Bostoncreamcake Recipes

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Boston Cream Pie image

Boston cream pie is a heavenly combination of light buttery layer cake, creamy vanilla custard and rich chocolate icing. Master this classic cake-the "pie" title is a holdover from a time when cakes and pies were typically baked in the same type of pan-and you'll always have a showstopping dessert for birthdays and other special celebrations. Passionate bakers will no doubt enjoy the challenge of making each component from scratch, from the cake to the custard and the icing. And because it's kitchen-tested, it really is possible to pull off this luscious dessert on the first try.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 8

Number Of Ingredients 19

2 eggs
1 1/2 cups milk
1/3 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 teaspoons vanilla
1 1/4 cups all-purpose flour or 1 1/2 cups cake flour
1 cup granulated sugar
1/3 cup butter, room temperature
3/4 cup milk
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 large egg
3 tablespoons butter or margarine
3 oz unsweetened baking chocolate
3 to 4 tablespoons water
1 cup powdered sugar
3/4 teaspoon vanilla


  • Place an egg separator over a small bowl. Crack open 1 egg over the egg separator to seperate the yolk from the white; then separate the other egg. (Save the whites for another recipe.) In a small bowl, place the yolks. Beat the egg yolks with a fork or wire whisk until mixed. Stir in 1 1/2 cups milk; set aside.
  • In a 2-quart saucepan, stir 1/3 cup granulated sugar, the cornstarch and 1/8 teaspoon salt until mixed. Gradually stir egg mixture into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 2 teaspoons vanilla. Press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set but no longer than 24 hours. While filling is chilling, continue with recipe.
  • Heat the oven to 350°F. Spray just the bottom of a 9-inch round cake pan with baking spray with flour.
  • In a large bowl, beat all cake ingredients with an electric mixer on low speed 30 seconds, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Beat on high speed 3 minutes, stopping occasionally to scrape bowl. Pour batter into the pan; use a rubber spatula to scrape batter from bowl, spread batter evenly in pan and smooth top of batter.
  • Bake about 35 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan on a cooling rack 20 minutes, then remove onto cooling rack to finish cooling completely, about 1 hour.
  • In a 1-quart saucepan, melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally. Meanwhile, in 1-cup glass measuring cup, microwave the water uncovered on High 15 to 30 seconds or until hot. Remove chocolate mixture from heat. Stir in the powdered sugar and 3/4 teaspoon vanilla. Stir in 3 tablespoons hot water. Stir in additional water, 1 teaspoon at a time, until icing is smooth and thin enough to spread.
  • To split cake horizontally in half, mark middle points around side of cake with toothpicks. Using toothpicks as a guide, cut through the cake with a long, sharp knife, using a back-and-forth motion. On a serving plate, place bottom layer with the cut side up. Spread filling over bottom layer. Top with top of cake, cut side down.
  • Spread glaze over top of cake, using a metal spatula or back of a spoon, letting some glaze drizzle down side of cake. Refrigerate uncovered until serving. Store any remaining cake covered in the refrigerator.

Nutrition Facts : Calories 510, Carbohydrate 72 g, Cholesterol 115 mg, Fat 3, Fiber 2 g, Protein 7 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 52 g, TransFat 1/2 g


Easy Boston Cream Cake image

Why make a Boston cream pie from scratch when this cake version is so simple? Preparing the pudding with half-and-half cream instead of milk gives this dessert an added richness that's hard to beat.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 servings.

Number Of Ingredients 6

1-1/2 cups cold half-and-half cream
1 package (3.4 ounces) instant vanilla pudding mix
1 loaf (10-3/4 ounces) frozen pound cake, thawed
3/4 cup confectioners' sugar
2 tablespoons baking cocoa
4 to 5 teaspoons hot water


  • In a large bowl, whisk together cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. , Cut cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the pudding. Repeat layers. Top with third cake layer. , In a small bowl, combine the confectioners' sugar, cocoa and enough water to reach desired spreading consistency. Spread over top of cake, letting glaze drizzle down sides.

Nutrition Facts : Calories 395 calories, Fat 15g fat (9g saturated fat), Cholesterol 103mg cholesterol, Sodium 442mg sodium, Carbohydrate 59g carbohydrate (42g sugars, Fiber 1g fiber), Protein 6g protein.


Boston Cream Cheesecake image

Love cheesecake? Love Boston cream pie? Behold our creamy, dreamy Boston Cream Dreamcake. Er-Cheesecake. (Whatever it's called, it's amazing!)

Provided by My Food and Family

Categories     Dairy

Time 5h20m

Yield 16 servings

Number Of Ingredients 8

1 pkg. (1-layer size) yellow cake mix
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup granulated sugar
1 tsp. vanilla
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 eggs
2 cups frozen COOL WHIP Whipped Topping
4 oz. BAKER'S Semi-Sweet Chocolate


  • Heat oven to 325°F.
  • Prepare cake batter as directed on package; pour into 9-inch springform pan sprayed with cooking spray. Bake 25 to 30 min. or until toothpick inserted in center comes out clean. Cool.
  • Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over cake layer in pan.
  • Bake 40 to 45 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan.
  • Microwave COOL WHIP and chocolate in microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted and mixture is blended, stirring after each minute. Cool 15 min.; slowly pour over cheesecake. Refrigerate 4 hours.

Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 14 g, TransFat 1.5 g, Cholesterol 120 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g


Easy Boston Cream Poke Cake image

By using boxed cake mix and instant pudding, this Boston cream variation is super easy to make and is sure to be a hit at home or for a crowd.

