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
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
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 28g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
