If you’re dreaming of layers of moist yellow cake, silky vanilla pudding, and glossy chocolate ganache all in one ridiculously easy dessert, this Boston Cream Poke Cake Recipe is calling your name. It’s the shortcut version of the beloved Boston cream pie, but with even more fun and flavor packed into each bite, thanks to the “poke” technique that lets creamy pudding seep into every nook and cranny. Whether you’re baking for a party, a potluck, or a family treat, this cake guarantees big smiles and empty plates. I can’t wait to share this irresistible recipe with you!

Boston Cream Poke Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Boston Cream Poke Cake Recipe is how simple and readily available the ingredients are. Each element plays a key role in creating that iconic texture and flavor, from the tender cake base to the luscious chocolate topping.

Yellow cake mix: The foundation for a fluffy, buttery cake layer that holds up to all that creamy goodness.
Eggs, oil, and water: Essential for bringing the cake mix to life and giving it that classic homemade taste.
Instant vanilla pudding mix: This is the magic that transforms each bite into a creamy, custardy delight.
Cold milk: Ensures your pudding sets up perfectly and seeps deep into the cake’s poked holes.
Semisweet chocolate chips: Melts into a rich ganache, balancing the sweetness of the cake and pudding.
Heavy cream: Creates that velvety, shiny finish on the ganache for a truly decadent topping.
Corn syrup (optional): Just a spoonful gives your ganache an extra-glossy, bakery-style sheen.

How to Make Boston Cream Poke Cake Recipe

Step 1: Bake the Yellow Cake

Start by preheating your oven as directed on the cake mix box. Prepare the batter by following the package instructions, mixing in the eggs, oil, and water until smooth. Pour the batter into a greased 9×13-inch pan and bake until golden and a toothpick comes out clean. The aroma is pure nostalgia! Let the cake cool for about 10 minutes—just enough so it holds together but is still warm for the next step.

Step 2: Poke the Cake

Grab the handle of a wooden spoon and gently poke holes all over the surface of the cake, about 1 inch apart. Don’t be shy—poke all the way down to the bottom so the pudding can really soak in. This is what makes a poke cake so magically moist and flavorful, turning every slice into a creamy dream.

Step 3: Prepare and Pour the Pudding

In a medium bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes, until slightly thickened but still pourable. Immediately pour the pudding evenly over the cake, using a spatula to guide it into the holes. It might look like a lot, but trust the process! Gently tap the pan to help the pudding settle, then refrigerate the cake for at least 1 hour so the pudding can set and infuse every bite.

Step 4: Make the Chocolate Ganache

While the cake chills, heat the heavy cream in a small saucepan over medium heat until it just starts to simmer—don’t let it boil. Pour the hot cream over the semisweet chocolate chips in a heatproof bowl and let it sit for a minute. Whisk until the chocolate is completely melted and smooth, then stir in the corn syrup if you want extra gloss. Let the ganache cool slightly so it’s thick but still pourable.

Step 5: Top and Chill

Pour the rich ganache over the chilled pudding layer, spreading it gently to cover the entire surface. The shiny chocolate topping is what really gives this Boston Cream Poke Cake Recipe its signature look! Pop the cake back in the fridge for another 1 to 2 hours, or until the ganache is set. When ready to serve, slice into generous squares and enjoy every creamy, chocolatey bite.

How to Serve Boston Cream Poke Cake Recipe

Garnishes

For a simple yet stunning finish, sprinkle chocolate curls or shavings over the ganache before it sets. A dusting of powdered sugar or a few fresh berries also adds a pop of color and a touch of elegance. If you want to get extra fancy, a dollop of whipped cream on each slice is always a hit!

Side Dishes

This cake is a showstopper all on its own, but it pairs beautifully with a scoop of vanilla ice cream or a handful of fresh strawberries. For a coffeehouse vibe, serve it with hot coffee or a tall glass of cold milk to balance the richness of the chocolate and pudding.

Creative Ways to Present

If you’re making this Boston Cream Poke Cake Recipe for a crowd, try cutting it into mini squares and serving on a platter for a fun, finger-friendly dessert. Or, layer individual servings in mason jars for a picnic or party—you’ll get those gorgeous layers in every jar. However you slice it, this cake always steals the show!

Make Ahead and Storage

Storing Leftovers

Cover any leftover cake tightly with plastic wrap or store in an airtight container in the refrigerator. The pudding keeps the cake wonderfully moist, and it actually tastes even better after a day or two as the flavors meld together.

