A fresh and simple cake with a classic taste.
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Despite the name, this tasty dessert is certainly not a savory cake. We’ll let those little details flow though, as this is a true American classic. This rich yellow cake is like a larger version of shortcakes, but instead of strawberries, this delicious layer cake is filled with vanilla pudding and finished with a cherry topping. We have a couple of shortcuts with this recipe that make it super easy to make anytime.
A 1908 newspaper article humorously describes the problem with the name “Washington cream pie” as it is a pie, not a cake, and people in different areas make it to different specifications. By some measures, Boston Cream Pie and Washington Cream Pie are the same except for a little jam, and the latter version is rumored to have been George Washington’s breakfast favorite.
Our modern version is light, sweet and full of flavor thanks to the filling and topping. It’s a wonderful recipe any time of year, but it’s especially popular in the summer.
To start making this recipe, you will need to cut circles of wax paper to line 2 8″ cake pans. This is to make sure the cakes separate properly after baking.
Once the cakes are baked and cooled, you’ll use the first of our quick fill tips. Instead of making a flan from scratch, we use instant vanilla pudding mix. I like “gourmet” style instant mixes that contain real vanilla. White chocolate pudding mixes also work well for this recipe.
We’re just using a little less milk than stated in the package directions so the filling doesn’t run out as much when cutting the cake.
Once the layers are assembled, simply dust the cake with a good pinch of powdered sugar. Serve each slice with some canned cherry pie filling (our second shortcut) and some whipped cream. Or you can use jam, homemade fruit sauce, or just some fresh fruit. This is what makes it a great dessert as you can change the recipe to use fruit that is in season or whatever you have in your pantry.
If you can look past the name, this “cake” is a wonderful cake that has a simple yet satisfying flavor profile.
Washington Cream Pie
Preparation time 1 hour and 45 minutes
Cooking time 20 minutes
5 classified 5 out of 5 Rated by 1 reviewer
Allergens: Milk, Wheat, Eggs, Gluten
For the cake:
- 1 cup granulated sugar
- 3/4 cup butter, melted
- 4 beaten eggs
- 1 1/4 cup self-rising flour
- 1 teaspoon baking powder
- 2 tablespoons of milk
For the topping and stuffing:
- 1 3/4 cups whole milk
- 1 box (3.9 oz.) vanilla or white chocolate instant pudding
- 1 can (21 ounces) cherry pie filling
- powdered sugar for dusting
- whipped cream to decorate
- Preheat oven to 375F˚. Grease 2 8-inch round cake pans and line with parchment paper. In a large bowl, combine cake ingredients until mixture is smooth and homogeneous. Don’t over mix.
- Pour batter onto baking sheets and bake for 20 minutes or until cake is elastic when pressed with a spoon. Let cool for 10 minutes before turning and removing the cakes from the pan onto a wire rack to complete cooling. Or keep refrigerated for at least 1 hour.
- Combine the milk and pudding mixture in a medium bowl. Let cool in the refrigerator for at least 30 minutes.
- Place the first cake on a serving plate or stand. Spread the vanilla pastry cream on top. Place the second cake on top and sprinkle with icing sugar. Serve with cherry pie filling and a dollop of whipped cream on top of each slice.
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