Classic Homemade Boston Cream Pie: The Ultimate Decadent Layer Cake Recipe

Indulge in the irresistible charm of a classic Boston Cream Pie. This iconic dessert features beautifully moist vanilla sponge cake layers, generously filled with luscious, velvety pastry cream, and crowned with a rich, glossy chocolate ganache. Far from being a simple pie, this decadent creation is a true labor of love, and every blissful bite proves it’s well worth the extra effort! Whether you’re a seasoned baker or looking for a show-stopping dessert, this homemade Boston Cream Pie recipe promises an unforgettable experience.

Unveiling the History: Why is it Called “Pie”?

If you’re new to the world of Boston Cream Pie, you might be surprised to learn that this delightful treat isn’t actually a pie at all, but rather a spectacular layer cake! Its intriguing name dates back to the mid-nineteenth century, a time when pie plates were far more common in American kitchens than cake pans. When this innovative dessert was first created, it was baked in a pie plate, a convention that led to it being dubbed a “Boston Cream Pie.”

This culinary legend is often credited to the Omni Parker House Hotel in Boston, where it first appeared on their menu as “Chocolate Cream Pie.” Over the years, it evolved into the beloved dessert we know today, solidifying its place in American baking history as a traditional Boston dessert. Regardless of its name, this recipe delivers an explosion of flavors and textures, combining the lightness of a classic vanilla sponge cake with the luxurious richness of homemade custard and a luscious chocolate topping. It’s a testament to timeless dessert craftsmanship and a staple in classic American baking.

The Perfect Harmony of Flavors and Textures in Every Slice

What makes a Boston Cream Pie so utterly captivating? It’s the impeccable balance of its three core components, each contributing to a symphony of taste and texture that creates a truly unforgettable experience. First, you have the moist, airy, and delicately flavored vanilla sponge cake layers. These provide the perfect tender canvas, offering a light, pillowy texture that isn’t too heavy. This sponge cake is designed to be absorbant, complementing the creamy filling it cradles.

The true star of the show is the thick, creamy, and wonderfully smooth homemade pastry cream, which is meticulously sandwiched between the cake layers. This rich custard, infused with vanilla, provides a cooling, velvety contrast to the cake. Finally, the entire masterpiece is enveloped in a luxurious, pourable chocolate ganache that adds a deep, rich cocoa finish, glistening beautifully and adding a final layer of decadence.

This recipe isn’t just about combining ingredients; it’s about crafting a sensory experience. Each element is designed to complement the others, creating a dessert that is rich, decadent, and bursting with flavor without being overwhelmingly sweet. If you’ve never had the pleasure of tasting a truly authentic, homemade Boston Cream Pie, prepare yourself. One bite, and you’ll undoubtedly fall head over heels for your new favorite dessert, a truly classic layer cake that defies its “pie” moniker!

Essential Ingredients for Your Homemade Boston Cream Pie

Crafting this classic dessert involves three distinct, yet harmoniously integrated, components: the tender vanilla sponge cake, the silky pastry cream filling, and the decadent chocolate ganache topping. While the full list of ingredients with precise measurements is provided in the comprehensive recipe card below, here’s a detailed look at some of the key elements and why they’re crucial for achieving Boston Cream Pie perfection, ensuring an easy Boston Cream Pie experience with phenomenal results.

