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Boston Cream Poke Cake
This Boston cream pie poke cake is so easy to make with the help of a box of yellow butter cake mix. This moist and flavorsome cake is filled with vanilla pudding and crowned with a creamy chocolate ganache.
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A Boston cream poke cake is a yellow butter cake filled with creamy vanilla pudding and frosted with a rich chocolate ganache. It has all the flavors of an original Boston cream pie, but it’s much easier to make.
Poke cake recipes are cakes with holes poked in, which you then fill with a liquid to make every bite super-moist. Take a look at our lemon poke cake and this chocolate poke cake with mocha frosting for more examples of these easy recipes.
BOSTON CREAM POKE CAKE INGREDIENTS
You’ll need:
FOR THE CAKE
- 1 box of butter recipe yellow cake mix (plus the ingredients mentioned on the box e.g. vegetable oil, eggs, water)
- 2 (3.4-ounce) boxes of instant vanilla pudding (see directions for not using the entire 2nd box of pudding)
- 4 cups of whole milk
- 2 teaspoons of vanilla extract
FOR THE GANACHE
- 2 tablespoons of butter
- 1 cup of semi-sweet chocolate chips
- 1 cup of milk chocolate chips
- ⅔ cup of heavy cream
- 1 teaspoon of vanilla extract
SUBSTITUTIONS AND ADDITIONS
CHOCOLATE CHIPS: We recommend using half semi-sweet and half milk chocolate chips, but you could use all the same kind.
BUTTER: You could use corn syrup in place of butter if you wish.
GANACHE: Making chocolate ganache is easy, but if you prefer you could use a ready-made tub of chocolate frosting.
CAKE MIX: We used yellow cake mix in this recipe, but other recipes call for white cake mix, which would work just as well. There are plenty of different box mixes you can get in the store.
HOW TO MAKE THIS BOSTON CREAM POKE CAKE RECIPE
STEP ONE: Preheat the oven to the temperature specified on the boxed cake mix. Lightly grease a 9×13-inch baking dish with cooking spray.
STEP TWO: Make the cake mix according to the package instructions. Pour it into the baking dish and place it into the oven. Bake for the time specified on the box.
STEP THREE: Remove the cake from the oven and let it cool. Once slightly cooled, use the end of a wooden spoon to poke holes all over the top of the cake, about an inch and a half apart. Set aside.
PRO TIP:
It’s best to make the holes in the cake while it is still slightly warm because as it cools, the crust on top of the cake will crumble more easily.
STEP FOUR: In a medium bowl add the instant vanilla pudding, whole milk, and vanilla extract. Whisk to combine.
PRO TIP:
Don’t forget to take out ½ cup of the pudding mixture. Trust us, we’ve tried this recipe out lots and the texture is best when you take the ½ cup out. Set it aside to set and you’ll have a snack for later.
STEP FIVE: 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.
PRO TIP:
Make sure to pour pudding onto the cake quickly, before it has a chance to set.
PRO TIP:
When you’re pouring the cream into the holes, tap the pan on the counter a few times to get rid of any air bubbles and make sure the cream fills the holes completely.
STEP SIX: Put the cake in the refrigerator for one hour while the pudding sets.
STEP SEVEN: In a medium mixing bowl combine the butter, chocolate chips, heavy cream, and vanilla extract. Microwave for 30-second intervals, stirring in between until the chocolate is melted and the mixture is combined.
STEP EIGHT: Pour the chocolate frosting over the top of the cake. Place the cake back into the refrigerator for at least four hours, or overnight if you have time.
HOW TO SERVE
Our delicious Boston cream poke cake is a perfect treat to serve for a special occasion or for no occasion at all. The cake is so easy to make, it would be a great choice for a weeknight dessert treat or to take to a potluck. Serve the cake with a scoop of our no-churn vanilla ice cream on the side.
MORE POKE CAKE RECIPES
STORAGE
IN THE FRIDGE: You can store a Boston cream pudding poke cake in an airtight container in the refrigerator for up to a week.
IN THE FREEZER: Boston cream pie poke cakes can be stored in the freezer for up to three months in a sealed container. Thaw in the refrigerator before serving.
