If you love the combination of fluffy yellow cake, rich vanilla filling, and silky-smooth chocolate ganache, then you’re in for a real treat! This Boston Cream Cake Recipe is an absolute classic light, creamy, chocolatey, and completely irresistible.
The best part? You don’t need to be a pastry chef to pull this off! With a few simple shortcuts (hello, cake mix and instant pudding), you can whip up this elegant dessert without breaking a sweat. Whether you’re making it for a special occasion or just because cake sounds like a good idea (which it always is), this recipe will never let you down.
Elevate your dessert game with this Mini Cheesecake Recipe, perfect for individual servings.
So grab your apron, and let’s make some cake magic! 🎂✨
Table of Contents
Why You’ll Love This Recipe
- No-Fail & Beginner-Friendly : Using cake mix and instant pudding makes this so easy!
- That Perfect Bite : Moist cake, creamy filling, and a rich, glossy chocolate topping. Perfection!
- Crowd-Pleaser : Everyone loves Boston Cream Cake it’s a guaranteed hit.
- Make-Ahead Friendly : Actually better after chilling, so it’s great for prepping ahead!
Try the Peach Cobbler Recipe with Cake Mix for a fruity and effortless treat.
Ingredients
Here’s what you’ll need to create this classic, bakery-style cake:
For the Cake:
- Yellow Cake Mix : A foolproof shortcut to a soft, fluffy cake. Feel free to use a homemade version if you’re feeling fancy!
- Vegetable oil helps maintain the cake’s moisture and tenderness.
- Eggs : Adds structure and richness.
- Water : Brings everything together for a smooth batter.
For the Filling:
- Instant Vanilla Pudding Mix : The easiest way to get that luscious, custard-like filling.
- Whole Milk : Gives the filling a creamy, velvety texture.
- Vanilla Extract :Enhances the flavor for that classic bakery taste.
For the Chocolate Ganache:
- Heavy Cream :Creates a smooth, pourable chocolate glaze.
- Semi-Sweet Chocolate Chips :Melts into a rich, glossy ganache.
- Butter : Adds shine and richness to the chocolate topping.
📌 The full ingredient measurements are in the recipe card below!
How to Make Classic Boston Cream Cake
Step 1: Bake the Cake
Set the oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
In a large bowl, combine the cake mix, vegetable oil, eggs, and water, mixing until smooth.
Evenly distribute the batter between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 2: Make the Filling
While the cake is cooling, whisk together the vanilla pudding mix, whole milk, and vanilla extract in a medium bowl.
Refrigerate the pudding for at least 10 minutes, or until thickened.
Step 3: Assemble the Cake
Place one cake layer on a serving platter. Spread the vanilla pudding filling evenly over the top, then gently place the second cake layer on top.
Step 4: Make the Ganache
In a small saucepan over medium heat, warm the heavy cream until it just starts to simmer (don’t let it boil!).
Remove from heat and stir in the chocolate chips and butter, whisking until smooth and glossy.
Step 5: Glaze the Cake
Pour the warm chocolate ganache over the top of the cake, letting it drip beautifully down the sides.
Refrigerate the cake for at least 2 hours to allow the ganache to set before slicing. (Trust me, the wait is worth it!)
Pro Tips for the Best Boston Cream Cake
- Use Room Temperature Ingredients :This helps everything mix evenly for a smoother batter and pudding.
- Don’t Skip the Chill Time :Refrigerating the cake before slicing helps the layers set, making it easier to cut.
- For an Extra Decadent Cake : Brush the cake layers with a little simple syrup (equal parts sugar & water boiled together) for extra moisture.
- Want a Thicker Filling? : Let the pudding chill longer for a firmer texture before spreading.
How to Serve
This cake is already dreamy on its own, but if you want to take it up a notch:
- With a Dollop of Whipped Cream : Light and airy, the perfect finishing touch.
- A Side of Fresh Berries : Strawberries, raspberries, or blueberries pair beautifully.
- Drizzle of Caramel or Espresso Sauce : Because, why not?
Make Ahead and Storage
Storing Leftovers
Cover the cake and store it in the refrigerator for up to 3 days. The flavors get even better as it chills!
Freezing
- Whole Cake: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.
- Individual Slices: Freeze slices on a baking sheet, then transfer to a freezer bag for quick single-serve treats!
Reheating
No need to reheat just let the cake sit at room temperature for 10-15 minutes before serving for the best texture.
Frequently Asked Questions (FAQs)
- Can I make Boston cream cake ahead of time?
- Yes! You can prepare the cake layers, cream filling, and glaze up to 2 days in advance. Assemble the cake the day you plan to serve it for maximum freshness.
- How should I store the cake?
- Store the assembled cake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days.
- Can I freeze Boston cream cake?
- It’s not recommended to freeze the assembled cake as the cream filling may lose its texture. However, you can freeze the cake layers separately for up to 3 months.
- What’s the difference between Boston cream pie and Boston cream cake?
- Boston cream pie features a sponge cake layered with cream filling and topped with chocolate, but it’s called a “pie” due to its historical baking in pie tins. Boston cream cake focuses on a layered cake format.
- Can I use premade ingredients?
- Absolutely! Use a boxed yellow cake mix, instant vanilla pudding, and premade chocolate ganache for a quicker version without sacrificing flavor.
- How can I keep the chocolate glaze shiny?
- Adding a small amount of butter or corn syrup to the glaze helps maintain its glossy finish.
Conclusion
Boston cream cake is a show-stopping dessert that effortlessly blends the richness of pastry cream, the fluffiness of tender cake layers, and the decadence of chocolate glaze. Whether you stick to the classic version or experiment with creative flavors and shapes, this cake is sure to be a hit at any gathering.
From its origins in Boston to becoming a beloved treat worldwide, this dessert has stood the test of time for good reason. With its simple preparation and elegant result, Boston cream cake is the perfect combination of indulgence and ease, making it a go-to recipe for bakers of all skill levels.
If you love chocolate, the Dubai Chocolate Bar Recipe will satisfy your cravings.
Boston Cream Cake Recipe
Ingredients
- For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- For the Pastry Cream Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 3 tbsp cornstarch
- 4 egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tbsp unsalted butter
Instructions
- Step 1: Bake the Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a separate bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Gradually add the dry ingredients, alternating with milk, and mix until smooth.
- Divide batter evenly between cake pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Let cakes cool completely before assembling.
- Step 2: Make the Pastry Cream Filling
- In a saucepan over medium heat, warm milk until steaming (but not boiling).
- In a separate bowl, whisk together sugar, cornstarch, and egg yolks.
- Slowly pour the warm milk into the egg mixture, whisking continuously.
- Return mixture to the saucepan and cook until thickened, stirring constantly (about 5 minutes).
- Remove from heat, stir in butter and vanilla, then transfer to a bowl.
- Cover with plastic wrap (pressed against the surface) and chill for at least 2 hours.
- Step 3: Prepare the Chocolate Ganache
- Heat heavy cream in a small saucepan until steaming (do not boil).
- Pour over chocolate chips and let sit for 2 minutes.
- Stir until smooth, then add butter for extra shine.
- Step 4: Assemble the Cake
- Place one cake layer on a serving plate and spread pastry cream evenly over the top.
- Place the second cake layer on top.
- Pour the chocolate ganache over the cake, letting it drip down the sides.
- Step 5: Serve & Enjoy
- Refrigerate the cake for 30 minutes before slicing to allow the ganache to set.
- Slice and enjoy your homemade Boston Cream Cake!
Notes
For extra moisture, brush cake layers with simple syrup before adding filling.
Store leftovers in the fridge for up to 4 days.