Boston Cream Pie Cake is a classic for good reason: tender yellow cake, a silky cream filling, and rich chocolate come together in every bite. This version reimagines the beloved dessert as a layered trifle—perfect for summer gatherings, potlucks, and BBQs. It’s one of my mom’s favorites, and transforming it into a trifle made it even easier to serve a crowd. If you enjoy Boston Cream Pie, try this trifle—you won’t be disappointed.
Boston Cream Pie Trifle
Recipe Type: Dessert
Author: Nikki
A trifle inspired by classic Boston Cream Pie: layers of yellow cake, creamy pastry filling, and chocolate ganache combine for an impressive, easy-to-serve dessert.
Ingredients
- 1 box yellow cake mix and the ingredients it calls for
- Cream Filling
- 1 cup sugar
- 1/2 cup plus 2 tablespoons cornstarch
- 1 teaspoon salt
- 3 cups whole milk
- 9 egg yolks
- 2 teaspoons vanilla
- 1 cup prepared whipped heavy cream
- Chocolate Ganache
- 2 cups semi-sweet chocolate chips
- 3/4 cup heavy whipping cream
Instructions
Cake
- Prepare the yellow cake according to the package directions. Pour the batter onto a greased cookie sheet (or jelly roll pan) and bake at 350°F (175°C) for 16–20 minutes, or until the cake springs back when touched. Remove from the oven and let cool completely.
- Once cooled, cut the cake into bite-size cubes and place them in a large bowl. Set aside while you make the cream filling.
Cream Filling
- Separate the egg yolks into a small bowl. In a large saucepan over medium heat, whisk together the sugar, cornstarch, salt, and milk. Stir constantly until the mixture begins to thicken, about 5–7 minutes.
- Temper the egg yolks by whisking a few tablespoons of the hot milk mixture into the yolks, then slowly whisk the tempered yolks back into the saucepan. Continue stirring and cook for an additional minute until thickened. Remove from heat and stir in the vanilla.
- Transfer the pastry cream to a medium bowl and chill in the refrigerator for 2–3 hours, or until completely cooled. Once chilled, gently fold in the prepared whipped heavy cream. Return the cream to the refrigerator while you prepare the ganache.
Chocolate Ganache
- Place the chocolate chips in a microwave-safe bowl and pour the heavy whipping cream over them. Microwave in short intervals, stirring between bursts, until the chocolate is melted and the mixture is smooth. Set aside to cool slightly.
Assembly
- In a trifle bowl or large glass serving dish, place one-third of the cake cubes on the bottom.
- Spoon one-third of the pastry cream over the cake cubes, spreading it evenly.
- Drizzle one-third of the chocolate ganache over the pastry cream.
- Repeat the layers two more times—cake, pastry cream, and ganache—until you’ve used all components.
- Cover and refrigerate the trifle for at least one hour to let the layers set and the flavors meld before serving.
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Enjoy!
