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Boston Cream Poke Cake Recipe

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4.2 from 43 reviews

  • Author: Amina
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Pour pudding: Immediately pour the prepared pudding evenly over the entire surface of the cake allowing it to fill the holes.
  5. Chill cake: Place the cake in the refrigerator and chill for one hour to let the pudding set and absorb into the cake.
  6. 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.
  7. Frost cake: Pour the slightly cooled ganache evenly over the top of the pudding-soaked cake and smooth with a spatula.
  8. 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

Find it online: https://aminabakes.com/boston-cream-poke-cake-recipe/