Whole Milk: This ingredient plays a vital role in both the pastry cream and the sponge cake batter. For the pastry cream, whole milk’s higher fat content is essential for a proper, creamy set and rich flavor. Using skim or 2% milk might result in a thinner, less stable custard, compromising the luscious texture of your pastry cream filling. In the sponge cake, whole milk contributes significantly to its moistness and tender crumb, ensuring a deliciously soft texture that perfectly complements the rich filling.
Eggs: Eggs are indispensable for both structure and richness. The pastry cream specifically calls for egg yolks only, which provide unparalleled richness and help thicken the custard to a luxurious, stable consistency. The sponge cake, on the other hand, utilizes whole eggs, contributing to its light, airy structure and binding the batter together. It’s important to keep these separated during preparation to ensure each component achieves its desired texture and flavor. Using room temperature eggs for the cake also aids in creating a more emulsified batter, leading to a higher, lighter cake.
Cornstarch: A non-negotiable ingredient for the pastry cream, cornstarch acts as a crucial thickening agent. It provides the necessary structure for the custard, transforming liquid ingredients into a spoonable, rich filling that holds its shape beautifully between the cake layers. Do not be tempted to omit it, or your pastry cream will remain thin and runny, failing to set properly.
All-Purpose Flour: The foundation of our light and airy sponge cake. Proper measurement of flour is critical for the cake’s texture. Always remember to spoon and level the flour into your measuring cup rather than scooping directly from the bag. Scooping can compact the flour, leading to an excess amount that results in a dense, dry cake. Precision here ensures a tender, moist crumb for your homemade Boston Cream Pie.
Unsalted Butter: Butter brings essential richness and flavor to both the pastry cream and the sponge cake. For the pastry cream, it adds a smooth, creamy mouthfeel once stirred in off the heat. In the cake, it contributes to moisture and tenderness, resulting in truly moist cake layers. Using unsalted butter allows you to control the overall salt content in the recipe.
Granulated Sugar: Sweetness and tenderizing are sugar’s primary roles. In the pastry cream, it balances the richness of the egg yolks and milk. In the sponge cake, sugar helps create a fine, tender crumb by interfering with gluten development and contributes to the cake’s golden-brown crust.
Pure Vanilla Extract: A fundamental flavor enhancer used across all three components. Use a good quality pure vanilla extract to infuse your Boston Cream Pie with a warm, comforting aroma and taste that elevates the entire dessert, making it a true vanilla sponge cake experience.
Baking Powder & Salt (Sponge Cake): Baking powder is a leavening agent that helps the cake rise, creating that characteristic light and fluffy sponge texture. Salt balances the sweetness and enhances all the other flavors in the cake, making them more pronounced.
Semi-Sweet Chocolate (Chocolate Ganache): The star of the ganache topping. Good quality semi-sweet chocolate will melt smoothly and provide a rich, deep chocolate flavor that perfectly complements the vanilla and custard. Chopping it finely helps it melt evenly when combined with hot cream, ensuring a smooth finish.
Heavy Whipping Cream (Chocolate Ganache): The other crucial component for creating a stable and luxurious ganache. Its high-fat content emulsifies beautifully with the chocolate to create a smooth, glossy, and pourable topping that sets perfectly.
Light Corn Syrup (Optional for Ganache): While optional, a touch of light corn syrup in the ganache makes it noticeably shinier and also helps prevent sugar crystallization, ensuring a smooth, professional-looking finish on your rich chocolate topping.

Mastering the Art of Boston Cream Pie: Step-by-Step Guide

While this homemade Boston Cream Pie recipe is approachable for bakers of all skill levels, it does involve a few distinct stages. Think of it as a delightful baking project that rewards patience and attention to detail! To ensure the best results and to manage your time effectively, I highly recommend starting with the pastry cream. Giving it ample time to chill thoroughly in the refrigerator is key to achieving that perfect, stable filling for your cake, preventing it from oozing out during assembly and slicing.

Crafting the Velvety Pastry Cream

The pastry cream is the luscious heart of your Boston Cream Pie. Its rich, vanilla-infused custard texture is what sets this dessert apart, offering a smooth and creamy contrast to the tender cake. Follow these steps carefully for a smooth, lump-free, and perfectly set cream:

Prepare the Base: In a large, heavy-bottomed saucepan, whisk together the granulated sugar and cornstarch until they are thoroughly combined. This initial dry whisking is important for preventing lumps later on. In a separate large mixing bowl, whisk together the whole milk and egg yolks until they are fully blended and uniform in color. Slowly pour this wet mixture into the saucepan with the sugar and cornstarch mixture, whisking continuously as you pour until everything is fully combined into a smooth liquid.
Cook to Perfection: Place the saucepan over medium heat and bring the mixture to a full boil, stirring constantly with a rubber spatula. Constant stirring is absolutely crucial here to prevent the cream from sticking to the bottom of the pan and scorching, which can lead to an unpleasant burnt taste and unsightly lumps. Be sure to scrape the bottom and sides of the pan diligently to ensure even cooking. Once it reaches a full boil, continue cooking for precisely one minute – you’ll notice the mixture thickening considerably and becoming very glossy during this time.
Enrich and Flavor: Immediately remove the thickened pastry cream from the heat. Stir in the unsalted butter, adding it one tablespoon at a time, allowing each piece to fully melt and incorporate before adding the next. The butter adds richness and contributes to a wonderfully silky texture. Finally, stir in the pure vanilla extract, ensuring it’s evenly distributed for that classic vanilla flavor.
Ensure Silky Smoothness: To guarantee a perfectly smooth, lump-free pastry cream, strain the warm mixture through a fine-mesh strainer into a clean, heat-proof bowl. This essential step catches any small bits of cooked egg or undissolved cornstarch, ensuring a professional, velvety finish.
Chill for Stability: Cover the pastry cream immediately with plastic wrap, pressing the wrap directly onto the surface of the custard. This crucial step prevents a “skin” from forming as it cools. Refrigerate for at least two hours, or ideally longer (up to three days), until it is thoroughly chilled and firm enough to spread easily. This extensive chilling time is non-negotiable for a well-structured, stable pie filling.

