Name: Boston Cream Poke Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 1 box yellow cake mix plus ingredients listed on the box; 2 boxes instant vanilla pudding mix (3.4 ounces each); 4 cups cold milk; 1 cup heavy cream; 1 cup semisweet chocolate chips; 2 tablespoons butter; 2 tablespoons corn syrup (optional for shine); 1 teaspoon vanilla extract

Description

This Boston Cream Poke Cake is a delightful twist on the classic Boston Cream Pie, featuring a moist yellow cake poked with holes to soak up creamy vanilla pudding, and topped with a rich, glossy chocolate ganache. Perfect for any occasion, this dessert combines smooth pudding and luscious chocolate topping for a perfect balance of flavors and textures.

Ingredients

Scale

Cake

1 box yellow cake mix plus ingredients listed on the box

Pudding Filling

2 boxes instant vanilla pudding mix (3.4 ounces each)
4 cups cold milk

Chocolate Ganache Topping

1 cup heavy cream
1 cup semisweet chocolate chips
2 tablespoons butter
2 tablespoons corn syrup (optional for shine)
1 teaspoon vanilla extract

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Instructions

Prepare the Cake: Follow the package directions to prepare the yellow cake batter and bake it in a 9×13 inch pan. Once baked, let the cake cool for about 10 minutes until it is warm but not hot.
Poke the Cake: Using the handle of a wooden spoon, carefully poke holes evenly all over the surface of the warm cake. This will allow the pudding to seep into the cake for maximum flavor and moisture.
Make the Pudding Filling: In a mixing bowl, whisk together the instant vanilla pudding mixes with the cold milk until the mixture thickens but remains pourable. Then, gently pour the pudding mixture over the cake, spreading it evenly to ensure it fills the holes.
Chill to Set: Place the cake in the refrigerator and let it chill for at least 1 hour to allow the pudding to set and soak into the cake thoroughly.
Prepare the Chocolate Ganache: In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and immediately stir in the chocolate chips, butter, corn syrup (if using), and vanilla extract. Stir the mixture until it becomes smooth and glossy.
Top with Ganache: Allow the ganache to cool slightly, then pour it evenly over the chilled cake, spreading gently with a spatula to cover the entire surface.
Final Chill: Return the cake to the refrigerator and chill for an additional 30 minutes to let the chocolate topping set before slicing and serving.

Notes

For a richer flavor, use French vanilla pudding instead of regular vanilla pudding.
The cake is best served chilled and can be made a day ahead for convenience and enhanced flavor.
Add a pinch of salt to the chocolate ganache to boost the chocolate flavor depth.