Why make Boston Cream Pie when you can make Boston Cream Pound Cake? Boston Cream is one of those dessert flavor profiles that just gets me: creamy vanilla custard, chocolate ganache, and pie! What could be better? I have four words: Boston Cream Pound Cake (okay, okay, and Boston Cream Poke Cake, which challenged our wildest dessert dreams). But beyond this being such a delicious dessert, it’s also such a hack! You’ll love how smart you feel for doing it.
The hack is taking a store-bought pound cake (we used Sara Lee, but you can totally start with one you make from scratch) and slicing it in half. Then you top the bottom with vanilla pudding. This part needs your attention: The pudding won’t want to stay in place, so make sure you load it up a lot in the middle, and then smooth the sides once the top half of the pound cake goes on.
No, vanilla pudding is not traditional in Boston Cream, but who has time to make custard? I know I don’t. Instant pudding to the rescue! What is traditional though? Chocolate ganache topping. THOSE DRIPS. I could admire them all day. Go on and create your own. They’ll make you wicked proud 🙂
Bоѕtоn Crеаm Pound Cake
Prер Time: 0 hours 30 mіnѕ
Total Tіmе: 0 hоurѕ 30 mins
- 1 box instant vanilla pudding mix
- 2 c. whole milk
- 1 pound cake (defrosted if frozen)
- 3/4 c. heavy cream
- 1 1/2 c. semisweet chocolate chips
Make pudding: In a large bowl, whisk together pudding mix and milk until thick, 3 minutes.
Slice pound cake in half lengthwise and spread a thick layer of pudding on top (you’ll have about 1/4 of the batch of pudding left). Top with pound cake top.
Make ganache: Heat heavy cream in a small saucepan over low heat just until it bubbles. Place chocolate chips in a heatproof bowl and pour over hot heavy cream. Let sit 2 minutes, then whisk until smooth and no clumps remain.
Pour ganache over pound cake and smooth top.
Let harden in fridge 10 minutes, then slice.