Boston Cream Poke Cake Recipe
If you have a soft spot for classic desserts, then you are absolutely going to adore this Boston Cream Poke Cake Recipe. It takes the luscious flavors of Boston cream pie—the moist yellow cake, the smooth vanilla pudding filling, and the rich chocolate ganache—and transforms them into an incredibly easy and fun poke cake form. The genius of this recipe is in how simple it is to make, yet stunningly decadent to eat. Whether you’re serving it for a special occasion or just because you deserve a sweet treat, this cake brings all the best parts of a timeless dessert into one irresistible dish.
Ingredients You’ll Need
The magic behind this Boston Cream Poke Cake Recipe is all in the ingredients, which are straightforward but come together to create layers of flavor and texture that are truly memorable. Each element plays a critical role, from the tender crumb of the yellow cake to the creamy vanilla pudding and the glossy chocolate ganache that seals the deal.
- Yellow cake mix (1 box): A foolproof base that ensures your cake is moist and fluffy every time, no need to start from scratch.
- Eggs, oil, and water: Essential for bringing your yellow cake mix to life according to the package instructions.
- Instant vanilla pudding mix (2 boxes, 3.4 oz each): Adds a silky, creamy layer of vanilla flavor that perfectly complements the cake.
- Cold milk (4 cups): Necessary for thickening the pudding to just the right consistency for spooning into the cake holes.
- Semi-sweet chocolate chips (1½ cups): Forms the rich, melt-in-your-mouth ganache topping that contrasts beautifully with the pudding.
- Heavy cream (1 cup): The secret to that smooth, luscious ganache that feels like pure indulgence.
- Corn syrup (2 tablespoons, optional): Adds a glossy finish to your ganache, making it look as stunning as it tastes.
How to Make Boston Cream Poke Cake Recipe
Step 1: Bake and Poke the Cake
Start by preheating your oven to 350 degrees Fahrenheit and greasing a 9×13-inch baking pan with nonstick spray. Pour in the yellow cake batter, making sure to follow the package directions for mixing with eggs, oil, and water. Once baked, let the cake cool for about 10 minutes so it’s warm but not hot. Then grab the handle of a wooden spoon and poke holes all over the surface, spacing them about an inch apart. This step is crucial because these holes will become the perfect nooks for the vanilla pudding to seep into.
Step 2: Prepare and Pour the Vanilla Pudding
While the cake cools, whisk together the instant vanilla pudding mix with the cold milk in a large bowl. Whisk for about 2 minutes until the mixture thickens and becomes silky smooth. Immediately pour the pudding over the warm cake, gently spreading it with a spatula and pressing it down so it fills all those holes you poked earlier. This extra step infuses every bite with creamy goodness. Afterward, pop the cake into the fridge for at least one hour to allow the pudding to set nicely.
Step 3: Make the Chocolate Ganache
For the show-stopping top layer, gently heat the heavy cream in a small saucepan over medium heat until it just starts to simmer—watch it closely so it doesn’t boil. Remove it from the heat and pour it over the semi-sweet chocolate chips in a heatproof bowl. Let the mixture sit still for 2 minutes to soften the chips, then stir until you achieve a smooth, glossy ganache. If you want that extra shine, stir in the corn syrup now.
Step 4: Add Ganache and Chill
Pour the luscious ganache over the chilled pudding layer, spreading it evenly with a spatula for a flawless finish. Return the entire cake to the refrigerator for at least 2 hours so the ganache can fully set into a perfect, silky topping that slices beautifully and tastes divine.
How to Serve Boston Cream Poke Cake Recipe
Garnishes
This Boston Cream Poke Cake Recipe is stunning on its own, but a few thoughtful garnishes can take it to the next level. Try adding a dusting of powdered sugar, a handful of fresh berries, or a sprinkle of chocolate shavings. Each garnish adds visual appeal and a fresh burst of flavor to complement the rich layers.
Side Dishes
Serve this cake alongside simple sides like fresh whipped cream or a scoop of vanilla ice cream for extra creaminess. For an adult twist, a cup of strong coffee or a glass of dessert wine pairs wonderfully, balancing the sweetness with bold notes.
Creative Ways to Present
Want to impress at a party or family gathering? Cut the poke cake into neat squares and serve on a pretty platter with a drizzle of caramel sauce or extra ganache on the side. You could also layer pieces of this poke cake in clear individual dessert cups with whipped cream and fresh berries for an elegant touch.
Make Ahead and Storage
Storing Leftovers
This cake keeps beautifully in the refrigerator for up to four days. Make sure to cover it tightly with plastic wrap or store in an airtight container to keep the pudding and ganache layers fresh and prevent the cake from drying out.
