Boston Cream Bundt Cake Recipe
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.
Ingredients
- 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
Instructions
- 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.
