Boston Cream Sheet Cake

Boston Cream Sheet Cake takes everything we love about the classic dessert and turns it into a simple dessert for a crowd. You still get that creamy vanilla filling and rich chocolate topping—but without any fuss. Using a boxed cake mix keeps things easy, while still feeling like a homemade treat. It’s the kind of dessert that looks impressive but comes together with very little effort.

You’ll start out by baking the cake mix accorading to the package directions. Next, comes the crucial step. Poking holes all over the surface of the cake. When the smooth vanilla pudding is poured over the top, it seeps down into every nook and cranny, creating a moist, custard-like layer throughout. 

Then comes the chocolate ganache, and this is where things really come together. Hot cream poured over semi-sweet chocolate chips melts into a silky, glossy topping that spreads beautifully over the chilled cake. It’s rich without being too heavy and adds that signature “Boston cream” finish. Letting it cool slightly before pouring ensures it sets up just right on top.

The hardest part of this recipe is waiting for it to chill long enough before slicing. Giving it a few hours (or overnight) in the refrigerator helps all the layers set and meld together. The result is a perfectly sliceable cake with distinct layers of fluffy cake, creamy filling, and smooth chocolate. It’s a guaranteed hit for potlucks, family gatherings, or anytime you need a dessert that everyone will love.

Servings: 16

Cake

• 1 box sugar-free yellow cake mix
• 3 large egg whites
• 1 cup unsweetened applesauce
• ½ cup water
• 1 teaspoon vanilla extract

Vanilla Filling

• 2 (1 oz) boxes sugar-free instant vanilla pudding mix
• 3 cups unsweetened almond milk
• ½ teaspoon vanilla extract

Chocolate Topping

• 4 oz semi-sweet chocolate chips
• ½ cup fat-free evaporated milk
• 1 tablespoon powdered sugar

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine the cake mix, egg whites, applesauce, water, and vanilla extract.
3. Pour into a greased 9×13-inch baking pan and bake for 22–27 minutes, or until a toothpick inserted in the center comes out clean.
4. Let the cake cool completely.
5. Whisk the sugar-free pudding mix with the almond milk and vanilla for 2–3 minutes, until thickened.
6. Spread the vanilla pudding evenly over the cooled cake.
7. Melt the chocolate chips with the fat-free evaporated milk over low heat, stirring until smooth. Stir in the powdered sugar.
8. Let the chocolate mixture cool slightly, then spread it over the pudding layer.
9. Refrigerate for at least 1 hour before slicing.

Makes 16 servings — approximately 5 WW Points per serving.