If you’re craving the flavors of a classic Boston Cream Pie but want something easier and more fuss-free, this Boston Cream Poke Cake is the answer. Made with soft yellow cake, silky vanilla pudding, and a rich chocolate ganache topping, it’s the perfect make-ahead dessert for birthdays, holidays, or weekend cravings.
Why You’ll Love This Boston Cream Poke Cake
Super simple thanks to boxed cake mix and instant pudding
No fancy equipment required
Crowd-pleasing flavor combination of vanilla, cream, and chocolate
Perfect for potlucks, parties, or family dinners
Can be made ahead and stored for days
Ingredients Breakdown:
Yellow Cake Mix: The base of the cake, providing a light and moist texture.
Instant Vanilla Pudding Mix (2 boxes, 3.4 oz each): Adds a creamy and rich vanilla flavor, helping the cake soak in the pudding for extra moisture.
Milk (4 cups): Mixed with the pudding to create the smooth, creamy filling that fills the cake holes.
Vanilla Extract (½ tsp): Enhances the vanilla flavor in the pudding and the overall dessert.
Semi-Sweet Chocolate Chips (1 ¼ cups): For the rich and slightly bitter chocolate flavor that balances the sweetness of the cake and pudding.
Corn Syrup (1 tbsp): Adds a glossy sheen to the chocolate glaze and helps it set properly.
Heavy Cream (1 cup): Provides a creamy and smooth texture for the chocolate glaze, making it silky and indulgent.
Pro Tips for Success
Use full-fat milk for the pudding for best results
Poke holes deeply enough so the pudding can soak in
Let the ganache cool slightly so it doesn’t melt the pudding layer
Cover with plastic wrap and refrigerate to set properly
Variations
Chocolate Cake Twist: Use chocolate cake mix instead of yellow for a double chocolate experience
Mocha Ganache: Add 1 teaspoon of instant espresso powder to the ganache for a mocha flavor
Topping Ideas: Add chocolate curls, crushed cookies, or sprinkles for extra flair
Storage Instructions
Refrigerator: Store covered for up to 5 days
Freezer: Freeze (without ganache) for up to 1 month. Thaw overnight in the fridge, then top with ganache before serving
Frequently Asked Questions
Can I make this a day ahead?
Yes, this cake is best when made in advance. Prepare it the night before for optimal flavor and texture.
Can I use homemade pudding?
You can, but instant pudding works best for setting quickly and cleanly filling the holes.
What if I don’t have corn syrup?
No problem. Substitute with 1 tablespoon of butter in the ganache to achieve a smooth, shiny finish.
Boston Cream Poke Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare the yellow cake mix according to package directions using eggs and milk. Bake for about 30 minutes or until golden brown.
- Allow the cake to cool slightly, then poke holes all over the surface using a fork or skewer.
- In a bowl, whisk instant vanilla pudding mix with cold milk until thickened (about 2 minutes). Spread evenly over the cooled cake, letting pudding seep into the holes.
- In a small saucepan, heat heavy cream and chocolate chips over low heat until melted and smooth. Pour over pudding layer, spreading evenly.
- Refrigerate cake for at least 2 hours before serving. Dust with powdered sugar if desired.
