If you’ve ever dreamed of capturing the rich, luscious flavors of a classic Boston cream pie in a hassle-free, crowd-pleasing dessert, you’re in for a treat with this Boston Cream Poke Cake Recipe. It takes all the magic of the iconic pie—the moist yellow cake, the creamy vanilla custard, and the silky chocolate topping—and transforms it into an easy-to-make, poke-style cake that’s perfect for sharing. Whether it’s for a family gathering, a party, or just an indulgent weekend treat, this recipe brings joy to every forkful and leaves everyone coming back for seconds.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential to getting that perfect balance of flavors and textures. From the fluffy yellow cake base to the silky pudding filling and rich chocolate ganache, each item plays an important role in crafting this showstopper dessert.
- Yellow cake mix (16.25 ounces): The foundation of the recipe, providing a light and airy crumb that soaks up the pudding perfectly.
- Ingredients listed on the back of the cake mix box: Usually eggs, oil, and water that help turn the mix into a moist cake.
- Vanilla instant pudding (5.9 ounces): Creates the creamy filling that seeps into the cake’s holes, adding luscious flavor and moisture.
- Milk (4 cups): Needed to make the pudding mix smooth and pourable, soaking the cake for that signature poke-cake softness.
- Semi-sweet chocolate chips (1 cup): For the decadent chocolate ganache topping, balancing sweet and bittersweet brilliantly.
- Heavy whipping cream (1 cup): The secret to a velvety ganache that’s rich but still pourable.
- Butter (1 tablespoon): Adds extra smoothness and shine to the chocolate ganache, creating a beautiful finish.
How to Make Boston Cream Poke Cake Recipe
Step 1: Bake the Yellow Cake
Start by preparing the yellow cake according to the instructions on the box, using a 13×9 inch pan. Once baked, allow it to cool completely. This step is crucial because the cake needs to be fully cooled so it doesn’t become a soggy mess when you poke holes and add the pudding. Cooling ensures the cake maintains its structure as it soaks up all the delicious flavors.
Step 2: Poke the Cake
Using the handle of a large wooden spoon, gently poke holes all across the cake, reaching down to the bottom of the pan. These holes are what transform this from a simple cake into a Boston Cream Poke Cake Recipe by allowing the pudding to seep through and infuse each bite with creamy decadence. Don’t skip this step—poke generously!
Step 3: Prepare and Pour the Vanilla Pudding
Mix the vanilla instant pudding and 4 cups of milk in a medium bowl, whisking until smooth and still thin. Pour this luscious mixture evenly over the entire cake, making sure it sinks into every hole you poked earlier. This step turns the cake moist and adds that irresistible vanilla custard element that’s key to the flavor profile.
Step 4: Chill the Cake
Pop the cake into the refrigerator for about one hour. This chilling time allows the pudding to set slightly and fully integrate into the cake’s texture, ensuring every slice is creamy and flavorful without being runny.
Step 5: Make the Chocolate Ganache
Heat the heavy cream in a microwave-safe bowl until very hot but not boiling (usually 30 to 60 seconds). Add the butter and chocolate chips, letting them sit for 2 minutes before stirring until smooth and glossy. Let the ganache cool for about 10 minutes so it thickens just enough to spread over the cake without melting it.
Step 6: Frost and Chill
Pour the ganache over the chilled cake, using a spatula to smooth it evenly. The rich chocolate topping seals in all the luscious pudding and cake layers beneath, creating that iconic Boston cream pie finish. Chill the entire cake for at least 4 hours or overnight to allow the ganache to set perfectly and all the flavors to meld beautifully.
How to Serve Boston Cream Poke Cake Recipe
Garnishes
A simple dusting of powdered sugar or a few fresh berries on top can add a lovely pop of color and a touch of freshness that pairs wonderfully with the rich chocolate and creamy pudding. For extra flair, a dollop of whipped cream alongside each slice is always a winner.
Side Dishes
This cake is such a decadent treat that it shines on its own but pairs beautifully with light sides such as a crisp fruit salad or a scoop of vanilla ice cream. These sides balance the richness of the cake and provide a refreshing contrast that keeps every bite exciting.
Creative Ways to Present
Try serving this Boston Cream Poke Cake Recipe in clear glass baking dishes so you can show off the distinct layers when you bring it to the table. Alternatively, cut the cake into individual portions and garnish each with a swirl of whipped cream and a single cherry or strawberry for an elegant touch perfect for parties.
