Get ready to experience the ultimate dessert mashup that will make your taste buds dance with joy! Our Boston Cream Pie Pound Cake is not just another ordinary cake - it's a decadent fusion of two classic American desserts that will transform your ordinary baking routine into an extraordinary culinary adventure. Imagine a rich, buttery pound cake infused with creamy vanilla pudding and topped with luxurious chocolate frosting - this recipe is about to become your new obsession!
Prep Time: 25 mins
Cook Time: 50 mins
Total Time: 75 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup vanilla pudding
- 1 cup chocolate frosting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or a bundt pan to ensure the cake releases easily after baking.
- In a large mixing bowl, cream together the softened unsalted butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the butter and sugar mixture, alternating with the milk. Start and end with the flour mixture, mixing just until combined.
- Stir in the vanilla extract until fully incorporated into the batter. Be careful not to overmix, as this can lead to a denser cake.
- Pour half of the batter into the prepared pan, smoothing the top with a spatula. Spoon the vanilla pudding over the batter, spreading it evenly. Then, carefully top with the remaining batter, smoothing it out again.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. If the top of the cake is browning too quickly, you can tent it with aluminum foil during the last 10-15 minutes of baking.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
- Once the cake has cooled, spread the chocolate frosting evenly over the top of the cake. Allow the frosting to set for a few minutes before slicing.
- Serve the Boston cream pie pound cake at room temperature, and enjoy this delicious American dessert with family and friends!
Tips
- Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and light.
- Pudding Placement: When adding the vanilla pudding layer, spoon it carefully and avoid letting it touch the sides of the pan to prevent burning.
- Toothpick Test: Always check cake doneness by inserting a toothpick into the center - it should come out clean with no wet batter.
- Cooling is Crucial: Let the cake cool completely before frosting to prevent the chocolate from melting and sliding off.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Serve at Room Temperature: For the best flavor and texture, let the cake sit out for 15-20 minutes before serving.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 6g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 125mg
