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Easy Boston Cream Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 84 reviews
  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Easy Boston Cream Pie recipe features moist yellow cake layers filled with creamy vanilla pudding custard and topped with a glossy chocolate glaze. Perfect for a classic dessert with impressive flavor and texture, this cake combines simple ingredients and straightforward steps to deliver a rich and satisfying treat ideal for gatherings and special occasions.

Ingredients

Cake

  • 1 box yellow cake mix
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1 cup water

Custard Filling

  • 1 box (3.4 oz) instant vanilla pudding mix
  • 2 cups cold whole milk

Whipped Cream

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar

Chocolate Glaze

  • 1/2 cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • 1 tbsp butter
  • 1 tbsp corn syrup

Instructions

  1. Prep: Begin by gathering and measuring all your ingredients to ensure a smooth baking process.
  2. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake layers.
  3. Mix Cake Batter: In a large bowl, combine the yellow cake mix, eggs, vegetable oil, and water. Mix until well blended and smooth.
  4. Bake Layers: Divide the cake batter evenly between two greased 9-inch round cake pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
  5. Cool Cakes: Remove the cakes from the oven and allow them to cool completely in the pans for about 10 minutes, then transfer to a wire rack to cool fully.
  6. Make Custard: In a medium bowl, whisk together instant vanilla pudding mix and cold whole milk for about 2 minutes until thickened. Refrigerate to chill.
  7. Whip Cream: In a separate chilled bowl, beat the heavy whipping cream with powdered sugar until stiff peaks form.
  8. Fold Custard and Whipped Cream: Gently fold the whipped cream into the chilled pudding mixture until combined, creating a light and fluffy custard filling.
  9. Make Glaze: In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and add semi-sweet chocolate chips, butter, and corn syrup. Stir until smooth and glossy. Allow to cool slightly until it thickens but still pourable.
  10. Assemble Layers: Place one cake layer on a serving plate. Spread half of the custard filling evenly over the cake. Top with the second cake layer and spread the remaining custard on top, smoothing it out.
  11. Apply Glaze: Pour the chocolate glaze over the top of the assembled cake, allowing it to gently drip down the sides for a beautiful finish.
  12. Chill Cake: Refrigerate the cake for at least 1 hour to set the filling and glaze before serving.

Notes

  • For best results, use cold milk when preparing the pudding to ensure proper thickening.
  • Allow the cake to cool completely before assembling to prevent the filling from melting.
  • The chocolate glaze can be prepared ahead and gently reheated if it thickens too much before use.
  • Using heavy cream both in the filling and glaze ensures richness and smooth texture.
  • Store the cake covered in the refrigerator and consume within 3 days for optimal freshness.

Find it online: https://ivysrecipes.com/easy-boston-cream-pie-recipe/