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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 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.