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