A super simple, easy Boston Cream Pie recipe using a cake mix and instant vanilla pudding. The cake layer can be made in advance or even frozen to make at a later date. Keep one on hand in the freezer so you can whip up this dessert in just minutes anytime!
A Boston Cream Pie is actually a cake with a vanilla cream filling in between the layers and chocolate on top. Traditional Boston Cream Pies call for made from scratch cake and homemade vanilla pastry cream inside. This version uses a boxed cake mix and a super easy, 3-ingredient no-cook filling that is ready in just minutes.
I use my favorite ganache recipe from the Bailey's Irish Cream Mini Cheesecakes as the topping for this cake.
Because this cake only uses a single layer and most cake mixes yield 2 layers, you can freeze one of the layers for another time. This is a great way to have a delicious dessert ready to go at a moment's notice that only needs a filling and topping!
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Slice the Cake
Start with one 8- or 9-inch layer of yellow cake. You can make one from scratch or use a boxed cake mix. See the "Make Ahead Tips" below for what to do with the second layer.
Using a sharp serrated knife, carefully slice the single cake layer into two equal pieces crosswise so you have a top and bottom layer. Set these aside while you make the filling.
Make the Filling
Whisk together the cold milk and instant vanilla pudding mix for at least 2 minutes until the mix has dissolved and the pudding starts to thicken.
Carefully stir in the whipped topping until completely mixed. Set the filling aside or in the refrigerator while you make the ganache.
Make the Ganache Topping
To make the ganache, place the chocolate in the top of a double boiler or in a heat proof bowl set above a pan of simmering water. Stir the chocolate until it is just melted. Remove it from the heat and set it aside.
If you prefer to use a microwave to melt the chocolate, make sure you keep it at 50% power and heat in 30-second intervals, stirring after each time. Only melt the chocolate until it is just melted and set it aside to cool slightly.
In a small saucepan over medium-high heat, bring the cream just to a boil. As soon as it starts boiling, remove it and pour it over the melted chocolate. Carefully mix it together with a small silicone spatula until the mixture is smooth and shiny. If the mixture is not coming together, keep stirring. It will look wrong at first but eventually come together. If you whisk it, be careful not to overmix.
If you are using the corn syrup, gently stir it in. The corn syrup will give the finished surface a shinier appearance.
Set the ganache aside to cool slightly so that it is pourable but not runny. Otherwise, the ganache will run off the top edges of the cake.
Assemble the Cake
Place the bottom cake layer on a serving platter. Carefully spread the filling in an even layer over the cake. Gently place the top cake layer on top of the filling.
After the ganache has thickened slightly, carefully pour it in center on top of the cake. Use an offset spatula to push the ganache toward the edges but not over the edges. Smooth the ganache so it's an even layer.
Refrigerate the cake to set up the ganache. Once the ganache has set, you can loosely cover the cake. Keep it refrigerated until ready to serve. Slice it into wedges.
Make Ahead Tips
You can bake the cake layers the day before you want to assemble the cake. Simply wrap them well in plastic wrap and place then in a good quality gallon-sized resealable plastic bag.
If you want to make the cake more than a day ahead, you can wrap them up the same way and place them in the freezer.
I usually use one layer for the cake and freeze the second layer to make another Boston Cream Pie at a later date.
Gluten Free Option
Choose a gluten free yellow cake mix and prepare it as instructed. The other ingredients in this cake are all gluten free.
📖 Recipe
Easy Boston Cream Pie
Ingredients
- 1 round yellow cake layer (8- or 9-inch, see tip in notes)
For the Filling:
- 1 cup milk (cold)
- 1 package vanilla instant pudding (3.4 ounce)
- 1 ½ cups whipped topping (such as Cool Whip, thawed)
For the Ganache:
- 4 ounces bittersweet chocolate (coarsely chopped or high quality chocolate chips such as Ghirardelli)
- ½ cup heavy cream
- 2 teaspoons light corn syrup (optional, adds shine)
Instructions
- Slice the layer cake with a sharp serrated knife in half crosswise so that you have top and bottom round layers. Set aside.
Make the Filling:
- Whisk together the milk and the pudding mix for at least 2 minutes until the mix is completely dissolved.
- Gently stir in the whipped topping. Let the filling stand for at least 5 minutes before filling the cake.
Make the Ganache Topping:
- Place the chocolate in the top of a double boiler or in a heat proof bowl set above a pan of simmering water. Stir until the chocolate is just melted. Remove from heat and set aside. Alternatively, melt the chocolate in a microwave at 50% power in 30 second intervals, stirring each time, until just melted.
- Bring the cream just to a boil in a small saucepan over medium high heat. As soon as it starts to boil, remove it from the heat and pour it over the melted chocolate.
- Stir the chocolate and cream together carefully with a silicone spatula until the mixture is smooth and shiny. If it looks like it's not combining, keep mixing; it will come together eventually. Stir in the corn syrup, if using.
- Set the ganache aside to cool slightly so that is is pourable but not runny, or it will run off the edges of the cake when you pour it on.
Assemble the Cake:
- Place the bottom cake layer on a platter or serving dish.
- Carefully spread the filling in an even layer on top of the cake.
- Gently place the top cake layer on top of the filling.
- After the ganache has thickened slightly, carefully pour it in the center of the cake and use an offset spatula to push the ganache toward the edges but not over the edges.
- Refrigerate the cake to set up the ganache. Once the ganache has set, you can loosely cover the cake with foil or plastic wrap. You may want to tent the foil or use toothpicks in the top of the cake to prevent the foil or plastic wrap from sticking to the topping.
- Keep the cake refrigerated until ready to serve. Slice into wedges with a sharp knife.
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