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