Provided by Ally Ofstie

Categories     Desserts     Cakes     Poke Cake Recipes

Time 1h45m

Yield 16

Number Of Ingredients 8

1 (15.25 ounce) package yellow cake mix
1 cup water
3 eggs
¼ cup vegetable oil
4 cups milk
2 (3.5 ounce) packages instant vanilla pudding mix
2 cups semisweet chocolate chips
1 cup heavy whipping cream


  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
  • Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer until combined. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool.
  • Poke holes all over the cake using the handle of a wooden spoon. Whisk milk and pudding mix together in a bowl until just starting to thicken. Pour over cake, spreading with spatula to fill the holes. Refrigerate to firm, about 1 hour.
  • Place chocolate chips in a glass bowl. Heat heavy whipping cream in a small saucepan over medium-low heat, stirring frequently, until bubbles form, about 3 minutes. Pour over the chocolate chips; whisk until smooth. Spread chocolate ganache over cake with a spatula.

Nutrition Facts : Calories 386 calories, Carbohydrate 49.1 g, Cholesterol 56.5 mg, Fat 20.4 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 9.2 g, Sodium 398.9 mg, Sugar 35.3 g


Boston Cream Filling image

Make and share this Boston Cream Filling recipe from

Provided by Momma2Seth

Categories     Dessert

Time 20m

Yield 12 serving(s)

Number Of Ingredients 6

1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk
4 egg yolks
1 teaspoon vanilla


  • Combine sugar, cornstarch & salt in saucepan. Add milk, vanilla & egg yolks, stir with wire wisk until blended. Cook over medium heat, strring constantly until thickened. Cool completely.
  • You can also add a cup of whipped cream to make a fluffier, moussie type filling, or 2 oz. of baking chocolate for a chocolatey one.

Nutrition Facts : Calories 85.9, Fat 2.8, SaturatedFat 1.4, Cholesterol 61, Sodium 71.2, Carbohydrate 12.9, Sugar 8.4, Protein 2.1


Boston Cream Cake image

This recipe uses cake mix, pudding mix, and prepared chocolate icing to make an easy and delicious version of Boston Cream Pie.

Provided by Glenda

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Time 3h

Yield 10

Number Of Ingredients 3

1 (18.25 ounce) package yellow cake mix
1 (5 ounce) package instant vanilla pudding mix
1 (16 ounce) package prepared chocolate frosting


  • Make cake according to package directions, using two 8 inch round pans. allow cake to cool completely.
  • Mix pudding according to package directions, spread between layers.
  • Place chocolate icing, uncovered, in microwave for 30 seconds until thin, pour over top of cake until it runs down sides. Refrigerate for 1 hour.

Nutrition Facts : Calories 458.3 calories, Carbohydrate 82.6 g, Cholesterol 1 mg, Fat 14.2 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 3.5 g, Sodium 626 mg, Sugar 59.5 g


Boston Cream Pie image

Provided by Trisha Yearwood

Categories     dessert

Time 3h45m

Yield 8 servings

Number Of Ingredients 17

1/2 cup sugar
3 tablespoons cornstarch
1/2 teaspoon salt
1 large egg plus 3 egg yolks, at room temperature
2 cups whole milk
1 teaspoon vanilla extract
Nonstick cooking spray, for spraying the pan
1/4 cup (1/2 stick) salted butter, at room temperature
2/3 cup sugar
1 large egg, at room temperature
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup whole milk
1 teaspoon vanilla extract
1 cup heavy cream
1 1/2 cups (12 ounces) semisweet chocolate chips


  • For the filling: In a medium saucepan off-heat, whisk together the sugar, cornstarch and salt. Stir in the whole egg and the 3 yolks, and then stir in the milk. Turn the heat on to medium high and cook the mixture, uncovered, stirring constantly, until the custard thickens, 12 to 15 minutes. Remove the pan from the heat and stir in the vanilla. Transfer to a bowl, cover with plastic wrap and refrigerate while you make the cake. Be sure to place the plastic wrap directly onto the custard to prevent a skin from forming.
  • For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray and set aside.
  • Using an electric mixer, cream the butter and sugar together until fluffy, about 5 minutes. Add the egg and mix until completely combined. Sift together the cake flour, baking powder and salt in a bowl. Add the flour mixture to the butter mixture alternating with the milk, beginning and ending with the flour. Add the vanilla.
  • Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow to cool in the pan for 10 minutes, then turn out onto a rack to cool completely, about 20 minutes.
  • For the topping: To make the chocolate ganache, in a medium saucepan over medium-high heat, bring the cream to a boil, then immediately remove from the heat. Add the chocolate chips to the cream and stir until completely melted.
  • To assemble, slice the cake layer in half horizontally. Spread the custard filling onto one layer, then top with the second layer of cake. Spread the ganache over the top of the cake using an offset spatula or the back of a spoon, allowing it to drizzle down the sides. Refrigerate for at least 2 hours before serving. Store covered in the fridge for up to 2 weeks.


Boston Cream Cake image

Folks who like the classic pie will love this Boston Cream cake. It's a cool and creamy treat for the taste buds. -Michelle Mirich, Youngstown, Ohio

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6-8 servings.

Number Of Ingredients 8

1 package (9 ounces) yellow cake mix
1/2 teaspoon lemon extract
2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 ounce semisweet chocolate
1 tablespoon butter
1/2 cup confectioners' sugar
2 to 3 teaspoons hot water


  • Prepare cake batter according to package directions, adding lemon extract. Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a bowl, whisk milk and pudding mix for 2 minutes; refrigerate. In a heavy saucepan or microwave; melt chocolate and butter, stir until smooth. Stir in confectioners' sugar until crumbly. Stir in hot water, 1 teaspoon at a time, until smooth. Split cake into two horizontal layers. Spread pudding on bottom layer. Place second layer over pudding. Pour chocolate glaze over top, letting it drizzle down the sides. Store in the refrigerator.

Nutrition Facts :

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