Best 12 Boston Cream Cake Recipes

BOSTON CREAM CAKE

Steps:

• 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.

EASY BOSTON CREAM POKE CAKE

Steps:

• 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.

EASY BOSTON CREAM CAKE

Steps:

• 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.

BOSTON CREAM CAKE

Steps:

• 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.

BOSTON CREAM CAKE SUPREME

Steps:

• Preheat oven to 350°.
• In 13x9" pan, combine 2 cups dry cake mix and melted butter; mix until crumbly.
• Press into pan.
• In large saucepan, combine pudding mix and milk, and cook as directed on pudding package.
• Pour pudding over cake mix in pan.
• Combine rest of dry cake mix, eggs and water until moistened and beat as directed on cake package.
• Pour cake mixture over pudding.
• Bake 30 to 35 minutes, or until top springs back when lightly touched.
• Remove cake from oven to a rack and cool.
• In small saucepan, combine first 3 glaze ingredients, heating until melted.
• Beat in sugar and vanilla until smooth. Immediately spread over cake.
• Refrigerate for 2 hours before cutting.

BOSTON CREAM CAKE

Steps:

• Make the pastry cream: Whisk together the sugar, cornstarch, and salt in a medium pot. While whisking, pour in the milk. Set the pot over medium-low heat, and heat the mixture to just below boiling. Meanwhile, whisk the eggs in a large bowl. Remove the pot from heat, and pour the milk slowly into the eggs, whisking constantly, to temper the eggs. Pour the mixture back into the saucepan, and stir constantly over medium-low heat until the mixture thickens and just begins to simmer. Immediately scrape the mixture into a clean bowl. Let it cool slightly, then cover the surface of the pastry cream with plastic wrap. Refrigerate several hours or overnight, until chilled and thickened.
• Make the cakes: Preheat the oven to 350 degrees F. Line a twelve-unit cupcake pan with paper liners. Sift together the flour, baking powder, baking soda, and salt onto a piece of parchment.
• Cream the butter and sugar in a mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Crack in the eggs, one at a time, mixing well between additions. Stir in the olive oil, vanilla, and zest. Beat on high speed for 2 minutes, to lighten and smooth the batter. Mix in the flour in three additions on low speed, alternating with the orange juice, beginning and ending with the flour. Once everything has been added, beat the batter on high speed for about 20 seconds.
• Divide the batter evenly among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 to 25 minutes. Remove the cupcakes from pan, and cool completely on a wire rack.
• Make the glaze: Combine the corn syrup, rum, salt, and 2 tablespoons water in a small pot. Bring to a boil, and simmer until slightly thickened, about 2 minutes. Put the chopped chocolate in a heat-proof bowl, and pour the syrup over the chocolate. Stir until the glaze is smooth and shiny and all of the chocolate is melted. Let cool until thickened and just warm to the touch.
• To assemble the cakes: Remove the cupcake liners from the cakes. Split the cakes at the base of the cap with a serrated knife.
• To finish: Invert one cake, and place the cake cap on a plate, cut side up. Spoon the pastry cream onto the cake top, then top with inverted cake bottom, like an upside-down mushroom. Spoon the hot chocolate glaze onto the base facing you, letting the glaze run down the sides of the cake, spooning on more if necessary. Repeat with the remaining filled cakes.

BOSTON CREAM POKE CAKE RECIPE - (4.5/5)

Steps:

• Make cake mix according to directions and bake in a well-greased 9x13 pan. When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle or other similar size object. You want the holes to be fairly big so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake. In a bowl, prepare pudding. Whisk together instant pudding mix with 4 cups milk. Whisk until all the lumps are gone. Pour pudding over cake. Taking care to pour it right into the holes as much as possible. Spread it all out and using the back of the spoon, gently push pudding down into the holes. Put the cake into the fridge to set and cool (about 2 hours). Remove the lid and foil covering from the tub of chocolate frosting. Pop it in the microwave for about 10-15 seconds. Stir with a spoon. It should still be a little thick but pourable-not bubbly hot. Pour chocolate frosting on top of pudding. Spread frosting evenly over cake starting in the center then spreading it towards the sides. Allow to cool on the counter for a few minutes, then put into the fridge to fully cool and set up. This cake needs to be kept refrigerated.

