Boston Cream Cake Recipe
An American classic, Boston cream pie isn’t a pie at all. Its base is an old-fashioned hot milk cake, a downy-soft, buttery yellow cake. How you whip the eggs and the sugar is critical, as the tiny air bubbles they produce add lift to the finished product.
This traditional version is best the day it’s made, but will hold up in the fridge for a couple of days. You may just notice a slight change in texture. Slathered with homemade vanilla custard and a chocolate glaze, it hits all the right notes, but it would be just as lovely served with in-season berries or layered with chocolate or coffee custard instead of vanilla. Make it as is, or go rogue. Either way, it’s sure to please.
Ingredients:
Cake:
- 1 yellow cake mix (and ingredients listed on the package)
Filling:
- 1 cup cold milk
- 1 (3.4 ounce) pkg. instant vanilla pudding
- 1½ cups Cool Whip
Chocolate Glaze:
- 2 (1 ounce) squares unsweetened baking chocolate
- 2 tablespoons butter
- 1 1/2 cup powdered sugar
- 4 tablespoons milk
Instructions:
- Preheat oven and prepare cake mix according to package directions.
- Spray two 9-inch round pans with cooking spray then lightly flour.
- Bake cake according to package directions; until golden brown and center passes the toothpick test. Once done, let cakes cool and invert 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 whipped cream. Let stand 5 minutes.
- Place one cake on serving plate, spread pudding mixture on top, then top off with second cake.
For the glaze:
- Microwave chocolate and butter on high for one minute in a small microwave safe bowl. Stir until chocolate is melted. Add powdered sugar and 4 tablespoons milk; mix well until smooth. Spread over the top of the cake immediately letting drip down the sides. Refrigerate at least one hour before serving.