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)
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
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28 g
- Sodium: 310 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
