Boston Creme Angel Food Cake

This cake is amazing!  The soft spongy cake goes well pair with the vanilla pudding and chocolate ganache.

Whether you are making the angel food cake from scratch or box or even a store bought cake, it doesn’t matter.

You will need 1 angel food cake.

1 prepared box of vanilla pudding

1-2 cups of ganache

Using a serrated knife, cut the cake in half or thirds. I use my bread knife. The serrated knife will allow you to cut the cake without smashing the cake in the process.


Add the vanilla pudding between the layers of cake.


Top the layered filled cake with ganache. Allowing the ganache to drizzle down the side of the cake.


Allow the cake to chill in the fridge for 2 to 3 hours to allow the pudding and ganache to finish setting before serving the cake.


Use a serrated knife to cut slices of the cake when serving!!

Ganache Recipe:

1/2 cup  Heavy whipping cream

1 c semi sweet chocolate chips

Heat the heavy whipping cream over medium heat. Remove from heat and stir in chocolate chips. Stir until the chocolate mix is smooth. Allow the ganache to cool a little before covering cake.


For a different twist try adding a cup of heavy whipping cream to the pudding and whip it. This will make the pudding seem fluffier and lighter. It really gives it a whole different taste to it.

Looking for a good Angel Food Cake pan? Here is one with legs. Here is one without.

Angel Food Cake recipe from scratch.

Boston Creme

2 thoughts on “Boston Creme Angel Food Cake

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