Boston Cream Pie
This easy Boston Cream Pie recipe is semi-homemade with a cream filling but tastes like you spent all day making it. This is the best recipe out there.
Is it a pie or is it a cake? It’s both. You can even make Boston Cream Pie Cupcakes instead of a cake.
For everyone who entered the giveaway, thank you! I read every single comment and love hearing your feedback. I had a lot of comments from you saying that you were new cooks just starting out in the kitchen.
This Boston Cream Pie is the perfect dessert for you because it’s a semi-homemade dessert that looks impressive but really is a cinch.
Usually I think from scratch recipes taste way better than the semi-homemade option but this is one of those that you really cannot tell the difference.
Creamy custard mix is sandwiched between fluffy cake layers and topped with a decadent chocolate sauce.
The middle kind of reminds me of this Banana Pudding. Equally as decadent.
This dessert comes from my friend Bridian who shares the same love for food and baking that I do.
When I first moved to Florida I had just my oldest son and had never used a babysitter besides my family. I was super anxious when my husband had a work function and I needed a sitter.
Bridian came to my rescue. She was 14 years old at the time but was used to tending and cooking for her family of eight.
I called her probably five times to check on him in the two hours we were gone but of course, he was fine.
Seven years later, Bridian’s off experiencing college life. We’ve recently been bonded by some of the same life experiences. She has quite the story. I love reading about her college life and all night baking escapades here.
She’s one of those people that just has a way with words and I can’t stop reading. Thanks Bridian for this recipe.
Boston Cream Pie
This easy Boston Cream Pie recipe is semi-homemade with a cream filling but tastes like you spent all day making it. This is the best recipe out there.
Ingredients
- 1 yellow cake mix (and ingredients called for on the package)
- 1 cup cold milk
- 1 3.4 ounce package instant vanilla pudding
- 1 1/2 cups Cool Whip or homemade whipped cream
- 1 (1 ounce square) unsweetened baking chocolate, coarsely chopped
- 1 tablespoon butter
- 3/4 cup powdered sugar
- 2 tablespoons milk
Instructions
-
Preheat oven and prepare cake mix according to package directions. Line two 9-inch round pans with parchment paper or spray thoroughly with cooking spray. The only way you can mess up this cake is if your cake sticks to the pans so make sure that doesn't happen. 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.
-
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. Stack cake layers on serving plate, spreading pudding mixture between layers.
-
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 2 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.
Recipe Notes
from my friend Bridian
Ok so I used this recipe yesterday fir the first time (I pre read all the comments before) & it was a total hit at my aunts birthday party as well as on my Instagram! I wish I could include a photo here because it was a masterpiece! I used a pound cake recipe for a dense moist cake & doubled everything for a high layered cake’ I also made certain to set the cream for an hour in fridge to get extra cold before building my layers & setting again shred it was layered, pre glaze. My glaze was slightly too thick so it did not drop down quite as much as I had hoped so my only tweak would be a bit more butter & perhaps another tablespoon of milk for a thinner glaze! I added flowered from my garden to decorate & this recipe is officially on my master recipe list! Thank you!!
Wow thank you!!
Is it possible to make this in a 9×13? My husband loves this for his birthday and we are traveling this weekend. I was going to make it the night before and just keep it chilled. I figured 9×13 would not slip in the car.
Yes! Absolutely a 9×13 would be great!
Can this Boston cream pie be frozen?
Sure!
My husbands favourite!!
So glad he likes it!
My husband loves this recipe so much, I’m making it for his birthday. I’ve made it at least 4 times already. Must use real homemade whipped cream! I also use sugar free cake mix since we watch our intake. Thank you so much for this recipe!
You are so welcome! That makes me happy!
Amazing cake, one of my family’s favorites! I make my grandma’s recipe for homemade sheet cake frosting rather than the glaze. Thanks for the post!
I bet it’s delicious.
Hi,
Am I reading the recipe correctly and the chocolate glaze only requires ONE 1 oz square of chocolate??? At first I thought it read 11 ozs of chocolate!!
Please let me know for sure. Very excited to make this for my husband’s birthday this weekend.
