Boston Cream Poke Cake

 

close up shot of a slice of cake on a plate with a piece taken out of it with a fork
Boston cream poke cake is incredibly delicious and easy to make with a moist yellow cake, creamy vanilla pudding, and topped with a rich chocolate glaze.
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Table of Contents
  1. Boston Cream Poke Cake Ingredients
  2. Substitutions and Additions
  3. How to Make This Boston Cream Poke Cake Recipe
  4. How to Serve
  5. Storage
  6. Frequently Asked Questions
  7. More Recipes You’ll Love
  8. JUMP TO RECIPE

Boston cream poke cake has all the delectable flavors of an original Boston cream pie, but it’s much easier to make. Moist yellow cake, filled with creamy vanilla pudding, and topped with a rich chocolate glaze is a yummy cake that everyone will enjoy.  

If you love a rich and delicious poke cake you’ll want to make chocolate poke cake, lemon poke cake, or turtle poke cake

close up shot of a slice of cake on a plate

Boston Cream Poke Cake Ingredients

Boston Cream Poke Cake raw ingredients that are labeled

You will need:

For the Cake

  • 1 box butter recipe cake mix, plus ingredients called for on package (vegetable oil, eggs, water)
  • 2 (3.4 oz) boxes instant vanilla pudding (see directions for not using the entire 2nd box of pudding)
  • 4 cups whole milk
  • 2 teaspoon vanilla extract

For the Ganache

  • 2 tbsp butter
  • 1 cup semi-sweet chocolate chips
  • 1 cup milk chocolate chips
  • ⅔ cup heavy cream
  • 1 tsp vanilla extract

Substitutions and Additions

CHOCOLATE CHIPS: We recommend using half semi-sweet and half milk chocolate chips, but you could use all the same kind. 

BUTTER: You could use corn syrup in place of butter if you wish. 

GANACHE: Making chocolate ganache is easy, but if you prefer you could use a ready-made tub of chocolate frosting.

CAKE MIX: We used yellow cake mix in this recipe, but other recipes call for white cake mix, which would work just as well. There are plenty of different box mixes you can get in the store.

How to Make This Boston Cream Poke Cake Recipe

STEP ONE: Make the yellow butter cake mix per package directions. Pour into a lightly greased 9×13 baking dish. Place in the oven and bake at the recommended temperature and time per the cake box directions. 

yellow butter cake baked in a baking dish

STEP TWO: Remove cake from the oven and let cool. Once cooled use the back of a wooden spoon to poke holes all over the top of the cake, about an inch and a half apart. Set aside. 

PRO TIP: It’s best to make the holes in the cake while it is still slightly warm because as it cools, the crust on top of the cake will crumble more easily.

holes poked in the baked yellow butter cake

STEP THREE: In a medium mixing bowl combine instant vanilla pudding, whole milk, and vanilla extract. Use a whisk to combine. Before pouring, take out ½ cup of the mixture and set aside then immediately pour the pudding mixture over the top of the cake before it has a chance to set up. 

PRO TIP: Don’t forget to take out ½ cup of the pudding mixture. Trust us, we’ve tried this recipe out lots and the texture is best when you take the ½ cup out. Set it aside to set and you’ll have a snack for later.

PRO TIP: When you’re pouring the cream into the holes, tap the pan on the counter a few times to get rid of any air bubbles and make sure the cream fills the holes completely.

pudding mix poured on top of the cooked cake

STEP FOUR: Place the cake in the refrigerator for 1 hour. 

STEP FIVE: In a medium mixing bowl combine butter, semi-sweet chocolate chips, milk chocolate chips, heavy cream, and vanilla extract. Stir together. Place in the microwave for 30 seconds. Remove and stir together. Repeat steps in 30-second increments until the chocolate is melted and the mixture is combined. 

butter, chocolate, vanilla, and milk combined in a bowl

STEP SIX: Pour the chocolate over the top of the cake and place in the refrigerator until the chocolate sets up. Place back in the refrigerator for at least 4 hours, or until ready to serve. 

chocolate poured on top of the yellow butter cake

How to Serve

This one-pan dessert is a delicious dessert to serve for a special occasion, like a birthday party or holiday gathering, but it’s also easy enough to make for a weeknight dessert. Serve Boston cream pie poke cake with a scoop of vanilla ice cream or a mug of hot coffee. 

