Easy Boston Cream cake

Easy Boston Cream Cake

This Easy Boston Cream Cake starts with a soft yellow cake layered with creamy vanilla pudding and topped with a rich chocolate ganache. Using cake mix and instant pudding cuts down prep time while still delivering indulgent bakery-style flavor.

Ingredients:

For the Cake:

• 1 box yellow cake mix (plus ingredients called for on the box: eggs, oil, water)

For the Filling:

• 1 (3.4 oz) box instant vanilla pudding mix

• 1 ½ cups cold milk

• ½ cup heavy cream (for a richer filling, optional)

For the Chocolate Glaze:

• ½ cup heavy cream

• 1 cup semi-sweet chocolate chips

• 1 teaspoon vanilla extract (optional)

Instructions:

1. Bake the Cake:
   Prepare the yellow cake mix according to package instructions. Bake in two 8- or 9-inch round cake pans. Let cool completely.

2. Make the Filling:
   Whisk the pudding mix with milk and optional heavy cream until thickened. Chill for at least 10 minutes.

3. Assemble the Cake:
   Place one cake layer on a serving plate. Spread the pudding evenly over the top. Add the second cake layer gently on top.

4. Make the Ganache:
   Heat heavy cream until just simmering. Pour over chocolate chips in a bowl. Let sit 2–3 minutes, then stir until smooth. Add vanilla if using.

5. Glaze the Cake:
   Pour the ganache over the top of the cake, letting it drip slightly down the sides.

6. Chill & Serve:
   Refrigerate for at least 1 hour to set. Slice and enjoy!