Calling all cake lovers and chocolate fanatics! This Boston Cream Poke Cake Recipe is my secret weapon for birthdays, weekend gatherings, and those moments when you need a homey dessert that’s both nostalgic and just a little bit decadent. Imagine everything you love about a classic Boston cream pie—fluffy cake, luscious custard, and silky chocolate ganache—transformed into an easy poke cake you can whip up in your trusty 9×13-inch pan. Every bite is soaked with creamy vanilla pudding, topped with a glossy chocolate layer, and guaranteed to put huge grins on faces. Trust me, once you try this Boston Cream Poke Cake Recipe, it’ll become a go-to favorite for special occasions and everyday sweet cravings alike!
Ingredients You’ll Need
What I adore most about this cake is how its simple, familiar ingredients come together to create a show-stopping dessert. Each one plays a starring role in the flavor, texture, and appearance of the Boston Cream Poke Cake Recipe, so don’t skip a thing!
- 1 box yellow cake mix: The golden, fluffy base for our cake—super easy and always reliable for poke cakes.
- Eggs, oil, and water (for cake mix): These are typically required by the cake mix and create the light, soft crumb we’re after.
- 2 boxes (3.4 ounces each) instant vanilla pudding mix: Adds that signature creamy custard layer—don’t substitute cook & serve here!
- 4 cups cold milk: Essential for whipping up the pudding so it sets smooth and luscious within the cake.
- 1 1/2 cups semisweet chocolate chips: For the ganache—gives a rich, not-too-sweet chocolate finishing touch.
- 1 cup heavy cream: Makes our chocolate ganache extra silky and spreadable.
- 2 tablespoons light corn syrup (optional): A secret for achieving that irresistible glossy ganache sheen—totally optional, but lovely if you have it.
How to Make Boston Cream Poke Cake Recipe
Step 1: Bake the Cake
First, preheat your oven to 350°F (175°C) and get your 9×13-inch baking dish ready with a generous coating of nonstick spray. Prepare the yellow cake mix according to the package instructions (usually combining eggs, oil, water, and the mix itself) and pour into your pan. Bake in the center of the oven until golden and a toothpick comes out clean—your kitchen will already smell amazing! Once out of the oven, let the cake cool for about 10 minutes so it firms up just enough for step two.
Step 2: Poke Holes in the Warm Cake
Now for the fun part: grab a wooden spoon (or something with a rounded handle) and gently poke holes all over the cake. Space them about an inch apart, but don’t worry about perfection. This is how all that creamy pudding soaks deep inside, making every bite of your Boston Cream Poke Cake Recipe impossibly moist and delightful.
Step 3: Prepare the Vanilla Pudding
In a large mixing bowl, whisk together both boxes of instant vanilla pudding and the cold milk. Work quickly and whisk until smooth and thickened—it should only take a couple of minutes. The goal is a creamy, pourable pudding that will sink into every nook and cranny of those poked holes.
Step 4: Fill and Chill
Pour that glorious pudding evenly over the still-warm cake, making sure to spread it into every hole with a spatula. Take your time with this step—the more pudding fills the cake, the dreamier the final texture. Slide the whole thing into the fridge for at least an hour so the pudding layer sets up perfectly.
Step 5: Make the Chocolate Ganache
While the cake chills, start your ganache! In a small saucepan, heat the heavy cream until it just starts to simmer (not boiling!). Remove from the heat and stir in your semisweet chocolate chips and optional corn syrup. Allow it to sit for a minute to melt, then whisk until silky smooth and glossy. Let the ganache cool for 5 to 10 minutes—it should be pourable, but not piping hot.
Step 6: Top with Ganache and Chill Again
Once the pudding layer has set, pour your ganache evenly over the top, using a spatula to gently spread it from edge to edge. Pop the whole cake back in the fridge for another 30 minutes or so until the chocolate is firm yet still luscious. Now, your Boston Cream Poke Cake Recipe is ready to slice and serve!
How to Serve Boston Cream Poke Cake Recipe
Garnishes
For a finishing touch, I love to sprinkle a few chocolate shavings, a dusting of powdered sugar, or even some festive sprinkles over the ganache. If you want to keep it classic, just a clean cut into those luscious layers is all you need to impress—sometimes less is more, letting that silky chocolate and creamy pudding shine.
