boston cream cake

Boston cream pie meets an eclair in this no-bake Boston Cream Icebox Cake! Vanilla pudding, whipped topping, graham crackers, and lots of chocolate!

Boston Cream Icebox Cake

vanilla pudding (not cook-and-serve, not sugar-free)

topping,

milk

graham

semi-sweet chocolate chips, divided

unsalted butter

sugar

vanilla extract

Line a 9×13-inch pan with aluminum foil; set...

Line a 9×13-inch pan with aluminum foil; set aside.

To a large bowl, add the pudding mix,...

To a large bowl, add the pudding mix, whipped topping, milk, and whisk to combine; set aside.

Add an even, flat layer of graham crackers...

Add an even, flat layer of graham crackers to completely cover the bottom of the pan, breaking crackers as necessary for complete coverage.

Add half the pudding mixture and spread evenly...

Add half the pudding mixture and spread evenly over graham crackers.

Add another layer of graham crackers to cover...

Add another layer of graham crackers to cover completely.

Add the remaining pudding mixture and spread evenly.

Top with a final layer of graham crackers....

Top with a final layer of graham crackers. Note – I was about half of one graham cracker short (about 2 square inches) and didn’t have complete coverage in one corner but it worked out okay; set aside.

To a medium saucepan, add 1/2 cup chocolate...

To a medium saucepan, add 1/2 cup chocolate chips, butter, sugar, milk, and heat over low heat to melt, whisking continuously.

Add the vanilla and whisk to combine.

Evenly pour the chocolate mixture over the top...

Evenly pour the chocolate mixture over the top graham cracker layer, lightly smoothing with a spatula as necessary.

Wait about 5 minutes for chocolate to cool...

Wait about 5 minutes for chocolate to cool slightly before evenly sprinkling with the remaining 1/2 cup chocolate chips (if you add them too soon, they’ll be prone to melting into the already melted chocolate).

Cover pan and freeze for at least 4...

Cover pan and freeze for at least 4 hours, or overnight. Slice and serve. Store cake in the fridge or freezer based on preference (fridge for more of a melty texture or freezer for a more solid texture) for up to 5 days, noting crackers will become softer as time passes.

Boston Cream Pie is a classic dessert featuring a moist, fluffy sponge cake layered with creamy custard and topped with a rich chocolate glaze. Perfect for any celebration or a sweet treat anytime, this cake combines simple ingredients to create a timeless favorite that’s sure to impress.

Boston Cream Pie

all-purpose flour

baking powder

salt

unsalted butter (softened)

eggs

cornstarch

heavy cream

chocolate

corn syrup

egg yolk

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

white sugar

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Preheat Oven and Prepare Pans:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, and salt.

Cream Butter and Sugar:

In a large bowl, beat the butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.

Add Dry Ingredients and Milk:

Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.

Bake:

Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.

Make the Cake:

Cook Custard:

In a medium saucepan, combine milk, sugar, and salt and bring to a simmer over medium heat. In a separate bowl, whisk together cornstarch and egg yolks.

Temper the yolks by slowly pouring some of the hot milk into the yolks while whisking constantly. Return the yolk mixture to the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in vanilla.

Transfer to a bowl and cover with plastic wrap directly on the surface to prevent a skin from forming. Chill in the refrigerator until set.

Make the Custard Filling:

Prepare Glaze:

Heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and add the chopped chocolate and corn syrup, letting sit for a few minutes. Stir until smooth.

Make the Chocolate Glaze:

Assemble the Cake:

Place one cake layer on a serving plate. Spread the custard evenly over the top. Top with the second cake layer.

Pour the chocolate glaze over the top of the cake, allowing some to drip down the sides.

Chill:

Chill the assembled cake in the refrigerator for at least 1 hour to set the glaze and firm up the custard.

Top 2 boston cream cake recipes from across the web

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Boston Cream Icebox Cake

Boston Cream Pie

Top 2 boston cream cake recipes from across the web

The most viewed boston cream cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Boston Cream Icebox Cake

Boston Cream Pie

The most viewed boston cream cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine