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Boston Cream Poke Cake Recipe

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4.1 from 85 reviews

  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Top Cake with Ganache: Pour the ganache over the chilled pudding layer, spreading it evenly with a spatula for a smooth finish.
  7. 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

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Find it online: https://ascookasyoucan.com/boston-cream-poke-cake-recipe/