Name: Boston Cream Poke Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 1 box yellow cake mix (plus ingredients listed on the box: usually eggs, oil, and water); 1 (3.4 oz) box instant vanilla pudding mix; 2 cups cold milk; 1 cup heavy cream; 1 cup semi-sweet chocolate chips; 2 tablespoons light corn syrup; 1 teaspoon vanilla extract; Pinch of salt

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If you’re looking for a showstopping dessert that’s pure comfort with a playful twist, the Boston Cream Poke Cake Recipe is your new go-to. This cake combines a buttery yellow cake, luscious vanilla pudding, and a rich chocolate ganache, all in one easy-to-make treat. Every bite delivers a nostalgic nod to the classic Boston cream pie, but in a fun, crowd-pleasing format that’s perfect for any occasion. Whether you’re feeding a birthday party or simply craving something sweet on a weeknight, this recipe is guaranteed to bring smiles and requests for seconds!

Boston Cream Poke Cake Recipe - Recipe Image

Ingredients You’ll Need

This Boston Cream Poke Cake Recipe keeps things delightfully simple, using a handful of pantry staples and a few fresh ingredients. Each component plays a starring role, from the tender cake base to the glossy chocolate ganache that seals in all the flavor.

Yellow cake mix: The ultimate shortcut for a fluffy, golden base—be sure to also grab the eggs, oil, and water listed on the box.
Instant vanilla pudding mix (3.4 oz): This quick-setting pudding soaks into the cake, creating pockets of creamy vanilla in every bite.
Cold milk (2 cups): Essential for whisking the pudding to the perfect thickness.
Heavy cream (1 cup): Brings the ganache its rich, decadent texture.
Semi-sweet chocolate chips (1 cup): Melting these ensures a glossy, deep chocolate finish.
Light corn syrup (2 tablespoons): Adds shine and helps the ganache set up beautifully.
Vanilla extract (1 teaspoon): Enhances both the pudding and ganache with a fragrant sweetness.
Pinch of salt: Balances the sweetness and makes all the flavors pop.

How to Make Boston Cream Poke Cake Recipe

Step 1: Bake the Cake

Start by preheating your oven to 350°F and greasing a 9×13-inch baking dish. Prepare the yellow cake mix according to the directions on the box, incorporating the eggs, oil, and water. Pour the batter into your prepared dish, then bake until golden and a toothpick comes out clean. Once out of the oven, let it cool for about 10 minutes—you want it slightly warm, not hot.

Step 2: Poke the Cake

Now comes the fun part! Using the handle of a wooden spoon, poke holes all over the cake, about an inch apart. Don’t be shy—these holes are what allow the vanilla pudding to seep into every bite, creating those signature creamy pockets.

Step 3: Make and Pour the Pudding

In a medium bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes until it thickens a bit. Immediately pour the pudding over the cake, spreading it gently with a spatula so it seeps into every hole. Press lightly to help the pudding fill each space. Pop the cake in the refrigerator for at least 1 hour, letting everything set up nicely.

Step 4: Prepare the Chocolate Ganache

For the grand finale of your Boston Cream Poke Cake Recipe, heat your heavy cream until it’s just about to simmer (either on the stove or in the microwave). Pour it over the chocolate chips in a bowl and let it sit for a minute or two to melt. Add the corn syrup, vanilla extract, and a pinch of salt, then stir until the ganache is smooth, glossy, and irresistible. Let it cool slightly—this helps it spread evenly without melting the pudding beneath.

Step 5: Assemble and Chill

Pour your ganache over the chilled cake, using a spatula to spread it in a thick, even layer. Return the cake to the fridge for 30 to 60 minutes, until the ganache is firm and sliceable. When ready, cut into squares and serve chilled for the ultimate treat.

How to Serve Boston Cream Poke Cake Recipe

Garnishes

Dress up each slice with a sprinkle of chocolate shavings, a dollop of whipped cream, or even a handful of fresh berries for a pop of color. The glossy chocolate layer is beautiful on its own, but a little extra flourish never hurts!

Side Dishes

This cake is quite rich, so serve it alongside something light and fresh. A simple fruit salad, a scoop of vanilla bean ice cream, or even a few crisp berries on the side will balance the chocolatey goodness.

Creative Ways to Present

Try cutting the Boston Cream Poke Cake Recipe into neat squares and arranging them on a platter for a party. For a special occasion, layer individual pieces in clear glasses with extra pudding and ganache for a stunning trifle effect. You can also use fun shapes by cutting the cake with cookie cutters—kids love this!

Make Ahead and Storage

Storing Leftovers

Cover any leftover cake tightly with plastic wrap or store in an airtight container in the refrigerator. It will stay moist and delicious for up to 4 days, making it great for prepping ahead or snacking throughout the week.

