Craving a classic Boston Cream treat but short on time? Look no further! Our Easy Boston Cream Bundt Cake delivers all the luscious flavors you love – creamy custard, rich chocolate ganache, and a tender cake – in a healthy, quick, and incredibly satisfying package. It's a simple recipe I whipped up one hectic Sunday, and it was so good I had to share it with you.
Why You Will Love This Recipe
Growing up, Sunday dinners were always a big deal. My grandma, a Boston native, would often make a complicated Boston Cream Pie. It was delicious, but a whole day affair. Years later, missing that flavor, I wanted something easier, faster, and, dare I say, even more fun. That's how the Easy Boston Cream Bundt Cake was born – a tribute to those Sunday dinners, but perfectly suited for a busy modern life.
Ingredients
For the Cake:
- 1 box (15.25 oz) yellow cake mix
- 1 cup sour cream
- ½ cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
For the Custard Filling:
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups milk
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Step-by-Step Instructions for Making the Recipe
- Prepare the Cake Batter: In a large bowl, mix together the cake mix, sour cream, vegetable oil, eggs, and vanilla extract. Mix until well combined and smooth.
- Bake the Bundt Cake: Pour the batter into a greased and floured Bundt pan. Bake at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
- Make the Custard: While the cake cools, whisk together the instant vanilla pudding mix and milk in a bowl until smooth and thickened.
- Fill the Cake: Once the cake is completely cool, use a long serrated knife to cut a circle in the top of the cake, creating a well. Remove the cut-out cake piece carefully.
- Add the Custard: Pour the custard filling into the well. Replace the cut-out cake piece.
- Prepare the Ganache: In a microwave-safe bowl, heat the heavy cream for about 45 seconds, or until hot but not boiling. Pour the hot cream over the chocolate chips. Let it sit for a minute, then stir until smooth and glossy.
- Drizzle the Ganache: Pour or drizzle the chocolate ganache over the top of the cake, allowing it to drip down the sides.
- Serve: Let the ganache set slightly before slicing and serving. Enjoy!
Easy Boston Cream Bundt Cake
Ingredients
Equipment
Method
- Prepare the Cake Batter: In a large bowl, mix together the cake mix, sour cream, vegetable oil, eggs, and vanilla extract. Mix until well combined and smooth.1 box (15.25 oz) yellow cake mix, 1 cup sour cream, ½ cup vegetable oil, 4 large eggs, 1 teaspoon vanilla extract
- Bake the Bundt Cake: Pour the batter into a greased and floured Bundt pan. Bake at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
- Make the Custard: While the cake cools, whisk together the instant vanilla pudding mix and milk in a bowl until smooth and thickened.1 package (3.4 oz) instant vanilla pudding mix, 2 cups milk
- Fill the Cake: Once the cake is completely cool, use a long serrated knife to cut a circle in the top of the cake, creating a well. Remove the cut-out cake piece carefully.
- Add the Custard: Pour the custard filling into the well. Replace the cut-out cake piece.
- Prepare the Ganache: In a microwave-safe bowl, heat the heavy cream for about 45 seconds, or until hot but not boiling. Pour the hot cream over the chocolate chips. Let it sit for a minute, then stir until smooth and glossy.1 cup semi-sweet chocolate chips, ½ cup heavy cream
- Drizzle the Ganache: Pour or drizzle the chocolate ganache over the top of the cake, allowing it to drip down the sides.
- Serve: Let the ganache set slightly before slicing and serving. Enjoy!