Easy Boston Cream Poke Cake (Print-Friendly Version)
Soft yellow cake infused with silky pudding and finished with rich chocolate frosting. Irresistibly simple dessert.
# What You’ll Need to Make This:
→ Cake Base
01 -
1 box yellow butter cake mix
02 -
Ingredients as specified on cake mix package (typically eggs, water, oil)
→ Vanilla Pudding Filling
03 -
2 packages (approx. 96 g each) French Vanilla instant pudding mix
04 -
Ingredients as specified on pudding package (typically cold milk)
→ Chocolate Frosting (Choose one)
05 -
1 tub (approx. 454 g) pre-made chocolate frosting
→ Chocolate Ganache (Alternative Frosting)
06 -
170 g semi-sweet chocolate chips or chopped chocolate bar
07 -
240 ml heavy whipping cream
# How to Prepare:
01 -
Prepare yellow butter cake mix according to package instructions using the required eggs, water, and oil. Pour the batter into a 23 x 33 cm baking pan and bake as directed. Remove from oven and keep warm.
02 -
While the cake bakes, whisk French Vanilla instant pudding mixes with cold milk as indicated on the package until thickened. Allow to set slightly.
03 -
When the baked cake is still warm, use the end of a wooden spoon to poke holes evenly across the surface, spacing about 2.5 cm apart.
04 -
Spread half of the prepared pudding over the cake, pressing it into the holes to ensure even distribution. Top with remaining pudding, leaving room at the top for frosting. Smooth the surface.
05 -
Refrigerate the cake for at least 90 minutes to allow the pudding to set throughout the cake base.
06 -
Microwave the pre-made chocolate frosting in its tub (with lid and seal removed) in 10–15 second intervals, stirring between each, until pourable but not overheated. Evenly spread over the chilled cake. Refrigerate for at least 4 hours or overnight to set.
07 -
Combine semi-sweet chocolate and heavy cream in a microwave-safe bowl. Microwave for 2 minutes, stir, then continue heating in 30-second increments until the chocolate is fully melted and the mixture is smooth. Let the ganache cool for 5–10 minutes, then spread over the set, chilled pudding-topped cake. Refrigerate cake until ganache is firm.
# Extra Tips:
01 -
For a lighter dessert, use just one packet of pudding mix; two packets create a more indulgent filling.
02 -
Allow the cake to chill thoroughly before serving for clean, defined layers.