Boston Cream Cake is a beloved dessert that combines the best of two worlds with the rich, creamy vanilla filling and the deliciously silky homemade chocolate frosting. Several members of my family request this cake for their birthday dessert.
I will also make it for a holiday dessert when asked to bring a dish to pass. I always make extras because everyone loves to take pieces home with them for later.
This classic cake is also known as Boston Cream Pie, is perfect for any occasion, from family gatherings to special celebrations. I have been making this cake for more than 30 years and I have had several requests for this recipe.
My Boston Cream Cake recipe is a timeless dessert that never fails to impress. With its layers of fluffy cake, creamy vanilla filling, and rich chocolate frosting, it’s a treat that is sure to delight any crowd.
Follow my cake recipe tips and you will have a delicious cake ready to enjoy for any occasion or just because. I’ll cover how to make a super easy fluffy cake, creamy vanilla filling, and homemade chocolate frosting.
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What is Boston Cream Filling Made of?
My Boston Cream filling is super simple to make and is slightly different than a traditional filling. This filling is made with instant vanilla pudding mix, milk, and Cool Whip topping.
My family always sneaks into the kitchen with a spoon to grab a scoopful of this creamy filling and requests to eat any extras if I have them.
Boston Cream Cake Ingredients
- Yellow Cake Mix
- Eggs
- Water
- Vegetable Oil
- Instant Vanilla Pudding Mix
- Milk plus more for frosting
- Cool Whip – Thawed
- Powdered Sugar
- Cocoa Powder
- Butter – Melted
- Vanilla
Bake the Cake
Mix the Cake Batter: In a mixing bowl add the yellow cake mix, eggs, oil, and water. Using a KitchenAid mixer with a flat paddle or a hand mixer, combine the ingredients according to the package directions.
Prepare the Cake Pan: Use a 9×13 size cake pan. Grease and flour the inside of the pan or use my pan grease recipe with a pastry brush to spread an even coat onto the bottom and sides of the pan.
Fill the Pan: Add the prepared cake batter to the greased baking pan. With your spatula, spread the batter in an even layer making sure to get into the corners
Preheat and Bake: Preheat the oven to 325°F. Once the oven is hot, place the prepared cake pan on a rack in the middle of the oven. Bake as directed on cake mix package. Use a wooden toothpick to test for doneness by inserting in the middle. If there is still cake batter on the toothpick, bake longer. If the toothpick comes out clean, remove from the oven and allow to cool completely.
Make the Vanilla Filling
Mix the Vanilla Filling: In a mixing bowl, add the milk and the instant vanilla pudding mix. Using a KitchenAid mixer with a whip attachment or a hand mixer, carefully combine together to make a thick pudding. Add the thawed Cool Whip and mix until completely combined. Make sure to scrape the sides and bottom of the bowl. Cover and place in the refrigerator until ready to assemble the Boston Cream Cake.
Prepare the Chocolate Frosting
Combine the Dry Ingredients: Check out my post for a more in-depth recipe of the Chocolate Frosting recipe. Using a KitchenAid mixer with a flat paddle or a hand mixer on low speed, combine the powdered sugar and the cocoa powder (if needed, sift the powdered sugar and the cocoa to remove any lumps).
Add the Wet Ingredients: Add the milk, melted butter, and vanilla to the powdered sugar/cocoa mixture. On low speed, mix to combine. Use a spatula to scrape the bottom and sides of the bowl. Continue mixing until the frosting is completely smooth. If the desired consistency is not achieved, add more powdered sugar if the frosting is not thick enough or add some milk if the frosting is too thick.
How to Make a Boston Cream Cake
Cut the Cake: After the cake has completely cooled, remove it from the pan onto a piece of wax paper or parchment paper. Use a cake leveler to cut the cake in half down the middle. Flip the bottom layer of cake into the bottom of the pan.
Add the Filling: Scoop the filling on top of the bottom layer of cake. Spread evenly to completely cover the top of the cake.
Flip the 2nd Cake Layer: Carefully, flip the 2nd layer of cake on top of the filling being careful not to break the cake. If needed, use a mat under the cake to support it.
Spread the Frosting: Add a large dollop of the chocolate frosting to the top of the cake. With a cake spatula, spread the frosting across the cake to create an even layer.
Chill the Cake: Make sure to chill the cake until ready to serve. I recommend removing the cake at least 30 minutes before serving to let the frosting soften up a bit.
How to Store Leftover Cake
If you have any leftover cake, place into an airtight container and store in the refrigerator for up to 6 days. This Boston Cream Cake will also freeze well if desired for up to 3 months.
What to Serve with this Boston Cream Cake
My cake recipe is a perfect ending to a delicious meal. It pairs well with a BBQ chicken dinner, griddle pork chops, and fried potatoes. If you are looking for an easy recipe, give this slow cooker mongolian beef a try.
Flourless Cake Version
Are you looking for a flourless cake version of my Boston Cream Cake? Try this delicious Krembo cake recipe. It’s easy to make and super tasty!!
