Get ready to dive into the creamy, dreamy world of Boston Cream Cake with this easy-peasy recipe that starts with a cake mix. No one will guess your secret shortcut!
Why This Recipe Works
- Using a cake mix saves time without sacrificing flavor, making this dessert a breeze to whip up.
- The rich custard filling and glossy chocolate ganache transform the simple cake into something spectacular.
- Perfect for beginners and seasoned bakers alike, this recipe delivers impressive results every time.
Ingredients
- 1 box yellow cake mix (plus ingredients listed on the box, typically eggs, oil, and water)
- 2 cups cold milk
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 2 tbsp unsalted butter
Equipment Needed
- 2 round 9-inch cake pans
- Mixing bowls
- Whisk
- Spatula
- Double boiler or microwave-safe bowl
- Wire rack
Instructions
Step 1: Bake the Cake
Preheat your oven to 350°F. Prepare the cake mix according to the package instructions. Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 2: Make the Custard Filling
In a large bowl, whisk together the cold milk and vanilla pudding mix for 2 minutes. Let it sit for 5 minutes to thicken. This will be your luscious custard filling.
Step 3: Assemble the Cake
Place one cake layer on your serving plate. Spread the custard filling evenly over the top. Carefully place the second cake layer on top. Chill the cake in the refrigerator for at least 30 minutes to set the filling.
Step 4: Prepare the Chocolate Ganache
In a double boiler or microwave-safe bowl, heat the heavy cream until it’s just about to boil. Pour over the chocolate chips and butter, letting it sit for 2 minutes before stirring until smooth. This glossy ganache will be the crowning glory of your cake.
Step 5: Finish with Ganache
Pour the warm ganache over the chilled cake, allowing it to drip down the sides. Use a spatula to smooth the top if needed. Return the cake to the refrigerator for another 30 minutes to set the ganache before serving.
Tips and Tricks
For an extra smooth custard filling, make sure your milk is cold before mixing. If you’re in a hurry, you can speed up the cake cooling process by placing the layers in the freezer for about 15 minutes. When making the ganache, ensure your chocolate chips are fully submerged in the hot cream to melt evenly. For a decorative touch, sprinkle the top with powdered sugar or chocolate shavings before serving.
Recipe Variations
- Swap the vanilla pudding for chocolate or butterscotch for a different flavor profile.
- Add a layer of sliced bananas or strawberries between the cake and custard for a fruity twist.
- Use a white or chocolate cake mix instead of yellow for a different base flavor.
- Top the ganache with toasted coconut or chopped nuts for added texture.
- For a boozy version, add a tablespoon of rum or bourbon to the custard filling.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better the next day as the flavors have more time to meld. Just keep it covered in the refrigerator until you’re ready to serve.
Can I use homemade custard instead of pudding mix?
Yes, you can substitute the pudding mix with 2 cups of homemade custard. Just ensure it’s thick enough to hold between the cake layers.
How do I store leftovers?
Store any leftover cake in the refrigerator, covered, for up to 3 days. The ganache may harden in the fridge, so let the cake sit at room temperature for about 15 minutes before serving again.
Summary
This Boston Cream Cake recipe with cake mix is a foolproof way to create a stunning dessert with minimal effort. Perfect for any occasion, it’s sure to impress with its creamy custard and rich chocolate ganache.
