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Easy Boston Cream Pie (Using Cake Mix) Recipe

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4.3 from 34 reviews

  • Author: Amina
  • Total Time: 2 hours 55 minutes
  • Yield: 12 servings

Description

This Easy Boston Cream Pie recipe uses a simple vanilla cake mix combined with a rich homemade pastry cream and silky chocolate ganache. The classic dessert features two layers of moist vanilla cake filled with creamy custard and topped with luscious chocolate glaze. Perfect for a sophisticated yet straightforward treat, it comes together with accessible ingredients and straightforward techniques.

Ingredients

Pastry Cream

  • 4 egg yolks
  • 3/4 cup sugar
  • 4 tablespoons cornstarch
  • 2 cups half and half
  • 1/4 cup butter, cut into 1-inch pieces
  • 2 teaspoons vanilla extract

Sponge Cake

  • 1 vanilla cake mix
  • 3 eggs, separated
  • 1 cup water
  • 1/3 cup canola oil

Chocolate Ganache

  • 1/2 cup heavy cream
  • 2 tablespoons corn syrup
  • 4 ounces bittersweet baking chocolate
  • 1/2 teaspoon vanilla extract

Instructions

  1. Make Pastry Cream: Separate the eggs and set aside the egg whites for another use. In a medium saucepan, whisk the 4 egg yolks with sugar and cornstarch. Gradually whisk in the half and half, then cook over medium-low heat for 5 minutes, stirring frequently to avoid lumps. Once bubbles start to form, raise the heat to medium and stir continuously for 1 minute until thickened. Remove from heat and stir in butter and vanilla extract. Transfer custard to a bowl, cover tightly with plastic wrap pressed directly on the surface to prevent a skin, and refrigerate for at least 2 hours.
  2. Prepare Sponge Cake Batter: Preheat the oven to 350°F (177°C). Spray two 9-inch cake pans with nonstick spray. Using a mixer with a whisk attachment, beat the egg whites from the separated eggs on high speed until stiff peaks form. In another large bowl, combine the cake mix, egg yolks, water, and oil, mixing on medium speed for 2 minutes until smooth.
  3. Fold Egg Whites into Batter and Bake: Carefully fold the beaten egg whites into the cake batter using a rubber spatula, maintaining as much air as possible. Divide the batter evenly between the prepared cake pans and bake for 22 to 25 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 5 minutes before removing to wire racks to cool completely.
  4. Make Chocolate Ganache: In a small saucepan over medium heat, combine heavy cream, corn syrup, and bittersweet chocolate. Stir continuously until chocolate is melted and mixture is smooth. Remove from heat and stir in vanilla extract. Let cool for about 10 minutes before using.
  5. Assemble Cake: Place one cake layer on your serving plate. Spread the chilled pastry cream evenly over the cake. Top with the second cake layer. Pour the ganache onto the top layer and gently spread with a spatula, allowing some ganache to drip down the sides for a beautiful finish. Chill the assembled cake in the refrigerator for at least 2 hours or up to 24 hours before serving to allow flavors to meld and ganache to set.

Notes

  • Be sure to press plastic wrap directly onto the surface of the pastry cream to prevent it from forming a skin while chilling.
  • Folding egg whites gently into batter maintains airiness, ensuring a light sponge cake texture.
  • Ganache should be slightly cooled to avoid melting the pastry cream when assembling.
  • Allow cake to chill well before slicing for clean cuts and better flavor integration.
  • Leftover egg whites can be saved to make meringues or another recipe.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/easy-boston-cream-pie-using-cake-mix-recipe/