Easy Boston Cream Cake
Treat yourself to the ultimate indulgence with this Easy Boston Cream Cake, a fuss-free twist on the classic dessert that’s as impressive as it is simple to make. This recipe combines the moist, buttery goodness of yellow cake with a silky layer of creamy vanilla pudding and a rich, glossy chocolate glaze that’s sure to satisfy your sweet tooth. With just 15 minutes of prep time and everyday ingredients like a boxed cake mix and instant pudding, this no-hassle dessert delivers bakery-worthy results right in your own kitchen. Perfect for parties, potlucks, or a decadent weeknight treat, this chilled cake is a guaranteed crowd-pleaser. Effortlessly elegant and irresistibly delicious, it’s the perfect way to bring a touch of Boston-inspired charm to your table!
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Ingredients
- 1 box yellow cake mix
- 3 large eggs
- 0.5 cup vegetable oil
- 1 cup water
- 1 box instant vanilla pudding mix
- 2 cups milk
- 1 cup semi-sweet chocolate chips
- 0.5 cup heavy cream
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish, or line it with parchment paper.
Step 2
Prepare the yellow cake mix according to package instructions. Typically, this involves mixing the cake mix, eggs, vegetable oil, and water in a large bowl until smooth.
Step 3
Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
Step 4
In a medium bowl, whisk together the instant vanilla pudding mix and milk for 2 minutes until thickened. Cover and refrigerate for at least 10 minutes to set.
Step 5
Once the cake is fully cooled, spread the pudding evenly over the top, creating a smooth layer.
Step 6
To make the chocolate glaze, heat the heavy cream in a small saucepan over medium heat until it starts to simmer (don’t let it boil). Remove from the heat and immediately pour over the chocolate chips in a heat-safe bowl. Let sit for 2-3 minutes, then whisk until the mixture is smooth and glossy.
Step 7
Pour the chocolate glaze over the pudding layer, spreading it evenly with a spatula. Refrigerate the cake for at least 1 hour to allow the layers to set.
Step 8
Slice and serve chilled. Store any leftovers in the refrigerator for up to 3 days.
Nutrition Facts
| Serving size | (1830.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4717.7 |
| Total Fat 259.9g | 0% |
| Saturated Fat 87.1g | 0% |
| Polyunsaturated Fat 67.5g | |
| Cholesterol 721.9mg | 0% |
| Sodium 3923.0mg | 0% |
| Total Carbohydrate 583.5g | 0% |
| Dietary Fiber 15.9g | 0% |
| Total Sugars 381.1g | |
| Protein 69.1g | 0% |
| Vitamin D 337.7IU | 0% |
| Calcium 1162.0mg | 0% |
| Iron 13.5mg | 0% |
| Potassium 1421.9mg | 0% |
Source of Calories