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

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Tips & Tricks (5)

Pudding Perfection 🍮
Whisk the instant vanilla pudding mix thoroughly to eliminate any lumps and ensure a smooth, creamy filling that sets perfectly.
Cake Mix Magic 🍰
For a more homemade texture, replace the water in the cake mix with whole milk and add an extra egg for a richer, more dense cake.
Frosting Finesse 🍫
Warm your chocolate frosting slightly in the microwave for 10-15 seconds to achieve a smooth, spreadable consistency that creates a beautiful glossy finish.
Layering Technique 🥄
Use a piping bag or zip-lock bag with the corner cut off to create an even, precise layer of pudding between the cake layers for a professional bakery look.
Chill for Success 🧊
Refrigerate the cake for at least 1 hour before serving to allow the pudding to set and flavors to meld, creating a more cohesive and delicious dessert.