Frequently Asked Questions
Yes, you can make a Boston Cream Cake a day in advance. Cover and store the prepared cake in the refrigerator until ready to serve.
While traditional Boston Cream Cake uses yellow cake, you can experiment with other flavors like vanilla or even chocolate. The classic combination of yellow cake, vanilla filling, and chocolate frosting, however, is hard to beat!
Boston Cream Cake Recipe
My Boston Cream Cake recipe is a beloved dessert that combines the best of two worlds with the rich, creamy vanilla filling and the deliciously silky homemade chocolate frosting. Several members of my family ask for this cake for their birthday dessert each year.
Ingredients
- Yellow Cake Mix 1 Box (15.25 ounces)
- Eggs 3 each
- Water 1 cup
- Vegetable Oil 1/2 cup
- Instant Vanilla Pudding Mix 5.1 ounce Box
- Milk for Filling 2 1/2 cups
- Cool Whip - Thawed 8 ounces
- Powdered Sugar 5 1/3 cups
- Cocoa Powder 1/2 cup
- Butter - Melted 1/2 cup
- Milk for Frosting 1/2 cup
- Vanilla 1 teaspoon
Instructions
Prepare the Cake
- Mix up the Cake Batter: In a mixing bowl add the yellow cake mix, oil, eggs, and water. You can use a KitchenAid mixer with a flat paddle or a hand mixer, combine the ingredients according to the package directions.
- Prepare the Baking Pan: Use a 9x13 size cake baking pan. You can grease and flour the inside of the pan or use my pan grease recipe with a pastry brush to spread an even coat onto the bottom and sides of the pan.
- Fill the Cake Pan: Add the mixed cake batter to the greased baking pan. With your spatula, spread the batter in an even layer making sure to get into the corners really well.
- Preheat and Bake the Cake: Preheat the kitchen oven to 325°F. Once the oven is hot, place the prepared cake pan on an oven rack in the middle of the oven. Bake as directed on yellow cake mix package which is 23-28 minutes. Use a wooden toothpick to test for doneness by inserting in the middle of the baked cake. If there is still cake batter on the wooden toothpick, bake longer. If the toothpick comes out clean, remove from the hot oven and allow to cool completely.
Make the Vanilla Cream Filling
- Mix the Vanilla Cream Filling: In a mixing bowl, add the cold milk and the instant vanilla pudding mix. Using a KitchenAid mixer with a whip attachment or a hand mixer, carefully combine the two ingredients together to make a thick pudding. Spoon in the thawed Cool Whip and mix until completely combined. Make sure to scrape the sides and bottom of the bowl with a spatula. Cover and place in the refrigerator for about a half an hour until ready to assemble the Boston Cream Cake.
Prepare the Homemade Chocolate Frosting
- Add the Dry Ingredients: Using a KitchenAid mixer with a flat paddle attachment or a hand mixer on low speed, combine the powdered sugar and the baking cocoa powder (if needed, sift the powdered sugar and the cocoa to remove any lumps).
- Add the Rest of the Ingredients: Add the melted butter, milk, and vanilla to the powdered sugar/cocoa mixture. On low speed, beat to combine. Use a spatula to scrape the sides and bottom of the bowl. Continue beating until the chocolate frosting is completely smooth. If the desired consistency is not how you like it, add more powdered sugar if the frosting is not thick enough or add some milk if the frosting is too thick.
How to Assemble a Boston Cream Cake
- Cut the Yellow Cake: After the cake has completely cooled down, remove it from the baking pan onto a piece of wax paper, parchment paper or board. Using a cake leveler, cut the cake in half down the middle. Flip the bottom layer of cake into the bottom of the cake pan.
- Add the Vanilla Cream Filling: Scoop the chilled filling on top of the bottom layer of cake. With a cake spatula, spread evenly to completely cover the top of the cake.
- Flip the Top Cake Layer: Carefully, flip the top layer of cake onto the vanilla filling being careful not to break the cake. If needed, use a mat under the cake half to support it.
- Spread the Chocolate Frosting: Add a large dollop of the homemade chocolate frosting to the top of the cake. With a clean cake spatula, spread the frosting across the cake to create an even layer.
- Chill the Boston Cream Cake: Make sure to chill the fully assembled cake until ready to serve. I recommend removing the cake from the refrigerator at least 30 minutes before serving to let the frosting soften up a bit.
Recommended Products
As an Amazon Associate, I earn from qualifying purchases. This page contains affiliate links. Click on the highlighted text in a post to explore a product. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I TRULY LOVE. Thank you for your support!
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 344Total Fat 13gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 6gCholesterol 36mgSodium 308mgCarbohydrates 54gFiber 1gSugar 44gProtein 3g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
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Boston Cream Cake
Boston Cream Cake Recipe
What is Boston Cream Filling Made of?
This is one of my favorite desserts! The fluffy layers and creamy middle are perfect compliments.
It is the best cake ever!! When your family members fight over who gets the leftover, you know it’s good!!