Boston Cream Poke Cake

Here’s a detailed, step-by-step recipe for making a Boston Cream Poke Cake — a delicious and easy dessert that combines the flavors of Boston Cream Pie with the convenience of a cake mix. It has a soft yellow cake base, a luscious vanilla pudding filling, and a smooth chocolate ganache topping.

🍰 Boston Cream Poke Cake Recipe

📋 Ingredients

For the Cake:

1 box yellow cake mix (15.25 oz)
Ingredients listed on the box (usually eggs, oil, and water)

For the Filling:

2 boxes instant vanilla pudding mix (3.4 oz each)
4 cups cold milk (whole milk preferred for creaminess)

For the Ganache Topping:

1 cup heavy whipping cream
1 cup semi-sweet chocolate chips (or chopped semi-sweet chocolate)

👩‍🍳 Directions

Step 1: Prepare and Bake the Cake

Preheat the oven to 350°F (175°C).
Grease and flour a 9×13 inch baking dish (or use non-stick spray).
Make the yellow cake according to the directions on the box (typically mixing the cake mix with eggs, oil, and water).
Pour the batter into the prepared baking dish.
Bake for the time listed on the box (usually about 28–32 minutes), or until a toothpick inserted in the center comes out clean.
Remove from oven and let it cool for about 5–10 minutes.

Step 2: Poke the Cake

Using the handle of a wooden spoon (or any round tool), poke holes all over the cake — about 1 inch apart.
Make sure the holes go deep so the filling can soak into the cake.

Step 3: Prepare the Pudding

In a medium bowl, whisk together the pudding mixes and 4 cups of cold milk.
Whisk for 1–2 minutes until it begins to thicken slightly (but not fully set — it should still be pourable).
Immediately pour the pudding over the cake, aiming to fill the holes.
Use a spatula to spread the pudding evenly over the surface.
Refrigerate the cake for at least 1 hour (or until pudding is set).

Step 4: Make the Ganache

Place the chocolate chips in a heat-proof bowl.
In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer (don’t boil).
Pour the hot cream over the chocolate chips.
Let sit for 3–5 minutes, then whisk until smooth and glossy.

Step 5: Add Ganache and Chill

Pour the ganache over the chilled cake.
Use a spatula to smooth it out evenly across the top.
Refrigerate again for at least 1–2 hours, or until the ganache is set.

🍽️ Serving

Serve chilled or at room temperature.
Slice into squares and enjoy!
Store leftovers covered in the refrigerator for up to 4–5 days.

✅ Tips for Success

Use whole milk for a richer pudding layer.
The cake needs to be slightly warm when poking to make deeper holes.
Let the ganache cool slightly before pouring if it’s too runny.
For extra flavor, add a splash of vanilla extract to the pudding or ganache.