Boston Cream Poke Cake takes everything you love about Boston Cream Pie and turns it into an easy, make-ahead treat that’s perfect for sharing (or hoarding, no judgment here)!
Whether you’re bringing dessert to a potluck or just treating yourself because, hey, you deserve it—this one’s a keeper!!
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I made this Boston Cream Poke Cake and, let me tell you… it’s dreamy. The kind of dessert that makes you close your eyes after the first bite and whisper “oh my word.”
That glossy chocolate ganache on top? It’s drool-worthy. I’m not saying I licked the spoon, the bowl, and the spatula—but I’m also not not saying that. 😉
Ingredients
To make this dreamy Boston Cream Poke Cake, you’ll start with a box of yellow cake mix—plus the usual suspects like eggs, oil, and water to bring it to life.
For the creamy filling, you’ll need instant vanilla pudding mix and cold milk, with a splash of vanilla extract to boost the flavor.
The real magic happens on top, with a rich ganache made from heavy cream, semi-sweet chocolate chips, and a little butter to give it that glossy, swoon-worthy finish.
Boston Cream Poke Cake Recipe
Equipment
- 9x13 baking dish
Ingredients
- 1 box yellow cake mix plus ingredients listed on the box: typically eggs, oil, and water
- 2 3.4 ounce boxes instant vanilla pudding mix
- 4 cups cold milk
- 1 teaspoon vanilla extract
- 1 ½ cups heavy cream
- 10 ounce bag dark chocolate chocolate chips or semi-sweet chocolate chips
- 2 tablespoons butter
Instructions
- Prepare and bake the yellow cake in a 9x13-inch baking dish according to the package instructions. Remove from the oven and using the handle of a wooden spoon poke holes all over the cake, about 1 inch apart.
- Whisk together the pudding mix and cold milk until smooth and slightly thickened, about 2 minutes. Stir in vanilla extract.
- Pour the pudding evenly over the cake, using a spatula to gently guide it into the holes. Cover and refrigerate for at least 1 hour (longer is better!).
- Heat the heavy cream in the microwave or on the stove until steaming (but not boiling). Pour over the chocolate chips and let sit for 5 minutes. Stir until smooth. Mix in the butter for that glossy finish.
- Pour the ganache over the chilled cake and smooth it into an even layer. Chill again for at least 30 minutes to set the topping.
Notes
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Nutrition
FAQ’s
Yes, this will actually get better as it sits. Make it up to 2 days in advance and refrigerate.
Nope! This is one of those magic poke cakes where the pudding gets poured on right after the cake comes out of the oven. That way, it sinks into all those little holes and gives the cake that custardy texture we love.
Deb’s tips
The ganache might look separated or lumpy at first—don’t panic! Just keep whisking. It will come together into a smooth, creamy mixture. Once it’s silky, whisk in the butter for that rich, glossy finish.
More recipes you’ll love
If you love easy, crowd-pleasing desserts like this one, be sure to check out a few more of my favorites! And if you're craving something fruity and fun, don’t miss the Strawberry Crunch Cake—it tastes just like the classic ice cream bar! My Heath Bar Cake (aka Better Than Sex Cake) is rich, chocolatey, and packed with toffee crunch.
The Coconut Poke Cake is light, creamy, and loaded with tropical flavor.
Wrapping it up
This Boston Cream Poke Cake is the kind of dessert that feels fancy but couldn’t be easier to make. It’s rich, creamy, and always a hit at potlucks, holidays, or any night you want to treat yourself.
Whether you're making it for a celebration or just because, this cake is a guaranteed crowd-pleaser. I hope you give it a try—and if you do, don’t forget to leave a comment and let me know how it turned out!
ColleenB.~Tx. says
Boston Cream Cupcakes here we come in place of using a 9x13 pan.
I may also use my ramekins. Using my ramekins will make larger cupcakes of which hubby wouldn't mind a bit.
I have done this with other poke cake recipes.
Everyone; have a safe, wonderful, and enjoyable holiday weekend.