This post may contain affiliate links. Please read our disclosure policy.
This easy Boston cream cake (a.k.a. Boston cream pie) starts with a boxed cake mix! Tender yellow cake is layered with a creamy vanilla custard filling and topped with glossy chocolate for all the classic flavor of the bakery favorite with a fraction of the work.
If you love this recipe, you’ll also love my Boston Cream Poke Cake and this guide to How to Make a Dump Cake.
Why you’ll love this Boston cream pie cake recipe!
Boston cream pie really has more in common with chocolate cake than it does with a chocolate cream pie, but even without a flaky pastry crust or whipped cream topping, this is a dessert that has a lot going for it.
Our Boston cream cake is tender and soft, with a rich pudding filling that you will want to eat with a spoon before it even makes it to the pie. But the best thing about this cake is how incredibly easy it is to make.
The secret? Boxed cake mix and packaged vanilla pudding.
- Bakery-Style Flavor: The combination of rich yellow cake, creamy vanilla pudding, and silky chocolate ganache tastes just like your favorite bakery dessert.
- Easy Shortcuts: Boxed cake mix and instant pudding make this recipe incredibly simple without sacrificing flavor.
- Perfect Make-Ahead Dessert: This cake actually tastes even better after chilling, making it ideal for preparing a day ahead.
- Beautiful Presentation: The glossy chocolate topping makes this cake look impressive enough for special occasions.
Table of Contents
Boston Cream Cake vs. Boston Cream Pie
They’re the same dessert — tender cake, vanilla custard, chocolate on top. It was christened a “pie” back when cakes were baked in pie tins; today people search it both ways, so call it whichever you like.
Ingredient Notes
See recipe card below this post for ingredient quantities and full instructions.
- Cake mix – You need one box of yellow cake mix for this recipe. The box should be a 15.25 ounce box, which is the standard size.
- Whole milk – Be sure to use whole milk rather than skim milk or water to make the cake mix. Whole milk really makes the cake taste homemade. It also makes the pudding nice and rich!
- Eggs – Adding an extra egg creates a softer, more bakery-style texture.
- Melted butter – Use unsalted butter, as the cake mix likely has salt already mixed in.
- Instant Vanilla Pudding – Regular vanilla or French vanilla—it’s up to you!
- Dark chocolate chips – Look for mini chocolate chips, which melt faster in the hot cream.
- Heavy cream – Heated and poured over the chocolate chips for a smooth glaze.
Substitutions and Variations
Here are my favorite ways to switch up the classic Boston cream pie. It is always fun to play around with a classic dessert like this!
- Use chocolate cake mix for a richer, even more chocolatey cake.
- Use chocolate pudding for a chocolate Boston cream pie recipe.
- Add fresh fruit on top of the pudding to make a fruity Boston cream pie.
- Use sugar-free cake and sugar-free pudding to make a delicious sugar-free Boston cream pie.
How to Make Boston Cream Cake with Boxed Cake Mix
- Bake the cake per the box in two rounds (or a 9×13) and cool completely.
- Make the filling — whisk the pudding mix with cold milk until thick; chill briefly.
- Layer — spread the filling over one cake layer, then top with the second.
- Top with chocolate — pour warmed frosting or ganache over the top and let it drip. Chill at least an hour so it sets and slices clean.
How to Store
To Store: Cover the cake and refrigerate for up to 4 days.
To Freeze: Wrap individual slices or the entire cake tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
It’s actually a cake — it just got the old-fashioned name “pie.”
None really — same cake, custard, and chocolate; two names for one dessert.
Yes — it needs to chill, so the day before is ideal.
Yes — the custard filling needs to stay cold.
Absolutely — swap in pastry cream if you prefer.
The custard topping is best fresh; freezing isn’t recommended.
More Recipes With Cake Mix
💌 Love easy recipes? Join my newsletter and get my Top 10 Reader-Favorite Recipes eBook FREE! Sign up here.
Need help with this recipe?
Click the buttons below to summarize it, adjust for diets, swap ingredients, or ask your own questions!
Easy Boston Cream Cake (with Cake Mix)
Ingredients
- 1 15.25 oz box of vanilla cake mix
- 1 cup whole milk
- 3 eggs
- 6 tbsp melted butter
Pudding
- 1 ¼ cup cold whole milk
- 1 3.4 oz box of vanilla instant pudding
Chocolate Glaze
- 1 cup mini dark chocolate chips
- ½ cup heavy cream
Instructions
- Preheat your oven to 350 degrees F and grease two 9 inch cake pans.
- Make the cake batter by whisking the cake mix, whole milk and eggs together until smooth. Slowly whisk in the butter.
- Pour the cake batter into the two greased cake pans then bake for 20-25 minutes. The cakes should be golden brown and a toothpick inserted into the center of the cake should come out clean, with no stick batter.
- Let the cakes cool.
- Once the cakes have cooled, gently cut the top off of each cake to make them level. You can discard (or eat) the cake tops.
- Make the vanilla pudding by whisking the cold milk and instant pudding together. The pudding will start to get thick right away. Cover and refrigerate the pudding until you are ready to use it.
- Once the cakes are cooled, pop them out of the pans. Place one of the cakes on a cake board or large plate.
- Scoop the cold vanilla pudding over the top of the cake on the plate, making it as even as possible.
- Place the second cake on top of the pudding covered cake.
- Place the mini dark chocolate chips in a medium sized bowl.
- Pour the heavy cream in a second, microwave safe bowl and microwave for 1 minute. Keep an eye on the cream as it heats to make sure it doesn’t bubble over in the microwave.
- Pour the hot heavy cream over the mini chocolate chips and let sit for one minute.
- Whisk the chocolate into the cream until smooth.
- Pour the smooth chocolate glaze over the cake, covering the top and letting it drip down the sides a little bit.
- Place the cake in the fridge until you are ready to slice and serve!
Video
Notes
- Cool the cake completely before filling, or the custard slides.
- Whisk the pudding thick (a little less milk than the box) so the layer holds.
- Warm the frosting just until pourable for that glossy top.
Turned out perfect! This recipe is definitely a keeper. I have large 9” pans so decided to double cake recipe. Pudding was perfect and enough and chocolate glaze is now going to be my go to icing glaze
Would this be okay to make two days before, or freeze it for a couple of days?
Can I make this into cupcakes
We haven’t tested it, but it might work. We’d love to know how it goes if you give it a try!
I was serving a lot of people so I made mine into a trifle. It was a big hit. Simple to make and tasted great!
We’re so happy to hear this! Thank you for trying it out, Holly!
Made this cake as a Valentines Day test run in the middle of a “Pantry Clean Out Challenge”.Had a ALDI GF vanilla cake mix,Jello instant vanilla zero sugar pudding & a can of chocolate frosting.Microwaved the frosting & it turned into a fabulous ganache.They loved my heart shaped Boston Creme Cake.
We’re so glad it was a success! Thank you for trying it out, Emily. 😊
How long did u microwave the frosting for, I want to try it
If I use yellow cake mix instead of white cake mix do I still use 3 whole eggs?