Look no further than the Boston Cream Bundt Cake Recipe if you’re ready for a classic yet modern, easy-to-make, and absolutely delicious dessert. This recipe puts a twist on the classic Boston Cream Pie with its moist and fluffy cake base, creamy vanilla filling, and rich chocolate ganache.
Whether you’re a seasoned baker or just starting out, this cake is sure to impress. And with recipes ranging from traditional to modern, there’s a Boston Cream Bundt Cake for everyone. So grab your apron and get ready to bake!
Key Boston Cream Bundt Cake Ingredients & Why
Yellow cake mix
Yellow cake mix forms the cake’s base, providing structure and texture.
Eggs bind the cake together and add moisture.
Water creates the batter when mixed with the cake mix.
Cooking oil adds moisture and richness to the cake mix.
Chocolate chips are for the chocolate ganache topping.
Heavy cream is for both the chocolate ganache topping and pastry cream filling.
Vanilla pudding snack cups
Vanilla pudding snack cups make the pastry cream filling.
Flour is used for the cake batter and pastry cream filling.
Baking powder helps the cake rise.
Salt enhances the flavor of the cake batter.
Sugar sweetens the cake batter, pastry cream filling, and chocolate ganache topping.
Butter enriches the cake batter and pastry cream filling.
Milk contributes moisture and richness to the cake batter and pastry cream filling.
Egg yolks are used in making the pastry cream filling.
Almond extract enhances the flavor of the cake batter
How Do You Make The Best Boston Cream Bundt Cake?
- Mix cake batter by combining cake mix, eggs, water, and cooking oil until blended (about 1 minute on low with a hand mixer). Pour into a greased bundt pan, bake at 350˚ for 25-35 minutes. When the cake’s top firms up, insert a toothpick in the middle; when it comes out clean, it’s done. Don’t overcook to avoid dryness. Let it cool for at least 10 minutes.
- As the cake bakes, microwave chocolate chips in a large glass bowl for 1 minute. Stir until melted, and if needed, microwave in 15-second increments until smooth.
- Stir heavy cream into the melted chocolate. If the cream is cold, reheat in 15-second increments until creamy. Set aside.
- While the cake is still in the pan, poke holes closely in the middle, forming a circle.
- Fill a piping bag or plastic bag with vanilla pudding. Pipe it into the holes until full.
- Gently loosen the cake’s edge from the pan with a spatula. Invert the cake onto a plate.
- Pour the chocolate ganache over the cake, letting it drip down evenly. Ensure the cake is cooled to prevent thinning.
- Place 8 dollops of whipped cream evenly on top of the cake.
- Top each dollop with maraschino cherries (blot them dry first).
Pro Tips For Making Boston Cream Bundt Cake Recipe
- Simplify with a cake mix: Use a cake mix for an easier and quicker process. Customize it with extras like vanilla extract or sour cream for a moist and flavorful cake.
- Elevate with homemade pudding: Create an authentic taste and texture by making the filling from scratch. Try pastry cream or vanilla pudding for a delicious filling.
- Shape it with a bundt pan: Get a beautiful cake shape and easy serving by using a well-greased and floured bundt pan.
- Infuse with filling: To introduce the pudding, poke holes in the cake’s top. This creates a creamy center as the filling seeps in.
- Top with chocolate ganache: Elevate your Boston Cream Bundt Cake with a simple chocolate ganache. Heat heavy cream, pour over chopped chocolate, and stir until smooth. Drizzle it over the cake for a delectable finish.
- Chill for perfection: After adding the filling and ganache, refrigerate for at least an hour. This sets the filling and hardens the ganache, making slicing and serving a breeze.
- Enhance with toppings: Elevate the taste and appearance by adding sliced almonds or fresh berries to your Boston Cream Bundt Cake. These toppings provide both texture and flavor
How to Store Boston Cream Bundt Cake
- Wrap the cake tightly with plastic or use a Bundt cake plate cover.
- Refrigerate the cake to preserve the vanilla cream filling’s freshness.
- Store in the fridge for a maximum of 3 days.
- Take the cake out of the fridge 1 hour before serving.
Can You Freeze Boston Cream Bundt Cake?
Don’t freeze Boston Cream Bundt Cake – its high water content can make it soggy. If you must, opt for Boston Cream Pie, but beware of custard seepage. For freezing, wrap tightly in plastic to avoid freezer burn and store for 30 days. Prior to serving, bring it to room temperature
Frequently Asked Questions About Boston Cream Bundt Cake
What is Boston Cream Bundt Cake?
Boston Cream Bundt Cake is a delightful variation of the traditional Boston Cream Pie. Baked in a bundt pan, it combines cake mix, luscious vanilla pudding, and rich chocolate ganache. Explore countless online recipes for this delectable treat.
How do I make Boston Cream Bundt Cake?
Explore a plethora of online recipes for crafting the delectable Boston Cream Bundt Cake. Most methods include preparing a cake batter, baking it in a bundt pan, creating a luscious pastry cream filling, and crowning it with a rich chocolate ganache. Simplify the process with some recipes that incorporate cake mix and instant pudding mix.
Can I use a bundt pan to make Boston Cream Pie?
Using a bundt pan to make Boston Cream Pie, while possible, is not recommended due to the critical custard layer, which doesn’t align well with the bundt texture. Additionally, the charming shape of the bundt pan would be lost.
Boston Cream Bundt Cake Recipe
- 1 box yellow cake mix
- 1 cup water
- ½ cup cooking oil
- 2 cups chocolate chips
- ½ cup heavy cream
- 2 vanilla pudding snack cups 3.5 oz each
- 8 teaspoon whipped cream
- 8 marschino cherries
- Baking spray contains flour
- To prepare cake batter, mix cake mix, eggs, water, and cooking oil until well blended (about 1 minute with a hand mixer on low). Pour the batter into a bundt pan coated with baking spray or grease and lightly dusted with flour. Bake at 350˚ for 25-35 minutes. When the top of the cake starts to firm up, insert a toothpick into the center. Remove the cake as soon as the toothpick comes out clean, ensuring it's not overcooked to keep it moist. Let it cool for at least 10 minutes after removing it from the oven.
- While the cake bakes, microwave chocolate chips in a large glass bowl for 1 minute. Stir until the chips are fully melted, and continue microwaving in 15-second increments, stirring in between until the chocolate is smooth.
- Add heavy cream to the melted chocolate and stir. If the cream is cold, reheat the mixture in 15-second increments, stirring until the chocolate becomes smooth and creamy. Set it aside.
- While the cake is still in the pan, poke holes closely together in the middle of the cake, forming a circle.
- Fill a piping bag or a plastic sandwich bag with a corner cut with vanilla pudding and squeeze it into the holes in the cake until full.
- Gently loosen the edge of the cake from the bundt pan with a small spatula. Invert a cake plate upside down onto the bundt pan, then carefully flip the cake onto the plate.
- Pour the chocolate ganache over the cake, allowing it to drip down the sides and middle evenly. Make sure the cake has cooled to prevent the chocolate from becoming too thin.
- Space 8 dollops of whipped cream evenly on top of the cake.
- Finally, place maraschino cherries on top of each dollop of whipped cream after blotting them to remove excess juice.