If you love the classic Boston cream pie, you’re going to adore this easy twist that comes together with just a handful of pantry staples. A soft yellow cake layered with creamy vanilla pudding and topped with a smooth chocolate glaze—this is the kind of dessert that disappears fast.
Whether you’re hosting a get-together or just need something sweet for the weekend, this chilled cake hits all the right notes.
🍰 What You’ll Need
For the Cake:
- 1 box yellow cake mix (plus eggs, oil, and water as instructed on the box)
For the Pudding Layer:
- 2 boxes (3.4 oz each) instant vanilla pudding
- 4 cups cold milk
For the Chocolate Topping:
- 1 cup heavy cream
- 8 oz semi-sweet chocolate chips
- 2 tbsp corn syrup (optional, adds shine)
- 1 tsp vanilla extract
🔪 Step-by-Step Instructions
Step 1: Bake the Cake
Make the yellow cake in a 9×13-inch dish following the instructions on the box. Let it cool slightly—about 15 minutes after baking.
Step 2: Poke and Fill
Once cooled, use the handle of a wooden spoon to poke holes all over the cake, all the way to the bottom. This is how the pudding soaks in and gives you that creamy texture in every bite.
Step 3: Make the Pudding
Whisk the pudding mix and cold milk until it begins to thicken. Pour it evenly over the cake, making sure it seeps into the holes. Smooth the top, then refrigerate for an hour so it sets nicely.
Step 4: Make the Glaze
Gently heat the cream until it begins to simmer. Remove from heat and stir in the chocolate chips. After a few minutes, whisk until smooth. Add vanilla and corn syrup if you want a glossy finish.
Step 5: Glaze and Chill
Pour the chocolate glaze over the chilled pudding layer and spread it out evenly. Chill the whole cake again—at least two hours—for the topping to firm up.
🧁 Time to Serve
Slice, serve chilled, and enjoy the layers of flavor and texture—soft cake, creamy pudding, and rich chocolate. It’s everything you love about Boston cream, in cake form.
