Boston Cream Poke Cake
A dreamy dessert mash-up of soft yellow cake, creamy vanilla pudding, and silky chocolate ganache—this Boston Cream Poke Cake is a no-fuss take on the classic pastry, and it’s downright irresistible!
Whether you’re baking for a birthday, potluck, or just a weekend treat, this chilled cake delivers rich layers of flavor and texture in every bite.
Ingredients
For the Cake:
- 1 box yellow cake mix
- Ingredients required on box (typically eggs, water, oil)
For the Filling:
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 4 cups cold milk
For the Chocolate Glaze:
- 1 cup heavy cream
- 8 oz semi-sweet chocolate chips
- 2 tbsp corn syrup (optional, for extra shine)
- 1 tsp vanilla extract
Instructions
1. Bake the Cake
Preheat your oven to the temperature listed on the cake mix box. Grease a 9×13-inch baking dish.
Prepare the yellow cake mix according to the box instructions and pour it into the pan. Bake as directed. Let the cake cool for about 15 minutes once out of the oven.
2. Poke the Cake
Using the handle of a wooden spoon (or a thick straw), poke holes all over the surface of the warm cake. Make sure you go deep enough to allow the pudding to seep into every bite.
3. Make the Pudding Layer
In a large bowl, whisk the instant pudding mix with the cold milk until smooth and slightly thickened (about 2 minutes).
Pour the pudding mixture evenly over the cake, using a spatula to spread it and gently press it into the holes. Refrigerate the cake for at least 1 hour to let the pudding set.
4. Make the Chocolate Glaze
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and stir in the chocolate chips. Let sit for 2–3 minutes, then whisk until glossy and smooth.
Stir in the vanilla and corn syrup (if using) for that classic ganache shine.
5. Glaze the Cake
Pour the chocolate glaze over the chilled cake, spreading it evenly across the top. Chill for at least 2 more hours, or until the glaze is set and sliceable.
To Serve:
Slice and serve this Boston Cream Poke Cake chilled. It’s rich, creamy, and oh-so-satisfying!
Prep Time: 20 min
Cook Time: 30 min (plus chilling)
Total Time: About 3 hours
Serves: 12–16
Tip: For even cleaner cuts, dip your knife in hot water and wipe it between slices!
