Ever craved the flavors of a classic Boston Cream Pie but wanted something easier to make? Boston Cream Poke Cake is your answer! This decadent dessert transforms the traditional Boston Cream Pie into an incredibly simple yet indulgent treat that anyone can make at home.
Instead of layering sponge cake with custard and chocolate glaze, this poke cake variation features a moist yellow cake infused with creamy vanilla pudding and finished with a glossy chocolate ganache. Each bite delivers that signature Boston cream flavor but with half the effort!
In this guide, I’ll walk you through everything you need to know—ingredients, step-by-step instructions, expert tips, common mistakes, variations, and more. Let’s get started!
What is Boston Cream Poke Cake?
A poke cake is a type of cake that has holes poked into it after baking. These holes are filled with deliciously creamy fillings, ensuring every bite is extra moist and flavorful.
Boston Cream Poke Cake takes inspiration from the classic Boston Cream Pie, which features vanilla custard between layers of sponge cake, topped with chocolate glaze. However, this version is much easier! Instead of making a custard from scratch, we use instant vanilla pudding, which seeps into the cake for a creamy, melt-in-your-mouth texture.
Key Features of Boston Cream Poke Cake:
- Super Easy to Make – No need to slice layers or assemble a pie.
- Ultra Moist & Creamy – Thanks to the pudding filling.
- Perfect for Any Occasion – Great for birthdays, holidays, or casual desserts.
- No Special Baking Skills Needed – Just mix, bake, poke, and pour!
Materials Needed
To ensure a smooth baking process, gather everything before you start. Below is a detailed ingredient and tools list, so you won’t miss a thing.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Yellow cake mix | 1 box (15.25 oz) | Use any preferred brand |
| Eggs | As per cake mix | Usually 3 large eggs |
| Vegetable oil | As per cake mix | Typically ½ cup |
| Water | As per cake mix | Usually 1 cup |
| Instant vanilla pudding | 1 box (3.4 oz) | Make sure it’s instant, not cook-and-serve |
| Cold milk | 2 cups | For mixing with the pudding |
| Semi-sweet chocolate chips | 1 cup | For the ganache topping |
| Heavy cream | ½ cup | To make the ganache smooth and creamy |
| Butter (optional) | 1 tbsp | Adds extra shine to the ganache |
Tools Required
9×13-inch baking dish
Mixing bowls
Hand whisk or electric mixer
Wooden spoon or skewer (for poking holes)
Microwave-safe bowl (for melting chocolate)
How to Make Boston Cream Poke Cake (Step-by-Step Guide)
Step 1: Prepare & Bake the Cake
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, prepare the yellow cake mix according to the box instructions (mixing with eggs, oil, and water).
- Pour the batter into the baking dish and bake as directed (usually 28-32 minutes).
- Remove the cake from the oven and let it cool for 5-10 minutes.
Step 2: Poke & Fill with Pudding
- Using the handle of a wooden spoon (or a skewer), poke holes all over the cake, spacing them about 1 inch apart.
- In a separate bowl, whisk together the instant vanilla pudding mix and cold milk until smooth.
- Immediately pour the pudding mixture over the cake, spreading it evenly so it seeps into the holes.
- Refrigerate for at least 30 minutes to allow the pudding to set.
Step 3: Make the Chocolate Ganache
- In a microwave-safe bowl, heat the heavy cream until hot but not boiling (about 45 seconds).
- Add chocolate chips and let sit for 2 minutes before stirring.
- Stir until smooth; if needed, microwave in 10-second bursts until fully melted.
- (Optional) Stir in 1 tbsp butter for extra shine.
- Pour the ganache over the chilled cake, spreading it evenly.
Step 4: Chill & Serve
- Refrigerate the cake for at least 1 hour before serving to allow flavors to meld.
- Slice, serve, and enjoy the creamy, chocolatey goodness!
Tips for Success
Use full-fat milk for the pudding to get a richer texture.
Let the cake cool slightly before adding the pudding, or it might become too runny.
Chill the ganache slightly before spreading to prevent it from running off the cake.
Refrigerate overnight for the best taste—the flavors intensify!
Common Mistakes & How to Avoid Them
Using cook-and-serve pudding instead of instant → Always use instant pudding, or it won’t set properly.
Poking holes too shallow → Make sure the holes go deep enough so the pudding fills the cake.
Skipping the chilling time → Letting the cake sit in the fridge helps it absorb the flavors fully.
Pouring ganache too soon → If the pudding is still runny, the ganache won’t set properly.
Similar Variations You Can Try
Want to experiment? Here are some fun ways to tweak this recipe!
Strawberry Cream Poke Cake – Swap vanilla pudding for strawberry pudding and add sliced strawberries.
Triple Chocolate Poke Cake – Use chocolate cake mix, chocolate pudding, and dark chocolate ganache. Mocha Boston Poke Cake – Add 1 tsp instant coffee to the ganache for a coffee-infused twist.
Peanut Butter Lovers’ Version – Mix peanut butter into the pudding and top with crushed peanuts!
Final Thoughts
And there you have it—Boston Cream Poke Cake, simplified, improved, and perfected! This easy dessert captures the essence of the classic Boston Cream Pie but in a foolproof, crowd-friendly format.
Next time you need a quick and delicious dessert, give this recipe a try! I guarantee it’ll become a new favorite in your home. Enjoy!