BOSTON CREAM ANGEL CAKE

Steps:

• In a large bowl, whisk 2 cups milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Split cake into three horizontal layers; place bottom layer on a serving plate. Spread with half of the pudding. Repeat layers. Replace cake top. Cover and refrigerate until serving., In a small microwave-safe bowl, heat hot fudge topping; stir in remaining milk. Drizzle over cake, allowing it to drip down the sides. Refrigerate leftovers.

BOSTON CREAM CAKE POPS

Steps:

• Heat oven to 350°F. Spray bottom of 13x9- inch pan with cooking spray. Make and bake cake mix in pan as directed on box, using water, oil and eggs. Cool. In 2-quart saucepan, mix sugar, cornstarch and salt. Add milk and yolks. Cook and stir over medium heat until mixture boils. Boil 1 minute. Stir in butter and vanilla. Remove from heat. Cover surface of pudding with plastic wrap; cool.
• Line cookie sheet with waxed paper. Crumble cake into large bowl. Add pudding; mix well with fingers until mixture comes together. Shape into 1 1/2-inch balls; place on cookie sheet. Freeze until firm; transfer to refrigerator. Remove cake balls from refrigerator a few at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick no more than halfway into 1 cake ball. Dip each cake ball into melted candy to cover; tap off excess. Poke opposite end of stick into foam block. Let stand until set. Melt baking chips with shortening; drizzle over pops. Let stand until set.

4-INGREDIENT BOSTON CREAM POKE CAKE RECIPE - (4.4/5)

Steps:

• Make cake according to directions and bake in well greased 9x13 pan. When cake is finished and while still warm, poke holes all over cake using handle of wooden spoon. The holes need to big and make sure you poke all the way down to the bottom of the pan. In medium bowl, add milk to pudding mixture and whisk until all lumps are gone. Pour on top of cake and be sure to pour directly into the holes in the cake. Spread out with a spoon all the way to the sides of the pan and gently push into the holes. Put cake in the refrigerator and be sure cake is cool completely before adding frosting (about 2 hours). When ready to frost, remove lid and foil from frosting tub and put in microwave for 10-15 seconds. Stir with a spoon - should be thick but pourable - not bubbly hot. Pour frosting onto cake. Spread frosting to evenly cover cake. Start in the middle and spread to the sides. Allow to cool on counter for several minutes and then put in refrigerator. Cake tastes better if it has been in the refrigerator overnight.

BOSTON CREAM CAKE

Steps:

• 1. Beat together pudding mix and milk in medium bowl with a whisk for 2 minutes. Stir in 1/2 cup of cool whip.
• 2. Stack cake layers on serving plate, spreading pudding mixture between layers.Microwave chocolate and remaining cool whip in a safe bowl on high 30 seconds; stir until chocolate is completely melted and mixture is well blended. Spoon over cake. Chill for 1 hour or up to 4 hours, removing from refrigerator 30 minutes before serving.
• 3. Note: Use a long serrated knife to cut cake, in sawing motion ,into layers.

SHAUNA'S BOSTON CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
• Mix both amounts of cake flour, baking powder, and salt in a bowl. Beat 3 egg yolks in a separate bowl with an electric mixer until thickened and lemon-colored, about 5 minutes.
• Beat 2/3 cup white sugar, 3 1/2 tablespoons butter, and 3/4 teaspoon vanilla extract in a bowl with an electric mixer until light and fluffy; beat in egg yolks. Beat flour mixture in several additions, alternating with 6 tablespoons milk and ending with flour mixture, into creamed butter-sugar mixture on low until incorporated. Pour batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
• Pour 1 1/2 cups milk into a saucepan; bring to a boil. Remove from heat. Whisk 4 egg yolks and 1/3 cup white sugar in a bowl until well combined; whisk in all-purpose flour. Pour 2 tablespoons of hot milk into egg mixture, whisking constantly. Slowly whisk in remaining hot milk. Return saucepan to stove and bring almost to a boil, stirring constantly, until thickened. Pour custard into a heat-proof bowl; stir in 1 teaspoon vanilla extract. Refrigerate until chilled.
• Melt 3 tablespoons butter and chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat; stir in confectioners' sugar and 3/4 teaspoon vanilla extract. Add water as needed to create desired consistency.
• Cut cake in half horizontally. Place bottom cake layer on a serving platter. Spread cooled custard onto bottom half; place top cake over custard layer. Spread frosting on top and sides of cake. Chill until serving time.