This easy Boston cream pie recipe might be made with a boxed cake mix, but it tastes just as good as the bakery version, with a rich chocolate glaze and creamy vanilla custard in the middle!
Cake mix Whole milk Eggs Melted butter Instant Vanilla Pudding Dark chocolate chips Heavy cream
Preheat your oven to 350ºF and prepare two 9-inch cake pans with baking spray.
Mix the boxed cake mix with the whole milk, eggs, and melted butter.
Pour the cake batter into the prepared pans and bake until golden brown and set, about 20 to 25 minutes. Let the cakes cool.
Once the cakes have cooled, carefully cut the tops off of the cakes to level them.
Whisk the pudding mix with the cold milk until it’s thick and creamy.
Spread the pudding on one of the cakes, then place the second cake on top, making a pudding cake sandwich. Refrigerate the cake while you make the chocolate glaze.
Pour the mini chocolate chips into a bowl and pour the hot heavy cream over the chips. Whisk until the chocolate is melted and smooth.
Pour the chocolate glaze over the top of the cake, spreading it so it drips over the sides. Refrigerate until ready to serve!
Our Boston cream pie is tender and soft, with a rich pudding filling that you will want to eat with a spoon before it even makes it to the pie.
But the best thing about this cake is how incredibly easy it is to make.