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A Boston cream poke cake is a yellow butter cake filled with vanilla cream pudding and frosted with a rich chocolate ganache. It has all the flavors of a classic Boston cream pie, but it’s much easier to make.
Poke cakes 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. If you love Boston cream confections, try our Boston cream cupcakes for another twist on the classic taste.
MORE POKE CAKE RECIPES:
Cinnamon Roll Poke Cake | Coconut Poke Cake
ingredients for BOSTON CREAM POKE CAKE
You will 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 Jell-O instant vanilla pudding
- 4 cups of whole milk
- 1 teaspoon of vanilla extract
FOR THE GANACHE
- 2 tablespoons of butter
- 1 cup of semi-sweet chocolate chips
- 1 cup of milk chocolate chips
- 2/3 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 ready-made chocolate frosting.
HOW TO MAKE THIS BOSTON CREAM POKE CAKE RECIPE
STEP ONE: Preheat the oven to the temperature specified on the box of cake mix. Lightly grease a 9×13 inch baking dish.
STEP TWO: Make the cake mix according to the directions on the package. 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 cooled, use the handle of a wooden spoon to poke holes all over the top of the cake, about an inch and a half apart.
STEP FOUR: In a medium mixing bowl add the instant vanilla pudding, whole milk, and vanilla extract. Whisk to combine.
STEP FIVE: Pour the pudding mixture over the top of the cake.
PRO TIP: Pour the pudding onto the cake quickly, before it has a chance to set.
STEP SIX: Put the cake in the refrigerator for one hour.
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 over the top of the cake. Place the cake back into the refrigerator for at least four hours, or overnight if you have time.
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 best to do it a day ahead.
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Boston Cream Poke Cake
Ingredients
FOR THE CAKE
- 1 box butter recipe yellow cake mix plus ingredients called for on package (vegetable oil, eggs, water)
- 6.8 oz instant vanilla pudding
- 4 cups whole milk
- 1 tsp vanilla extract
FOR THE GANACHE
- 2 tbsp butter
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 2/3 cup heavy cream
- 1 tsp 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.
- 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.
This is such a creamy, easy treat!