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Boston Cream Poke Cake is the definition of a show-stopping yet ridiculously simple dessert. With buttery yellow cake as a base, luscious layers of French vanilla pudding seeping through every bite, and a thick crown of glossy chocolate, it is always the first thing gone at any family celebration. Even folks who claim not to love cake end up fighting for seconds.
My sister begged for the recipe after just one bite at our summer potluck. Now this poke cake is her go-to every time her sweet tooth strikes.
Ingredients
- Yellow butter cake mix: relies on this for a moist tender crumb look for a brand with real butter flavor and be sure your eggs are at room temperature for even rising
- French vanilla instant pudding: gives that signature Boston Cream richness choose a high-quality brand the creamier the better and whole milk makes it extra dreamy
- Pre made chocolate frosting: the fastest choice for decadent topping microwave until just pourable check ingredients for real cocoa for bolder flavor
- Chocolate chips or high quality chocolate bar: for classic ganache the darker the chocolate the more bittersweet the finish
- Heavy cream: for the ganache gives smooth and velvety texture use fresh cream and do not swap in milk for best results
Step-by-Step Instructions
- Bake the Cake:
- Mix cake batter according to package instructions using a 9 by 13 inch baking pan. Bake until golden and a toothpick inserted in the center comes out clean. Allow it to cool slightly so the cake is warm but not hot.
- Make the Pudding:
- Prepare pudding using cold milk as directed on the box. Whisk thoroughly until free of lumps then let stand for a couple of minutes to thicken.
- Poke and Fill:
- While the cake is still warm use the handle of a wooden spoon to poke holes all over about one inch apart. Pour half the pudding over the cake gently pressing into the holes with a spatula so every bite gets creamy filling. Layer on the rest of the pudding spreading evenly but leaving about half an inch at the top for frosting.
- Chill the Cake:
- Refrigerate at least ninety minutes to let the pudding fully set. This prevents the topping from sinking or sliding around.
- Frost with Chocolate:
- For store bought frosting microwave it in short bursts just until pourable then stir and spread evenly over the chilled pudding layer. Do not overheat or the frosting will split. Return to the fridge for several hours or overnight so the flavors meld. For homemade ganache heat chocolate and cream gently until just melted then whisk until perfectly smooth and glossy. Let the ganache cool five to ten minutes before pouring over pudding. It will firm up into a glorious fudgy crown.
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My favorite part hands down is the chocolate ganache. I love watching it slowly cascade over the cake right before it sets. This is one dessert where every member of my family ends up with chocolate smiles and happy memories.
Storage Tips
Keep your poke cake tightly covered in the fridge where it stays wonderfully moist for three to four days. If you need to stack slices place parchment between layers to avoid sticking. You can also freeze individual portions wrapped well in plastic for up to a month though the texture of the pudding may become a little softer when thawed.
Ingredient Substitutions
Switch up the cake with white chocolate or even devil’s food for a different twist. Vanilla or cheesecake pudding both work if French vanilla is hard to find. No heavy cream for ganache Try coconut cream for a subtle tropical flair or use store bought frosting for speed.
Serving Suggestions
This cake is delightful right from the fridge and is especially nice on a hot day. Fancy it up with a dollop of whipped cream or a few fresh berries. I love adding extra shaved chocolate or sprinkles on top for a festive look when serving a crowd.
Cultural and Historical Context
Boston Cream Pie is the official dessert of Massachusetts. The poke cake version captures all the classic flavors but trades fussy assembly for easy layers and big family style servings. It is one of those American classics that has a new life in bake sales and holiday gatherings.
Recipe FAQs
- → Can I use homemade cake instead of mix?
Absolutely! Prepare your favorite yellow cake from scratch and proceed with the same layering and chilling method.
- → Is it better to use one or two boxes of pudding?
Using two boxes gives a creamier, more decadent filling, but one box will still provide lovely flavor and moisture.
- → How do I prevent the chocolate topping from becoming runny?
Let the hot ganache or pre-made frosting cool slightly before spreading. Ensure pudding is set, and always chill well afterward.
- → Can I make this dessert ahead of time?
Yes, this dessert is perfect for making in advance. Prepare and chill overnight for best flavor and texture.
- → What’s the best way to poke holes in the cake?
Use the end of a wooden spoon to make holes about an inch apart, ensuring even distribution of the pudding.
- → Can I use another flavor of pudding?
Certainly! While French vanilla is classic, try chocolate or butterscotch for a fun twist.