Boston Cream Poke Cake

Why You’ll Love This Recipe

This Boston Cream Poke Cake is a perfect blend of textures and flavors—fluffy yellow cake, smooth vanilla pudding, and glossy chocolate ganache. It’s super easy to make and requires minimal ingredients, yet the result is a stunning, indulgent dessert. The cake’s moistness and the luscious layers of cream and chocolate make it a guaranteed hit at any gathering!

Ingredients

For the Cake:

• 1 box (15.25 oz) yellow cake mix
• Ingredients called for on the cake mix box (usually eggs, oil, and water)

For the Pudding:

• 3.4 oz instant vanilla pudding mix
• 2 cups cold milk

For the Ganache:

• 1 cup heavy whipping cream
• 1 cup semi-sweet chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Bake the Cake

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. Prepare the yellow cake mix according to the package instructions, mixing it with eggs, oil, and water. Bake for about 30 minutes or until a toothpick comes out clean. Allow the cake to cool completely.

2. Prepare the Pudding

In a mixing bowl, whisk together the cold milk and instant vanilla pudding mix until it thickens. Set aside.

3. Poke the Cake

Once the cake has cooled, use a wooden spoon handle or a similar utensil to poke holes evenly across the surface of the cake.

4. Add the Pudding

Pour the prepared vanilla pudding over the cake, making sure it seeps into the holes. Let the pudding absorb into the cake.

5. Make the Ganache

In a saucepan, heat the heavy whipping cream over medium heat. Once hot, add the semi-sweet chocolate chips and stir until melted and smooth.

6. Top with Ganache

Pour the smooth chocolate ganache over the pudding-filled cake, spreading it evenly across the top. Let the ganache set before serving.

Servings and Timing

• Servings: 12
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Variations

1. Homemade Pudding: For an extra homemade touch, you can substitute the instant pudding mix with a homemade vanilla pudding recipe.
2. Flavor Variations: Experiment with different flavored puddings like butterscotch or caramel for unique twists on the traditional Boston Cream flavor.

Storage/Reheating

• Storage: Store leftovers in the refrigerator, covered, for up to 3-4 days.
• Reheating: This cake is best served chilled, but if you’d like to enjoy it warm, microwave individual slices for 15-20 seconds.

FAQs

Can I use a different cake mix flavor?

Yes! While yellow cake is traditional, you can experiment with other flavors like chocolate cake mix for a richer base or even a butter cake mix for added flavor.

Can I make this cake ahead of time?

Absolutely! This cake actually tastes better after it has been chilled for a few hours or overnight, allowing the flavors to meld together.

Can I substitute the heavy cream for something else in the ganache?

You can use whole milk or even coconut cream for a dairy-free option, though the ganache will be slightly less creamy.

Conclusion

This Boston Cream Poke Cake is the perfect combination of rich chocolate, creamy vanilla pudding, and moist cake. Easy to make yet impressive, it’s perfect for any occasion and is sure to become a new favorite in your dessert rotation. Enjoy every sweet, indulgent bite!

Boston Cream Poke Cake

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Indulge in the delightful **Boston Cream Poke Cake**, a dessert that combines the classic flavors of chocolate and vanilla into a simple, yet decadent treat. With its moist yellow cake base, creamy vanilla pudding filling, and rich chocolate ganache topping, this cake is sure to be a crowd-pleaser for any celebration or as a sweet finish to a meal.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1 box (15.25 oz) yellow cake mix

Ingredients called for on the cake mix box (usually eggs, oil, and water)

3.4 oz instant vanilla pudding mix

2 cups cold milk

1 cup heavy whipping cream

1 cup semi-sweet chocolate chips

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Instructions

1. Bake the Cake: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. Prepare the yellow cake mix according to the package instructions, mixing it with eggs, oil, and water. Bake for about 30 minutes or until a toothpick comes out clean. Allow the cake to cool completely.
2. Prepare the Pudding: In a mixing bowl, whisk together the cold milk and instant vanilla pudding mix until it thickens. Set aside.
3. Poke the Cake: Once the cake has cooled, use a wooden spoon handle or a similar utensil to poke holes evenly across the surface of the cake.
4. Add the Pudding: Pour the prepared vanilla pudding over the cake, making sure it seeps into the holes. Let the pudding absorb into the cake.
5. Make the Ganache: In a saucepan, heat the heavy whipping cream over medium heat. Once hot, add the semi-sweet chocolate chips and stir until melted and smooth.
6. Top with Ganache: Pour the smooth chocolate ganache over the pudding-filled cake, spreading it evenly across the top. Let the ganache set before serving.

Notes

Homemade Pudding: For an extra homemade touch, you can substitute the instant pudding mix with a homemade vanilla pudding recipe.

Flavor Variations: Experiment with different flavored puddings like butterscotch or caramel for unique twists on the traditional Boston Cream flavor.

Nutrition

• Serving Size: 1 slice
• Calories: 370
• Sugar: 40g
• Sodium: 260mg
• Fat: 20g
• Saturated Fat: 11g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 55mg