Side Dishes
Since the Boston Cream Poke Cake Recipe is so rich and velvety, serve each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a fresh note, berries on the side (like raspberries or strawberries) make an absolutely perfect pairing without overpowering the cake’s signature flavors.
Creative Ways to Present
If you’re serving guests, try cutting the cake into neat squares and plating them with a drizzle of chocolate sauce for extra flair. For a playful twist, serve individual portions in mason jars for parties—just layer cubes of cake, extra pudding, and ganache for irresistible Boston Cream Poke Cake Recipe parfaits!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Boston Cream Poke Cake Recipe covered and refrigerated. It’ll stay fresh and fabulous for up to 4 days, and honestly, it might taste even better on day two as the flavors meld together. I recommend using plastic wrap pressed right against the surface to keep it extra moist.
Freezing
You can freeze individual slices or the whole cake by wrapping tightly in plastic wrap and a layer of foil. For best results, freeze before adding the ganache, then add the chocolate layer after thawing. Thaw overnight in the fridge for the best texture.
Reheating
This poke cake is best enjoyed cold or at room temperature. If you prefer it a touch warmer, let slices sit out for 15-20 minutes before serving, but don’t microwave—the pudding and ganache can separate or become runny.
FAQs
Can I use homemade cake or pudding instead of boxed versions?
Absolutely! If you have favorite from-scratch yellow cake or vanilla custard recipes, go for it. Just stick with instant pudding if you want that ultra-convenient, set-in-minutes result the Boston Cream Poke Cake Recipe is known for.
What’s the best way to poke holes in the cake?
I recommend using the handle of a wooden spoon because it creates holes just the right size for catching plenty of pudding. Evenly spaced holes about 1 inch apart ensure every piece is soaked with creamy filling.
Does the corn syrup affect the flavor of the ganache?
Not at all—the light corn syrup just adds a beautiful gloss to the ganache and makes it easier to slice. If you prefer to skip it, your Boston Cream Poke Cake Recipe will still taste amazing, just with a slightly more matte chocolate layer.
Can I make this cake ahead of time?
Yes, and it’s actually encouraged! Making the cake a day ahead gives those creamy, chocolatey layers extra time to meld, making the final dish even more delicious and satisfying.
Is the Boston Cream Poke Cake Recipe suitable for vegetarians?
Definitely! As long as the boxed cake mix and pudding don’t include any gelatin or animal-based thickeners (most mainstream mixes don’t), this cake is vegetarian-friendly, making it perfect for all sorts of gatherings.
Final Thoughts
If you’re craving a show-stopping dessert with minimal fuss, this Boston Cream Poke Cake Recipe is your answer. It’s the perfect combination of light cake, silky pudding, and glossy chocolate—sure to win over everyone who takes a bite. I can’t wait for you to bake, taste, and fall in love with this crowd-pleaser!
Print
Boston Cream Poke Cake Recipe
- Total Time: 50 minutes (plus chilling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of a Boston Cream Poke Cake, a luscious dessert featuring layers of moist yellow cake, creamy vanilla pudding, and a rich chocolate ganache. This easy-to-make cake is a crowd-pleaser for any occasion.
Ingredients
Cake:
- 1 box yellow cake mix (plus ingredients listed on box: usually eggs, oil, and water)
Pudding Layer:
- 2 (3.4-ounce) boxes instant vanilla pudding mix
- 4 cups cold milk
Ganache:
- 1 1/2 cups semisweet chocolate chips
- 1 cup heavy cream
- 2 tablespoons light corn syrup (optional, for glossy ganache)
Instructions
- Preheat oven and prepare baking dish: Preheat oven to 350°F (175°C) and prepare a 9×13-inch baking dish with nonstick spray.
- Bake the cake: Prepare and bake the yellow cake according to package directions; let cool for 10 minutes.
- Prepare the pudding layer: Whisk together the vanilla pudding mix and cold milk until smooth; pour over the cake and refrigerate for at least 1 hour.
- Make the ganache: Heat cream, add chocolate and corn syrup, stir until smooth. Pour over chilled pudding layer and refrigerate until set.
Notes
- For best results, make the cake a day ahead to allow the flavors to meld.
- You can use homemade cake and pudding if preferred.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 28g
- Sodium: 410mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
