Boston Cream Pie Sheet Cake
My untraditional, small sheet cake take on the classic Boston Cream Pie. A light and airy vanilla sponge cake topped with vanilla pudding and rich chocolate ganache.
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Notes
- Although this cake is traditionally made with pastry cream, the vanilla pudding is much quicker to make and still so good!
- This recipe makes an 8″x8″ sheet cake, which can be sliced into 9 large slices or 16 small slices. Be sure that your 8″x8″ metal cake pan is at least 2.5″ deep.
- The cake is served cold, and tastes best when chilled overnight, but can be enjoyed after chilling for only 2 hours.
Servings
16
servingsPrep time
30
minutesCooking time
30
minutes
Cook Mode
Keep the screen of your device on
Ingredients
- Vanilla Sponge Cake
3 3 eggs
1 1/3 cups 1 1/3 sugar
1 1/3 cups 1 1/3 flour
2 teaspoons 2 baking powder
1/4 teaspoon 1/4 salt
2/3 cup 2/3 whole milk
1/2 cup 1/2 butter, cubed
2 teaspoons 2 vanilla
- Vanilla Pudding
3.4 oz 3.4 box vanilla pudding mix
2 cups 2 cold whole milk
- Chocolate Ganache
1/4 cup 1/4 heavy cream
1/2 cup 1/2 semi-sweet chocolate chips
Directions
- Vanilla Sponge Cake
- Preheat the oven to 350°F. Coat an 8″x8″ metal cake pan that is at least 2.5″ deep with butter or baking spray and flour it.
- In a stand mixer with a whisk attachment, add the eggs and sugar. Beat on medium/high speed until lighter in color and thick- about 5 minutes.
- In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, gradually add in the dry ingredients and mix until fully combined.
- Add the milk and butter to a microwave-safe bowl and microwave in 30-second increments until the butter is melted. With the mixer on low speed, add in the milk and butter mixture slowly. Add in the vanilla and mix until well combined.
- Pour the batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted into the center comes out with just a few crumbs. Let cool for a few minutes, and then carefully flip the cake out onto a wire rack to cool completely.
- Vanilla Pudding
- While the cake is cake is cooling, prepare the vanilla pudding. Using a mixer with a whisk attachment, beat the pudding mix with the cold milk until thickened. Place in the refrigerator for about 15 minutes to continue to set.
- Once the cake is completely cooled, carefully transfer it to the plate you plan to serve it on. Spread the vanilla pudding evenly over the cake. Place the cake in the refrigerator while preparing the ganache.
- Chocolate Ganache
- Place the milk in a microwave-safe bowl and heat until steaming, about 30 seconds. Add in the chocolate chips, making sure they are fully covered by the milk, and allow to sit for about 1 minute. Mix with a spoon until well combined and smooth. Allow to cool for 5 minutes.
- Cover the cake with the chocolate ganache and allow it to drip off the sides if desired. Allow to chill in the refrigerator for at least 2 hours, but preferably overnight.
Notes
- Store covered in the refrigerator for up to 5 days.
Recipe didn’t show vanilla measurement and I ended up with a whole lot more batter than an 8×8 pan could hold!!
Hi Theresa,
I apologize for leaving off the vanilla measurement- it is 2 teaspoons and the recipe has been corrected. This recipe has been tested several times and always made just enough for an 8″x8″ metal cake pan that is 2.5″ deep. I have updated the recipe to include this pan measurement as well. I am sorry that you took the time to try my recipe and it did not go as expected.
-Abbey