Okay, friends, let’s talk Boston Cream Pie. Or, well, cake! Because let’s be real, it’s a cake, not a pie. But honestly, who cares what we call it when it tastes this good?! I remember the first time I tried a proper Boston Cream Pie – I was visiting Boston for a food photography workshop (yes, I’m a bit of a nerd and love taking pictures of food as much as I love eating it!), and I was completely blown away. The soft cake, the creamy filling, that gorgeous chocolate glaze… it was perfection. I immediately thought, “I need to recreate this!” But, being me, I wanted a version that wasn’t going to take all day. I mean, who has time for that?!
That’s where this easy boston cream cake recipe comes in. It’s a little shortcut, using a cake mix, but trust me, you won’t even be able to tell. It’s all about the little tweaks and the quality ingredients that elevate it from “just okay” to “wow, I made this?!” I’m a huge believer in making things accessible, and that’s what “Easy Recipes List” is all about. Cooking shouldn’t be intimidating, it should be fun. And this recipe? It’s seriously fun.
I’ve been playing around with doctored cake mix recipes for years, ever since my days as an assistant chef in LA. We were always looking for ways to create delicious, healthy-ish desserts quickly for clients. It’s amazing what you can do with a little sour cream, some extra vanilla, and a good quality cake mix. This easy boston cream cake recipe is a testament to that! It’s perfect for birthdays, potlucks, or just a cozy night in. Honestly, sometimes I just make it for myself because… well, why not? Life’s too short to deny yourself a slice of happiness. ✨
And speaking of happiness, let’s talk about that filling. I know traditional Boston Cream Pie uses a pastry cream, which is delicious, don’t get me wrong. But for a quick weeknight dessert, this vanilla cream filling is a game-changer. It’s made with instant vanilla pudding and heavy cream, and it’s seriously luscious. It’s so easy, even a beginner baker can nail it. I’ve used variations of this filling in so many of my cakes, swapping out the pudding flavor to match the cake. It’s incredibly versatile!
Then there’s the chocolate ganache. Oh, the ganache! It’s just melted chocolate and heavy cream, but it’s pure magic. It’s so decadent and rich, and it adds the perfect finishing touch to this easy boston cream cake recipe. I like to let it drip down the sides a little bit for a rustic look, but you can be as neat or messy as you like. It’s your cake, after all! I’ve used this ganache on everything from mint Oreo cakes to chocolate truffle cakes – it’s a staple in my kitchen.
I’m always traveling, trying to find inspiration for new recipes. Last year, I spent a month in Italy, and I was amazed by how they use simple ingredients to create such incredible flavors. It really reinforced my belief that cooking doesn’t have to be complicated to be delicious. This easy boston cream cake recipe is a perfect example of that. It’s a classic dessert made easy, so you can spend less time in the kitchen and more time enjoying life. And that, my friends, is what it’s all about. ❤️
Easy Boston Cream Cake Recipe!
An easy take on the classic Boston Cream Pie (which is actually a cake!), using a doctored cake mix for a delicious and quick dessert. Features soft cake layers, a luscious vanilla cream filling, and a rich chocolate ganache.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 15 servings 1x
- Category: Dessert
Ingredients
1 box White Cake Mix or Yellow Mix (15.25 oz) – (I used Duncan Hines Yellow)
½ Cup (100g) Sugar
½ cup (61g) All Purpose Flour
1 Cup (227g) Sour Cream
½ cup (121g) Milk
½ cup (108g) Vegetable Oil – (I used canola oil)
3 Large Eggs
2 teaspoons (8g) vanilla extract
For the Vanilla Cream Filling:
1 (3.9 oz) small box instant vanilla pudding (I like to sift the pudding mix before using)
2 cups heavy cream (or whipping cream)
For the Chocolate Glaze:
6 oz semisweet or dark chocolate (this is 1 cup or 171g) – I used Ghirardelli chocolate chips
6 oz (171g) heavy cream (this is ¾ cup)
Instructions
- Preheat oven to 350 degrees F, grease and flour two 8×2 or 9×2 inch round pans. Add a circle of parchment paper to the bottom of each pan.
- Add the cake mix, sugar, and flour to the bowl of your mixer. Whisk to blend.
- Add the remaining 5 ingredients to the mixing bowl. Mix on low speed for 30 seconds to combine. (Use a paddle attachment if using a stand mixer.)
- Increase speed to medium and mix for two minutes. Scrape the sides and bottom of the bowl as needed.
- Pour the batter into the prepared pans. For 8 inch pans, bake 25-30 minutes. For 9 inch pans, 23-28 minutes. Baking times may vary.
- The cake layers are done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
- For the Vanilla Cream Filling: Combine the sifted pudding mix and heavy cream in a mixing bowl. Mix with a handheld mixer (or whisk) starting on low speed until well combined, then switch to medium-high speed and whip until thick and fluffy.
- For the Chocolate Glaze: Place the chocolate into a microwave safe bowl. Pour heavy cream over the chocolate and microwave for 30 seconds. Remove and stir. Microwave for 30 seconds more. When the chocolate has almost completely melted, let sit for 1 minute before stirring until smooth.
- After the cake layers have completely cooled, place the first layer on a cake plate or pedestal. Spread with a layer of vanilla cream and top with the second cake layer.
- Fill in any gaps between the cake layers with more vanilla cream (use a disposable piping bag with the tip snipped away, and smooth away the excess with a spatula).
- Top with thickened (but still soft) ganache and use a spoon or spatula to guide the chocolate ganache over the top and slightly down the sides of the cake.
Notes
- Do not use the instructions on the back of the box. Just the ingredients and amounts listed in this recipe.
- This recipe also works well for cupcakes. Bake cupcakes at 350 degrees F for 18 to 20 minutes.
- You can use Yellow Cake Mix or White Cake Mix.
- Refrigerate the cake because of the vanilla cream filling. Bring to room temperature a couple of hours before serving for best taste and texture.
Nutrition
- Serving Size: 15
- Calories: 450-500 kcal
- Sugar: 35-45g
- Sodium: 200-250mg
- Fat: 25-30g
- Saturated Fat: 15-20g
- Unsaturated Fat: 8-12g
- Trans Fat: <0.5g
- Carbohydrates: 50-60g
- Fiber: 1-2g
- Protein: 5-7g
- Cholesterol: 70-90mg
Don’t forget to rate this recipe and leave a comment below! I love hearing from you guys! And be sure to check out more easy recipes on Easy Recipes List! Happy baking! 🍰
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