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Easy Boston Cream Cake Recipe!

easy boston cream cake recipe
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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.

Ingredients

Scale

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

  1. 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.
  2. Add the cake mix, sugar, and flour to the bowl of your mixer. Whisk to blend.
  3. 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.)
  4. Increase speed to medium and mix for two minutes. Scrape the sides and bottom of the bowl as needed.
  5. 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.
  6. The cake layers are done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
  7. 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.
  8. 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.
  9. 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.
  10. 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).
  11. 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

Find it online: https://easyrecipeslist.com/easy-boston-cream-cake-recipe/