Tulo

Homemade Little Debbie Boston Creme Pies Recipe

Baking the cake as one thin sheet instead of individual layers keeps every round the same height and texture, and chilling the pastry cream firm before assembly means the filling holds its shape instead of squishing out when the chocolate glaze is poured over the top.

Prep
45 min
Cook
15 min
Total
180 min
Servings
12

Ingredients

Servings12
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 whole eggs, large
  • 1/2 cup whole milk (for cake)
  • 1/4 cup unsalted butter, melted
  • 2 tsp vanilla extract
  • 1 1/2 cups whole milk (for pastry cream)
  • 1/3 cup granulated sugar (for pastry cream)
  • 4 whole egg yolks
  • 3 tablespoons cornstarch
  • 1 tablespoon unsalted butter (for pastry cream)
  • 1 cup semisweet chocolate chips
  • 1/2 cup heavy cream
  • 1 tablespoon light corn syrup

Nutrition per serving

Calories
326
Protein
6g
Carbs
49g
Fat
12g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Preheat the oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment and grease the parchment.
  2. 2Whisk together the flour, sugar, baking powder, and salt in a large bowl.
  3. 3In a separate bowl, whisk the eggs, milk, melted butter, and vanilla until smooth, then pour into the dry ingredients and whisk just until no streaks of flour remain.
  4. 4Spread the batter evenly into the prepared pan and bake for 12-15 minutes, until the cake springs back when lightly pressed and the edges just start to pull from the sides. Cool completely in the pan.
  5. 5Make the pastry cream: heat the milk in a saucepan until just steaming. In a bowl, whisk the sugar, egg yolks, and cornstarch until pale and thick.
  6. 6Slowly pour about a third of the hot milk into the yolk mixture while whisking constantly, then pour everything back into the saucepan.
  7. 7Cook over medium heat, whisking constantly, until the mixture thickens to a pudding consistency and holds a ribbon off the whisk, 2-3 minutes. Remove from heat and stir in the butter and vanilla.
  8. 8Pour the pastry cream into a shallow dish, press plastic wrap directly onto the surface, and chill until firm, at least 2 hours.
  9. 9Once the cake is fully cool, use a 2.5-inch round cutter to cut 24 rounds (you'll get a few scraps between cuts, which can be trimmed or snacked on).
  10. 10Spread or pipe about 1 tablespoon of chilled pastry cream onto half of the rounds, then top each with a second round to make 12 sandwiches. Chill the sandwiches for 15 minutes so the filling firms back up.
  11. 11Make the glaze: heat the heavy cream until just simmering, pour over the chocolate chips, add the corn syrup, and let sit 1 minute, then stir until smooth and glossy.
  12. 12Spoon or dip the top of each cake sandwich into the warm glaze, letting the excess drip back into the bowl. Set on a wire rack and chill for 15-20 minutes until the glaze sets.

Tips & variations

  • Use a spring-loaded cookie scoop to press the pastry cream evenly so every sandwich has the same amount of filling, this keeps them from tipping over on a plate.
  • If the cake rounds dome slightly in the center after baking, flip them so the flat bottom faces the filling; it makes the sandwiches sit flush.
  • Swap the chocolate glaze for a poured chocolate ganache made with dark chocolate for a less sweet, more grown-up version.
  • Trimmed cake scraps and any leftover pastry cream can be layered in a glass for an instant trifle instead of being tossed.

Storage & reheating

Store the finished cakes in an airtight container in the refrigerator for up to 4 days, since the pastry cream filling is perishable. Let them sit at room temperature for 10-15 minutes before eating for the best texture. They don't freeze well once assembled, but the unfilled cake rounds can be frozen, wrapped tightly, for up to 2 months.

Tips from the Tulo kitchen

  • A round biscuit or cookie cutter dipped in flour between cuts keeps the cake from sticking and tearing as you punch out the rounds.
  • If the chocolate glaze thickens too much while dipping, warm it for a few seconds in the microwave and stir; don't add more cream, or it will turn grainy when it sets.

FAQ

Can I make these ahead for a party?

Yes. Assemble the sandwiches and glaze them up to a day ahead, then keep them refrigerated in a single layer in an airtight container so the tops don't stick to anything.

What's the difference between this and a full-size Boston cream pie?

A Boston cream pie is one large cake, usually two 8 or 9-inch layers, filled with pastry cream and topped with chocolate glaze; this recipe is the same three components scaled down into individual sandwich-sized portions like the packaged snack cake.

Can I use instant vanilla pudding instead of homemade pastry cream?

Yes, in a pinch. Prepare it with slightly less milk than the box calls for so it sets firmer, since standard pudding is softer than pastry cream and can ooze out of the sandwiches otherwise.

Why did my chocolate glaze turn grainy or separate?

This usually means the chocolate overheated or the cream was too hot when poured over it. Melt gently and stir slowly; if it does separate, whisk in a teaspoon of warm cream to bring it back together.

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