Boston Cream Poke Cake is the perfect marriage of classic Boston cream pie flavors in an easy-to-make sheet cake format. This delightful dessert features a moist yellow cake with holes poked throughout, allowing creamy vanilla pudding to seep in, all topped with a rich chocolate ganache that sets to a glossy finish.
What makes this cake so special is how it transforms a beloved, but sometimes fussy, traditional dessert into something anyone can make at home with spectacular results. It’s a showstopper that requires minimal effort but delivers maximum flavor in every bite.
Why You’ll Love This
- No layering or complicated assembly required—just poke, pour, and top!
- The pudding keeps the cake incredibly moist for days, making it perfect for make-ahead occasions
- It feeds a crowd with minimal effort, ideal for potlucks and family gatherings
- You can use a boxed cake mix to save time without sacrificing flavor
- The combination of soft cake, creamy filling, and chocolate topping creates an irresistible texture contrast
Ingredients
- 15.25 ounce box yellow cake mix
- Ingredients needed to make cake (eggs, oil, and water)
- 2 (3.4 ounce) boxes instant vanilla or French vanilla pudding
- 4 cups milk
- 16 ounce tub chocolate frosting
Instructions
- Prepare the cake mix according to package directions and bake it in a well-greased 9×13-inch pan.
- While the cake is still warm, use the handle of a wooden spoon or a similar object to poke holes all over the cake at 1-inch intervals. Ensure the holes are large enough for the pudding to flow into and reach the bottom of the cake.
- In a mixing bowl, whisk together the instant pudding mix and 4 cups of milk. Mix for about a minute until smooth and lump-free.
- Pour the pudding mixture over the cake, ensuring it fills the holes. Use the back of a spoon to gently push pudding into the holes and spread it evenly over the cake.
- Refrigerate the cake for about 2 hours to allow the pudding to set and cool completely.
- Remove the lid and foil from the chocolate frosting tub. Microwave for 10-15 seconds until the frosting is pourable but not hot. Stir with a spoon.
- Spread the melted chocolate frosting evenly over the pudding layer of the chilled cake, starting from the center and moving toward the edges.
- Allow the cake to cool for a few minutes at room temperature, then refrigerate until fully set before serving.
Tips & Variations
- For a homemade version, substitute the boxed cake mix with your favorite yellow cake recipe.
- Try chocolate pudding instead of vanilla for a chocolate lover’s dream cake.
- Add a teaspoon of espresso powder to the ganache to enhance the chocolate flavor.
- For a lighter version, use 1% milk for the pudding and replace the ganache with a dusting of cocoa powder.
- Make mini versions in cupcake form for individual servings—just reduce the baking time accordingly.
- For extra decadence, fold 1/2 cup of whipped cream into the pudding before pouring over the cake.
Serving Suggestions
This Boston Cream Poke Cake is perfect on its own, but for an extra special presentation, serve each slice with a dollop of lightly sweetened whipped cream and a few fresh berries on the side. The tartness of raspberries or strawberries provides a beautiful contrast to the sweet cake.
For a coffee shop experience at home, pair a slice with a hot cappuccino or latte. The bitterness of coffee complements the sweet vanilla and chocolate flavors wonderfully.
Notes
- Store covered in the refrigerator for up to 5 days.
- The cake is best served chilled for the perfect texture contrast.
- If your ganache seems too thick, add a tablespoon of warm cream to thin it out.
- For the cleanest slices, dip your knife in hot water and wipe clean between cuts.
FAQs
Can I make this cake a day ahead?
Absolutely! In fact, this cake often tastes better the next day as the flavors have time to meld together.
Why is my pudding layer too runny?
Make sure you’re using instant pudding (not cook-and-serve) and that your milk is cold. Allow sufficient time for the pudding to set in the refrigerator before adding the ganache.
Can I freeze this cake?
While you can freeze it, the texture of the pudding may change slightly upon thawing. If freezing, do so before adding the ganache, then add the topping after thawing.
What if I don’t have a wooden spoon handle for poking?
Any round implement about 1/4-inch in diameter will work—try the end of a chopstick, a skewer, or even the rounded end of a measuring spoon.
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