Boston Cream Poke Cake Recipe

This Boston Cream Poke Cake Recipe is a fun and delicious cake filled with vanilla cream pudding and frosted with a decadent chocolate ganache frosting. Now you don’t have to choose between a cake or pie with this yummy recipe. Everyone will be raving about this scrumptious combination of the goodness of the Boston Cream Pie but in cake form! It’s also a lot easier to make than the classic pie! 

You can take this dessert to your next gathering! It’s bound to be a crowd favorite and won’t last long as everyone gobbles it up!

I know another poke cake but they’re so versatile and so easy to make plus you all have loved all our other poke cake recipes so of course we had to give you another one. So don’t forget about those other poke cakes and our other delicious recipes like the ones below!

• Blueberry Croissant Breakfast Bake Recipe
• Banana Pudding Poke Cake Recipe
• Apple Pie Cupcakes Recipe With Salted Caramel Buttercream
• Delicious and Fun Chocolate Galaxy Cookies Recipe
• Easy Strawberry Poke Cake Recipe with Whipped Cream

Make sure to PIN this Boston Cream Cake

Free E-Cookbook

Sign up for our emails and get our free Simply Sweet E-Cookbook?

Name Email Address

By subscribing, I consent to receiving emails.

Why You’ll Love This Easy Boston Cream Poke Cake

• If you love Boston Cream Pie you will love this cake. If you’ve never tried one, you’ll love the decadent layers of the creamy vanilla custard, fluffy cake and rich chocolate ganache will win you over.  

• It has simple ingredients and is simple to make, you can make it with the kiddos and sti.l create a dessert that will impress everyone including your tastebuds. I mean c’mon instant vanilla pudding, boxed cake mix, it doesn’t get much easier than that but the results are a spectacular dessert. 
• Did we mentione it’s one of our favorite recipes now because it’s such an easy dessert and just a delicious poke cake?

• It’s perfect for potlucks, any parties/special occaisions, and yet it’s still homemade not store-bought dessert with some quick hacks. It’s a fabulous one-pan dessert. 

INGREDIENTS

For full measurements and instructions go to the recipe card.

• box of yellow cake mix (plus ingredients required to prepare it)
• vanilla instant pudding mix or french vanilla pudding
• semi-sweet chocolate (chopped or chips)
• heavy cream

• Preheat oven 350°F. Grease a 9×13-inch baking dish (non-stick cooking spray if you like).
• Prepare the yellow cake mix in a large bowl according to the package instructions.

• Pour the cake batter into the prepared baking dish and bake according to the package instructions. Use the toothpick method to ensure it’s done. 
• Let the cake cool but keep it slightly warm.

• Using the handle of a wooden spoon, poke holes all over the top of the cake but reaching to the bottom of the cake.

• Pour the pudding mixture evenly over the cake, making sure it fills the holes. Spread any remaining pudding over the top.
• Cover and refrigerate to let the pudding set. While the cake cools and the creamy vanilla pudding filling sets you’re going to make the chocolate ganache. 

• Heat the heavy cream until hot but not boiling.
• Pour the hot cream over the chopped chocolate and stir until smooth and glossy. 

• Pour ganache over the chilled cake and spread it evenly.
• Refrigerate the cake for at least 1 more hour (or overnight) to allow the ganache to set.

• Slice and serve chilled. 

Tips for Making Boston Cream Poke Cake

• Use a large, rounded wooden sppon handle. You want fairly large-sized holes for the pudding to seep into. 
• Let the pudding sit for a few minutes before pouring to ensure it’s slightly thickened but you don’t want it to set completely before pouring onto cake. Whisk the pudding well for a minute or two then start pouring straight into the holes of the cake.

• Use full-fat milk for a richer pudding texture.
• Chill the cake well before adding the ganache so the layers set properly.

• When making the ganache either in a saucepan or the microwave make sure it’s pourable and not bubbling hot. If heating in the microwave, heat 10-15 seconds at a time and stir after each time until it’s smooth and full incorporate. 
• For a deeper chocolate flavor, use dark chocolate instead of semi-sweet. Want a firmer ganache? Reduce the heavy cream slightly for a thicker topping.

Texture & Flavor

• The texture is a moist cake with a creamy filling, and smooth with a luscious chocolate glaze.
• The flavor is sweet and rich, with a balance of vanilla and chocolate flavors.

FAQs

• Can I make this cake in advance?
  Yes! This cake actually tastes better after chilling overnight, making it a great make-ahead dessert.
• Can I use homemade vanilla pudding instead of instant?
  Yes, but it needs to be completely cooled before pouring over the cake.

• Can I use a different cake flavor?
  Absolutely! Try chocolate or vanilla cake for a twist.
• How do I store leftovers?
  Keep the cake covered in the fridge for up to 4 days.
• Can I freeze this cake?
  Yes, you can freeze it for up to 2 months. Thaw overnight in the fridge before serving.

Are you ready to make these easy recipe? Let’s get to the recipe card shall we?

Continue to Content

Yield: 12

Boston Cream Poke Cake Recipe

Print

This Boston Cream Poke Cake Recipe is a fun and delicious cake filled with vanilla cream pudding and frosted with a decadent chocolate ganache frosting. Everyone will be raving about this scrumptious combination of the goodness of the Boston Cream Pie but in cake form!

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 3 hours

Total Time 3 hours 45 minutes

Ingredients

• 1 box yellow cake mix (plus ingredients required to prepare it,in this case, eggs and milk)
• 2 small boxes (3.4 oz / 96 g each) vanilla instant pudding mix (Prepared in advanced)
• 7 oz (200 g) semi-sweet chocolate (chopped or chips)
• ½ cup (100 g) heavy cream

Instructions

1. Preheat your 350°F. Grease a 9x13-inch (23x33 cm) baking dish.
2. Prepare the yellow cake mix according to the package instructions.
3. Pour the batter into the prepared baking dish and bake according to the package instructions (typically 25-30 minutes) or until a toothpick inserted in the center comes out clean.
4. Let the cake cool for about 10-15 minutes but keep it slightly warm.
5. Using the handle of a wooden spoon (or a straw), poke holes all
   over the cake, about 1 inch (2.5 cm) apart.
6. Pour the pudding evenly over the cake, making sure it fills the holes. Spread any remaining pudding over the top.
7. Cover and refrigerate for at least 1 hour to let the pudding set.
8. In a small saucepan or microwave-safe bowl, heat the heavy cream
   until hot but not boiling.
9. Pour the hot cream over the chopped chocolate and stir until smooth and glossy. If needed, microwave in 10-second intervals, stirring in between, until fully melted.
10. Pour the warm ganache over the chilled cake and spread it evenly.
11. Refrigerate the cake for at least 1 more hour (or overnight) to allow the ganache to set.
12. Slice and serve chilled. Store leftovers in the refrigerator for up to 4 days.

Notes

• Use full-fat milk for a richer pudding texture.
• Let the pudding sit for a few minutes before pouring to ensure it’s slightly thickened.
• Chill the cake well before adding the ganache so the layers set properly.
• For a deeper chocolate flavor, use dark chocolate instead of semi-sweet.
• Want a firmer ganache? Reduce the heavy cream slightly for a thicker topping.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 214Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 389mgCarbohydrates: 43gFiber: 1gSugar: 21gProtein: 3g

Please note that we can not guarantee the accuracy of the nutritional information. They are a best guess calculation.