Print Options

Back to Boston Cream Cake >

Include these items:

Select reviews >

Taste of Home Logo

Boston Cream Cake

 Boston Cream Cake
Folks who like Boston Cream Pie will love this cake. It's a cool and creamy treat for the taste buds.—Michelle Mirich, Youngstown, Ohio
6-8 ServingsPrep: 20 min. + chilling Bake: 25 min. + cooling


  • 1 package (9 ounces) yellow cake mix
  • 1/2 teaspoon McCormick® Pure Lemon Extract
  • 2 cups cold milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 ounce semisweet chocolate
  • 1 tablespoon butter
  • 1/2 cup confectioners' sugar
  • 2 to 3 teaspoons hot water


  • 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 near
  • 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. Yield: 6-8
  • servings.

2 of 2

Boston Cream Cake (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.