Boston Cream Poke Cake

Boston Cream Poke Cake is a divine combination of yellow cake, vanilla pudding, and a chocolate glaze. This poke cake version results in a supremely moist cake.

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Every heavenly bite of this Boston Cream Poke Cake is a divine combination of golden butter cake, vanilla pudding, and a rich chocolate glaze. Everyone will be raving over this delectable dessert. 

MORE RECIPES: Boston Cream Cupcakes | Crazy Cake | Banana Pudding Cake

Boston Cream Poke Cake

Boston Cream Pie isn’t a pie at all, rather it’s an old-fashioned layer cake made with light vanilla sponge cake, filled with creamy custard, and topped with thick chocolate icing. This lusciously delicious poke cake has all the flavor of the original with a whole lot less work.

Made with a boxed cake mix and instant pudding, this poke cake is easily made with just 10 minutes of prep time. This poke cake version ensures that the pudding oozes into the entire cake, resulting in a supremely moist cake. 

Boston Cream Poke Cake is a one-pan dessert that will be a crowd favorite when you serve it at a special occasion like a holiday gathering or birthday party, but it’s also easy enough to make as a weeknight dessert. Serve the cake with a scoop of vanilla ice cream or a mug of coffee. 

Boston Cream Poke Cake Ingredients

• Cake mix - butter recipe cake mix, plus ingredients called for on package (vegetable oil, eggs, water)
  
• Instant Pudding - instant vanilla pudding 
  
• Milk - whole milk
  
• Vanilla - vanilla extract
  
• Butter
  
• Chocolate chips - semi-sweet chocolate chips
  
• Chocolate chips - milk chocolate chips
  
• Heavy cream

Poke cake recipes are literally cakes with holes poked all over. Use the handle end of a wooden spoon to poke the holes, making sure the cake is thoroughly dotted with holes because the holes are what allow the pudding to soak into the cake. 

Pour the pudding over the cake quickly, before it has a chance to set. You can use a spoon to help spread out the pudding and tap the pan on the counter to get rid of any bubbles, making sure the cream fills the holes completely.

Using a combination of semi-sweet and milk chocolate chips creates a delicious chocolate ganache, but you could also use all of the same kind if you prefer. Allow your cake to chill for at least 60 minutes, but if you can let the cake out overnight in the refrigerator that’s even better.

How to Make Boston Cream Poke Cake

FIRST STEP: Make the yellow butter cake mix per package directions. Pour into a lightly greased 9x13 baking dish. Place in the oven and bake at the recommended temperature and time per the cake box directions. 

SECOND STEP: Remove cake from the oven and let cool. Once cooled use the back of a wooden spoon to poke holes all over the top of the cake, about an inch and a half apart. Set aside. 

THIRD STEP: In a medium mixing bowl combine instant vanilla pudding, whole milk, and vanilla extract. Use a whisk to combine. Before pouring, take out ½ cup of the mixture and set aside then immediately pour the pudding mixture over the top of the cake before it has a chance to set up. 

FOURTH STEP: Place the cake in the refrigerator for 1 hour. 

FIFTH STEP: In a medium mixing bowl combine butter, semi-sweet chocolate chips, milk chocolate chips, heavy cream, and vanilla extract. Stir together. Place in the microwave for 30 seconds. Remove and stir together. Repeat steps in 30-second increments until the chocolate is melted and the mixture is combined. 

SIXTH STEP: Pour the chocolate over the top of the cake and place it in the refrigerator until the chocolate sets up. Place back in the refrigerator for at least 4 hours, or until ready to serve. 

How long does the cake need to chill? 

This cake needs to chill for at least 60 minutes, but letting it sit overnight in the refrigerator is recommended.

Can I use store bought chocolate frosting? 

If you order you could use a tub of ready-made chocolate frosting from the store instead of making your own chocolate ganache. 

Can I use vanilla cake mix? 

You can easily use a white or vanilla cake mix instead of a yellow butter cake mix. 

How to Store Boston Cream Poke Cake 

IN THE FRIDGE:  Store leftover poke cake in an airtight container in the refrigerator for up to one week.  

IN THE FREEZER: Boston cream pie poke cake can be stored in the freezer in an airtight container for up to three months. Thaw in the refrigerator before serving. 

Boston Cream Poke Cake

Boston Cream Poke Cake is a divine combination of yellow cake, vanilla pudding, and a chocolate glaze. This poke cake version results in a supremely moist cake.

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5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 40 minutes mins

Course Cupcakes, Dessert

Cuisine American

Servings 12 servings

Calories 411 kcal

Ingredients

  

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Cake

• 1 box butter recipe cake mix (plus ingredients called for on package (vegetable oil, eggs water))
• 2 3.4oz boxes instant vanilla pudding mix ((see directions for not using the entire 2nd box of pudding))
• 4 cups whole milk
• 2 teaspoon vanilla extract

Ganache

• 2 tablespoons butter
• 1 cup semi-sweet chocolate chips
• 1 cup milk chocolate chips
• ⅔ cup heavy cream
• 1 teaspoon vanilla extract

DIRECTIONS

 

• Make the yellow butter cake mix per package directions. Pour into a lightly greased 9x13 baking dish. Place in the oven and bake at the recommended temperature and time per the cake box directions.
• Remove cake from the oven and let cool. Once cooled use the back of a wooden spoon to poke holes all over the top of the cake, about an inch and a half apart. Set aside
• In a medium mixing bowl combine instant vanilla pudding, whole milk, and vanilla extract. Use a whisk to combine. Before pouring, take out ½ cup of the mixture and set aside then immediately pour the pudding mixture over the top of the cake before it has a chance to set up.
• Place the cake in the refrigerator for 1 hour.
• In a medium mixing bowl combine butter, semi sweet chocolate chips, milk chocolate chips, heavy cream, and vanilla extract. Stir together. Place in the microwave for 30 seconds. Remove and stir together. Repeat steps in 30 second increments until the chocolate is melted and the mixture is combined.
• Pour the chocolate over the top of the cake and place in the refrigerator until the chocolate sets up. Place back in the refrigerator for at least 4 hours, or until ready to serve.

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Notes

Letting this cake sit overnight in the refrigerator is recommended.

Nutrition

Calories: 411kcal | Carbohydrates: 54g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 361mg | Potassium: 231mg | Fiber: 2g | Sugar: 34g | Vitamin A: 392IU | Vitamin C: 1mg | Calcium: 205mg | Iron: 2mg

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