Sorry!!! It’s 1 ounce of chocolate.
This was seriously delicious! I also made your homemade whipped cream, which was the perfect sweetness and so creamy mixed with the pudding. Will definitely make again soon!
Thank yoU!
I also love the idea of using parchment paper in the cake pans! Do you have any tips on placing the paper evenly in the pans? Maybe I am overcomplicating it. Lol. Thought about cutting a circle for bottom of pan and strips for the sides. Wondering if I were to just press one big piece into pan if it would crinkle making the cake come out crinkled. Like I said, I am probably going overboard with my thinking. Thanks for any tips you may have.
I personally would just cut a circle for the bottom. The sides usually don’t stick for me but if you want you can place parchment on the sides like you said.
Would you happen to have directions handy for how you make your homemade whipped cream? I am sure I can find hundreds of recipes online but wanted to ask you first. I am making this for my sons 19th Birthday this weekend because he loves Boston cream pie! Your recipe looks so easy and yummy. So excited. Thanks for sharing😊
Nevermind! I just found your whipped cream recipe! Sorry about that.
Oh okay!
My grandma made this every Christmas ……of course everything was made from ‘ scratch ‘ 😁 but this sounds just as good and so much easier ! She sometimes made vanilla topping instead of chocolate . Thanks
Yes, Totally easy and worth it.
Just made this today and it was so easy! Haven’t tried it yet but I know it’s going to be delicious! Thanks for the wonderful recipe! By the way, there was nothing soupy at all about the filling. I think people just forgot to only use one cup of milk. I beat it with the mixer for 2 minutes and it thickened right up and I used the Cool Whip instead.
Thank you for the feedback!
Thanks for the easy recipe. I used box mix but switched the water to milk, added an extra egg, added a 1/2 tsp vanilla, and switched the oil to butter. Followed the cream to a T and just doubled the chocolate glaze because I love extra chocolate. Although I did use semi sweet chocolate chips instead of baking squares just because it was what I had on had.
Sounds great!
I made this for our weekly teatime. We loved it!
For the layers, I used “Perfected Yellow Cake” from Mel’s Kitchen Cafe (using 1/2 tsp. baking powder, 330-340°F).
Those layers paired with the delicious glaze and filling made a tremendous hit. This was super easy to put together. Thanks, Christy!
You’re welcome and I love Mel’s site!
I made this with 2 pkgs of pudding and 1 cup of Cool Whip. I felt the filling was too skant and not firm enough otherwise. It was perfect! Looked exactly like the photo. Huge hit for my son’s birthday–Boston Cream is his favorite. This will be my go-to recipe from now on. Thanks!
Thank you Joanna!
I noticed on your recipe adjustment for the Boston cream pie you mentioned you used two packages of putting and Cool Whip I was wondering did you also add the milk to the pudding mix
So yummy!
this cake/pie was delicious. Please follow the directions though, where it says to let everything cool completely!!!! I swear my food could win the Pinterest fail award if there was one being given out! your pie was wonderful and easy to follow. thank you
Thank you!
I cooled everything an hour, assembled at room temp, but perhaps I should cooled longer. I’ve just put it all together and the once firm pudding is sliding out all around the cake plate. I have it the frig now to firm it up again, but not sure how get it back into center, but will start by slicing the cake in half or quarters to lift the top layer. Followed recipe to a tee except I used almond milk. Next time I’ll reduce the milk as another poster advised. I’m alone, so not upset as I know it will still taste good!
Almond milk will not work with pudding mixes. The mix will not set.
I cooled everything an hour, assembled at room temp, but perhaps I should have cooled the pudding longer. I’ve just put it all together and the once firm pudding is sliding out all around the cake plate. I have it the frig now to firm it up again, but not sure how to get it back into center, but will start by slicing the cake in half or quarters to lift the top layer or just add it to the top like whipped cream. Followed recipe to a tee except I used almond milk. Next time I’ll reduce the milk as another poster did. I’m alone, so not upset as I know it will still taste good! I decided to myself a birthday cake for the frozen Boston Cream Pie formerly sold by Edwards is no longer available : (
I made this for an Easter dessert, it was a big hit! YUMMY!!! It does make one big cake though. Might try filling one 9″ round cake pan next time and splitting that to add the filling. I used 2 9″ cake pans for 1boxed cake mix.
