Boston Cream Poke Cake Recipe: Easy, Delicious & Full of Creamy Flavor!
If you’re craving a dessert that’s as easy as it is indulgent, this Boston Cream Poke Cake is calling your name!
This easy cake is a delicious dessert that’s guaranteed to wow at any gathering, and best of all, it’s super simple to make.
Be sure to check out all of our poke cake recipes!
Starting with a boxed cake mix that is poked with holes and then filled with a creamy vanilla pudding, this cake is then topped with a rich chocolate ganache to give it it’s signature Boston Cream pie flavor!
Each bite is creamy, chocolatey, and perfectly moist. Whether it’s for a family dinner or a potluck, this treat will make you the dessert hero!
How do you make a Boston cream poke cake?
Start by baking a classic yellow cake as your base.
Once baked, poke holes all over it using the handle of a wooden spoon.
While the cake is still warm so it better absorbs the pudding, pour in a creamy vanilla pudding mix over the cake so that soaks right in to the holes.
To prepare the chocolate ganache topping for this delicious poke cake, warm the heavy cream over low heat in a medium saucepan. You want it hot but not boiling.
Remove the pan from heat and pour the chocolate chips into the warm cream. Let it sit for a minute.
Gently stir until the chocolate fully melts and the mixture is smooth and glossy.
Let it cool a bit before pouring over the top of the cake so it spreads easily but doesn’t run.
This ganache sets up nicely once refrigerated, giving the cake a rich, glossy chocolate topping!
Let the cake chill overnight for flavors to meld fully.
It keeps well for 3-4 days in the fridge.
From mouthwatering classics to creative twists, there’s a cake recipe for every sweet tooth. Want to get creative when making your dessert recipes? Learn How to Turn a White Cake Mix into a Chocolate Cake for an easy way to add a rich chocolate spin to a simple mix! And if you’re celebrating, Our Favorite Recipes for a Birthday Party are as fun as they are tasty.
Boston Cream Poke Cake Recipe
Ingredients
- 1 box yellow cake mix
- Ingredients listed on cake mix eggs, oil, water
- 2 boxes instant vanilla pudding mix
- 4 cups whole milk
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350°F. Grease a 9×13 inch baking pan.
- Prepare cake mix according to package instructions and pour batter into prepared baking pan.
- Bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- While the cake is baking, prepare the vanilla pudding by whisking together the instant pudding mix and milk in a large bowl.
- Once combined, refrigerate until the cake is ready.
- Once the cake is done baking, remove it from the oven and let it cool for a few minutes.
- Use a skewer or the handle end of a wooden spoon to poke holes all over the cake.
- Poke the holes while the cake is still warm to help the cake absorb the pudding mixture more easily.
- Pour pudding over the cake, making sure to fill the holes.
- In a small saucepan, heat the chocolate chips and heavy cream over low heat, stirring constantly, until the chocolate is melted and the mixture is smooth.
- Pour the chocolate mixture over the top of the pudding layer, spreading it evenly with a spatula.
- Refrigerate the cake for at least 1 hour, or until the pudding and chocolate are set.
I just made this as a test run for a friend’s birthday. It is delicious and not hard to make at all. Thank you so much for sharing this recipe, Reesa!
Yay! So glad to hear!