Baking the Light & Fluffy Vanilla Sponge Cake Layers

While your pastry cream is chilling, you can turn your attention to the vanilla sponge cake layers. This cake is designed to be moist, tender, and incredibly light, providing a perfect complement to the rich filling. Pay close attention to mixing techniques to ensure a tender, airy crumb and prevent a dense cake.

Combine Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, baking powder, and salt. Sifting helps to aerate the flour, preventing lumps, and ensures that the leavening agents are evenly distributed throughout, leading to a more consistent rise and uniform texture in your cake. Set this mixture aside.
Gently Heat Wet Ingredients: In a saucepan over medium heat, combine the whole milk and unsalted butter. Stir occasionally until the mixture begins to simmer and the butter is fully melted. Immediately remove from heat and set aside to cool slightly. This warm milk-butter mixture will later contribute significantly to the cake’s unique tender texture.
Whip Eggs and Sugar to Perfection: In a separate large bowl, using either a handheld mixer or a stand mixer fitted with the whisk attachment, beat the large eggs (at room temperature, if possible) and granulated sugar together. Beat them for approximately five minutes, or until the mixture becomes very thick, pale yellow, and significantly increased in volume. This step, often referred to as creating a “ribbon stage,” incorporates a lot of air, which is absolutely crucial for the sponge cake’s characteristic lightness. Once thickened, gently mix in the vegetable or canola oil and pure vanilla extract until just combined. The oil adds additional moisture and helps keep the cake tender.
Combine the Batter: Carefully fold the sifted flour mixture into the whipped egg and sugar mixture until just combined. Use a light hand and avoid overmixing, as this can develop the gluten too much, resulting in a tough, chewy cake. Next, gently pour the slightly cooled milk and butter mixture over the batter and carefully fold it in or mix it in on low speed until just incorporated. A light hand here is essential for maintaining the airy texture you worked hard to achieve.
Bake Until Golden: Divide the cake batter evenly into two 9-inch cake pans that have been meticulously prepared – lightly greased, lined with parchment paper bottoms, and sprayed with non-stick spray. This thorough preparation prevents sticking and ensures easy removal of your delicate cake layers. Bake in a preheated oven until a toothpick inserted into the center of the cakes comes out clean, indicating they are fully cooked through. Allow the cakes to cool in the pans on a wire rack for about 10-15 minutes before inverting them onto the wire rack to cool completely. Cooling completely is vital before assembly to prevent the pastry cream from melting and compromising the cake’s structure.

Assembling Your Boston Cream Pie and Pouring the Perfect Ganache

This is where all your hard work comes together! Once your cake layers are completely cooled and your pastry cream is thoroughly chilled and firm, it’s time for the exciting assembly. The final touch, the luscious chocolate ganache, will bring this classic dessert to life, creating a truly decadent layer cake.

