Boston Cream Pie Layer Cake
Baking for me is therapeutic. It helps me to sort out my head and thoughts.
Servings: 14 servings
Ingredients
Yellow Cake
- 2 1/4 c all-purpose flour
- 1 1/2 c granulated sugar
- 3 1/2 tsp. baking powder
- 1 tsp. salt
- 1 1/4 c milk
- 1/8 c vegetable oil
- 1 stick butter softened
- 1 tbsp. vanilla extract
- 3 large eggs
Pudding Filling
- 1 box 3.4 ounce vanilla instant pudding
- 1 tsp. vanilla extract
Chocolate Glaze
- 1/2 c heavy cream
- 4 oz chopped dark chocolate
- 1 tbsp. butter
- 3 tbsp. light corn syrup
Instructions
Yellow Cake
- Sift together dry ingredients in a medium bowl and set aside.
- Place softened butter into stand mixer and mix on medium for 1-2 minutes.
- Slowly add dry ingredients into stand mixer and combine with butter for 30 seconds.
- Add milk, oil, vanilla and eggs and mix on medium-high for one minute.
- Pour batter into three 8-inch round baking pans lined with parchment. Bake at 350.
Vanilla Pudding
- Combine milk, instant pudding mix, and vanilla extract in a large bowl. Beat mixture with a hand mixer for 2 minutes, or until it thickens. Place mixture in refrigerator for 15 minutes.
Chocolate Glaze
- Heat cream to a boil and pour into a medium-size heatproof bowl filled with the chocolate, butter, and corn syrup. Gently stir until smooth and chocolate is melted. Let cool to thicken slightly.
To Assemble Cake
- Place one layer of cooled yellow cake on cake stand.
- Cover in half of vanilla pudding mixture.
- Place another layer of cooled yellow cake on top.
- Cover in remaining vanilla pudding.
- Place last layer of cooled yellow cake on top.
- Drizzle chocolate glaze over entire cake and let it spill over sides.