Looking for Effortless Elegance in Dessert?
Craving a dessert that wows without spending hours in the kitchen? Meet Easy Boston Cream Bundt Cake! This isn't just any cake; it's a celebration of flavor and convenience. It’s quick to make, surprisingly light, and bursting with the classic Boston Cream pie taste you love. Imagine a moist, tender bundt crowned with smooth vanilla custard and decadent chocolate ganache. It’s the perfect balance of textures and tastes, ready to elevate any occasion. I personally find that this is the best thing to make after a long and busy day at doctor's office.
Why You Will Love This Recipe
My grandmother, Nana Rose, was the queen of simple elegance. She always had something delicious baking, and her Boston Cream Pie was legendary. While I could never quite replicate her pie, this Easy Boston Cream Bundt Cake is my way of honoring her memory. It captures the essence of Nana Rose’s dessert, but in a format that fits my busy modern life. It’s like a warm hug from the past, made easy for today.
Ingredients
For the Cake:
- 1 box (15.25 ounces) yellow cake mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
For the Custard Filling:
- 1 package (3.4 ounces) instant vanilla pudding mix
- 2 cups milk
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Step-by-Step Instructions for Making the Recipe
- Prep: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- Mix the Cake: In a large bowl, combine the cake mix, sour cream, vegetable oil, eggs, and vanilla extract. Mix until smooth.
- Bake: Pour the batter into the prepared bundt pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Make Custard: In a medium bowl, whisk together the instant vanilla pudding mix and milk until smooth. Let it set for 5 minutes to thicken.
- Assemble: Once the cake is completely cool, use a long knife or spoon to create small holes into the cake. Pour the custard filling into the holes.
- Make Ganache: Place chocolate chips in a heatproof bowl. Heat the heavy cream in a saucepan until almost boiling, then pour it over the chocolate chips. Let it sit for 1 minute, then stir until smooth.
- Drizzle: Pour the chocolate ganache over the top of the bundt cake, letting it drip down the sides.
- Serve: Slice and enjoy your delectable Easy Boston Cream Bundt Cake!
Easy Boston Cream Bundt Cake
Ingredients
Equipment
Method
- Prep: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- Mix the Cake: In a large bowl, combine the cake mix, sour cream, vegetable oil, eggs, and vanilla extract. Mix until smooth.1 box yellow cake mix, 1 cup sour cream, 1/2 cup vegetable oil, 4 large eggs, 1 teaspoon vanilla extract
- Bake: Pour the batter into the prepared bundt pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Make Custard: In a medium bowl, whisk together the instant vanilla pudding mix and milk until smooth. Let it set for 5 minutes to thicken.1 package instant vanilla pudding mix, 2 cups milk
- Assemble: Once the cake is completely cool, use a long knife or spoon to create small holes into the cake. Pour the custard filling into the holes.
- Make Ganache: Place chocolate chips in a heatproof bowl. Heat the heavy cream in a saucepan until almost boiling, then pour it over the chocolate chips. Let it sit for 1 minute, then stir until smooth.1 cup semi-sweet chocolate chips, 1/2 cup heavy cream
- Drizzle: Pour the chocolate ganache over the top of the bundt cake, letting it drip down the sides.
- Serve: Slice and enjoy your delectable Easy Boston Cream Bundt Cake!