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!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish, or line it with parchment paper.
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.
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.
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.
Once the cake is fully cooled, spread the pudding evenly over the top, creating a smooth layer.
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.
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.
Slice and serve chilled. Store any leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
4718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.9 g | 333% | |
| Saturated Fat | 87.1 g | 435% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 722 mg | 241% | |
| Sodium | 3923 mg | 171% | |
| Total Carbohydrate | 583.5 g | 212% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 381.1 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 1162 mg | 89% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1422 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