Prepare for Assembly: First, gently whisk your chilled pastry cream until it’s smooth and spreadable again. If it’s too stiff from the cold, let it sit at room temperature for 15-20 minutes to achieve the ideal consistency. Inspect your cooled cake layers; if their tops are domed or uneven, use a cake leveler or a sharp, serrated knife to carefully level them, ensuring a flat, stable surface for assembly. Place one of the cake layers onto your chosen cake stand or serving plate.
Fill with Pastry Cream: Using an offset spatula or a piping bag, pipe a generous border of pastry cream around the outer edge of the first cake layer, leaving about a 1-inch gap from the very edge. This creates a “dam” that will prevent the pastry cream from squeezing out excessively when the second cake layer is placed on top. Fill the center with the remaining pastry cream and spread it out evenly within the border. Gently place the second cake layer on top, preferably upside-down for a flatter top, and lightly press it down evenly. This pressure will help the pastry cream spread further towards the edges for a beautiful, even filling.
Whip Up the Silky Chocolate Ganache: In a large heatproof bowl, combine your finely chopped semi-sweet chocolate and light corn syrup (if using). In a separate microwave-safe measuring cup or bowl, heat the heavy whipping cream in the microwave for about 45 seconds to 1 minute, or until it’s hot and just simmering around the edges, but not boiling rapidly. Pour the warm cream directly over the chocolate and corn syrup mixture. Let it stand, undisturbed, for precisely two minutes. This allows the hot cream to melt the chocolate effectively. After two minutes, start stirring gently from the very center of the bowl, slowly expanding your stirs outwards until the ganache is completely smooth, glossy, and beautifully emulsified. Stirring in one consistent direction helps create a stable, shiny emulsion for your rich chocolate topping.
Achieve the Perfect Pouring Consistency: Allow the ganache to cool slightly at room temperature for about 15 to 20 minutes, stirring occasionally. It should thicken to a pourable, yet substantial consistency – not too thin that it runs off the cake completely, and not too thick that it’s difficult to spread. This consistency is absolutely key for a beautiful, controlled drip over the edges of your Boston Cream Pie.
Drape with Decadence: Remove your assembled cake from the refrigerator. Carefully pour the slightly thickened ganache onto the very center of the top cake layer. Using an offset spatula or the back of a spoon, gently spread the ganache evenly over the top, allowing some to gracefully drip naturally over the sides of the cake. The organic overflow creates an elegant, professional-looking finish.
The Final Chill: For optimal slicing and enjoyment, return the entire Boston Cream Pie to the refrigerator for another one to two hours. This final chilling period allows the ganache to firm up completely and the cake to set, making for clean, beautiful slices that hold their shape.

Important Storage & Make-Ahead Tips for Boston Cream Pie

Do You Need to Refrigerate Boston Cream Pie?

Yes, absolutely! Refrigeration is not just recommended, it’s essential for Boston Cream Pie due to its delectable pastry cream filling. Pastry cream, being a custard made with milk and eggs, is highly perishable and requires cold temperatures to remain safe and fresh. If left at room temperature for an extended period, the pastry cream can quickly spoil, making the cake unsafe to eat. This is a critical food safety consideration for any dessert with a custard filling.

To preserve its freshness, maintain its delicate texture, and prevent it from absorbing other odors in your fridge, your Boston Cream Pie should always be stored in an airtight container in the refrigerator. When properly stored, your homemade Boston Cream Pie will remain deliciously fresh for up to 4 days. Before serving, you might wish to let it sit at room temperature for 15-20 minutes. This allows the cake layers to soften slightly and the ganache to lose its hard chill, resulting in the best eating experience and easier slicing.

Can This Boston Cream Pie Recipe Be Made in Advance?

This recipe is perfectly suited for making ahead, which can significantly reduce your stress and workload on the day you plan to serve it! Breaking down the preparation into distinct stages allows for more enjoyable baking and ensures each component is at its optimal state when assembled.

Cake Layers: The vanilla sponge cake layers can be baked up to two days in advance. Once completely cooled to room temperature, wrap each layer tightly in plastic wrap (or even a double layer of plastic wrap for extra protection) to prevent them from drying out. Refrigerate them until you’re ready to assemble the cake. For even longer storage, the cooled and tightly wrapped cake layers can be frozen for up to three months. Thaw them slowly in the refrigerator overnight before assembling to maintain their moistness and texture.
Pastry Cream: The pastry cream can also be prepared up to three days before you plan on assembling the cake. After straining, cover it with plastic wrap, ensuring the wrap directly touches the surface of the cream. This crucial step prevents a “skin” from forming on top, which can lead to lumps. Store it in the refrigerator. Before using, give it a good whisk for a minute or two to restore its smooth, creamy consistency, especially if it appears stiff.
Ganache: While the ganache is best made fresh for pouring, you can prepare the chocolate ganache a day in advance. Store it in an airtight container at room temperature. When ready to use, gently rewarm it in a microwave-safe bowl in very short bursts (10-15 second intervals), stirring thoroughly after each interval, until it reaches a smooth, pourable consistency. Be very careful not to overheat it, as this can cause the chocolate to seize or burn.

