Easy Boston Cream Pie Recipe with Cake Mix

Ingredients

• cooking spray
• 1 (18.25 ounce) package yellow cake mix
• 3 eggs eggs
• 1.25 cups water
• 0.33 cup vegetable oil
• 3 eggs eggs
• 2 tablespoons cornstarch
• 6 tablespoons white sugar
• 1 cup heavy whipping cream
• 1 cup whole milk
• 0.5 tablespoon butter
• 1 teaspoon vanilla extract, or to taste
• 1 pinch salt
• 4 ounces dark chocolate, chopped
• 1 teaspoon butter
• 0.5 cup heavy whipping cream

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Grease two 8-inch cake pans with cooking spray to prevent sticking.
2. In a mixing bowl, combine yellow cake mix, 3 eggs, water, and vegetable oil until just moistened. Beat with an electric mixer on medium speed for 2 minutes, scraping down the sides as needed.
3. Evenly divide the cake batter between the two prepared cake pans.
4. Bake in the preheated oven until the cakes are lightly golden brown and spring back when touched, about 33 to 38 minutes. Check for doneness after 25 minutes by inserting a toothpick into the center; it should come out clean. Let the cakes cool in the pans for 10 minutes before removing them to a wire rack to cool completely, about 40 minutes.
5. In a large bowl, whisk together 3 eggs, cornstarch, and sugar until well combined and pale yellow, approximately 2 to 3 minutes. Set the mixture aside.
6. In a large saucepan, heat 1 cup heavy whipping cream, whole milk, and 1/2 tablespoon butter over medium heat until the mixture just begins to simmer.
7. Reduce the heat to low, then slowly pour the egg mixture into the cream mixture while whisking constantly until the pastry cream thickens, about 1 minute.
8. Pour the thickened egg and cream mixture through a fine-mesh strainer into a clean bowl to remove any lumps or cooked egg pieces; discard the solids.
9. Stir vanilla extract and salt into the strained egg and cream mixture until well combined. Cover the surface of the pastry cream directly with plastic wrap to prevent a skin from forming. Refrigerate for 3 to 4 hours to allow the pastry cream to chill and set.
10. Place the chocolate in a heatproof bowl. In a separate saucepan, heat 1/2 cup heavy whipping cream and 1 teaspoon butter over medium heat until the butter is melted. Pour the hot cream mixture over the chocolate and whisk until smooth and glossy. Set aside to cool slightly, allowing it to thicken to a pourable consistency, about 20 minutes.
11. Place one cake layer on a serving plate, flat side up. Spread the chilled pastry cream evenly over the cake, leaving a 1-inch border around the edge.
12. Carefully place the second cake layer on top of the pastry cream, rounded side up. Gently press down to help the pastry cream spread to the edges. Pour the slightly cooled chocolate ganache over the top cake layer and spread it evenly, allowing it to drip down the sides.
13. Slice and serve the Boston Cream Pie.

Nutrition

• Calories: 695 kcal
• Fat Content: 41 g
• Fiber Content: 2 g
• Sugar Content: 46 g
• Sodium Content: 514 mg
• Protein Content: 10 g
• Cholesterol Content: 199 mg
• Carbohydrate Content: 72 g
• Saturated Fat Content: 17 g
• Unsaturated Fat Content: 0 g