Ready to Bake Batter

Boston Crème Cake

Makes 3-9-inch 2-layer cakes


Sweet Cream Vanilla Batter
  • 132 oz (2 full pouches) Krusteaz Professional® Ready to Bake Sweet Cream Vanilla Cake & Muffin Batter 732-0625
  • 3 cups prepared Vanilla Pudding or Pastry Cream
  • 1 1/2 cups Chocolate Ganache (recipe follows)
  • Chocolate Ganache:
  • 12 fl oz (1 1/2 cups) heavy cream
  • 18 oz (3 cups) semi-sweet chocolate chips


  1. Remove 2 pouches Krusteaz Professional Ready to Bake Sweet Cream Vanilla Cake & Muffin batter from refrigerator. No slacking required.
  2. Prepare 6 each, 9-inch round cake pans by lightly greasing, lining with parchment and then lightly greasing the parchment paper.
  3. Cut open one end of the pouch and scale 22 oz batter into each prepared pan.
  4. Spread batter evenly in pans.
  5. For convection oven, bake at 300°F at low fan speed for 25-30 minutes. Allow cakes to cool completely before removing from pan.
  6. For ganache: bring cream just to a boil and pour over chocolate chips. Using a whisk, mix gently until chocolate is melted and mixture is smooth. Allow to cool slightly.
  7. For assembly: Spread 1½ cup pudding/pastry cream on top of one of cooled layers. Place second layer on top, pressing down gently. Spread warm ganache evenly over top of cake, allowing some glaze to drip down sides.
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