Description
This Boston Cream Poke Cake is a decadent dessert that combines a moist white cake, creamy vanilla pudding, and a rich chocolate ganache topping. With its easy-to-follow steps and outstanding flavors, it tastes just like Boston cream pie in an irresistible sheet cake form. Perfect for gatherings or special occasions, this dessert will have everyone coming back for seconds!
Ingredients
Units
Scale
For the Cake
- 1 Box white cake mix (e.g., Duncan Hines Perfectly Moist)
- 1 cup water
- 1/2 cup vegetable oil
- 3 eggs (at room temperature)
For the Pudding
- 1 Box instant pudding mix (French Vanilla, 3.4 Ounce)
- 1 3/4 cup whole milk
For the Ganache
- 8 ounces semisweet or dark chocolate (high quality, roughly chopped)
- 1 cup heavy cream
- 2 Tablespoons corn syrup (light)
Instructions
- Preheat and Prepare the Baking Pan
Preheat the oven to 350°F (175°C). Grease a 13×9-inch baking pan using shortening or nonstick cooking spray and set it aside for later use. - Make the Cake Batter
In a medium-sized mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Mix the ingredients until smooth. Pour the batter into the prepared baking pan and spread evenly. Bake for 33-35 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool on a wire rack for 30 minutes to 1 hour. - Poke the Cake
Once the cake has cooled to room temperature, use the end of a wooden spoon or a similar-size utensil to poke 24-30 evenly spaced holes into the cake. The holes should be large enough to allow the pudding to seep inside but not large enough to cause the cake to crumble. - Prepare and Apply the Pudding
In a bowl, mix the pudding mix and whole milk until smooth. Immediately pour and spread the pudding mixture over the cake, ensuring that the pudding fills all the holes. Any remaining pudding can be spread evenly over the surface of the cake. Do not wait too long to pour the pudding, as it thickens quickly. Refrigerate the cake, uncovered, for at least 1 hour to allow the pudding to set. - Prepare the Ganache
Place the chopped chocolate into a heat-resistant mixing bowl. In a small pot over medium heat, bring the heavy cream and corn syrup to a low boil. Lower the heat and allow the mixture to simmer for 3 minutes, whisking continuously. Remove from heat and pour the hot cream mixture over the chopped chocolate. Cover the bowl with plastic wrap and let it sit for 5 minutes. - Stir the Ganache
After 5 minutes, uncover the bowl and whisk the mixture until the chocolate is completely melted and smooth, which should take about 2 minutes. If the ganache is still too warm, allow it to cool for an additional 5 minutes. - Spread the Ganache
Pour and spread the ganache evenly over the cooled cake, ensuring that it completely covers the surface. Once done, cover the cake loosely and refrigerate for at least 3 hours or overnight to allow the ganache to set properly.
Notes
- Room Temperature Ingredients: Keep the eggs and other ingredients at room temperature to ensure even mixing and a lighter texture for the cake.
- Smooth Pudding: Whisk the pudding mix thoroughly to eliminate lumps before pouring it over the cake, ensuring a silky texture.
- Proper Poking: Use a wooden spoon handle for consistent hole sizes, which helps the pudding soak evenly into the cake.
- Chill Time: Let the cake chill thoroughly after adding the pudding to allow the flavors to meld beautifully.
- Ganache Setting: Avoid covering the cake with plastic wrap while the ganache is still wet, as it may stick to the surface.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 360mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
