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
- Printable Letters to Santa
- Custard Pie Recipe
- Strawberry Shortcake Cheesecake
- Rhubarb Dump Cake
- Christmas Red Velvet Poke Cake
- Eclair Cake
- Lemon Chiffon Cake
- Orange Creamsicle Cupcakes
- Turtle Poke Cake
- Ding Dong Cake
- Strawberry Crunch Poke Cake
- Kentucky Butter Cake
- Tornado Cake
- Eggnog Poke Cake
- White Chocolate Blackberry Poke Cake
- Lemon Custard Pie
- Dill Pickle Pasta Salad
- Hamburger Casserole
- Chicken and Rice Casserole with Sour Cream
- Easy Vanilla Cake
- Boston Cream Cupcakes
- Jello Poke Cake
- Oatmeal Cake
- S’mores Hand Pie
- Cherry Chip Cake
- Butter Cake
- Raspberry Poke Cake
- Strawberry Poke Cake
- Strawberry Cheesecake Poke Cake
- 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
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Comments
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 โค๏ธ ๐ ๐
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 ๐ 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 ๐ ๐ ๐ โค๏ธ
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.