Boston Cream Poke Cake

This Boston cream pie poke cake is a moist and flavorsome cake that is filled with vanilla pudding and crowned with a creamy chocolate ganache.

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This amazing Boston cream poke cake features 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 for more examples of these easy recipes.

Boston Cream Poke Cake Ingredients

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.

STEP FOUR: In a medium bowl, add the instant vanilla pudding, whole milk, and vanilla extract. Whisk to combine.

STEP FIVE: Before pouring, take out ½ cup of the mixture and set aside, then immediately pour the remaining pudding mixture over the top of the cake before it has a chance to set up.

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. Cover and 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

Poke Cakes

Cinnamon Roll Poke Cake

Poke Cakes

Coconut Poke Cake

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. You should also try our custard pie, too, if you love this creamy flavor profile.

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Boston Cream Poke Cake

5 from 57 votes

This Boston cream pie poke cake is a moist and flavorsome cake that 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

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Ingredients

  

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Cake

• 1 box butter yellow cake mix, plus ingredients called for on package (vegetable oil, eggs, water)
• 2 (3.4-ounce) boxes instant vanilla pudding, (see directions for not using the entire second box of pudding)
• 4 cups whole milk
• 2 teaspoons vanilla extract

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 according to package directions. Pour into a lightly greased 9×13 baking dish. Place in the oven and bake at the recommended temperature and time from the cake box directions.
• Remove the 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 heating 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

• 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.
• Make sure to pour pudding onto the cake quickly, before it has a chance to set.
• 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.
• 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.

 

RECIPE ADAPTED FROM https://12tomatoes.com/boston-cream-pie-cake/

Nutrition

Sodium: 171mg | Calcium: 129mg | Vitamin C: 1mg | Vitamin A: 426IU | Sugar: 32g | Fiber: 2g | Potassium: 207mg | Cholesterol: 34mg | Calories: 337kcal | Trans Fat: 1g | Saturated Fat: 11g | Fat: 19g | Protein: 5g | Carbohydrates: 38g | Iron: 1mg

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