Boston Cream Poke Cake
Boston Cream Poke Cake is an easy, crowd-pleasing dessert that layers soft yellow cake, creamy vanilla pudding, and rich chocolate ganache for a bite that’s pure comfort.
The boxed cake mix bakes up tender and light, the instant pudding fills every bite with silky sweetness, and the ganache finishes it with a glossy, fudge-like topping that pulls it all together.
It’s the kind of dessert you can make without fuss but still impress your guests with every slice.
Boston Cream Poke Cake Recipe Highlights
- Great for Parties and Potlucks
- Simple Ingredients with Big Flavor
- No Special Equipment Required
- Perfect Make-Ahead Dessert
- Comforting Texture and Taste
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
CAKE MIX – Yellow cake mix gives the cake a soft, tender crumb and just the right mild flavor to let the pudding and ganache layers shine. We improve the standard cake mix add-ins by adding an extra egg, substituting melted butter for oil, milk for water. This handy little hack takes your ordinary cake mix to the next level. Try it once and you’ll never go back. BUT if you don’t have butter or milk on hand you can also make the recipe by following the box mix suggestions for add-ins.
BUTTER AND MILK – Melted unsalted butter adds richness while whole milk helps create a more homemade texture and depth of flavor compared to just using water.
EGGS – Four large eggs give the cake structure and help it stay moist without getting too dense.
PUDDING MIX – Instant French vanilla pudding is creamier than regular vanilla and has a slightly deeper flavor that stands out in each bite.
MILK – Whole milk helps the pudding set thick and smooth so it fills the poked holes and holds its shape instead of turning runny.
CHOCOLATE – Dark chocolate chips make the ganache richer and less sweet, which balances the soft cake and vanilla pudding.
CREAM AND BUTTER – Heavy cream and unsalted butter create a glossy, velvety ganache that spreads easily and sets with a soft, creamy texture.
How To Make a Boston Cream Poke Cake
Please check the printable recipe card below for more detailed instructions.
- Mix the cake mix, melted butter, milk, and eggs until smooth. Bake according to the package instruction.
- Let the cake cool for 30 minutes, then poke holes all over using the back of a wooden spoon.
- Whisk pudding with milk and pour over the cake, smooth to fill the holes. Chill for 1 hour.
- Heat cream and butter in the microwave. Whisk in chocolate chips until smooth.
- Let ganache cool slightly, pour over the cake, and refrigerate for 2 hours.
Leftovers and Storage
STORE – Keep the Boston Cream Poke Cake covered in the fridge and enjoy within 4 days. The ganache stays glossy and the pudding keeps the cake wonderfully moist, so it tastes just as good on day three as it does fresh.
FREEZE – You can absolutely freeze it. Slice the cake first, then wrap each piece in plastic wrap and place in a freezer-safe container. Let it thaw overnight in the fridge and serve it chilled for best texture.
REHEAT – The Boston Cream Poke Cake meant to be served cold, so no reheating needed. If you prefer a slightly softer bite, just let your slice rest at room temperature for about 10 minutes before digging in.
MAKE AHEAD – Boston Cream Poke Cake is a great make-ahead dessert. The whole cake can be assembled a day early and kept chilled until serving. If you need more prep flexibility, bake the cake the night before and add the pudding and ganache the next morning.
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Serving Suggestions
COFFEE OR ESPRESSO – A strong cup cuts through the sweetness and complements the ganache.
FRESH BERRIES – A handful of raspberries or strawberries adds brightness and a fresh finish.
WHIPPED CREAM – A light topping balances the richness and looks beautiful on the plate.
VANILLA ICE CREAM – For an extra indulgent treat, serve each slice with a scoop.
Recipe Success Tips
POKE DEEP ENOUGH – Use the handle of a wooden spoon and go almost all the way to the bottom of the cake. This lets the pudding settle deep into each hole, giving you that signature creamy layer in every single bite.
POUR THE PUDDING RIGHT AWAY – As soon as you mix the pudding, pour it over the cake while it’s still pourable. If you wait even a few minutes, it starts to thicken and won’t sink into the holes the way it should.
CHILL BEFORE GANACHE – Let the pudding layer set in the fridge for at least an hour before adding the ganache. It helps keep the layers defined and prevents the chocolate from sliding around or mixing into the pudding.
USE DARK CHOCOLATE CHIPS – Go with dark chocolate instead of semi-sweet or milk. It keeps the ganache from being overly sweet and brings that deep, rich contrast Boston cream desserts are known for.
GENTLY EVEN OUT THE CAKE – If the cake domes while baking, just press it down gently after it cools. This makes it easier to spread the pudding evenly and get that clean poke cake look.
Expert Tip – Chill the finished cake overnight for the neatest slices. Then use a serrated knife warmed under hot water and wiped dry between cuts for perfectly clean edges.
Commonly Asked Questions
Can I Use Cook And Serve Pudding Instead Of Instant?
No, cook and serve pudding needs to be heated on the stove and will not set the same way in this recipe. Stick with instant pudding to make sure it firms up properly.
Do I Have To Use Yellow Cake Mix?
Yellow cake mix gives that classic flavor, but white cake mix or even butter cake mix will also work if that’s what you have on hand.
How Do I Keep The Ganache From Cracking?
Dark chocolate chips or a chopped bar work well. Avoid milk chocolate as it can make the ganache too sweet.
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Boston Cream Poke Cake
Ingredients
For the cake
- 1 15.25-ounce box yellow cake mix
- ⅔ cup butter unsalted, melted
- 1 cup whole milk
- 4 large eggs
For the filling
- 4 cups whole milk
- 2 3.4-ounce packages French vanilla instant pudding mix
For the ganache
- 1 ¼ cups heavy cream
- 2 tablespoons butter unsalted
- 12 ounces dark chocolate chips
Instructions
- Preheat the oven per the cake mix package directions and grease a 9×13” baking dish
- Whisk the cake mix, melted butter, milk, and eggs in a large bowl. Pour the cake batter into the baking dish and bake as directed (23-28 minutes).
- Let the cake cool for at least 30 minutes before proceeding to the next step.
- Use the back of a wooden spoon to poke large, round holes in the cake. Space about ½-1 inch apart.
- Whisk the whole milk and instant pudding mix together in a large bowl.
- Immediately pour the pudding mixture over the cake and use a spatula to smooth it and fill the holes in the cake.
- Chill the cake in the refrigerator for at least 1 hour before adding the ganache.
- Heat the heavy cream and 2 tablespoons of butter in a large bowl in the microwave for about 2-3 minutes or until steaming hot. Add the chocolate chips to the heated milk and let stand for 5 minutes. Whisk the chocolate ganache until smooth and creamy.
- Let the ganache cool, then pour it over the cake. You can gently tilt the cake to spread the ganache evenly without disturbing the pudding layer.
- Cover and refrigerate the cake for at least 2 hours before serving.
Notes
Bake times and temperatures may vary depending on the brand of cake mix you use.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.