Easy Boston Cream Pie (Using Cake Mix)
Recipe by:This easy Boston Cream Pie recipe uses a simple cake mix with a quick technique that still gives it that classic sponge cake texture. It's filled with a luscious, easy-to-make cream filling and topped with rich chocolate ganache.
Ingredients
Pastry Cream
- 4 egg yolks
- ¾ cup (150 grams) sugar
- 4 tablespoons (32 grams) cornstarch
- 2 cups (473 ml) half and half
- ¼ cup (57 grams) butter, cut into 1-inch pieces
- 2 teaspoons (10 ml) vanilla extract
Sponge Cake
- 1 (375 grams) vanilla cake mix
- 3 eggs, separated
- 1 cup (237 ml) water
- ⅓ cup (79 ml) canola oil
Chocolate Ganache
- ½ cup (118 ml) heavy cream
- 2 tablespoons (30 ml) corn syrup
- 4 ounces (113 grams) bittersweet baking chocolate
- ½ teaspoon (2.50 ml) vanilla extract
Instructions
Pastry Cream
- Separate eggs and store egg whites for another use. Whisk the egg yolks with sugar and cornstarch in a medium saucepan.¾ cup sugar, 4 tablespoons cornstarch, 4 egg yolks
- Whisk half and half into the egg mixture and cook over medium-low heat for 5 minutes, whisking frequently.2 cups half and half
- Once the mixture starts to bubble, increase to medium heat and stir continuously for 1 minute. Remove the pan from the heat and whisk in the butter and vanilla extract.¼ cup butter, cut into 1-inch pieces, 2 teaspoons vanilla extract
- Pour the custard into a medium bowl. Cover tightly with plastic wrap, pressing the plastic wrap directly against the custard. Refrigerate for at least 2 hours.
Sponge Cake
- Preheat the oven to 350°F (177°C). Spray two 9-inch cake pans with nonstick spray.
- Separate egg whites from egg yolk. Save egg yolk for later in the recipe. Place the egg whites in a large mixing bowl and using the whisk attachment of your stand or hand mixer, beat on high speed for several minutes, until stiff peaks form.3 eggs, separated
- In a separate large bowl, mix the cake mix, egg yolks, water and oil with an electric mixer on medium speed for 2 minutes.1 vanilla cake mix, 1 cup water, ⅓ cup canola oil
- Use a rubber spatula to gently fold the egg whites into the cake batter, being careful not to deflate them.
- Evenly pour batter into the cake pans. According to the directions on your cake box (mine was 22-25 minutes), or until a toothpick inserted comes out clean.Cool for 5 minutes. Remove the cake from pans and cool completely.
Making the Chocolate Ganache
- Heat cream, corn syrup, and chocolate in a small saucepan over medium heat. Stir continuously until the chocolate is completely melted.½ cup heavy cream, 2 tablespoons corn syrup, 4 ounces bittersweet baking chocolate
- Remove the pan from heat and stir in the vanilla. Let the chocolate cool for about 10 minutes while you are assembling the cake.½ teaspoon vanilla extract
Assembling the Cake
- Place one layer of cake onto a cake plate or serving platter. Pipe or spoon the custard on top of the cake and use an offset spatula to spread the filling to the cake edges.
- Place the second cake layer on top of the custard. Pour the ganache onto the center of the top cake layer. Once all of the ganache has been poured onto the cake, use a spatula to spread to the edges. Allow some of the ganache to drip down the sides.
- Refrigerate the cake for at least 2 hours or up to 24 hours before serving.
Notes
Storage: Transfer leftover cake to an airtight container and refrigerate for up to 5 days.
Equipment
Nutrition
Calories: 497kcal | Carbohydrates: 60g | Protein: 6g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 142mg | Sodium: 379mg | Potassium: 167mg | Fiber: 1g | Sugar: 39g | Vitamin A: 557IU | Vitamin C: 0.4mg | Calcium: 166mg | Iron: 2mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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