Nutella Boston Cream Pie

Milisa Armstrong


For the cake

  • yellow box cake mix
  • eggs
  • 1/3 Cup  butter, melted
  • 1 Cup  water

For the filling

  • 1 Cup  half-and-half
  • 1 Cup  milk
  • vanilla bean, split and seeds scraped
  • 1/3 Cup  sugar
  • 1 1/2 Tablespoon  cornstarch
  • egg yolks, beaten
  • 1 Tablespoon  butter

For the ganache

  • 1 Cup  Nutella
  • 1/2 Cup  heavy cream
  • 1 Teaspoon  butter

If you're a sucker for Boston cream pie, then your world just got a lot better. This recipe uses Nutella to make a ganache to spread over the moist, icing-filled cake to create a rich, flavorful addition to the classic recipe. 


For the cake

Preheat oven to 350 degrees. 

In a large mixing bowl, add the cake mix, eggs, melted butter, and water. Beat until well combined and smooth. Pour into a 10-inch spring form pan that has been coated with cooking spray. Bake for 25 minutes or until a toothpick inserted comes out clean. Run a knife around the edge of the pan and remove the outer ring. Allow to cool on a wire rack.

For the filling

In a large saucepan add the sugar and cornstarch and stir until combined; add the milk and half-and-half, whisking until combined. Stir in the vanilla bean and seeds. Heat over medium heat, stirring often, until it comes to a rolling boil. Continue to cook, stirring constantly for 2-3 minutes, until it starts to thicken. Remove from the heat and pour about a cup of the filling into the beaten eggs, whisking quickly until combined. Pour the egg mixture back into the pan and return to medium heat, whisking to combine and continue to stir often, scraping all of the edges of the pan. Return to a boil and cook 2 more minutes, stirring constantly. Remove from heat and stir in the butter. Place in a metal or plastic bowl and place in the refrigerator to chill for about an hour. (Remove vanilla beans before cake assembly.)

When the cake has cooled, using a serrated knife, slice cake in half horizontally. Place top layer of cake cut side up onto a large plate or platter, spread with cream filling (don’t forget to remove vanilla beans). Place the bottom layer of cake, cut side down, on top of the cream filling, pressing gently.

For the ganache

Stir together the Nutella and heavy cream and heat in a microwave in 30-second increments, stirring in between until combined and smooth. Pour over the cake, spreading down and around the sides evenly. Refrigerate for 4 hours or overnight before serving.


Calories per serving:

732 calories

Dietary restrictions:

Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 292g 450%
  • Carbs 730g 243%
  • Saturated 196g 978%
  • Fiber 23g 92%
  • Trans 3g
  • Sugars 254g
  • Monounsaturated 66g
  • Polyunsaturated 14g
  • Protein 80g 161%
  • Cholesterol 1,223mg 408%
  • Sodium 3,779mg 157%
  • Calcium 1,876mg 188%
  • Magnesium 323mg 81%
  • Potassium 2,529mg 72%
  • Iron 23mg 130%
  • Zinc 10mg 65%
  • Phosphorus 3,044mg 435%
  • Vitamin A 1,812µg 201%
  • Vitamin C 3mg 5%
  • Thiamin (B1) 1mg 98%
  • Riboflavin (B2) 3mg 196%
  • Niacin (B3) 10mg 51%
  • Vitamin B6 1mg 46%
  • Folic Acid (B9) 562µg 141%
  • Vitamin B12 5µg 89%
  • Vitamin D 10µg 2%
  • Vitamin E 21mg 106%
  • Vitamin K 21µg 26%
Have a question about nutritional data? Let us know.
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