Freezing
If you want to make your Boston Cream Poke Cake Recipe in advance, freezing works well too. Cover the cake tightly with foil and plastic wrap to avoid freezer burn. When ready to enjoy, thaw it overnight in the fridge before serving to preserve the perfect texture of the pudding and ganache.
Reheating
Since this is more of a chilled dessert, reheating is not necessary and can compromise the texture of the pudding and ganache. It’s best served cold or at room temperature straight from the fridge.
FAQs
Can I use homemade cake and pudding instead of mixes?
Absolutely! While this Boston Cream Poke Cake Recipe is designed for convenience with mixes, using homemade yellow cake and vanilla pudding will make the dessert even more special and personalized.
What if I don’t have corn syrup for the ganache?
Corn syrup is optional and mainly adds shine to the ganache. If you don’t have it, your ganache will still be delicious—just slightly less glossy.
How long should I poke the holes in the cake?
Just a quick, gentle press with the end of a wooden spoon handle all around the cake surface is enough. The holes should be about one inch apart and deep enough to allow pudding to seep in, but not so deep that they reach the pan.
Can I make this recipe gluten-free?
Yes, by substituting a gluten-free yellow cake mix that meets your dietary needs, you can enjoy this Boston Cream Poke Cake Recipe without gluten.
Is this dessert suitable for kids?
Definitely! Kids love the fun of the poke cake and the combination of creamy pudding with chocolate ganache. Just keep in mind the dessert is quite rich, so small slices are best for little ones.
Final Thoughts
This Boston Cream Poke Cake Recipe is one of those rare treats that feels both indulgent and effortless, a perfect canvas for creating smiles in any kitchen. Once you take your first bite, the layers of moist cake, creamy pudding, and rich chocolate ganache will make it your go-to dessert for years to come. So go ahead, whip up this cake, share it with loved ones, and embrace the joy of a truly classic dessert reinvented with a fun twist.
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Boston Cream Poke Cake Recipe
- Total Time: 3 hours (includes chilling times)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Boston Cream Poke Cake Recipe transforms a simple yellow cake into a decadent dessert. After baking, holes are poked into the warm cake to soak in rich vanilla pudding, then topped with a luscious chocolate ganache. Chilled until set, it offers layers of moist cake, creamy pudding, and glossy chocolate that make for an irresistible treat perfect for any occasion.
Ingredients
Cake
- 1 box yellow cake mix (plus eggs, oil, and water as directed on package)
Pudding Filling
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 4 cups cold milk
Chocolate Ganache
- 1½ cups semi-sweet chocolate chips
- 1 cup heavy cream
- 2 tablespoons corn syrup (optional, for glossy ganache)
Instructions
- Prepare and Bake Cake: Preheat your oven to 350°F and grease a 9×13-inch baking pan with nonstick spray. Prepare the yellow cake mix according to the package instructions using the required eggs, oil, and water. Pour the batter into the pan and bake as directed. Once baked, allow the cake to cool for 10 minutes.
- Poke Holes in Cake: Using the handle of a wooden spoon, poke holes evenly all over the surface of the warm cake, spacing them about 1 inch apart. These holes will allow the pudding to soak into the cake for added moisture and flavor.
- Make Pudding and Pour Over Cake: In a large bowl, whisk together the instant vanilla pudding mix and 4 cups of cold milk vigorously until thickened, approximately 2 minutes. Immediately pour the pudding evenly over the warm cake, using a spatula to spread it gently and press into the holes to saturate the cake fully.
- Chill the Cake: Place the cake in the refrigerator and chill for at least 1 hour to allow the pudding to set and the flavors to meld.
- Prepare Chocolate Ganache: Heat the heavy cream over medium heat in a small saucepan just until it begins to simmer—do not boil. Remove from heat and pour it over the semi-sweet chocolate chips in a bowl. Let it sit for 2 minutes to melt the chocolate, then stir gently until smooth and glossy. Stir in corn syrup if using for extra shine.
- Top Cake with Ganache: Pour the ganache over the chilled pudding layer, spreading it evenly with a spatula for a smooth finish.
- Final Chill and Serve: Refrigerate the cake for at least 2 more hours to allow the ganache to fully set. Serve chilled for a delicious, creamy, and chocolatey dessert experience.
Notes
- For best flavor and texture, prepare the cake a day in advance to allow it to set thoroughly.
- You can use homemade yellow cake and vanilla pudding in place of boxed mixes for a more personalized touch.
- Store any leftover cake covered in the refrigerator for up to 4 days to maintain freshness.
- The optional corn syrup in the ganache adds a glossy finish but can be omitted if preferred.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
