Boston Cream Poke Cake

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A slice of Boston Cream Cake recipe by Cheerful Cook.

Boston Cream Poke Cake is the perfect blend of rich chocolate, creamy pudding, and soft cake that makes every bite a crowd-pleaser.

Course Dessert

Cuisine American

Keyword Boston Cream, cake mix recipes, poke cake

Prep Time 20

Cook Time 25

Chill Time 3 30

Total Time 45

Servings

Calories 430kcal

Author Maike Corbett

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 9x13” 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

Chill times can vary and are not included in the total time.
Bake times and temperatures may vary depending on the brand of cake mix you use.

Nutrition