October 17, 2023
Review RecipeBoston Cream Poke Cake with Ganache
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.
Jump to Recipe
Table of Contents
- Boston Cream Pie Cake Ingredients
- EASY BOSTON CREAM CAKE SUBSTITUTIONS AND ADDITIONS
- HOW TO MAKE BOSTON CREAM POKE CAKE
- TIPS FOR PERFECT BOSTON CREAM POKE CAKE GANACHE
- SERVING BOSTON CREAM PIE POKE CAKE
- HOW TO STORE BOSTON CREAM POKE CAKE WITH GANACHE
- FAQ FOR BOSTON CREAM PIE POKE CAKE
- MORE FAVORITES YOU’LL LOVE
- JUMP TO RECIPE
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 Pie Cake Ingredients
You’ll need:
For The Cake
- 1 box of butter cake mix (plus the ingredients mentioned on the box to make the cake e.g., vegetable oil, eggs, water)
- 2 (3.4-ounce) boxes of instant vanilla pudding (see directions below for not using the entire second box of pudding)
- 4 cups of whole milk
- 2 teaspoons of vanilla extract
For the Ganache:
- 2 tablespoons of unsalted butter
- 1 cup of semi-sweet chocolate chips
- 1 cup of milk chocolate chips
- ⅔ cup of heavy cream
- 1 teaspoon of vanilla extract
EASY BOSTON CREAM CAKE 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 BOSTON CREAM POKE CAKE
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.
OUR RECIPE DEVELOPER SAYS
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 remaining pudding mixture over the top of the cake before it has a chance to set up.
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. Cover and place the cake back into the refrigerator for at least four hours, or overnight if you have time.
TIPS FOR PERFECT BOSTON CREAM POKE CAKE GANACHE
- When making ganache, it is important to make sure that the heavy cream is hot enough to melt the chocolate but not hot enough to burn it. We recommend 200°F for the right temperature.
- If your ganache has a dull, grainy texture, slowly add a small amount of cold, heavy cream and slowly stir until the ganache becomes smooth.
- Once you have made your ganache, it is crucial to let it cool to room temperature (or slightly above) on the counter before using it. Do not try to speed up this process by placing it in the fridge or the consistency will change.
SERVING BOSTON CREAM PIE POKE CAKE
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
HOW TO STORE BOSTON CREAM POKE CAKE WITH GANACHE
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.
FAQ FOR BOSTON CREAM PIE POKE CAKE
What do you use to poke holes in a 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.
What is Boston cream filling made of?
Boston cream donuts are usually filled with vanilla pastry cream. We recreate that delicious and creamy filling using an easy vanilla pudding.
Can you use regular frosting on a poke cake?
While we use a rich chocolate ganache for this Boston cream poke cake, any chocolate frosting would be just as delicious on top of your cake.
MORE FAVORITES YOU’LL LOVE
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- Christmas Red Velvet Poke Cake
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- Pie Crust Recipe
- Pudding Cake
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.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour 40 minutes
Servings 12
Ingredients
Cake
- 1 box butter yellow cake mix, plus ingredients called for on package (vegetable oil, eggs, water)
- 6.8 ounces (2 x 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
Calories: 495kcal | Carbohydrates: 73g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 477mg | Potassium: 245mg | Fiber: 2g | Sugar: 51g | Vitamin A: 426IU | Vitamin C: 1mg | Calcium: 228mg | Iron: 2mg
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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!
Maddy says
Absolutely delish!
Janie says
Love Boston Cream Pie! This was so easy to make. My favorite layer of this cake is the pudding.
Sharon Rackham says
I HAVE MADE MANY,MANY POKE CAKES OF EVERY FLAVOUR AND INGREDIENTS. ILOVE TO MAKE MY OWN GANACHE AS I DON’T LIKE TO USE PROCESSED FOODS. I MAKE MY OWN CAKE FROM SCRATCH.
Mark Jackson says
I love Boston Cream Donuts. I’ve never tried a Boston Cream Cake. I can’t wait to make this.
Sherry Withers says
I love poke cake I make a chocolate marshmallow one. I will definitely be trying this one
Sandra Wright says
Just wanted to share this was a favorite made by my mother-In-law. We always liked getting this every Christmas!
Kathleen Ritchie says
I make this cake often. It is my go to dessert for potlucks. I’ve even used it for birthday cakes. Sometimes I make it in cupcake form as well to serve as individual dessert serving.
Penny says
never made poke cake but i do make my own boston cream pie recipe. My is 19 and has had a homemade boston cream pie for his birthday cake every year lol, its his birthday request.
