If you love classic desserts with a playful twist, this Boston Cream Poke Cake Recipe will absolutely steal your heart! Imagine the irresistible flavors of a Boston cream pie—soft yellow cake, creamy vanilla pudding, and rich chocolate ganache—all coming together in a single, easy-to-make cake. The best part? Every bite is loaded with velvety custard and topped with a glossy chocolate finish. This treat is perfect for family gatherings, dinner parties, or anytime you want to impress with a homemade masterpiece that’s secretly super simple. Trust me, once you try this Boston Cream Poke Cake Recipe, you’ll want to put it on repeat!
Ingredients You’ll Need
Ingredients You’ll Need
What makes this Boston Cream Poke Cake Recipe shine is its straightforward lineup of ingredients, each with an essential role in delivering layers of flavor and nostalgia. Even if you’re new to baking, you’ll find these grocery-store basics easy to work with—yet they come together so beautifully!
- Yellow cake mix: This is the soft, golden base for the whole cake—go with your favorite brand, and don’t forget the eggs, oil, and water called for on the box.
- Instant vanilla pudding mix: Creates a luscious, sweet filling that soaks into the cake holes for the signature creaminess.
- Cold milk: Essential for prepping the pudding layer; whole milk makes it extra rich and dreamy.
- Frozen whipped topping, thawed: Adds cloud-like lightness and makes the finish ultra-smooth.
- Semisweet chocolate chips: The heart of your shiny, melt-in-your-mouth ganache layer.
- Heavy cream: Blends with the chocolate to turn it into a silky, luxurious topping.
- Light corn syrup (optional): Adds beautiful sheen and extra gloss to your ganache if you want to take it up a level!
How to Make Boston Cream Poke Cake Recipe
Step 1: Bake the Yellow Cake
Start by preheating your oven according to the instructions on your preferred yellow cake mix box. Whip up the batter (don’t forget the eggs, oil, and water!) and pour it into a greased 9×13-inch baking pan. Slide it into the oven and bake as directed, enjoying that nostalgic vanilla cake scent wafting through your kitchen.
Step 2: Poke the Cake
Let the cake cool for about 10 minutes—just enough so it’s still warm but not piping hot. Then, grab the handle of a wooden spoon and poke holes all over the surface of the cake, about 1 inch apart. Don’t be shy with this step; those holes are the secret to catching all that rich pudding!
Step 3: Whip Up the Pudding
In a medium bowl, whisk the instant vanilla pudding mixes with your cold milk until it’s smooth and just starting to thicken. Work quickly, as the pudding will keep setting as you go; you want it pourable for easy spreading.
Step 4: Fill and Chill
Immediately pour the pudding over the cake, making sure it seeps into every poked hole. Use a spatula or the back of a spoon to gently coax the pudding into the crevices, then spread the rest evenly over the top. Pop the cake into the fridge for at least 1 hour so the pudding can fully set inside.
Step 5: Make the Chocolate Ganache
Heat the heavy cream in a small saucepan or in the microwave until it’s just simmering (don’t let it boil). Pour the hot cream over your semisweet chocolate chips in a heatproof bowl. Let this sit undisturbed for 1–2 minutes, then stir until it’s glossy and smooth. Add corn syrup for extra sheen if desired—totally optional, but quite the showstopper!
Step 6: Top and Chill Again
Carefully spread the luscious ganache over the chilled cake, using a spatula for a nice, even layer. Return the entire cake to the fridge for at least 2 more hours. This helps everything set perfectly and makes the cake beautifully sliceable.
How to Serve Boston Cream Poke Cake Recipe
Garnishes
A simple dusting of powdered sugar goes a long way, but you can also add a few curls of chocolate or even sprinkle some colorful jimmies for a playful touch. If you’re feeling extra, a rosette of whipped topping on each slice makes every serving look bakery-worthy.
Side Dishes
Balance out the decadent flavors with something fresh, like a plate of sweet strawberries or a handful of raspberries. For a fun dessert platter, set out bowls of vanilla ice cream alongside the cake—classic, cool, and irresistible.
Creative Ways to Present
Try slicing your Boston Cream Poke Cake Recipe into bite-sized squares for a party tray, or layer cubes of cake, pudding, and ganache in clear cups for stunning mini trifles. You can even use cookie cutters for cute shapes—perfect for celebrations!
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully in the fridge for up to 4 days. Simply cover the pan tightly with plastic wrap or foil to keep everything fresh and moist. The pudding and whipped topping actually help soften the cake, making each day’s slice even more delicious.
Freezing
You can freeze the Boston Cream Poke Cake Recipe, but for best results, do so before adding the ganache. Wrap the fully assembled (pudding-filled) cake tightly in two layers of plastic wrap and a layer of foil. When you’re ready to serve, thaw overnight in the fridge, add the fresh ganache, and chill again to set.
Reheating
No reheating needed! This cake is served chilled for that classic Boston cream vibe. But if you’d like to soften the ganache a bit, leave the cake at room temperature for 15–20 minutes before slicing.
FAQs
Can I use homemade pudding instead of instant for the Boston Cream Poke Cake Recipe?
Absolutely! Just be sure your pudding is still pourable when you add it to the poked cake so it seeps into the holes. Homemade pudding will add a wonderful, rich flavor.
Does the corn syrup in the ganache make a big difference?
It’s totally optional but does add a lovely glossy finish to the chocolate. If you don’t have any on hand, your ganache will still taste dreamy and look great.
Can I make this Boston Cream Poke Cake Recipe the night before?
Yes, and in fact, it gets even better! Chilling overnight gives the pudding plenty of time to set for a perfectly sliceable, ultra-creamy cake.
How do I transport Boston Cream Poke Cake Recipe without a mess?
Chill the cake well before moving it, and keep it in a snug, lidded container. If you’re worried about the ganache smudging, add that layer after you arrive at your destination.
Can I use a different cake flavor for this recipe?
Sure! While yellow cake is classic for Boston Cream Poke Cake Recipe, vanilla or even chocolate cake can put a delightful twist on the original.
Final Thoughts
There’s something so joyful about sharing a Boston Cream Poke Cake Recipe—every layer sings with flavor and couldn’t be easier to make. I hope you’ll gather your friends, bring out your favorite cake pan, and try this crowd-pleaser soon. Don’t be surprised if it disappears in a flash!
Print
Boston Cream Poke Cake Recipe
- Total Time: 2 hours 50 minutes (includes chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of fluffy cake, creamy pudding, and rich chocolate ganache with this easy-to-make Boston Cream Poke Cake Recipe. Perfect for satisfying your sweet cravings!
Ingredients
Cake:
- 1 box yellow cake mix (plus ingredients called for on the box, typically eggs, oil, and water)
Pudding Layer:
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 4 cups cold milk
Topping:
- 1 (12 oz) tub frozen whipped topping, thawed
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
- 2 tablespoons light corn syrup (optional, for extra glossy ganache)
Instructions
- Preheat and Bake: Preheat the oven and bake the yellow cake in a 9×13-inch pan. Let it cool, then poke holes all over the surface.
- Prepare Pudding Layer: Whisk together the instant pudding mix and cold milk until smooth. Pour over the cake and refrigerate.
- Make Topping: Heat heavy cream and pour over chocolate chips. Stir until smooth, then spread over the chilled cake.
- Chill and Serve: Refrigerate the cake until the ganache sets. Serve chilled.
Notes
- For a richer pudding layer, use whole milk.
- The corn syrup in the ganache is optional but gives it a nice sheen.
- This cake can be made a day ahead—it tastes even better after sitting overnight.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 31g
- Sodium: 410mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