Storage

IN THE FRIDGE: You can store a Boston cream pudding poke cake in an airtight container in the refrigerator for up to a week.

IN THE FREEZER: Boston cream pie poke cakes can be stored in the freezer for up to three months in a sealed container. Thaw in the refrigerator before serving. 

close up shot of a cake in a baking dish with slices of cake missing

Boston cream poke cake is incredibly easy to make with the help of a box of yellow butter cake mix and instant pudding for the vanilla custard. While this sweet poke cake only takes 10 minutes of prep time to put together, it does need to chill for at least an hour, and if you can let the cake out overnight in the refrigerator that’s even better. A lusciously moist cake, Boston cream poke cake is a sweet and creamy dessert your friends and family will adore. 

Frequently Asked Questions

What do you use to poke holes in poke cake? 

A wooden spoon handle is the best size to poke holes in the cake.

Can I make this cake ahead of time? 

You can make this easy Boston cream poke cake a day or two in advance. Since the cake should chill overnight to give it time for all the liquids to soak in, it is best to make it the day before.

What is a poke cake? 

It’s an easy cake that you poke holes into while it’s still hot after baking. The holes are then filled with a liquid or filling — like condensed milk, pureed fruit, chocolate cream, or pudding. It makes a moist and delicious cake.

Do I use both full packages of pudding? 

You need to take out ½ cup of the pudding mixture. Trust us, we’ve tried this recipe out lots and the texture is best when you take the ½ cup out. Set it aside to set and you’ll have a snack for later.

More Recipes You’ll Love

close up shot of a slice of cake on a plate with a piece taken out of it with a fork

Boston Cream Poke Cake

Boston cream poke cake is incredibly delicious and easy to make with a moist yellow cake, creamy vanilla pudding, and topped with a rich chocolate glaze.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Chill Time 1 hr
Total Time 1 hr 40 mins
Course Dessert
Cuisine American
Servings 12

Ingredients
  

Cake

  • 1 box butter recipe cake mix, plus ingredients called for on package (vegetable oil, eggs, water)
  • 3.4 ounces instant vanilla pudding, (see directions for not using the entire 2nd box of pudding)
  • 4 cups whole milk
  • 2 teaspoon vanilla extract

Ganache

  • 2 tbsp butter
  • 1 cup semi-sweet chocolate chips
  • 1 cup milk chocolate chips
  • cup heavy cream
  • 1 tsp vanilla extract

Instructions
 

  • Make the yellow butter cake mix per package directions. Pour into a lightly greased 9×13 baking dish. Place in the oven and bake at the recommended temperature and time per the cake box directions.
  • Remove cake from the oven and let cool. Once cooled use the back of a wooden spoon to poke holes all over the top of the cake, about an inch and a half apart. Set aside.
  • In a medium mixing bowl combine instant vanilla pudding, whole milk, and vanilla extract. Use a whisk to combine. Before pouring, take out ½ cup of the mixture and set aside then immediately pour the pudding mixture over the top of the cake before it has a chance to set up.
  • Place the cake in the refrigerator for 1 hour.
  • In a medium mixing bowl combine butter, semi-sweet chocolate chips, milk chocolate chips, heavy cream, and vanilla extract. Stir together. Place in the microwave for 30 seconds. Remove and stir together. Repeat steps in 30-second increments until the chocolate is melted and the mixture is combined.
  • Pour the chocolate over the top of the cake and place in the refrigerator until the chocolate sets up. Place back in the refrigerator for at least 4 hours, or until ready to serve.

Video

Notes

  • It’s best to make the holes in the cake while it is still slightly warm because as it cools, the crust on top of the cake will crumble more easily.
  • Don’t forget to take out ½ cup of the pudding mixture. Trust us, we’ve tried this recipe out lots and the texture is best when you take the ½ cup out. Set it aside to set and you’ll have a snack for later.
  • When you’re pouring the cream into the holes, tap the pan on the counter a few times to get rid of any air bubbles and make sure the cream fills the holes completely.

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