By preparing these components ahead of time, you can effectively spread out the workload, making assembling your magnificent Boston Cream Pie a breeze and allowing you more time to enjoy the final product!

Expert Baking Tips for Your Perfect Boston Cream Pie

Achieving a truly outstanding Boston Cream Pie requires attention to detail across all three components. Here are some expert baking tips to help you along the way, ensuring each element is as delicious and perfectly textured as possible:

Pastry Cream Quantity: My pastry cream recipe will yield a little over two cups, which I personally find to be the perfect amount for a generous and satisfying filling. I prefer to use all of it whenever I assemble the cake, as I love a thick layer of creamy custard! However, if you prefer a slightly less creamy layer, feel free to use a bit less. Just ensure you still have enough to create that essential “dam” around the edge of the bottom cake layer to prevent spillage.
The Magic of Corn Syrup in Ganache: While the light corn syrup in the chocolate ganache is technically optional, I highly recommend including it. It’s a secret ingredient that contributes significantly to a beautifully glossy, professional-looking finish on your chocolate ganache topping. It also plays a key role in preventing the ganache from becoming grainy or crystallizing, ensuring a smooth, elegant drape over your cake every time.
Embrace Full-Fat Dairy: For both the pastry cream and the chocolate ganache, using full-fat heavy cream and whole milk is absolutely paramount. The high fat content in these dairy products is crucial for achieving the desired rich flavor and, more importantly, for ensuring the correct texture and proper set. The fat helps the pastry cream thicken to its luxurious state and gives the ganache its stable, glossy, and pourable consistency. Opting for lower-fat alternatives can result in a runny pastry cream and a less stable, less glossy ganache that won’t set up as beautifully.
Room Temperature Ingredients for Cake: Always ensure your eggs and butter for the sponge cake are at room temperature. This is a fundamental baking rule. Room temperature ingredients emulsify better with other ingredients, creating a smoother, more uniform batter. This, in turn, leads to a lighter, airier, and more tender cake crumb, which is exactly what you want for your vanilla sponge cake.
Don’t Rush the Cooling Process: Patience is truly a virtue in baking, especially with layer cakes. Allow your cake layers to cool completely to room temperature before attempting assembly. Filling warm cakes will cause your carefully chilled pastry cream to melt and ooze out, leading to a messy, unstable cake. Similarly, ensure the ganache is at the right consistency – slightly cooled but still pourable – to achieve that perfect drip and set.
Achieving a Clean Slice: For the neatest, most professional-looking slices of your Boston Cream Pie, make sure the cake is thoroughly chilled after the ganache has been poured and set. Use a sharp, thin knife, and for extra clean cuts, wipe the knife clean with a warm, damp cloth between each slice. This technique will ensure clean lines through the rich chocolate ganache and creamy pastry cream, making for a beautiful presentation.

Discover More Classic Cake Recipes to Master!

If you’ve enjoyed the process of creating this magnificent homemade Boston Cream Pie and are looking to expand your baking repertoire, explore some of these other timeless and equally delicious classic cake recipes:

Italian Cream Cake
Funfetti Cake
Vanilla Cake
Hummingbird Cake
White Cake

Recipe Video: Watch & Learn How to Make Boston Cream Pie!

Boston Cream Pie

Prep Time: 1 hour

Cook Time: 30 minutes

Chilling Time: 4 hours

Total Time: 5 hours 30 minutes

Classic Boston cream pie features moist vanilla sponge cake layers that are sandwiched with pastry cream and topped with chocolate ganache.

