Indulge in the decadent delight of our Boston Cream Cake. This luscious dessert features layers of moist yellow cake filled with a creamy vanilla pudding mixture and topped with a rich chocolate glaze. Perfect for any occasion, this cake is sure to impress your guests with its irresistible combination of flavors and textures.
Why You’ll Love This Recipe:
This Boston Cream Cake recipe is a crowd-pleaser that combines the classic flavors of a Boston cream pie with the convenience of a cake. The smooth and creamy filling perfectly complements the light and fluffy cake layers, while the glossy chocolate glaze adds a touch of decadence. Whether you’re hosting a special celebration or simply craving a sweet treat, this cake is guaranteed to satisfy your dessert cravings.
Ingredients:
Cake:
- 1 yellow cake mix (and ingredients listed on the package)
Filling: - 1 cup cold milk
- 1 (3.4 ounce) package instant vanilla pudding
- 1½ cups Cool Whip
Chocolate Glaze:
- 2 (1 ounce) squares unsweetened baking chocolate
- 2 tablespoons butter
- 1 1/2 cups powdered sugar
- 4 tablespoons milk
Directions:
- Preheat the oven and prepare the cake mix according to the package directions.
- Spray two 9-inch round pans with cooking spray and lightly flour them.
- Bake the cake according to the package directions until golden brown and the center passes the toothpick test. Once done, allow the cakes to cool and invert them on a wire rack to cool further.
- For the Filling:
- Beat 1 cup of milk and pudding mix with a whisk or mixer for 2 minutes. Gently fold in the whipped cream and let it stand for 5 minutes.
- Place one cake on a serving plate, spread the pudding mixture on top, and then top it off with the second cake.
- For the Glaze:
- Microwave the chocolate and butter on high for one minute in a small microwave-safe bowl. Stir until the chocolate is melted. Add powdered sugar and 4 tablespoons of milk; mix well until smooth. Spread the glaze over the top of the cake immediately, letting it drip down the sides.
- Refrigerate the cake for at least one hour before serving.
Storage:
Store any leftover Boston Cream Cake in the refrigerator in an airtight container for up to 3 days.
Recipe Tips:
For a shortcut, you can use store-bought yellow cake mix instead of making it from scratch. Make sure to chill the cake before serving to allow the filling to set properly and enhance the flavors.