Boston Cream Pie Cake

We are celebrating Chad this week! He hit a big milestone in his career and we celebrated him the best we knew how!

The girls and I decorated the door to his “office” (shout out to my Chi O recruitment roots!) and we made his favorite dessert, Boston Cream Pie Cake! This is a dessert I had never heard of before Chad but I’m very thankful he brought it into my life! The first time he requested one I googled a used the first recipe I found, I still have those screen shots almost 5 years later!

One Southern Belle Boston Cream Pie Cake

This is the only picture I have of this cake! I had some cake mishaps Friday and didn’t get his cake finished until after dinner and I was not going to make him wait until I got the perfect shot the next day! I love the fluffy cake and the creamy custard and the chocolate top is unsweetened baking chocolate so it’s not over the top sweet!

I tried to make Chad’s grandmothers recipe and it just wasn’t my day in the kitchen! I had two cake mishaps and then the custard curdled and ended up in the trash! I defaulted to my original semi-homemade recipe and it turned out so yummy! There is barely any left in our fridge!

This recipe came from The Girl Who Ate Everything and I love how simple this cake is to make! It might be semi homemade but it’s 100% delicious!

Ingredients:

For the Cake:

1 box yellow cake mix, and the ingredients it calls for (I like Duncan Hines)

For the Custard:

1 cup cold milk

1 3.4oz package Vanilla Instant Pudding

1 and 1/2 cups whipped cream (I like to make my own) or cool whip

For the Chocolate Glaze:

1 oz unsweetened baking chocolate

1 tablespoon butter

3/4 cup powdered sugar

2 tablespoons milk

Homemade Whipped Cream:

1 cup heavy cream

3 tablespoons white sugar or 1/3 cup powdered sugar, I use white sugar because it lives right next to my mixer but both work just fine!

1/2 teaspoon vanilla

Directions:


Combine heavy cream, sugar and vanilla in a stand mixer with the whisk attachment and whisk for several minutes or until stiff peaks form. You can also use a hand mixer if you don’t have a stand mixer.

This whipped cream is so easy and so good!

Directions:

For the Cake:

1:Prepare the box cake as directed, bake in two 9 inch round pans. Let cool completely.

For the Custard:

2: Whip the cold milk and pudding mix together until light and fluffy, about two minutes.

3: Gently Fold in the whipped cream/cool whip

4: Use a spatula to spread the custard over one of the cakes then place the second cake on top.

For the Glaze:

1: Chop the chocolate into small pieces

2: Microwave the butter and chocolate together in 20 second incriments stirring well in between to melt the chocolate.

3: Add the milk and powdered sugar and stir until well incorporated and smooth.

4: Top the cake with the chocolate glaze, don’t worry if it drips down the side a bit! You can always double the glaze if you want more chocolate on your cake!

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