Here’s a rich, crowd-pleasing Boston Cream Poke Cake—all the classic flavors with an easy shortcut 🍰🍫
🍰 Boston Cream Poke Cake
Ingredients (serves 12)
Cake:
- 1 box yellow cake mix
- Ingredients listed on the box (eggs, oil, water)
Filling:
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
Chocolate topping:
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 tablespoon butter or corn syrup (for shine, optional)
Instructions
- Bake the cake
- Prepare and bake the yellow cake in a 9×13-inch pan according to package directions.
- Let cool about 10 minutes.
- Poke holes
- Use the handle of a wooden spoon or a straw to poke holes evenly across the cake.
- Add pudding
- Whisk pudding mix with cold milk until smooth (before it fully sets).
- Pour evenly over the cake, letting it soak into the holes.
- Refrigerate 30–45 minutes to set.
- Make chocolate ganache
- Heat heavy cream until just beginning to simmer (do not boil).
- Pour over chocolate chips and butter.
- Let sit 2 minutes, then stir until smooth.
- Top the cake
- Spread ganache evenly over the chilled cake.
- Chill & serve
- Refrigerate at least 2 hours before slicing for best texture.
💡 Tips
- For extra custard flavor, use French vanilla pudding.
- Chill overnight for the cleanest slices.
- Store covered in the refrigerator up to 4 days.
✨ Variations
- Shortcut topping: Use chocolate frosting warmed slightly for spreading.
- Homemade pastry cream: Swap pudding for cooked custard if you want a more traditional version.
- Mini version: Make in cupcake pans for individual poke cakes.
If you want, I can also give you a no-bake Boston cream dessert, a white cake version, or a lightened-up version.
