Old-fashioned Boston cream pie is a best-loved classic cake, not pie, that is utterly decadent and delicious!
One of our favorite desserts is this delicious Boston cream pie filled with creamy custard and topped with a chocolate ganache. Check out our Boston Cream Poke Cake for another cake recipe that is just as delicious.
Boston Cream Pie slice on white plate.
WHAT IS BOSTON CREAM PIE?
Boston cream pie is a marriage between a cream pie and a cake. Boston cream pie is said to have been invented at Boston’s Omni Parker House Hotel in 1856.
Around that time period pies and cakes were often baked in the same baking pan so they had very similar shapes. The hotel referred to it as Parker House cream pie & chocolate cream pie.
This easy Boston Cream Pie recipe is semi-homemade with a custard filling made with instant pudding but tastes like you spent all day making it. This is the best recipe out there with a homemade chocolate glaze.
prep time: 10MINUTES MINScook time: 25MINUTES MINStotal time: 35MINUTES MINS servings: 8 SERVINGS
FOR THE CAKE:
1 yellow cake mix, (and ingredients called for on the package)
1 cup cold milk
(3.4 ounce) package instant vanilla pudding
1/2 cups Cool Whip or homemade whipped cream
CHOCOLATE GLAZE: (IF YOU WANT A THICKER LAYER YOU COULD DOUBLE THIS)
1 (1 ounce square) unsweetened baking chocolate, coarsely chopped
1 tablespoon unsalted butter
3/4 cup powdered sugar
2 tablespoons milk
Preheat oven and prepare cake mix according to package directions. Line two 9-inch round pans with parchment paper or spray thoroughly with cooking spray. The only way you can mess up this cake is if your cake sticks to the pans so make sure that doesn’t happen. Bake cake according to package directions; until golden brown and center passes the toothpick test. Once done, let cakes cool and invert on a wire rack to cool further.
Beat 1 cup of milk and pudding mix in a medium bowl with a whisk or mixer for 2 minutes. Gently fold in whipped cream. Let stand 5 minutes. Stack cake layers on serving plate, spreading pudding mixture between the first and second cake layer.
For the glaze: Microwave chocolate and butter on high for one minute in a small microwave safe bowl. Stir until chocolate is melted. Add powdered sugar and 2 tablespoons milk; mix well until smooth. Spread over the top of the cake immediately letting drip down the sides of the cake. Refrigerate at least one hour before serving.