Name: Boston Cream Cake
Prep time: 15 min
Total time: 15 min
Yield: 12 Servings
Cuisine: American
Ingredients: 15.25 ounces Yellow cake mix; 1 cup Water; 3 Eggs; 0.5 cups Oil; 2 Instant Vanilla pudding mix; 4 cups milk; 16 ounces Chocolate frosting

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Boston Cream Cake

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Prepare and bake the cake in a 13×9 baking dish according to the package directions.

Cool the cake completely.

Use a wooden spoon to poke holes across the top of the cooled cake. Do not poke all the way through to the bottom.

In a large bowl, whisk the pudding mix and milk until combined.

Immediately pour the pudding mixture over the cake, making sure that the mixture goes into all of the holes. Spread the pudding into an even layer.

Refrigerate the cake for at least one hour.

Remove the lid and seal from the chocolate frosting and microwave for 15 second intervals until the frosting is pourable.

Spread the frosting over the top of the cake in an even layer.

Refrigerate for at least one hour before serving

Nutrition

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Tips & Tricks (5)

Pudding Consistency Perfection 🥛
Prepare the instant vanilla pudding with slightly less milk than the package calls for to create a thicker filling that won't make your cake layers soggy or cause the frosting to slide.
Cake Layer Cooling Strategy ❄️
Allow cake layers to cool completely at room temperature for at least 30 minutes before assembling, then refrigerate for 15 minutes to firm them up for easier handling and layering.
Frosting Temperature Tip 🎂
Soften your store-bought chocolate frosting by microwaving it for 10-15 seconds, then stir until silky—this creates a smooth, even coating that sets beautifully without visible brush strokes.
Seal the Pudding Layer 🔒
Pipe or spread a thin layer of chocolate frosting around the edges of each cake layer before adding pudding—this creates a barrier that prevents moisture from seeping into the cake and keeps layers structurally sound.
Chill Before Serving 🧊
Refrigerate the assembled cake for at least 2 hours (or overnight) before serving—this allows flavors to meld, the pudding to set firmly, and makes slicing clean and easy without layers shifting.