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
Scale
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
