This Blackstone Layered Boston Cream Pie is a mashup of two family-favorite desserts: my classic Boston Cream Cake and my show-stopping 16 Layer Chocolate and Peanut Butter Cake. And let me tell you—this one disappears fast. In fact, Boston cream cake is the number one requested dessert in my family, and for good reason.
As the Blackstone Baker, I love pushing the limits of what you can bake on a griddle. Over the years, I’ve made everything from griddle cookies, griddle cupcakes, griddle cakes, and griddle English muffins—and each one proves that your Blackstone Griddle is just as powerful for baking as it is for cooking.
While you might think thin cake layers baked on a griddle would turn out crispy, the opposite happens. These layers bake up tender, fluffy, and packed with rich browned flavor, creating the perfect base for creamy vanilla filling and a silky chocolate topping.
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Blackstone Layered Cake Supplies
To make this Blackstone Layered Boston Cream Pie, you’ll need a few simple tools to ensure those thin, even cake layers turn out perfectly. Parchment paper and cooking spray help prevent sticking, while an omelette ring keeps your layers uniform and round.
A portion scooper guarantees consistent batter amounts, and an offset spatula helps spread each layer thin and smooth. You’ll also need a whisk for the filling and ganache. And of course, don’t forget your Blackstone Griddle—even though it’s not pictured in the photo!
Boston Cream Pie Ingredients
For the Cake Layers:
Yellow cake mix
Eggs
Vegetable oil
Water
For the Cream Filling:
Vanilla instant pudding mix
Milk
Cool Whip Topping
For the Chocolate Topping:
Chocolate chips
Heavy whipping cream
How to Make a Blackstone Boston Cream Pie
Prepare the Cake Batter:
Mix the yellow cake mix with eggs, vegetable oil, and water according to package directions until smooth.
Prepare the Cake Layers:
This step is done off the griddle before transferring the cake to cook. Lightly grease a sheet of parchment paper with cooking spray and place an omelet ring on top. Using 2 #40 scoops of cake batter (or 1 #20 scoop), add the batter to the center of the ring. With a small offset spatula, gently spread the batter into an even, thin layer inside the ring, smoothing the surface as evenly as possible. This ensures uniform, consistent cake layers for stacking
Bake the Layers on the Griddle:
Preheat your Blackstone Griddle to low heat. Carefully, slide the prepared parchment paper cake layers onto the preheated griddle. Depending on the size of your griddle, you will have to do this in batches. Cover with a dome lid and cook until set and lightly golden. Do not overbake! Remove and cool completely.
Make the Cream Filling:
In a separate bowl, whisk the vanilla instant pudding mix with milk until thickened. Add the thawed Cool Whip and whisk until combined. Refrigerate until ready to stack the cake layers.
Assemble the Cake:
Layer cake, pudding, and cake repeatedly until all layers are used. Use an offset spatula to keep the layers thin and even.
Prepare the Chocolate Ganache:
Heat the heavy whipping cream until hot (not boiling), then pour it over the chocolate chips. Let sit for a minute, then stir until smooth and glossy. Finish by pouring the chocolate ganache over the top, allowing it to drip slightly down the sides.
How to Store Boston Cream Pie
Because of the cream filling, this Boston cream pie should be stored covered in the refrigerator. The cake will stay fresh for up to 3–4 days when properly stored. This cake can be made a day in advance, making it perfect for holidays and special occasions.
What to Serve with This Boston Cream Pie
Serve with hot coffee, espresso, or tea for a perfect dessert pairing. Add fresh berries or a dollop of whipped cream on the side for an extra-special presentation. This dessert shines at birthdays, holidays, potlucks, and family gatherings.
Frequently Asked Questions
Boston cream pie is a classic dessert made with layers of yellow cake, creamy vanilla filling, and a rich chocolate topping.
Yes! When cooked over low, even heat, griddle-baked cakes turn out tender, fluffy, and full of flavor.
Thin layers cook quickly, evenly, and stack beautifully for a layered cake presentation.
Absolutely—this version delivers the same classic flavors with an added depth from griddle baking.
Boston Cream Pie Recipe
This Blackstone Boston Cream Pie Recipe features tender griddle-baked cake layers, a smooth and creamy vanilla filling, and a rich chocolate ganache poured over the top. It’s a classic dessert with a fun Blackstone twist—simple to make, impressive to serve, and always a family favorite!
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 2 1/2 cups
- Cool Whip - Thawed 8 ounces
- Semi-Sweet Chocolate Chips 1 cup
- Heavy Whipping Cream 1 cup
Instructions
- Prepare the Batter: Combine the yellow cake mix, eggs, vegetable oil, and water according to the package directions. Mix until smooth and lump-free.
- Form the Cake Layers: Working off the griddle, lightly spray a sheet of parchment paper with cooking spray and place an omelet ring on top. Scoop 2 #40 scoops (or 1 #20 scoop) of batter into the center of the ring. Use a small offset spatula to spread the batter into a thin, even circle. This step ensures consistent layers for stacking.
- Griddle Bake: Preheat your Blackstone Griddle to low heat. Carefully transfer the parchment with the prepared cake layer onto the griddle (cook in batches if needed). Cover with a dome lid and cook until the cake is set and lightly golden. Do not over bake. Remove and let cool completely before stacking.
- Make the Filling: In a separate bowl, whisk together the vanilla instant pudding mix and milk until thickened. Fold or whisk in the thawed Cool Whip until smooth. Refrigerate until ready to assemble.
- Assemble the Cake: Alternate layers of cake and pudding until all layers are used, spreading the filling evenly with an offset spatula to keep the layers uniform.
- Prepare the Ganache: In a metal bowl on the Blackstone Griddle, heat the heavy whipping cream until hot but not boiling. Add the chocolate chips. Stir until smooth and glossy, then pour over the top of the cake, allowing it to drip slightly down the sides.
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Do You Want More Blackstone Dessert Recipes?
If you love griddle baking as much as I do, you’re in the right place! From cakes and cookies to sweet treats made in the Blackstone Griddle, my Blackstone dessert recipes prove you can bake just about anything on a griddle. Whether you’re craving something chocolatey, fruity, or classic and comforting, there’s a sweet recipe waiting for you.
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