Boston Cream Poke Cake Recipe

Love Boston cream pie? You’ll go crazy for this ultra-moist, creamy, and chocolatey Boston Cream Poke Cake! It’s the easiest way to get that classic combo of vanilla custard and rich chocolate in a no-fuss format.

Why You’ll Love This Recipe

• Uses a boxed cake mix for quick prep
• Dreamy vanilla pudding soaks into every bite
• Rich chocolate ganache topping adds an indulgent finish
• Family-friendly and great for gatherings
• Make-ahead friendly — it gets better as it chills!
• Only 15 minutes of active prep time
• No fancy decorating skills needed
• Perfect blend of creamy, soft, and fudgy textures

Ingredients

For the Cake

• 1 box yellow cake mix (plus eggs, oil, and water as listed on box)
• Nonstick spray or butter (for greasing)

For the Filling

• 2 boxes (3.4 oz each) instant vanilla pudding mix
• 4 cups cold milk

For the Chocolate Topping

• 1 cup heavy whipping cream
• 1 cup semi-sweet chocolate chips
• 1 tablespoon butter (optional, for extra shine)

Directions

1. Bake the Cake
   Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. Prepare and bake the yellow cake according to the package instructions. Let it cool for about 10–15 minutes after baking.
2. Poke the Holes
   Using the end of a wooden spoon or a thick straw, poke holes all over the top of the warm cake, spacing them about 1 inch apart.
3. Make the Vanilla Filling
   In a medium bowl, whisk together the pudding mixes and cold milk for about 2 minutes until thick but pourable. Immediately pour the pudding over the cake, using a spatula to gently spread it and push it into the holes.
4. Chill the Cake
   Cover the cake with plastic wrap and refrigerate for at least 2 hours, or until the pudding is fully set and absorbed.
5. Make the Chocolate Ganache
   In a small saucepan, heat the heavy cream until just simmering (do not boil). Remove from heat and stir in the chocolate chips and butter until smooth and glossy.
6. Top the Cake
   Pour the ganache evenly over the chilled cake and spread it to the edges.
7. Chill Again
   Return the cake to the fridge for at least 1 hour, or until the ganache is set.
8. Serve
   Slice and serve chilled. Wipe the knife between cuts for clean layers.

Servings and Timing

• Servings: 12
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 3 hours (including chilling)
• Calories per Serving: ~390

Variations

• Chocolate Cake Base: Use chocolate cake mix instead of yellow for a richer version.
• Boston Cream Cupcakes: Bake cupcakes and fill them individually for cute mini versions.
• Gluten-Free: Use a gluten-free cake mix and verify all other ingredients.
• Dairy-Free: Use dairy-free pudding mix, plant milk, and dairy-free chocolate.
• Strawberry Twist: Add a layer of sliced strawberries between the pudding and ganache.
• Peanut Butter Ganache: Swap some chocolate chips with peanut butter chips.
• Lemon Cream Version: Use lemon pudding instead of vanilla for a zesty spin.
• Espresso Ganache: Add 1 teaspoon of instant espresso powder to the ganache for depth.

Storage/Reheating

• Refrigerator: Store covered in the fridge for up to 4 days.
• Freezer: Freeze the cake (without ganache) wrapped tightly for up to 2 months. Thaw in fridge before topping and serving.
• Reheating: Best served cold or at room temp — no reheating needed.

FAQs

What is a poke cake?

A poke cake is a baked cake that has holes poked into it and then filled with a liquid or pudding for extra moisture and flavor.

Can I make Boston cream poke cake ahead of time?

Absolutely! It’s actually better the next day once the pudding soaks in and the ganache sets.

What kind of cake mix works best?

A classic yellow cake mix works best, but white or butter cake mix also works well.

Can I use homemade pudding?

Yes! If you prefer, make your own custard or pastry cream from scratch. Just make sure it’s pourable and not too thick.

How do I keep the ganache from getting too hard?

Use heavy cream and optional butter to keep the ganache glossy and sliceable straight from the fridge.

What can I use instead of ganache?

You can use canned chocolate frosting (microwaved for 10–15 seconds) or chocolate syrup for an easier shortcut.

Can I make this with chocolate pudding?

Sure! You’ll end up with a double chocolate twist — delicious if you love chocolate.

How long does it need to chill?

At least 2 hours for the pudding to set, and another hour after topping with ganache for best texture.

Does it taste like Boston cream pie?

Yes — it has all the creamy vanilla custard and chocolate glaze flavor, but with the ease of a soft, fluffy cake!

Can I make this in a round cake pan?

A 9×13 is best for spreading the filling evenly, but you can use two 9-inch round pans if needed — just divide everything evenly.

Conclusion

This Boston Cream Poke Cake recipe is the ultimate easy dessert that delivers BIG on flavor with minimal effort. It’s creamy, chocolatey, and oh-so-satisfying — just like the classic pie, but easier and more crowd-friendly. Whether you’re hosting a party, celebrating a birthday, or just craving something rich and delicious, this cake checks all the boxes. Try it once, and it’ll become a go-to favorite!

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