Bouillie Cake (Boo-Yee Cake)

Julie Guidry Recipe

By Julie Guidry JulieG

Prep Time:
Cook Time:

My husband is from south Louisiana, Cut Off to be exact and I'm from deep east Texas. Over the years I've tried to learn all his favorite foods to make him feel at home here in Texas. A Bouillie custard is a Cajun staple but, rather than just in a pie (which is typical) his cousin told me about this cake. Basically you make the cake super moist by adding a bit of custard to the batter, then top it with the left overs. I tweaked the recipe a little. (You can also take the custard and add Nilla wafers as it cools. Yummo!!) Everyone in his family loves this recipe, hope you love it too.


1 box
butter cake mix
2 can(s)
condensed milk 12oz cans
2 can(s)
6 Tbsp
4 tsp
vanilla extract
1 c
1 c

Directions Step-By-Step

Heat Oven to 350 and grease 9x13 pan. You will need another bowl for left over custard.
In a large pot on medium low heat melt butter, add your milk and water. As that is melting, mix butter cake batter as directed on box and pour into cake pan.
Mix sugar, eggs and cornstarch and set to the side. When butter is completely melted add your egg mixture and whisk until pudding like consistency, making sure to stir bottom of pot. DO NOT BOIL, the custard will burn very easily. Turn off heat stir in vanilla. Remove from heat.
Ladle booyee over cake batter evenly to cover do not overfill cake pan. You will have a good bit left over. Bake cake as directed.(I like my cake a little gooey so I do not bake quite as long as directed. Taking it out 2 or 3 minutes before done)
After cake is removed from oven and cooled for about 20 Minutes cut into squares, place on plate then ladle one booyea-custard over baked cake.

This cake is a little labor intensive but well worth it. Refrigerate leftovers, if you have any.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Eggs
Regional Style: Cajun/Creole
Other Tag: Heirloom
Hashtag: #custard

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Jul 21, 2015
This is my sis n law recipe! Cajun food is the best!
Lois Autin Lois_Autin
Jul 19, 2015
My mom would make cake and pap, which we all loved!! It's pretty much the same, except she would make a regular yellow cake and top it with the "pap" that she made from scratch. The best pap, pudding, custard, or whatever it is called you ever had!!! Me and my sisters have never been able to make it quite like hers, but we will keep trying!! Lol. I gonna try this recipe..... It is best served hot!! Hot cake, hot pap!! From Houma Louisiana
Roxanne Lebouef Lacoste RoxanneLacoste27
Jun 20, 2015
Hi I live in Theriot La I never made it that way before it would bake my cake first then it would break my cake up in pieces then I would pour my bouillie over the of cake
Julie Guidry JulieG
Jun 19, 2015
That sounds great! I love coconut, and drink coconut milk so I will have to try it. Typically everyone down there uses the Nilla Wafers, but the cake is sooooo good I prefer it that way.
Thank you!!
Julie G.
Monique Mayo mmayo1966
Jun 18, 2015
Hi!! I live in Dulac Louisiana and I like to make the Bouille pie filling amd put it on top of my home made bread pudding. It's awesome!! Also, some of my friends order the tarte a bouille pie made with vanilla wafers inatead of the tea cookie dough!! It's also really good made with coconut!! I add coconut milk, coconut extract and coconut flakes and everyone loves it!!