Boston Cream Cake Recipe

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.



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


  1. Preheat the oven and prepare the cake mix according to the package directions.
  2. Spray two 9-inch round pans with cooking spray and lightly flour them.
  3. 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.
  4. 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.
  1. Place one cake on a serving plate, spread the pudding mixture on top, and then top it off with the second cake.
  2. 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.
  1. Refrigerate the cake for at least one hour before serving.


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.

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