LaOnna Gillett says
I have made a few poke cakes before, so I am excited to try and make this one. I love boston cream pie.
Lisa says
I have made a poke cake before, but coconut. Basically the same, cake mix, I like butter cake mix, poke and cover with sweetened condensed milk when warm. Let cool them cover with cool whip and top with coconut. I like the frozen kind so it taste more like fresh. Cake taste pretty close to fresh coconut cake. I’m going to try your Boston cream. I would use French vanilla pudding and canned frosting warmed in microwave so it can be poured on the cake. It sounds great!
Marysia says
Yes, I have made a poke cake before. My husband loves Boston Cream Pie so t his would be a great alternative and much easier. LOVE your recipes.:)
Pauline lower says
I never made a Boston cream poke cake
Carol says
Love these recepies.
Joann Sevel says
I like be the filling the best. I’ll probably use a white cake mix
Carol says
I’ve made poke cakes before. Can’t wait to make the Boston Cream poke cake.
Kathy Clarke says
Homemade ganache please! Homemade is always better……
Adrienne d’Entremont says
I think the pudding is the best part, but combined with the ganache- mmmmm!
Mary George says
Looks delicious! Ganache is the best but microwaving chocolate frosting and pouring over the cake would work too.
Nancy Penrod says
I have made poke cake before
shan says
My favorite part is the filling, and the easy ganache!
BobbiJo says
Yes i have made a poke cake before Yummy!
Renee says
My favorite is the filling! Yum!!
Jadi says
This looks amazing! I’ve made an orange jello poke cake and it’s my son’s absolute favorite!
Lisa says
Can’t wait to try this poke cake. I’ve made others that were great, some not so much. Most definitely use a homemade ganache unless in a hurry. This is great to toss together for a last minute get together. Yummm…I love to make Boston Cream Cheesecakes cups.
mali says
I’ve never made a poke cake before, but they look so easy and delicious!
Tanya Mireles-Carriere says
Omg could you imagine strawberry cake, cheesecake pudding, then the ganache??! *heavy breathing cat* Chocolate Covered Strawberry Cheesecake Poke Cake!!!!
Shelley says
I have never made a poke cake before, but this looks delicious! Will definitely be trying it out. Thanks for sharing 😊
Aimee says
Chocolate Ganache is my FAVORITE!
Dorie says
I would definitely use yellow cake mix. I know the creamy center would be my favorite part. This sounds so easy to make and looks delicious.
Anne says
This looks AHHMAAAAZING!
Terri Anthony says
Love the recipe.💕💕💕💕
Gwen Green says
I love poke cakes.
Becky adams says
The only thing I would do differently is if use a French vanilla cake mix or the pudding mix,”’ I love Boston crème pie but have always wondered why the title has pie in it.”.
Linda Pa. says
I will be making this for the weekend. I was looking for something different. Yes I have made several poke cakes over the yrs. They are a favorite cake in our family. I will be making home made ganache.
Patricia says
I have made many poke cakes but this is my favorite to take to gatherings. Everyone loves them.
Charlotte Puderbaugh says
I have made poke cakes in the past . Usually a yellow cake with jello.
Debra Rollins says
I have had Boston cream donuts so I can’t wait to try the cake!
robin sinnott says
Have never made a poke cake before…can’t wait to try!
tammie m Halbach says
I have made many poke cakes over the years- this will be my first Boston Cream, which I love!!! Making this for my mom’s 70th birthday!
Karen says
yes, I have made many different poke cakes before.
Theresa Musser says
I have made poke cakes before. I look forward to trying thus recipe. I have made ganache before. I have used it to cover a cake.
Lynn Shaffer says
I absolutely love Boston cream!!! It is my go to donut. I will admit that I am weird. I lick the chocolate off the top of the donut and I then cut the donut in half
and with a teaspoon scoop out the boston cream. I don’t care for the donut part.
My good friend worked in a grocery store bakery. She would put in a parfait cup the boston cream and then a light layer of the chocolate frosting. I was in heaven!!!!
I have never made a poke cake. I would most likely use a moist chocolate cake with the boston cream poke cake.
Rhonda P says
This cake looks delicious…can’t wait to try it. I would definitely make the ganache
Suzee B says
I’ve never made a poke cake, but this recipe looks easy and delicious, so I think I’ll try it!
NJ says
I’ve made poke cakes before but using jello. This sounds wonderful, Boston Cream is my husbands favorite and both of us would love this. It will be made soon!