I’ve made this cake several times, it’s one of my husband’s favorite. He often requests it as his birthday cake. He turns 40 tomorrow and this year is no exception.
I love that!!
Try it next time with French Vanilla Instant Pudding, more flavor than the plain vanilla!
Thanks for the tip!
Also, if your store has cheesecake flavored pudding it is heavenly! And tastes more like Bavarian cream than cheesecake to me. I used to be an amateur cake maker and tested a bunch of pudding flavors made the way you specify, with less milk and folded in whipped cream to use as a mousse type filling. Everyone’s favorite was the cheesecake because it tastes like Bavarian cream. And by the way, this recipe looks amazing! I’m excited to try it!
I made this for my husband’s birthday. He loves Boston cream pie. I don’t bake, I don’t like baking. This couldn’t have been easier to make. Not only does it taste wonderful, it makes a pretty presentation. My family was impressed. I will make this again!
Yay!!
Just made this for the first time and I absolutely LOVE it! HUGE TIP: when I made the filling, the instructions don’t state that you actually have to make the pudding first, THEN add the cool whip. Had to throw the first batch away. In the end the cake was super delicious and light.
Sorry about that. You don’t have to make the pudding first. You mix the pudding mix with 1 cup of milk and then fold in the whipped cream as the instructions state.
I made this tonight and it turned out VERY good. I doubled the chocolate recipe because my house is full of chocolate fiends and it was the perfect amount. Was very happy that my cake looked just like the pictures!
So glad it turned out for you.
I just made this using the davids yellow cake recipe (perfect recipe, btw), and used the real unsweetened whipped cream with the pudding, then doubled the chocolate part 🙂 it was a great success…every component perfect. Next time I will cut the cakes into 4 laters, double the pastry cream, and use white frosting and strawberries on top, or just powdered sugar. Delicious!!! And perfect. Thank you!
Ooh! I’ll have to try it your way.
Just a little confused 🙂 … You say to use 2 cake pans but only 1 cake mix… Do u split the cake mix between the 2 pans or do you use 1 cake mix for each pan?
Yes, split it between the pans. Sorry if that was confusing.
Thanks for the recipe. One question, do you have to refrigerate this if you make this one day before the event? Thanks!
Yes. This should be refrigerated otherwise it will be a goopy mess.
Hi.I am from UK and here we don’t have a yellow or chocolate cake mixes.Could you,please,tell me what’s is the cake like after you’ve baked-is it like a sponge or more solid statue?
Receipies look really great-will,try some when I find out what the cake mixes are like.
Thanks a lots.
Margaret.
It’s not as spongey as say an angel food cake but it’s not as dense as pound cake.
Hi Margaret,
You can get these cake mixes in Asda, made by Betty Crocker. I’m sure other supermarkets will have them. If not, try Amazon. Good luck….
Regards
Carol
This recipe is great, and a real time-saver. However, if you are feeling adventurous, you could make a home-made version, featuring a simple scratch -made yellow (or sponge) cake, scratch-made pastry cream for the pudding, and the whipped cream and chocolate icing from the recipe above. I know, scratch does mean a little more work, but the flavor makes up for that. Either way, Boston Cream Pie rocks! Anyone looking for scratch recipes can find good ones via Pinterest, or Google or Bing. 😉
Help! how many pieces = a square of the bar for the glaze? I have made the cake and am ready to proceed for my husband’s birthday dinner tonight!
Shoot. Hope it’s not too late. Every square is one ounce.
Want these in “minis”? After mixing the cake mix, bake in cupcake papers in a cupcake pan. After done baking and cooled, cut cupcakes in half and remove the top, put in the “filling”, replace the top, drizzle the “ganache” over the tops. (my “ganache” was made with 4 squares of “Bakers” semi-sweet baking squares (4 oz) and about 1 1/2 cups “cool whip”, microwaved and stirred till completely melted and blended.)
Made these for a “bake Sale” and they were they first to sell out. And they are Yummy, too. Hand held and delicious.