Make Ahead and Storage
Storing Leftovers
If there are leftovers, simply cover the cake tightly with plastic wrap or foil and store it in the refrigerator. It stays moist and delicious for up to 4 days, making it an easy dessert to prepare ahead of time or enjoy for several days after a gathering.
Freezing
You can freeze individual slices wrapped well in plastic wrap and placed in a freezer-safe container for up to 2 months. When you’re ready to enjoy, thaw them overnight in the refrigerator to maintain the best texture and flavor without any sogginess.
Reheating
This cake is best enjoyed chilled, but if you prefer, let refrigerated or thawed slices come to room temperature for 20–30 minutes before serving. Avoid microwaving as the pudding layer can separate and the ganache may lose its silky finish.
FAQs
Can I use homemade yellow cake instead of box mix?
Absolutely! Feel free to use your favorite homemade yellow cake recipe, just ensure the cake’s texture is sturdy enough to hold the pudding without becoming too soggy.
Is there a way to make this cake gluten-free?
Yes, swap the yellow cake mix with a gluten-free variety and ensure the pudding mix does not contain gluten ingredients. This way, the cake remains just as delightful without the gluten.
Can I use a different flavor of pudding?
While vanilla pudding is classic for this Boston Cream Poke Cake Recipe, you can experiment with other flavors like banana or butterscotch for a fun twist, but keep in mind it will change the traditional taste.
How long should I chill the cake before serving?
For best results, chill the cake for at least 4 hours after adding the ganache, though overnight chilling intensifies the flavors and makes slicing neater.
Can I make the ganache ahead of time?
Yes, ganache can be made a day in advance and refrigerated. Just warm it slightly and stir before pouring it over the cake to get it back to a pourable consistency.
Final Thoughts
I can’t recommend this Boston Cream Poke Cake Recipe enough—it’s a guaranteed showstopper that combines ease, elegance, and incredible flavor in one delightful dessert. Once you try it, you’ll find it becoming a go-to for celebrations big and small, bringing smiles to the table every time.
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Boston Cream Poke Cake Recipe
- Total Time: 6 hours 45 minutes
- Yield: 24 servings
Description
This Boston Cream Poke Cake is a delightful dessert that combines a moist yellow cake with creamy vanilla pudding and a rich chocolate ganache topping. The cake is baked, then poked to allow the pudding to seep in for maximum flavor and moisture. Finished with a smooth ganache frosting, this cake is perfect for parties and gatherings, yielding 24 delicious servings.
Ingredients
Cake
- 1 box yellow cake mix (16.25 ounces), plus ingredients listed on the box to prepare the cake
Pudding
- 1 box vanilla instant pudding (5.9 ounces)
- 4 cups milk
Ganache
- 1 cup semi-sweet chocolate chips
- 1 cup heavy whipping cream
- 1 tablespoon butter
Instructions
- Prepare cake: Preheat the oven as directed on the yellow cake mix box. Prepare the cake batter using the cake mix and the listed ingredients on the box. Pour the batter into a greased 13×9 inch baking pan and bake according to package instructions. Allow the cake to cool completely after baking.
- Poke holes: Using the handle of a large wooden spoon, poke holes all over the cooled cake, piercing all the way to the bottom of the pan to allow the pudding to seep in.
- Make pudding: In a medium mixing bowl, whisk together the vanilla instant pudding mix and 4 cups of milk until smooth and slightly thickened but still pourable.
- Pour pudding: Immediately pour the prepared pudding evenly over the entire surface of the cake allowing it to fill the holes.
- Chill cake: Place the cake in the refrigerator and chill for one hour to let the pudding set and absorb into the cake.
- Make ganache: In a microwave-safe bowl, heat the heavy whipping cream on high for 30 to 60 seconds until hot but not boiling. Add the butter and semi-sweet chocolate chips to the hot cream. Let sit for 2 minutes, then stir until the mixture is smooth and shiny. Allow the ganache to cool slightly for about 10 minutes.
- Frost cake: Pour the slightly cooled ganache evenly over the top of the pudding-soaked cake and smooth with a spatula.
- Final chill: Refrigerate the frosted cake for at least 4 hours or overnight to allow the ganache to set and flavors to meld before serving.
Notes
- The cake must be completely cooled before poking holes to prevent the pudding from melting.
- Use a wooden spoon handle or similar tool to create evenly spaced holes.
- Pour the pudding immediately after whisking for best texture and absorption.
- Let ganache cool slightly before pouring to prevent it from melting into the pudding layer.
- This cake can be made a day ahead and stored covered in the refrigerator.
- Cut into small squares to serve approximately 24 portions.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