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Ingredients

Servings: 8 slices

Pastry Cream

▢ ½ cup granulated sugar (100 grams)
▢ ¼ cup cornstarch or cornflour (32 grams)
▢ 2 cups whole milk (480 ml)
▢ 4 large egg yolks
▢ 3 tablespoons unsalted butter sliced into tablespoon-sized pieces (45 grams)
▢ 2 teaspoons pure vanilla extract

Sponge Cake

▢ 2 cups all-purpose flour spooned & leveled (250 grams)
▢ 2 teaspoons baking powder
▢ ½ teaspoon salt
▢ ½ cup unsalted butter sliced and at room temperature (115 grams)
▢ 1 cup whole milk (240 ml)
▢ 4 large eggs at room temperature
▢ 2 cups granulated sugar (400 grams)
▢ 2 tablespoons vegetable or canola oil (30 ml)
▢ 2 teaspoons pure vanilla extract

Chocolate Ganache

▢ 4 ounces semi-sweet chocolate chopped (113 grams)
▢ 1 tablespoon light corn syrup (20 grams)
▢ ½ cup heavy whipping cream (120 ml)

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Instructions

To make the pastry cream: In a large saucepan, whisk together the sugar and cornstarch until well combined. Set aside.
In a separate large mixing bowl, whisk together the milk and egg yolks until fully combined. Slowly pour the wet ingredients into the saucepan with the sugar and cornstarch mixture and whisk until fully combined.
Place the saucepan over medium heat and bring to a boil stirring often (I suggest using a rubber spatula to scrape around the bottom and sides of the pan a few times). Allow to boil for one minute, the mixture should be pretty thick at this point. Remove from the heat and stir in the butter, one tablespoon at a time, then stir in the vanilla extract.
Strain the mixture through a fine-mesh strainer into a heat-proof bowl. Cover with plastic wrap, placing the plastic wrap directly on the surface of the custard, and refrigerate until chilled, about 2 hours.
To make the sponge cake: Preheat the oven to 350°F (180°C). Lightly grease two 9-inch cake pans with nonstick cooking spray, line the bottom of the pans with parchment paper, and set aside.
In a large mixing bowl, sift the flour, baking powder, and salt together. Set aside.
Combine the sliced butter and milk in a large saucepan and place over medium heat, stirring occasionally. Once the mixture starts to simmer, remove it from the heat and set aside to cool slightly.
In a separate large bowl with a handheld mixer or in the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar together until thick and light in color, about 5 minutes. Then, mix in the oil and vanilla extract until well combined.
Carefully fold or mix in the dry ingredients until just combined.
Pour the hot milk and butter mixture over the batter and gently fold it in or mix it in on low speed until just combined.
Pour the cake batter into the two prepared pans and spread it around into one even layer.
Bake for 25 to 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool at least 20 to 30 minutes on a wire rack before flipping the pans over to remove the cakes. Set aside and allow the cake layers to cool completely.
To assemble the cake: Once the pastry cream is thoroughly chilled and you are ready to use it, whisk it until it’s smooth. If the pastry cream is too cold, let it sit at room temperature for 15 to 20 minutes.
Level the tops of each cake with a cake leveler or knife, if needed. Place one of the cake layers on a cake stand or a large plate.
Pipe a border of pastry cream around the outside of the cake layer, leaving the outer 1-inch uncovered. Then, add the rest of the pastry cream into the center and spread it out into one even layer.
Gently place the second cake layer upside-down on top of the pastry cream and lightly press it down to help spread the pastry cream filling to the edge.
Refrigerate while you prepare the ganache.
To make the chocolate ganache: Add the chopped chocolate and corn syrup to a large heatproof bowl. Set aside.
Pour the heavy whipping cream into a glass measuring cup and heat in the microwave for 45 seconds to 1 minute.
Pour the warm heavy whipping cream over the chocolate and let it sit for 2 minutes. Start stirring slowly in the middle of the bowl, and continue whisking in one direction until the mixture is smooth and well combined.
Allow to cool slightly (about 15 to 20 minutes) or until this ganache has thickened, but is still pourable.
Remove the cake from the refrigerator. Pour the ganache onto the center of the top of the cake and gently spread it around the top.
Refrigerate for 1 to 2 hours to allow the ganache to firm up, then slice, and enjoy!

Notes

Storage Instructions: Cake may be stored in an airtight container in the refrigerator for up to 4 days.

Make ahead option: Cake layers can be made up to 2 days in advance, wrapped tightly, and refrigerated. The pastry cream will also keep for 2 to 3 days in the refrigerator before assembling the cake.

You may bake the cake layers even further in advance, wrap them tightly, and freeze for up to 3 months.

Cuisine: American

Course: Dessert

Author: Danielle Rye

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