Quick Boston Cream Pie

Want delicious homemade Boston Cream Pie but are short on time? This is for you! It is super easy, quick, and is sure to be a crowd pleaser. It has a moist vanilla cake, fluffy cream filling (no eggs), and a rich chocolate ganache on top. The filling on this cake is different than the traditional Boston cream pie because it is not made with eggs. Instead, we use vanilla pudding mix, heavy cream, and cool whip. So fast and oh so good!

Why is it called Boston Cream Pie?

Boston cream pie is a cake – not pie. Why, then, is it called a pie? When this dessert originated, cakes and pies were made using the same pans. Therefore, the word ‘pie’ was used for ‘cake’ and vice versa.

Quick Boston Cream Pie Ingredients

Let’s take a closer look at the ingredients that make up this delicious cake.

Boxed Cake Mix

While I typically favor making cake from scratch, this cake is fabulous with boxed cake mix. More specifically, I use either Betty Crocker Super Moist White Cake Mix or Duncan Hines Perfectly Moist Classic White. You really cannot tell it is from a box and it saves a ton of time!

Instant Vanilla Pudding Mix

We use Jello Instant Vanilla Pudding Mix to flavor and thicken the vanilla custard filling in the cake.

Heavy Cream

Heavy cream is used to mix with the vanilla pudding mix, creating the custard filling. You may use milk instead of heavy cream if preferred, or a combination of the two. The heavy cream will be very thick when combined with the pudding mix. Take care to not over-mix. Blend the two until just combined and slightly thickened.

We also use heavy cream in the chocolate ganache that tops the cake. Heavy cream is essential for the ganache to work properly. Whole milk or any other substitutes will be too runny and not set. Use caution when heating the cream. You do not want it to boil as chocolate tends to seize if the cream is too hot. You’ll want it to steam and form tiny bubbles just around the edges but not boil.

Cool Whip

Cool Whip is mixed with vanilla pudding mix and heavy cream to give the custard filling a light and fluffy texture.

Semisweet Chocolate Baking Bars

These chocolate baking bars provide the chocolate for the ganache. The quality of chocolate is important. It is best to use a chocolate baking bar that is sold in the baking aisle (Ghirardelli, Baker’s). My favorite is semisweet which is about 40%-60% cacao. It is not as sweet as milk chocolate but anything over 60% may be too bitter.  For more tips on making the chocolate ganache, please see our chocolate ganache recipe.

Tips

• Level cakes – Whenever baking cakes in round pans, I use these cake strips to achieve a perfectly flat top instead of a domed top. This eliminates the need to trim the cake prior to decorating. They are very easy to use…simply soak them in water when you begin assembling your recipe. By the time you are ready to bake the cake, wring them out and place around cake pans. Perfectly level cakes…huzzah!
• Boxed cake mix – In order to save time, we use boxed cake mix in this recipe. Our two favorites are Betty Crocker Super Moist White Cake Mix or Duncan Hines Perfectly Moist Classic White.
• Serving tip – Using a straight edge knife (non serrated) to cut cake for serving will produce clean slices of cake!

My Preferred Tools

You may already have many of these items in your kitchen. I recommend the following for this recipe:

• Cake Pans – to bake cake
• Cooling Racks – to cool cake and dishwasher friendly!!
• Cake Strips – to achieve level cakes
• Cake Turntable and Spatulas – excellent for decorating cakes
• Wilton Decorating Kit – piping tips, bags, couplers, and more for decorating cakes
• Master Decorating Kit – ultimate cake decorating tip set
• Cake Scraper Set – use these to scrape icing and create fun, easy designs on your cakes
• Cake Boards – sturdy, cardboard cake boards used to pick up your cake
• Stand Mixer – to mix batter
• Hand Mixer – to mix frosting

If You Liked This Recipe, Try Our

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Quick Boston Cream Pie

December 5, 2022

Servings: 8

Prep: 20 min

Cook: 25 min

Total: 45 min

Difficulty: Easy

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This Boston Cream Pie is super quick and easy! It has a moist vanilla cake, fluffy cream filling (no eggs), and a chocolate ganache on top.

By: The Kelly Kitchen

Ingredients

• CAKE:
• 1 box (16.25 oz) white cake mix (Betty Crocker Super Moist or Duncan Hines)
• CREAM FILLING:
• 1 box (3.4 oz) instant vanilla pudding mix
• 1 cup heavy cream or whole milk
• 8 oz (1 container) Cool Whip
• CHOCOLATE GANACHE:
• 1 (4 oz) high quality semi-sweet chocolate baking bar (Ghirardelli, Baker's), chopped
• ¼ cup heavy cream

Directions

• Step 1 CAKE: Soak cake strips in water if you are using them. Prepare and bake cake according to box instructions using two 9 inch cake pans. Grease pans thoroughly with baking spray. Don’t forget to wring out and attach cake strips before baking. When done baking, remove cake from oven and let cool for 5-10 minutes before turning out onto wire racks. Let cakes cool completely before adding the filling and ganache.
• Step 2 CREAM FILLING: In large mixing bowl, beat together vanilla pudding mix and heavy cream until slightly thickened (do not over-mix). Add cool whip and gently beat on low speed until it is incorporated. Finish mixing the filling with a spoon or spatula, making sure to scrape down the sides until all ingredients are combined. Then, spoon onto bottom layer of cake. Even the filling out as best as possible and then apply top layer of cake.
• Step 3 GANACHE: Chop chocolate into very small pieces with a serrated knife. Place in a medium heat-safe bowl. Set aside. In a saucepan, heat cream on medium-low heat until steaming and small bubbles appear just on the sides. Do not let boil. Remove from heat and pour over chopped chocolate. Let it sit, uncovered, for 5 minutes. With a spoon or spatula, gently and slowly stir chocolate and cream until melted and fully incorporated. Let the ganache cool for at least 15 minutes, stirring occasionally, until it is no longer hot. Then, pour over the top of the cake letting it drizzle down the sides if desired.
• Step 4 STORAGE: Cover cake and store in refrigerator due to the cream filling.
• Step 5 SERVING TIP: Using a straight edge knife (non serrated) to cut cake for serving will produce clean slices of cake!

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