Freezing

If you want to freeze the Boston Cream Poke Cake Recipe, simply wrap individual slices (or the whole cake) well in plastic wrap and foil. Store in the freezer for up to 2 months. Thaw overnight in the fridge before serving for best results.

Reheating

This cake is best enjoyed chilled, but if you prefer, let it sit at room temperature for about 20 minutes before serving. Avoid microwaving, as this can melt the ganache and alter the texture of the pudding filling.

FAQs

Can I make the Boston Cream Poke Cake Recipe a day in advance?

Absolutely! In fact, it tastes even better after a night in the fridge. The flavors meld and the pudding has time to soak in, making each bite extra luscious.

What if I want to use homemade cake or pudding?

Go for it! Substitute your favorite yellow cake or homemade vanilla pudding if you prefer. Just make sure the pudding is still pourable so it seeps into the cake holes easily.

Can I use a different flavor of pudding?

Yes, you can experiment with different pudding flavors, but classic vanilla is what gives this Boston Cream Poke Cake Recipe its signature taste. Chocolate or banana pudding could be fun twists!

How do I prevent the ganache from being too runny?

Let the ganache cool slightly before pouring it over the cake. If it’s too hot, it may run off the sides or melt the pudding layer. Stirring in the corn syrup also helps it set up with a beautiful shine.

Is this recipe suitable for a vegetarian diet?

Yes, the Boston Cream Poke Cake Recipe is vegetarian-friendly since it contains no gelatin or meat products. Just double-check your cake mix and pudding ingredients to be sure they meet your dietary preferences.

Final Thoughts

There’s nothing quite like sharing a slice of Boston Cream Poke Cake Recipe with friends and family. It’s easy to make, irresistibly creamy, and absolutely packed with chocolatey goodness. Give it a try—you’ll be amazed at how quickly it disappears!

Boston Cream Poke Cake Recipe

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4.8 from 19 reviews

Author: admin
Total Time: 2 hours
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Boston Cream Poke Cake is an indulgent, quick-to-make dessert that combines moist yellow cake with creamy vanilla pudding and a rich chocolate ganache topping. Perfect for any occasion, it marries the classic flavors of Boston cream pie in an easy poke cake format that requires minimal effort but delivers maximum flavor.

Ingredients

Scale

Cake

1 box yellow cake mix (plus ingredients listed on the box: usually eggs, oil, and water)

Filling

1 (3.4 oz) box instant vanilla pudding mix
2 cups cold milk

Ganache Topping

1 cup heavy cream
1 cup semi-sweet chocolate chips
2 tablespoons light corn syrup
1 teaspoon vanilla extract
Pinch of salt

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Instructions

Prepare and Bake the Cake: Preheat oven to 350°F and lightly grease a 9×13-inch baking dish or spray with nonstick spray. Prepare the yellow cake mix according to the package directions using the required eggs, oil, and water. Pour the batter into the prepared pan and bake as instructed. Let the cake cool in the pan for 10 minutes.
Poke the Cake: Using the handle of a wooden spoon, poke holes evenly spaced about an inch apart all over the top of the warm cake. This will allow the pudding to seep in and flavor the cake deeply.
Prepare and Add the Pudding: In a medium bowl, whisk the instant vanilla pudding mix and cold milk together for about 2 minutes until slightly thickened. Pour the pudding immediately over the cake, using a spatula to spread it evenly and gently press it into the holes. Place the cake in the refrigerator and chill for at least 1 hour to let the pudding set.
Make the Chocolate Ganache: Heat the heavy cream in a saucepan or microwave just until it begins to simmer. Pour the hot cream over the semi-sweet chocolate chips in a medium bowl and let sit for 1 to 2 minutes to melt the chocolate. Add the corn syrup, vanilla extract, and a pinch of salt, then stir gently until the mixture is smooth and glossy.
Top and Chill the Cake: Allow the ganache to cool slightly, then pour it evenly over the chilled pudding-covered cake. Spread with a spatula to cover completely. Refrigerate the cake for another 30 to 60 minutes, or until the ganache is fully set.
Serve: Once set, slice the cake into 12 servings and serve chilled. Enjoy the rich blend of creamy vanilla, chocolate ganache, and moist cake in every bite.

Notes

For best results, prepare the cake a day in advance to allow flavors to meld beautifully.
You can substitute homemade cake or pudding if preferred for a more personalized touch.
Keep the cake refrigerated until ready to serve to maintain freshness and texture.
This cake is best served chilled but can be allowed to sit at room temperature for 10-15 minutes before serving for softer ganache.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American