Introduction
Boston Cream Poke Cake takes all the beloved elements of the classic Boston cream pie and transforms them into an easy, crowd-pleasing dessert. With a soft vanilla cake base, rich vanilla pudding soaked into every bite, and a smooth chocolate topping, this cake delivers layers of flavor and texture with minimal effort. I often make this dessert when I need something reliable that still feels indulgent and impressive. The poke cake method allows the custard-like filling to seep into the cake, creating a moist, tender crumb that stays delicious for days. This recipe is perfect for gatherings, celebrations, or make-ahead desserts, as it actually improves with time. Familiar, comforting, and irresistibly creamy, Boston Cream Poke Cake is a guaranteed favorite for both casual and special occasions.
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Boston Cream Poke Cake – A Creamy, Chocolate-Topped Classic Made Easy
- Total Time: 45 minutes plus chilling
- Yield: 12 servings
- Diet: Vegetarian
Description
A decadent Boston Cream Poke Cake made with fluffy vanilla cake, filled with creamy vanilla pudding, and topped with a rich chocolate ganache for a classic dessert twist.
Ingredients
- 1 box vanilla cake mix (plus ingredients listed on box)
- 2 cups milk (for pudding)
- 1 package instant vanilla pudding mix
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 tbsp unsalted butter
Instructions
- Preheat oven according to cake mix instructions and prepare a 9×13-inch baking pan.
- Prepare and bake the vanilla cake as directed on the box.
- While cake is still warm, poke holes evenly over the surface using the handle of a wooden spoon.
- Whisk milk and vanilla pudding mix until smooth and slightly thickened.
- Pour pudding evenly over the cake, allowing it to seep into the holes.
- Refrigerate cake for at least 1 hour to set.
- Heat heavy cream in a small saucepan until just simmering.
- Pour hot cream over chocolate chips and butter; let sit 2 minutes, then stir until smooth.
- Spread chocolate ganache evenly over the chilled cake.
- Refrigerate for another 30 minutes before slicing and serving.
Notes
- Chill well for clean slices.
- Use homemade vanilla pastry cream if desired.
- Store refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Why You’ll Love This Recipe
This recipe is simple, rich, and ideal for feeding a crowd. It captures the flavor of a classic dessert while using an approachable method that requires no advanced baking skills.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Vanilla cake mix
Vanilla cake mix provides a soft, neutral base that absorbs the pudding beautifully.
Eggs
Eggs add structure and richness to the cake.
Milk
Milk keeps the cake moist and tender while supporting even baking.
Vegetable oil
Oil ensures a soft texture and helps the cake stay moist over time.
Vanilla instant pudding mix
Vanilla pudding creates the signature creamy layer that defines Boston cream desserts.
Cold milk
Cold milk helps the pudding set smoothly and evenly.
Semi-sweet chocolate chips
Chocolate chips form the base of the glossy chocolate topping.
Heavy cream
Heavy cream melts the chocolate into a smooth, pourable ganache.
Butter
Butter adds richness and shine to the chocolate topping.
Directions
Preheat the oven to 175°C and grease a rectangular baking dish. Prepare the cake batter by mixing the cake mix, eggs, milk, and oil according to package instructions. Pour the batter into the prepared dish and bake until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly.
Using the handle of a wooden spoon, poke holes evenly across the surface of the warm cake. In a bowl, whisk together the instant pudding mix and cold milk until smooth. Pour the pudding over the cake, ensuring it fills the holes evenly. Refrigerate for at least 1 hour to allow the pudding to set.
To make the chocolate topping, heat the heavy cream and butter until just simmering. Pour over the chocolate chips and let sit briefly, then stir until smooth. Spread the chocolate evenly over the chilled cake. Refrigerate again until fully set before slicing.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves 12 people. Preparation takes approximately 15 minutes, baking takes 30 minutes, and chilling requires at least 2 hours.
Storage/reheating
Store Boston Cream Poke Cake covered in the refrigerator for up to four days. This cake is served chilled and should not be reheated.
Variations and Customizations
This dessert is easy to customize. You can use homemade pastry cream instead of instant pudding for a more traditional flavor. Dark chocolate can replace semi-sweet chocolate for a richer topping. For extra texture, add a thin layer of whipped cream between the pudding and chocolate. If you prefer individual servings, the cake can be cut into squares and served in dessert cups. Each variation keeps the classic Boston cream profile while offering a new presentation or flavor depth.
Nutrition and Dietary Info
| Nutrient | Amount per Serving |
|---|---|
| Calories | 360 kcal |
| Protein | 6 g |
| Carbs | 46 g |
| Fat | 18 g |
| Saturated Fat | 9 g |
| Fiber | 1 g |
| Sugar | 30 g |
| Sodium | 420 mg |
Expert Tips & Customizations
Poke generously
More holes allow the pudding to distribute evenly.
Use warm cake
Pudding absorbs best when the cake is still slightly warm.
Chill between layers
Proper chilling ensures clean layers and neat slices.
Spread chocolate gently
A light hand prevents disturbing the pudding layer.
FAQs
Can I make Boston Cream Poke Cake ahead of time?
Yes, it is ideal for making a day in advance.
Do I need to use instant pudding?
Instant pudding is recommended for proper setting.
Can I use homemade cake instead of a mix?
Yes, a homemade vanilla cake works well.
Is this cake served cold or at room temperature?
It is best served chilled.
Can I freeze this cake?
Freezing is not recommended due to the pudding layer.
What pan size works best?
A standard rectangular baking dish works perfectly.
Conclusion
Boston Cream Poke Cake is a creamy, nostalgic dessert that delivers classic flavor with modern ease. Moist cake, smooth vanilla pudding, and rich chocolate topping come together in a way that is both comforting and impressive. Perfect for gatherings or make-ahead desserts, this recipe is a reliable favorite that never fails to delight.
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