Easy Boston Cream Cake

Easy Boston Cream Cake - light, buttery layer cake, filled with a creamy vanilla custard and drizzled with a rich, chocolate glaze.
 

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This fabulous Boston Cream Cake is a beloved classic dessert with an absolutely irresistible flavor and decadence that can win over anyone! What’s not to love about a moist and delicate vanilla cake filled with a creamy vanilla custard and drizzled with a heavenly chocolate glaze? 

It’s hard to resist this perfect dessert that goes amazing alongside any dinner! With its layers of deliciousness, this classic American recipe is a dream come true!

HOW TO MAKE HOMEMADE BOSTON CREAM CAKE

Before you get started, make sure you have the following ingredients:

• Yellow cake mix (and ingredients listed on the package)
• Cold milk
• Instant vanilla pudding
• Whipped topping
• Unsweetened baking chocolate squares
• Butter
• Powdered sugar
• Milk

Once you’ve gathered all your ingredients, preheat the oven to 350ºF, then follow the steps below for the most heavenly dessert!

MAKING THE BOSTON CREAM BUNDT CAKE

1. Prepare the cake mix according to package directions. 
2. Pour batter into a greased 10-inch bundt pan. 
3. Bake cake according to package directions until a toothpick comes out clean. 
4. Allow the cake to cool for 10 minutes before running a knife around the edge and flipping it onto a wire rack. 

PREPARING THE THE BOSTON CREAM CAKE FILLING

1. Prepare the filling in a large mixing bowl by beating milk and pudding mix together for 2 minutes. 
2. Gently fold in whipped topping and let stand for 5 minutes. 
3. Using a knife, slice the bundt cake into two layers. 
4. Place the bottom layer of cake on a serving plate. Spread filling over top of it. 

PREPPING THE CHOCOLATE GLAZE

1. Place the top layer of cake on top. 
2. Prepare chocolate glaze by microwaving baking chocolate square and butter in a medium microwave-safe bowl in 30-second intervals until melted. Stir often. 
3. Add powdered sugar and milk. Mix until smooth. 
4. Drizzle chocolate glaze over top of cake, allowing it to drip down the sides. Slice and serve.

TIPS FOR MAKING BOSTON CREAM CAKE WITH VANILLA PUDDING

• Try to refrigerate the assembled cake for at least a couple of hours to allow the custard and glaze to set. 
• Slicing with a warm knife will make the cake easier to cut!
• Serve with a cold glass of milk or coffee!
• For chocolate lovers, substitute the vanilla pudding with chocolate!

CAN I MAKE BOSTON CREAM CAKE AHEAD OF TIME?

Yes, this cake can be made up to 1 day ahead of time when left in the refrigerator.

COULD I USE DARK CHOCOLATE FOR THE GLAZE?

Dark chocolate will give the chocolate glaze a nice dark and smooth look and it tastes amazing! Using dark chocolate is definitely worth trying if you’re looking to switch up the recipe a bit.

WHAT'S THE BEST WAY TO STORE LEFTOVER BOSTON CREAM CAKE?

Any leftover cake can be covered with foil or plastic wrap and will stay fresh in the refrigerator for 3-4 days.

The cake can be frozen for up to 3 months, without the filling or glaze, when wrapped tightly in foil or freezer wrap. Be sure to let it thaw overnight on the counter before filling, glazing, and serving.

MORE DELICIOUS CAKE RECIPES YOU'LL LOVE

• Old-Fashioned Lemon Icebox Cake 
• Oreo Dirt Cake
• Strawberry Crumble Ice Cream Cake
• Cake Mix Rum Cake

Boston Cream Cake

Light, buttery layer cake, filled with a creamy vanilla custard and drizzled with a rich, chocolate glaze.

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Prep Time: 20 minutes mins

Cook Time: 35 minutes mins

Servings: 10 servings

Calories: 230kcal

Author: Sara

adjust servings: 10 servings

Ingredients

For the Cake:

• ▢ 1 yellow cake mix (and ingredients listed on the package)

For the Filling:

• ▢ 1 cup cold milk
• ▢ 3.4 ounce box instant vanilla pudding
• ▢ 1½ cups whipped topping

For the Chocolate Glaze:

• ▢ 1 ounce unsweetened baking chocolate squares
• ▢ 1 tablespoon butter
• ▢ ¾ cup powdered sugar
• ▢ 2 tablespoons milk

Instructions

• Preheat oven to 350ºF.
• Prepare cake mix according to package directions.
• Pour batter into a greased 10-inch bundt pan.
• Bake cake according to package directions until a toothpick comes out clean.
• Allow cake to cool for 10 minutes before running a knife around the edge and flipping it onto a wire rack.
• Prepare the filling in a large mixing bowl by beating milk and pudding mix together for 2 minutes.
• Gently fold in whipped topping and let stand for 5 minutes.
• Using a knife, slice the bundt cake into two layers.
• Place bottom layer of cake on a serving plate. Spread filling over top of it.
• Place top layer of cake on top.
• Prepare chocolate glaze by microwaving baking chocolate square and butter in a medium microwave-safe bowl in 30-second intervals until melted.  Stir often.
• Add powdered sugar and milk.  Mix until smooth.
• Drizzle chocolate glaze over top of cake, allowing it to drip down the sides.
• Refrigerate the cake for 2-4 hours to allow the custard and glaze to set.
• Slice and serve.

Notes

• Run your knife under hot water for a few seconds before slicing into the cake - it will slice easier! 
• You can substitute the vanilla pudding with chocolate pudding. 
• Refrigerate your cake for a few hours before eating so that the custard and glaze have time to sit. 

Nutrition

Calories: 230kcal | Carbohydrates: 46g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 3mg | Sodium: 330mg | Potassium: 54mg | Fiber: 1g | Sugar: 28g | Vitamin A: 40IU | Calcium: 103mg | Iron: 1mg

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