Boston Cream Pie
A classic American dessert featuring yellow cake, vanilla custard, and a rich chocolate glaze. This easy-to-follow recipe tastes like a lighter Boston cream donut, perfect for potlucks and gatherings.
Prep Time
Equipment
- 9x13-inch baking pan
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Medium mixing bowl
- Offset spatula (optional)
- Pastry bag with decorating tips (optional)
Ingredients
Cake
- 1 box Yellow Cake Mix plus required ingredients
- 1 cup Yogurt or Sour Cream optional for tenderness
Custard Filling
- 1 3.4 oz package Instant Vanilla Pudding Mix
- 2 cups Whole Milk or Half-and-Half
- 2 teaspoons Vanilla Extract
Chocolate Ganache Topping
- 8 oz Semisweet Chocolate finely chopped
- ¾ cup Heavy Whipping Cream
- 2 tablespoons Light Corn Syrup
- Pinch of Salt
Instructions
Prepare the Cake:
- Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- Follow the package instructions for the yellow cake mix. Pour into the pan and bake for 25-35 minutes. Let cool completely.
Make the Custard Filling:
- In a medium bowl, whisk the pudding mix, milk, and vanilla extract until thickened (2-3 minutes).
Assemble the Cake:
- Poke holes into the cooled cake with a fork. Pour the custard mixture over the cake, ensuring it fills the holes. Refrigerate for at least 6 hours.
Prepare the Ganache Topping:
- Heat the cream until it simmers. Pour over chopped chocolate and let sit for 2-3 minutes. Whisk until smooth, adding corn syrup and salt.
Finish the Cake:
- Pour the ganache over the chilled cake, spreading evenly with a spatula. Refrigerate for 2-3 hours until set.
Serve and Enjoy:
- Slice and serve chilled.
Nutrition
Calories: 320kcalCarbohydrates: 42gProtein: 5gFat: 14gCholesterol: 50mgSodium: 250mgFiber: 1gSugar: 30g
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