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!

Nutriscore Rating: 52/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish, or line it with parchment paper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Once the cake is fully cooled, spread the pudding evenly over the top, creating a smooth layer.

Step 6

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.

Step 7

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.

Step 8

Slice and serve chilled. Store any leftovers in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	1830 grams (1830.0g)

Amount per serving	% Daily Value*
Calories	4718

Total Fat 259.90g	333%
Saturated Fat 87.10g	435%
Polyunsaturated Fat 67.50g
Cholesterol 722mg	241%
Sodium 3923mg	171%
Total Carbohydrate 583.50g	212%
Dietary Fiber 15.90g	57%
Total Sugars 381.10g
Protein 69.10g	138%

Vitamin D 338IU	1688%
Calcium 1162mg	89%
Iron 14mg	75%
Potassium 1422mg	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.

Source of Calories

Fat: 47.3%

Protein: 5.6%

Carbs: 47.2%