Boston Cream Pie Layer Cake
Baking for me is therapeutic. It helps me to sort out my head and thoughts.
Servings: 14 servings
- 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
- 1 box 3.4 ounce vanilla instant pudding
- 1 tsp. vanilla extract
- 1/2 c heavy cream
- 4 oz chopped dark chocolate
- 1 tbsp. butter
- 3 tbsp. light corn syrup
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.
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.
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.