Irresistible Boston Cream Poke Cake Recipe You’ll Love

Indulging in a slice of Boston Cream Poke Cake is like diving into a cloud of sweet nostalgia. Imagine moist cake soaked in creamy vanilla pudding, topped with rich chocolate ganache that melts in your mouth. It’s the kind of dessert that makes you feel like a kid again, eagerly waiting for your birthday party to start while eyeing the cake on the table.

This delightful treat is perfect for any occasion, whether you’re celebrating a milestone or just trying to impress your friends at a casual get-together. Trust me, once you sink your fork into this luscious creation, you’ll be dreaming about it long after the last crumb has vanished. Get ready for an unforgettable flavor experience!

I remember the first time I made this cake for my family. My kids’ eyes lit up when they saw it, and their excited squeals were music to my ears!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Yellow Cake Mix: A classic base that ensures moisture and sweetness; it’s also super easy to whip together.
• Eggs: Essential for binding the cake; using large eggs gives the best results.
• Milk: Adds moisture and richness; whole milk works wonders here.
• Instant Vanilla Pudding Mix: A key player in achieving that creamy center; don’t skip this step!
• Heavy Whipping Cream: For that luxurious ganache that makes everything better; use fresh cream for the best taste.
• Semisweet Chocolate Chips: These will melt beautifully into your ganache; feel free to use dark chocolate for more intensity.

For the Topping:

• Powdered Sugar: Adds sweetness without affecting texture; sift it before using to avoid lumps.
• Vanilla Extract: Enhances all flavors beautifully; don’t skimp on quality here!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare yourself for a baking adventure filled with laughter and sweet aromas as we create this irresistible Boston Cream Poke Cake!

The Cake Base: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with nonstick spray. In a large mixing bowl, combine yellow cake mix, eggs, and milk until smooth.

Baking the Cake: Pour the batter into the prepared pan. Bake in the preheated oven for about 30 minutes or until a toothpick inserted comes out clean. Let it cool completely on a wire rack.

Poking Holes: Once cooled, take a wooden spoon handle or fork to poke holes throughout the surface of the cake—make them evenly spaced but not too deep.

The Filling: In another bowl, whisk together instant vanilla pudding mix and milk until thickened. Pour this mixture over the poked cake, allowing it to seep into those delightful holes.

The Ganache Topping: In a small saucepan over low heat, combine heavy whipping cream and chocolate chips. Stir until melted and smooth—this should take about 5 minutes. Remove from heat and let cool slightly before pouring over the cake.

The Final Touch: Allow everything to chill in the refrigerator for at least two hours so it sets nicely. Before serving, dust with powdered sugar for an elegant finish.

Now you have an extraordinary dessert sure to impress everyone around you! Enjoy every bite of your homemade Boston Cream Poke Cake!

Perfecting the Cooking Process

To achieve perfect results, bake the cake first, poke holes while it’s warm, then soak with custard and chill.

Add Your Touch

Feel free to swap out vanilla pudding for chocolate or add fresh fruit on top for an extra zing.

Storing & Reheating

Store leftover poke cake covered in the fridge for up to three days. No need to reheat; enjoy cold!

Sharing this recipe reminds me of the time I made it for my friend’s birthday, and everyone devoured it in minutes!

FAQ

What is Boston Cream Poke Cake?

Boston Cream Poke Cake combines chocolate frosting, custard filling, and moist cake layers.

Can I use a different flavor of pudding?

Yes! Experiment with flavors like chocolate or banana for a unique twist.

How long does this cake last in the fridge?

The cake stays fresh in the fridge for about three days when stored properly.

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Boston Cream Poke Cake

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Indulge in the delightful layers of Boston Cream Poke Cake, a dessert that combines moist yellow cake with creamy vanilla pudding and rich chocolate ganache. This easy-to-make treat is perfect for any gathering, bringing smiles and sweet memories to your table. Whether it’s a birthday party or a casual get-together, this poke cake is sure to impress with its luscious flavors and stunning presentation.

• Author: Jennifer
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: Serves approximately 12 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 box yellow cake mix (15.25 oz)
• 3 large eggs
• 1 cup whole milk
• 1 package instant vanilla pudding mix (3.4 oz)
• 1 cup heavy whipping cream
• 1 cup semisweet chocolate chips (6 oz)
• 1 cup powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
2. In a large bowl, combine yellow cake mix, eggs, and milk until smooth. Pour into prepared pan.
3. Bake for about 30 minutes until a toothpick comes out clean. Let cool completely on a wire rack.
4. Once cooled, poke holes evenly across the cake surface using a fork or wooden spoon handle.
5. In another bowl, whisk together pudding mix and milk until thickened. Pour over the poked cake to soak.
6. For the ganache, heat heavy cream in a saucepan over low heat; add chocolate chips and stir until melted and smooth.
7. Pour ganache over the cake and chill in the refrigerator for at least two hours before serving.
8. Dust with powdered sugar before serving.

Nutrition

• Serving Size: 1 serving
• Calories: 295
• Sugar: 19g
• Sodium: 230mg
• Fat: 16g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 0g
• Protein: 4g
• Cholesterol: 55mg

Keywords: Use room temperature ingredients for better blending. Experiment with different pudding flavors like chocolate or banana for a twist. Store leftovers covered in the fridge for up to three days; enjoy cold!