Laura Yarzebinski says
I have never made a poke cake! I love boston cream pie and donuts, so this sounds worth a try!
Verna Kay says
Never ate nor made a poke cake. But I am going to try this recipe to make one for a bake sale my quilt guild, Meherrian Quilting Guild, to support one of our outreaches.
Earleen Isbell says
Definitely making for a pot luck this weekend.
Ricardo Perez says
I’ve never made this but will definitely give it a try. I’d use vanilla cake but the original recipe sound delicious and my kids love cake!
Lois Imel says
Yes, I have made poke cakes before…many. I really like the better than sex cake poke cake.
Flavor of cake – I would also use the yellow butter of just yellow for this cake.
I would use ready made frosting & add a few things to it.
Yes, I have tried Boston Creme pies & donuts. They are Awesome!!!!
Favorite layers, All of them. Yum!!!!
Pat Reynolds says
I would make me my own vanilla pudding for better taste.
Beverly Pogue says
Never made it but most definitely going to
Sharon A. Brown says
I have made many poke cakes, but this one looks like it could be my favorite.
Georgia Spiller says
I can hardly wait to try this cake. Appears to be a really easy recipe!
Lynda Coffey says
I have never had a poke cake and can’t wait to try this!
Kathy says
I am definitely going to try this recipe. I have made poke cakes before and my family enjoys them..
Lisa A Stebbins says
Looks delicious!!
Lynette Dyas says
Did someone say Boston Cream??? Yes please! The donuts are my favorite, but I’ll take it in cake form too.
Julie Fager says
I’ll make my own chocolate ganache, thank you very much!! It sounds absolutely delicious!!!
Sally Nebosky says
I have not ever made a poke cake. Looks and sounds great. I would make my own topping. Dislike store bought, canned icings. I surely miss the boxed icing of old. Have not been able to make a proper “Tunnel of Fudge” cake since boxed icing is no longer. Any suggestions? Sally Nebosky
Lynn says
I am making this for sure!! I would NEVER buy ready made frosting. Homemade ganache is the only way for me everytime!!!
April Ruelas says
Haven’t made yet but am anxious to try🤗 Will be making just like the recipe for the first time😋 Looks so so good😋
Loretta Gray says
Have made Jello poke cakes for years & thought they were great!! But, this Boston Cream Poke cake is a whole different level!! Everyone loved it!! Previously tried the Tiramisu Poke Cake & my family like it better than original Tiramisu. But so far, Boston Cream is the favorite!!!!
Carol says
I have a large round table and we all took the frist bite together ❤️ 😋 😜
OMG…our jaws dropped & and
We all said, it tastes just like the donut!!!!! U know the one!! I doubled up and used 2 CAKE
MIXES in a deep dish 9×13 ,that’s all I doubled, everyone LOVED it so much they took it all home… So I decided to try the single cake mix like the recipe says and we just felt it was inflated and not as tasty ,although 😋 still tasty…..I also like to make extra pudding to serve on the side….THIS IS OUR NEW FAMILY FAVORITE!! THANK YOU SPACESHIPS & LASER BEAMS 😀 🙏 🙌 ❤️
Robin says
This was delicious! The only changes I made was subbing butter for oil and half and half for water. But followed the rest. Everyone loved it, including me! I am not a fan of instant pudding, and really was unsure of outcome, but boy was I surprised, it turned out great. I did add a tsp of vanilla extract to pudding. I used all the pudding, I didn’t withhold any and it was just fine! Maybe because I had a little denser cake because of additions? Anyway, yes I used it all and we all loved it so much, and that ganache, the best!! So many other ganaches don’t call for adding the butter or vanilla, or a mix of chips, I think this is what makes it extra delicious! Thanks for the recipe, will be making it many times in the future!
Bruce says
This is a scrumptious delight that is super easy to make. I used a boxed cake with vanilla pudding. The cake was so moist with the pudding in the POKE HOLES, YUM YUM. For the top I went with making the Ganache using salted butter, 1-1/2 cups semi-sweet chocolate chips, and 1/2 cup milk chocolate chips to tone down the sweetness.
No left-overs, lots of complements. This is a keeper and variations abound for special occasions.
Tammy says
I didn’t make the ganache. I used Pillsbury chocolate fudge frosting. I put it in the microwave for about 25 seconds to melt it a little bit and then poured it over the cake. It is delicious and no need to go to the trouble to make the ganache. You can also use this frosting hack for other things like to drizzle on the top of cream puffs.