

Makes: 12 mini cakes
Prep time: 20 minutes (plus chilling time for custard)
Bake time: 15–18 minutes
Assembly time: 15 minutes
Cooling & chilling time: Custard 1 hour; cakes 20 minutes
Total time: Approximately 2 hours (most time is hands-off chilling)

Variations

Mini cupcake version: Bake in a standard cupcake tin instead of muffin rings for a simpler shape.
Fruit‑filled twist: Add a spoonful of strawberry or raspberry jam between cake and custard.
Salted caramel ganache: Stir in 1 tbsp caramel sauce and a pinch of sea salt into the chocolate ganache.
Dairy‑free option: Use plant‑based milk and butter; replace heavy cream with coconut cream and use dairy‑free chocolate.
Coffee‑infused custard: Dissolve 1 tsp instant espresso powder in the milk before cooking for a mocha flavor.

storage/reheating

Storage: Refrigerate assembled cakes in an airtight container for up to 3 days.
Freezing: Freeze unassembled sponge layers and custard separately for up to 1 month. Thaw overnight in the refrigerator and assemble fresh before serving.
Reheating: These are best served chilled or at room temperature. If desired, warm them in a low oven (300 °F/150 °C) for 5 minutes before serving, but note the custard may soften.

FAQs

What size should the mini cakes be?

Bake in a 12‑cup muffin tin or use individual baking rings about 3 inches in diameter for evenly sized mini cakes.

Can I use store-bought pastry cream?

Yes—store‑bought pastry cream works. Ensure it is well chilled before assembly.

How do I prevent soggy sponge layers?

Let sponge cool completely before assembly and ensure custard is thick and fully chilled before adding.

Is there an easier way to slice the cakes?

Use a serrated knife and a gentle sawing motion. Chill cakes briefly to firm up custard for cleaner cuts.

Can I make the ganache ahead of time?

Yes, prepare it up to a day ahead. Reheat gently (warm in short bursts in microwave or over hot water) before pouring.

Can I use bittersweet chocolate instead?

Absolutely—bittersweet chocolate gives a more intense, less sweet finish. Use same quantity.

How long should ganache set before serving?

Let it set for at least 30 minutes at room temperature, or 15 minutes in the fridge, until just firm.

Can I assemble the mini cakes the day before?

Yes—allow ganache to slightly firm in the refrigerator. Bring to room temperature before serving.

What temperature should I serve these at?

Serve at cool room temperature (65–70 °F/18–21 °C) for the best balance between texture and flavor.

Can I double the recipe?

Certainly. Adjust quantities and bake in batches if necessary, or use multiple muffin tins.

Conclusion

These Mini Boston Cream Pie Cakes offer all the charm and flavor of the classic dessert in elegant, bite-sized portions. With soft sponge, luxurious custard, and luscious ganache, they elevate any occasion—yet remain easy enough for home bakers. Make them for dinner parties, special treats, or whenever you crave an indulgent, classy dessert.