Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10-cup bundt pan. This is a crucial step to ensure your cake releases smoothly. You can use baking spray with flour or a combination of butter and flour.
- In a large mixing bowl, combine the yellow cake mix, eggs, water, vegetable oil, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes, or until the batter is smooth and well combined. Scrape down the sides of the bowl as needed.1 box yellow cake mix (15.25 oz), 3 large eggs, 1 cup water, 1/3 cup vegetable oil, 1 teaspoon vanilla extract
- Pour the cake batter evenly into the prepared bundt pan. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. Avoid overbaking, which can result in a dry cake.
- Let the cake cool in the bundt pan on a wire rack for 10 minutes. Then, carefully invert the cake onto the wire rack and allow it to cool completely. Ensuring the cake is fully cooled before filling and glazing is vital for neatness.
- While the cake cools, prepare the pastry cream. In a medium saucepan, whisk together the milk, granulated sugar, and cornstarch until smooth. In a separate bowl, whisk the egg yolks with a pinch of salt.2 cups milk, 1/2 cup granulated sugar, 1/4 cup cornstarch, 4 large egg yolks, 1 pinch salt
- Gradually whisk about 1 cup of the warm milk mixture into the egg yolks. This process, called tempering, prevents the yolks from scrambling. Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture.
- Cook the mixture over medium heat, whisking constantly, until it thickens to a pudding-like consistency and coats the back of a spoon. This typically takes about 5-8 minutes. Do not boil.
- Remove the saucepan from the heat. Stir in the butter, vanilla extract, and salt until the butter is melted and fully incorporated. To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the pastry cream and let it cool completely.2 tablespoons unsalted butter, 1 teaspoon vanilla extract, 1 pinch salt
- In a heatproof bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring well after each, until the chocolate is melted and smooth. If using, stir in the tablespoon of butter for extra shine. Let the ganache cool slightly to a pourable consistency.1 cup semi-sweet chocolate chips, 1/2 cup heavy cream, 1 tablespoon unsalted butter
- Once the cake is completely cool, use a skewer or sharp knife to poke holes all over the top of the cake. This will help the pastry cream absorb into the cake. Carefully spoon or pipe the cooled pastry cream into the hollow center of the bundt cake and spread it evenly over the top, letting some cascade down the sides.
- Drizzle the slightly cooled chocolate ganache over the filled bundt cake, allowing it to drip down the sides. Let the ganache set for about 15-20 minutes before slicing and serving.
Notes
Due to the dairy in the pastry cream, this Easy Boston Cream Bundt Cake should be stored in the refrigerator. Cover the cake loosely with plastic wrap or place it in an airtight container. It will stay fresh in the refrigerator for up to 3-4 days. For the best flavor and texture, allow slices of the cake to come to room temperature for about 20-30 minutes before serving.