Boston Cream Pie Trifle

Boston Cream Pie Cake is amazing. I mean, whats not to love about yellow cake, creamy filling and chocolate? It actually happens to be my mom’s favorite kind of cake.

My mom and I were brainstorming what to make for a get together we were having, and thats when we got the brilliant idea to create a trifle version of this ever so popular cake. Everyone loves a good trifle and they are super popular in the summer for BBQs and pot lucks. This trifle was absolutely amazing and a hit with all those who tried it. If you are a Boston Cream Pie Fan, then you absolutely have to give this trifle a try!

Boston Cream Pie Trifle from chef-in-training.com …If you love boston cream pie, then you HAVE to try this recipe! It is so amazing!

4.9 from 7 reviews
Boston Cream Pie Trifle
 
If you love Boston Cream Pie then you HAVE to try this recipe! It is amazing!
Author:
Recipe type: Dessert
Ingredients
  • 1 box yellow cake mix and ingredients it calls for
Cream Filling
  • 1 cup sugar
  • ½ cup plus 2 Tablespoons corn starch
  • 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
  • ¾ cup heavy whipping cream
Instructions
Cake
  1. Mix as the package directs. Pour batter into a spayed cookie sheet and bake at 350 degrees for 16 to 20 minutes or until cake springs back to the touch. Set aside and cool. While cake is cooling make cream filling.
  2. While cream filling is cooling and after cake has completely cooled, cut cake into bite size cubes, place in a large bowl and set aside.
Cream Filling
  1. Separate egg yolks in small bowl. In a large saucepan over medium heat, whisk together sugar, cornstarch, salt, and milk. Stir constantly until mixture begins to thicken, it usually takes about 5 to 7 minutes. Temper eggs with ½ cup of milk mixture. Slowly add egg mixture back into the saucepan, stirring rapidly as you do. Cook for an additional minute. Remove from heat and stir in vanilla. Transfer to a medium size bowl and cool completely in the refrigerator for 2 to 3 hours. Once cooled, gently fold in the whipped cream and return to the refrigerator while you complete the other steps.
Chocolate Ganache
  1. In Microwave safe bowl melt chocolate chips and cream. Stir and set aside
Assembly
  1. Place ⅓ of the cake cubes in the bottom of a trifle bowl.
  2. Spoon ⅓ of the pastry cream over the cake cubes.
  3. Carefully drizzle ⅓ of the Ganache over the pastry cream.
  4. Repeat until you have completed all three layers.
  5. Refrigerate for at least an hour before serving.

Enjoy!

Boston Cream Pie Trifle from chef-in-training.com …If you love boston cream pie, then you HAVE to try this recipe! It is so amazing!

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: cake, dessert

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Comments

  1. Averie @ Averie Cooks

    Nikki this looks like it would be a great party dessert! I mean who could resist the springy cake drenched in that filling and with chocolate, too. Looks like you and your mom came up with a winner :) Pinned!

  2. Veronica

    Making a trifle would totally solve my "ganache sliding off the cake every time I make Boston Cream Pie" problem! Thanks for the great idea! (PS I make my filling with instant vanilla pudding mix, made with the thicker "pie" directions.)

    1. Joan

      You wouldn't believe how much better it tastes using French Vanilla instant pudding!

  3. Kathleen Clegg

    This looks amazing. I will have to make this the next time we have a party. YUM!

  4. Mir

    This is an amazing trifle! I love the ganache. So rich!

  5. Nancy Russell

    So glad I found you!!! Can't wait to try the
    Boston Cream Pie Trifle!!!

  6. Flossie Benton Rogers

    5

    Oh my goodness, mercy me! Boston Cream Pie is my very favorite, and I generally only indulge during my birthday month of December. Would you mind if I share this link and picture on pinterest and on my author blog though? What a clever idea for Boston Cream Pie.

  7. Heather

    Looks amazing! What size is your cookie sheet?

  8. Megan

    5

    Awesome recipe. I made this for my brother birthday dinner we did last week. It was amazing. I shared it on my blog hope thats ok!

  9. Lupe

    4

    One question - what is "prepared whipped heavy cream"??

    1. leah leitch

      Hey Lupe,

      It just means cream that is whipped as opposed to leaving it in it's liquid form. :)

  10. Liza mizrahi

    What is yellow cake? I don't think we have it here. Or u mean short cake? maybe I can make it....

    1. Judy

      If is a box of yellow cake mix. Like Betty Crocker or Duncan Hines.

  11. Carol Pendleton

    Finally, I love the real cream instead of vanilla pudding! Most recipes call for pudding & it's hard to find the true fillings! Thank you! I can't wait to make this one!

  12. mary

    5

    i just finished making the trifle and it turned out awesome, thank you for the recipe

  13. Warda

    I made it but I some how smell yolks in the custard is one minute enough for yolks to get cooked?

  14. Dee

    Could you tell me how to make prepared whipped heavy cream

  15. Carolyn

    Recipe says "separate the egg yolks", then "temper eggs with milk mixture". Does that mean just the yolks, just the whites, or both???

  16. Laura Emmer

    5

    looks so yummy! Can't wait to make it!!

  17. Janet O'D

    I tried this recipe, and while all of it's parts tasted great, I had difficulty getting the cream to set. Is there a secret? I think I did not let it get cold enough. Will it become thicker the colder it gets??? It turned out to be a bowl of cream soaked yellow cake pieces, alternating with some chocolate drizzle!!

    1. Kristi

      This is how mine just did too. Trying to figure out what I did wrong :(

  18. Connie

    1 cup prepared whipped heavy cream Does this mean cool whip.??????

  19. kathy McManus

    What do you do with the leftover egg whites? Help.

  20. Cknapp

    I was so glad to see that this recipe included homemade pudding, real ganache, and freshly made whipped cream! But why oh why would you put all of that fresh lovely made-from-scratch loveliness on a cake from a boxed mix when it's almost as easy to make a cake from scratch?

  21. Darci

    What is the difference between heavy cream and whipped cream?

  22. JewellFinn

    My daughter requested her favorite Boston Cream Pie for her birthday, but I didn't like the idea of traveling 2 hours with it, so I thought "surely there is a Boston Cream Trifle out there somewhere" ... And found your recipe! Problem solved. I've never made ganache before. When refrigerated, does it still remain somewhat soft? I don't like the idea of hard chocolate.

    1. Chef in Training

      Welcome! I am so happy you found the recipe :) It is a firm, soft chocolate when refrigerated, does that make sense? Please let me know if you have any more questions or need me to clarify any further. You will have to let me know how you like it!

  23. MK

    Is there a storebrand best option for this item or how should this be made?

    1 cup prepared whipped heavy cream

  24. Kay Spencer

    5

    I used your recipe for this Boston Cream Pie trifle over the 4th of July weekend. It was perfect. Everyone loved it, easy to make, definitely a winner and a keeper for the future. I hash tagged chefintrainingblog, but don't see it yet. Happy to send photos if you'd like.

  25. Vickie

    Could you make the cream filling ahead of time and make later?

  26. Barb

    Made this for Christmas, it tasted great.
    The custard though was extremely thick, I had to push tru seive. Did anyone else have this problem? Should I cut down on cornstarch?
    I'm making again next week for our church life group, please advise on custard.
    Also, the more days the leftovers sat in fridge the better it tasted
    Thank you

  27. Jackie

    5

    I made this for a St Patrick's Day dinner at a friends. It came out nice. So nice it was all gone! Will make again for Easter! I didn't know that my husband took some of the custard until I was putting it together. Might have to make him his own!