Boston Cream Sheet Cake takes everything we love about the classic dessert and turns it into a simple dessert for a crowd. You still get that creamy vanilla filling and rich chocolate topping—but without any fuss. Using a boxed cake mix keeps things easy, while still feeling like a homemade treat. It’s the kind of dessert that looks impressive but comes together with very little effort.
You’ll start out by baking the cake mix accorading to the package directions. Next, comes the crucial step. Poking holes all over the surface of the cake. When the smooth vanilla pudding is poured over the top, it seeps down into every nook and cranny, creating a moist, custard-like layer throughout.
Then comes the chocolate ganache, and this is where things really come together. Hot cream poured over semi-sweet chocolate chips melts into a silky, glossy topping that spreads beautifully over the chilled cake. It’s rich without being too heavy and adds that signature “Boston cream” finish. Letting it cool slightly before pouring ensures it sets up just right on top
The hardest part of this recipe is waiting for it to chill long enough before slicing. Giving it a few hours (or overnight) in the refrigerator helps all the layers set and meld together. The result is a perfectly sliceable cake with distinct layers of fluffy cake, creamy filling, and smooth chocolate. It’s a guaranteed hit for potlucks, family gatherings, or anytime you need a dessert that everyone will love.
Ingredients
1 box yellow cake mix, plus ingredients called for on package
2 (3.4 oz) boxes instant vanilla pudding
4 cups whole milk
1 1/2 teaspoons vanilla extract
12 oz semi-sweet chocolate chips
1 1/2 cups heavy cream
Preparation
Preheat oven to 350 degrees F and grease a 9×13-inch baking dish.
Prepare and bake cake according to package directions. Allow cake to completely cool.
Once cake has cooled, use the end of a wooden spoon to poke holes all over the cake.
Whisk together the instant pudding, milk, and vanilla extract in a large bowl. Immediately pour it over the cake to spread to cover the surface. Place cake in refrigerator to chill for one hour.
After one hour, make the chocolate ganache: Place chocolate chips in a heatproof bowl and heat cream until simmering on the stovetop over low heat. (You can also heat the cream in the microwave.)
Pour hot cream over chocolate chips and let sit for 5 minutes to soften the chocolate. Stir until smooth and let cool for 10 minutes.
Pour chocolate over cake and smooth to edges.
Cover and refrigerate for at least 4 hours or up to overnight before slicing.
