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.
1boxbutter recipe cake mix,plus ingredients called for on package (vegetable oil, eggs, water)
3.4ouncesinstant vanilla pudding,(see directions for not using the entire 2nd box of pudding)
4cupswhole milk
2teaspoonvanilla extract
Ganache
2tbspbutter
1cupsemi-sweet chocolate chips
1cupmilk chocolate chips
⅔cupheavy cream
1tspvanilla extract
Instructions
Make the yellow butter cake mix per package directions. Pour into a lightly greased 9x13 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.