Boston Cream Poke Cake Recipe

This Boston Cream Poke Cake transforms the classic Boston cream pie into an irresistible, crowd-pleasing dessert that’s surprisingly simple to make. With fluffy cake soaked in rich vanilla pudding and topped with a silky chocolate ganache, every bite delivers the perfect balance of textures and flavors. It’s an impressive dessert that requires minimal effort but delivers maximum satisfaction!

Why You’ll Love This Recipe

• Crowd-Pleaser: Trust me, this cake disappears fast at gatherings – it combines everyone’s favorite flavors in one delicious package.
• Make-Ahead Friendly: This cake actually gets better as it sits, making it perfect for preparing a day before your event.
• Simplified Classic: All the beloved flavors of traditional Boston cream pie without the fuss of layer cakes or complicated techniques.
• Showstopper Looks: The glossy chocolate ganache creates a professional-looking finish that will have everyone thinking you spent hours in the kitchen.

this Recipe

Ingredients You’ll Need

• White cake mix: Provides the perfect neutral canvas for the vanilla and chocolate flavors to shine. Duncan Hines Perfectly Moist creates a tender crumb that holds up well to the pudding.
• Water, vegetable oil, and eggs: The trinity that transforms your cake mix into something special. Room temperature eggs incorporate better for an evenly textured cake.
• Instant French vanilla pudding mix: The star that creates that distinctive Boston cream flavor and moist interior. French vanilla adds a richer flavor than regular vanilla.
• Whole milk: Gives your pudding the perfect creamy consistency. The fat content matters here for richness.
• Semisweet or dark chocolate: Splurge on quality chocolate here – it makes a noticeable difference in the ganache. The chocolate’s quality directly impacts your final result.
• Heavy cream: Creates that silky ganache when combined with chocolate. The high fat content ensures a smooth, glossy finish.
• Light corn syrup: The secret to that professional-looking shine on your ganache. It also helps prevent sugar crystallization.

Variations

Flavor Twists

• Chocolate Lover’s Version: Use chocolate cake mix instead of white for a double-chocolate experience
• Mocha Infusion: Add 1 tablespoon of instant espresso powder to your ganache for a coffee-chocolate combo
• Citrus Lift: Mix 1 tablespoon of orange zest into your cake batter for a bright contrast to the rich chocolate

Seasonal Adaptations

• Berry Fresh: Place fresh raspberries or sliced strawberries between the pudding and ganache layers in summer
• Festive Holiday: Add 1/2 teaspoon of peppermint extract to the ganache for a Christmas variation
• Fall Favorite: Mix 1/2 teaspoon of cinnamon into the cake batter for a subtle warmth

How to Make Boston Cream Poke Cake

Step 1: Prepare and Bake the Cake

Preheat your oven to 350°F and grease a 13×9-inch baking pan. Combine the cake mix, water, oil, and room temperature eggs until smooth. Pour the batter into your prepared pan and bake for 33-35 minutes until a toothpick comes out clean. Allow it to cool completely on a rack.

Step 2: Create the Poke Holes

Once cooled, use the handle end of a wooden spoon to poke 24-30 holes throughout the cake. Make them large enough to hold pudding but not so large that they compromise the cake’s structure.

Step 3: Add the Pudding Layer

Whisk together the pudding mix and milk until smooth. Immediately pour the mixture over the cake, focusing on filling the holes. Work quickly while the pudding is still thin and pourable. Spread any remaining pudding over the top and refrigerate uncovered for an hour.

Step 4: Prepare the Chocolate Ganache

Place chopped chocolate in a heat-resistant bowl. In a small pot, bring heavy cream and corn syrup to a low boil, then reduce to simmer for 3 minutes while whisking continuously. Pour the hot cream mixture over the chocolate, cover with plastic wrap, and let sit undisturbed for 5 minutes. Whisk slowly until completely smooth.

Step 5: Add the Finishing Touch

Allow the ganache to cool slightly if still warm, then pour it over the chilled cake. Spread evenly to create a smooth, glossy finish. Refrigerate for at least 3 hours or overnight before serving.

Pro Tips for Making the Recipe

• Hole Strategy: Space your poke holes evenly throughout the cake for consistent pudding distribution. About 1 inch apart works perfectly.
• Quick Pudding Work: Have your cake ready and holes poked before mixing the pudding – once mixed, you need to work fast before it sets.
• Patience with Ganache: That 5-minute wait after pouring hot cream over chocolate seems long but is crucial for proper melting. Trust the process!
• Smooth Finish: For a perfectly smooth ganache top, pour in the center and use an offset spatula to gently guide it to the edges.
• Clean Cuts: Dip your knife in hot water and wipe clean between slices for picture-perfect servings.

How to Serve

Perfect Pairings

Serve slices with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream for an extra-special treat. A few fresh berries on the side provide a lovely tartness that balances the sweetness.

Presentation Ideas

For a beautiful presentation, dust the top with a little cocoa powder or add chocolate curls before serving. For individual portions, cut clean squares and place on dessert plates with a mint leaf garnish.

Beverage Companions

This cake pairs wonderfully with coffee, especially a medium roast that complements both the vanilla and chocolate flavors. For dinner parties, try serving with a dessert wine like port or a glass of cold milk for family gatherings.

Make Ahead and Storage

Storing Leftovers

Store covered in the refrigerator for up to 5 days. Avoid plastic wrap directly on the ganache – use a cake cover or inverted bowl instead to protect the surface.

Freezing

This cake freezes surprisingly well! Cut into individual portions, wrap in plastic wrap and then foil, and freeze for up to 3 months. The texture of the pudding layer remains remarkably good.

Reheating

For the best experience, thaw frozen pieces in the refrigerator overnight. Before serving, let refrigerated cake sit at room temperature for about 15-20 minutes to take the chill off and allow the flavors to fully bloom.

FAQs

Can I make this cake completely from scratch instead of using a mix?
Absolutely! Use your favorite white cake recipe that yields enough batter for a 13×9 pan. Just ensure it has a fairly sturdy crumb to hold up to the pudding. A homemade vanilla pudding works beautifully too, though you’ll want it slightly thicker than pudding cup consistency.

My ganache seized and became grainy. What happened?
This typically happens when chocolate is exposed to moisture or overheated. Make sure your bowl and utensils are completely dry, and follow the 5-minute waiting period before stirring. If your ganache does seize, sometimes whisking in 1-2 teaspoons of warm heavy cream can rescue it.

Can I make this cake lighter or reduce the calories?
You can use reduced-fat milk for the pudding and light whipped topping instead of the ganache, though the results won’t be quite as rich. Another option is making mini portions in a muffin tin for built-in portion control.

The pudding didn’t fully soak into the holes. What did I do wrong?
The most common issue is waiting too long to pour the pudding after mixing. Once pudding mix and milk are combined, you have a very short window before it starts to set. Another possibility is that your holes weren’t quite large enough—don’t be afraid to make them substantial.

Final Thoughts

This Boston Cream Poke Cake brings together the nostalgic flavors of a classic dessert in a format that’s both impressive and approachable. I find myself making this whenever I need a reliable crowd-pleaser that doesn’t require hours in the kitchen. There’s something magical about that combination of moist cake, creamy vanilla, and rich chocolate that simply works every time. Give it a try—I bet it becomes one of your go-to dessert recipes too!

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