Description
This Boston Cream Poke Cake is a simple yet indulgent dessert that combines moist yellow cake, creamy vanilla pudding, and a rich chocolate glaze. It’s an easy way to enjoy the flavors of classic Boston Cream Pie without all the effort!
Ingredients
Scale
For the Cake:
- 1 box yellow cake mix (plus ingredients listed on the box: eggs, oil, water)
For the Vanilla Pudding Filling:
- 2 cups milk
- 1 (3.4 oz) box instant vanilla pudding mix
For the Chocolate Topping:
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
- 1 tablespoon butter
Instructions
Step 1: Bake the Cake
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the yellow cake mix according to the package instructions.
- Pour the batter into the prepared pan and bake according to the box directions.
- Once baked, let the cake cool for 10 minutes.
Step 2: Poke & Fill with Pudding
- While the cake is still warm, use the handle of a wooden spoon or a straw to poke holes all over the cake.
- In a medium bowl, whisk together milk and vanilla pudding mix until smooth. Let it sit for 2 minutes to thicken slightly.
- Pour the pudding over the cake, spreading it evenly so it fills the holes. Refrigerate for at least 30 minutes to set.
Step 3: Make the Chocolate Ganache
- In a small saucepan, heat heavy cream over medium heat until it just begins to simmer.
- Remove from heat and pour over the chocolate chips and butter in a bowl. Let sit for 2 minutes, then whisk until smooth.
- Let the ganache cool slightly, then pour over the chilled cake, spreading it evenly.
Step 4: Chill & Serve
- Refrigerate for at least 1 hour (or overnight) to let the flavors meld.
- Slice and serve chilled for the best texture.
Notes
- Homemade Cake Option – Use a scratch-made yellow cake if you prefer.
- Extra Chocolatey – Stir 1 teaspoon of espresso powder into the ganache for a deeper flavor.
- Storage – Keep leftovers covered in the fridge for up to 3 days.