Freezing

You can freeze Boston Cream Poke Cake Recipe for up to one month. Simply wrap individual slices or the whole cake (well covered) in plastic and foil. Thaw overnight in the fridge before serving—just note that the ganache may lose a bit of its shine, but the taste stays delicious.

Reheating

This cake is best enjoyed cold, straight from the fridge, so there’s no need to reheat. If you prefer a slightly warmer bite, let a slice sit at room temperature for about 15 minutes before digging in.

FAQs

Can I use homemade cake and pudding instead of boxed mixes?

Absolutely! If you have a favorite yellow cake or vanilla pudding recipe, feel free to use them in place of the boxed versions. The instructions remain the same, and you’ll get a wonderful homemade twist on the Boston Cream Poke Cake Recipe.

What’s the purpose of the corn syrup in the ganache?

The corn syrup is completely optional, but it gives the chocolate ganache a gorgeous, glossy finish. It doesn’t affect the flavor, so if you prefer to skip it, your ganache will still taste rich and smooth.

How far in advance can I make this cake?

This recipe is perfect for making ahead! You can prepare the entire cake a day in advance, letting it chill overnight in the fridge. In fact, the flavors and textures improve with a little extra time to meld together.

Can I use a different flavor of pudding?

Yes! While classic vanilla pudding is traditional, you can swap in French vanilla or even chocolate pudding for a fun twist. Just keep in mind it will change the overall flavor profile of the Boston Cream Poke Cake Recipe.

Why is my ganache too runny or too thick?

If your ganache is runny, it may need to cool a bit longer before pouring over the cake; if it’s too thick, try warming it gently or adding a splash more cream. The right consistency is pourable but not watery, so you get that beautiful, even layer on top.

Final Thoughts

I can’t recommend this Boston Cream Poke Cake Recipe enough—whether you’re a beginner baker or a dessert pro, it’s impossible not to fall in love with every gooey, chocolatey bite. Gather your ingredients, poke some holes, and get ready to wow everyone at your table. Happy baking!

Boston Cream Poke Cake Recipe

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4.5 from 13 reviews

Author: admin
Total Time: 2 hours 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Boston Cream Poke Cake is a delightful twist on the classic dessert, featuring a moist yellow cake infused with creamy vanilla pudding and topped with a rich chocolate ganache. Perfect for make-ahead occasions, this easy-to-make cake combines textures and flavors that will satisfy any sweet tooth.

Ingredients

Scale

Cake

1 box yellow cake mix (plus eggs, oil, and water as directed on box)

Pudding Filling

1 (3.4-ounce) box instant vanilla pudding mix
2 cups cold milk

Ganache Topping

1 cup semisweet chocolate chips
1/2 cup heavy cream
1 tablespoon corn syrup (optional, for shine)

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Instructions

Prepare the Cake: Preheat your oven according to the cake mix package directions. Prepare the yellow cake batter as instructed on the box. Pour the batter into a greased 9×13-inch baking pan and bake according to the package instructions, typically around 30 minutes. Allow the cake to cool for about 10 minutes once baked.
Poke the Cake: Using the handle of a wooden spoon or a similar utensil, poke holes all over the cake surface, spacing them about 1 inch apart. This allows the pudding to seep into the cake for added moisture and flavor.
Prepare the Pudding: In a medium bowl, whisk together the instant vanilla pudding mix and 2 cups of cold milk for about 2 minutes until the mixture is slightly thickened. Immediately pour the pudding over the cake, spreading it evenly and gently pressing it into the holes to soak into the cake layers.
Chill the Cake: Place the pudding-soaked cake in the refrigerator for at least 1 hour to allow the pudding to set properly and infuse the cake with moisture.
Make the Ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour the hot cream over the semisweet chocolate chips in a bowl. Let it sit for 1 minute to soften the chocolate, then whisk until smooth. Stir in the corn syrup if using, which adds a glossy finish to the ganache.
Top the Cake: Allow the ganache to cool slightly, then pour it evenly over the chilled pudding cake. Spread it gently to cover the entire surface.
Final Chill: Refrigerate the topped cake for another 1 to 2 hours, or until the ganache is set and firm. Once fully chilled, slice and serve the cake cold for the best flavor and texture.

Notes

For the best texture and flavor, make the cake a day ahead and refrigerate it overnight.
You can substitute the cake mix and pudding mix with homemade cake and pudding recipes if preferred.
The ganache can be made using milk chocolate chips for a sweeter, less intense chocolate flavor.
The optional corn syrup in ganache adds a beautiful shine and smooth texture but can be omitted if unavailable.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American