The Boston Cream Poke Cake Recipe is a playful, crowd-pleasing twist on the classic Boston cream pie—layering intensely moist yellow cake, silky vanilla pudding, and glossy chocolate ganache, all in a single, spoon-ready dessert. Every forkful is an adventure through creamy, soft, and fudgy textures, making it an irresistible treat for birthdays, potlucks, or just a “because” moment at home. This easy poke cake is the shortcut you need for instant happiness, as it brings together everything you love about the traditional cake with far less fuss in the kitchen.
Ingredients You’ll Need
This Boston Cream Poke Cake Recipe is proof that simple ingredients can create something truly decadent! Each one plays a specific role in building those signature layers of flavor and texture that make this dessert absolutely unforgettable.
- Yellow cake mix: The perfect base—moist, buttery, and reliably delicious, it’s the engine that drives this cake’s flavor.
- Ingredients listed on the box (usually eggs, oil, and water): These bring the cake mix to life, giving it moisture and helping it rise with a tender crumb.
- Instant vanilla pudding mix: Silky and sweet, it seeps into every poke hole to create the luscious cream filling. Opt for French vanilla if you want extra richness!
- Cold milk: Essential for thickening the pudding so it oozes into the cake but still holds its shape.
- Semi-sweet chocolate chips: These melt into a rich ganache, offering just the right balance of sweet and dark chocolate notes.
- Heavy cream: The star ingredient for luscious, glossy ganache that blankets your cake in pure decadence.
- Unsalted butter: Adds extra silkiness and depth to the chocolate layer, making the ganache ultra-smooth.
- Vanilla extract: A splash right at the end intensifies the flavors and ties together every sweet, creamy bite.
How to Make Boston Cream Poke Cake Recipe
Step 1: Bake the Yellow Cake
Begin by preparing your yellow cake according to the instructions on the box, using a 9×13-inch baking dish. This is your canvas for the layers to come, so make sure you don’t overbake—it should be golden, soft, and springy to the touch. Let the cake cool for about 10 minutes; it should still be a little warm for the next step!
Step 2: Poke and Prep
After the cake has cooled slightly, grab the handle of a wooden spoon and poke holes across the entire surface, about an inch apart. You want to go deep so the pudding can truly soak in and create those signature creamy pockets. Don’t worry if the holes look large or the cake looks a little rough right now—it’s all part of the magic.
Step 3: Pour in the Vanilla Pudding
In a medium bowl, whisk instant vanilla pudding mix and cold milk together until it thickens, about two minutes. Immediately pour this glorious pudding over the cake, spreading it gently with a spatula so it fills every hole and covers the top. This is what transforms the Boston Cream Poke Cake Recipe from simple to stunning! Slide the cake into the fridge and chill for at least one hour to let the pudding set.
Step 4: Make the Chocolate Ganache
For the crowning glory, heat the heavy cream in a small saucepan just to a simmer, then pour it over your chocolate chips in a heatproof bowl. Let it sit for a couple of minutes to melt, then whisk until glossy and smooth. Stir in the butter and vanilla extract for that extra touch of rich flavor. Your ganache should be silky and pourable.
Step 5: Finish and Chill
Spread the chocolate ganache evenly over the cooled, pudding-filled cake. It’ll set into a shiny, irresistible layer. Pop the finished Boston Cream Poke Cake Recipe back into the fridge for another 1-2 hours, or until the ganache is firm. Patience is key here—each chill lets the flavors meld for the ultimate dessert experience. Serve this chilled for best results!
How to Serve Boston Cream Poke Cake Recipe
Garnishes
For an extra wow factor, add a sprinkle of chocolate curls, a dusting of powdered sugar, or even a few fresh berries right before serving. These simple touches make your Boston Cream Poke Cake Recipe feel bakery-fancy with minimal effort. If you love a bit of crunch, some toasted sliced almonds are delicious too.
Side Dishes
While this cake is truly the star, you can make dessert time extra special by pairing it with fresh strawberries, a dollop of lightly-sweetened whipped cream, or a scoop of vanilla bean ice cream. The cool and creamy flavors complement all the luxurious layers in each slice.
Creative Ways to Present
If you’re serving a crowd, cut the cake into bite-sized squares and arrange on a platter for a fun, finger-friendly dessert. For parties, try layering mini slices in clear cups with extra pudding and ganache for a playful parfait. A drizzle of extra melted chocolate just before serving will have everyone swooning!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Boston Cream Poke Cake Recipe covered tightly and refrigerated. It actually improves as it sits, letting the pudding and ganache soak in even more. Stored properly, it’ll be fresh and fabulous for up to four days—though it rarely lasts that long in our house!
Freezing
Want to save some for later? This cake freezes well! Once fully chilled and set, cut into serving squares, wrap them individually in plastic wrap, then place in an airtight container. Thaw overnight in the fridge for a just-like-fresh treat anytime.
Reheating
Boston Cream Poke Cake Recipe is best served chilled, straight from the fridge. If you prefer a softer ganache or slightly warmer cake, let your slice sit at room temperature for about 15–20 minutes before eating. Avoid microwaving, as it can affect the creamy texture.
FAQs
Can I use homemade cake instead of a box mix?
Absolutely! A made-from-scratch yellow cake brings even more flavor, though the box mix makes the process much quicker. Just be sure to bake it in a 9×13-inch pan and poke those signature holes while it’s still warm.
How do I prevent the pudding from being too runny?
Use whole milk or at least 2% milk for a thicker, creamier pudding. Whisk until it’s just set, but don’t wait too long or it’ll become difficult to spread into the cake’s holes.
Can I make the Boston Cream Poke Cake Recipe a day in advance?
Yes! In fact, chilling overnight allows all those layers to meld together perfectly. Just keep it covered in the fridge until you’re ready to serve.
What if I don’t have heavy cream for the ganache?
While heavy cream makes the richest ganache, whole milk can work in a pinch—though it will be a bit thinner. You could also substitute half-and-half, just keep an eye on the consistency when mixing.
How can I make this recipe nut-free?
Great news: this Boston Cream Poke Cake Recipe is already naturally nut-free, as long as you double-check the labels on your cake mix and chocolate chips. Always read the packaging for possible cross-contamination if serving someone with allergies.
Final Thoughts
You’re now ready to make a dessert that’s sure to excite any crowd—the Boston Cream Poke Cake Recipe is fun, totally doable, and bursts with bakery-level flavor in every bite. Don’t wait for a special occasion; whip this up whenever you need an indulgent pick-me-up. I can’t wait for you to share this classic-with-a-twist with the people you love!
Print
Boston Cream Poke Cake Recipe
- Total Time: 2 hours 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadent delight of a Boston Cream Poke Cake. This easy-to-make dessert features a moist yellow cake filled with creamy vanilla pudding and topped with a luscious chocolate ganache.
Ingredients
Cake:
- 1 box yellow cake mix (plus ingredients listed on the box – typically eggs, oil, and water)
Pudding Filling:
- 1 (3.4 oz) package instant vanilla pudding mix
- 2 cups cold milk
Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
Instructions
- Prepare the Cake: Bake the yellow cake according to package instructions in a 9×13-inch baking dish.
- Fill with Pudding: Poke holes in the cake and pour thickened vanilla pudding over the top.
- Make Ganache: Heat cream, pour over chocolate chips, then add butter and vanilla. Spread over the chilled cake.
- Chill and Serve: Refrigerate the cake until the ganache is set, then serve chilled.
Notes
- This cake can be made a day in advance and stored in the refrigerator.
- For a richer flavor, try using French vanilla pudding.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28 g
- Sodium: 350 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
