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Boston Cream Pie Surprise Inside Cake™
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5 from 1 vote

Boston Cream Pie Layer Cake

Baking for me is therapeutic. It helps me to sort out my head and thoughts.
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: Boston Cream Pie Layer Cake
Servings: 14 servings
Author: Amanda Rettke


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


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.