This Boston cream poke cake is so easy to make with a box of cake mix and instant pudding for the vanilla custard. While it only requires ten minutes of prep, it does need quite a lot of chill time, so if you’re making it for a special occasion, it would be best to do it a day ahead.
FREQUENTLY ASKED QUESTIONS
What do you use to poke holes in poke cake?
A wooden spoon handle is the best size to poke holes in the cake.
Can I make this cake ahead of time?
You can make this easy Boston cream poke cake a day or two in advance. Since the cake should chill overnight to give it time for all the liquids to soak in, it is best to make it the day before.
What is a poke cake?
It’s an easy cake that you poke holes into while it’s still hot after baking. The holes are then filled with a liquid or filling — like condensed milk, pureed fruit, chocolate cream, or pudding. It makes a moist and delicious cake.
Do I use both full packages of pudding?
You need to take out ½ cup of the pudding mixture. Trust us, we’ve tried this recipe out lots and the texture is best when you take the ½ cup out. Set it aside to set and you’ll have a snack for later.
MORE RECIPES YOU’LL LOVE
Boston Cream Poke Cake
This Boston cream pie poke cake is so easy to make with the help of a box of yellow butter cake mix. This moist and flavorsome cake is filled with vanilla pudding and crowned with a creamy chocolate ganache.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour 40 minutes
Servings 12
Ingredients
FOR THE CAKE
- 1 box butter recipe yellow cake mix plus ingredients called for on package (vegetable oil, eggs, water)
- 2 boxes of instant vanilla pudding 3.4-ounce boxes (see directions for not using the entire 2nd box of pudding)
- 4 cups whole milk
- 2 teaspoons vanilla extract
FOR THE GANACHE
- 2 tablespoons butter
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
- ⅔ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Make the yellow butter cake mix per package directions. Pour into a lightly greased 9×13 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 it in the refrigerator for at least 4 hours or overnight if you have the time.
Video
Notes
RECIPE ADAPTED FROM https://12tomatoes.com/boston-cream-pie-cake/
TIP: It’s best to make the holes in the cake while it is still slightly warm because as it cools, the crust on top of the cake will crumble more easily.
TIP: Make sure to pour pudding onto the cake quickly, before it has a chance to set.
TIP: When you’re pouring the cream into the holes, tap the pan on the counter a few times to get rid of any air bubbles and make sure the cream fills the holes completely.
TIP: Don’t forget to take out ½ cup of the pudding mixture. Trust us, we’ve tried this recipe out lots and the texture is best when you take the ½ cup out. Set it aside to set and you’ll have a snack for later.
Nutrition
Calories: 337kcal | Carbohydrates: 38g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 171mg | Potassium: 207mg | Fiber: 2g | Sugar: 32g | Vitamin A: 426IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 1mg
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Comments
Gloria says
This is such a creamy, easy treat!
Janelle says
Unsalted or salted butter ?
Layne Kangas says
I used unsalted. Enjoy!
Amy D says
My husband wants me to make this for Father’s Day! Our family is excited to try it. What type of milk should I use. I usually only have almond milk on hand.
Layne Kangas says
You’ll use both whole milk and heavy cream for this recipe. Enjoy!
Rachel says
Hello my cake mix doesn’t call for oil is that okay should I add some?
Layne Kangas says
I would prepare your cake mix however it calls for. Enjoy! 🙂
Jp says
Do you cover it when in the fridge?
Layne Kangas says
Yes, you should cover. Enjoy!
Jamie says
Can you use cook and serve pudding instead of instant? Does it make any difference?
Layne Kangas says
I would use instant for this recipe! Enjoy!
Kathy says
It says to hold back a half cup of pudding mixture, but I don’t see where it’s used. Is it just too much or is it used in recipe? Thanks…looks delicious!
Layne Kangas says
You just don’t use the entire amount of pudding mix for the recipe. Enjoy! 🙂
Rosemary Dusso says
What do do with the 1/2 cup of pudding set aside ????
Layne Kangas says
Hi, Rosemary – you can eat it or toss it, it’s not included in the recipe because it makes the cake too soggy. Enjoy!