This Boston Cream Poke Cake is what happens when classic bakery nostalgia meets easy comfort food. With a base of fluffy yellow cake soaked in silky vanilla pudding and topped with a shiny layer of chocolate ganache, it’s every bit as indulgent as it sounds. What makes this cake magical is the poke technique it lets the pudding seep into every bite, making it moist, rich, and impossible to resist. Whether you’re baking for family, holidays, or just because you deserve it, this dessert delivers pure joy.
Why You’ll Love This Cake
- Soaked with creamy pudding – Every bite is rich and moist.
- Chocolate ganache topping – Silky and glossy with the perfect melt in your mouth finish.
- Easy with boxed mix – Fast to prepare, but still feels homemade.
- Perfect for any occasion – From birthdays to potlucks, this always disappears fast.
Ingredients You’ll Need
| Ingredient | Amount |
|---|---|
| Yellow cake mix | 1 box (plus ingredients listed on box) |
| Instant vanilla pudding mix | 2 packages (3.4 oz each) |
| Cold milk | 4 cups |
| Semi sweet chocolate chips | 1 cup |
| Heavy cream | ½ cup |
| Optional garnish | Whipped cream, fresh berries |
Step by Step to Make Boston Cream Poke Cake
1: Bake the Cake
- Prepare and bake the yellow cake according to the box instructions in a 9×13-inch pan.
- Allow the cake to cool for 10-15 minutes before poking holes.
2: Poke and Fill
- Use the end of a wooden spoon or straw to poke holes all over the top of the cake.
- In a large bowl, whisk together the vanilla pudding mixes and cold milk until smooth.
- Immediately pour the pudding mixture over the cake, filling the holes and covering the top evenly.
- Refrigerate for at least 2 hours to allow the pudding to fully set into the cake.
3: Make the Chocolate Ganache
- In a small saucepan or microwave safe bowl, heat the heavy cream until hot but not boiling.
- Pour over the chocolate chips and let sit for 1-2 minutes. Stir until smooth and glossy.
- Let it cool slightly before pouring over the chilled cake to prevent melting the pudding layer.
4: Chill and Serve
- Spread ganache evenly over the cake and refrigerate again until firm at least 30 minutes.
- Slice and serve with optional whipped cream or berries for contrast and freshness.
“This cake reminds me of the cream filled donuts I used to get as a kid soft, gooey, and topped with that perfect layer of chocolate. But even better because I get to eat a whole slice.”
Chef’s Tips for Gooey Perfection
- Poke deep, wide holes – This lets the pudding soak in properly and guarantees flavor throughout.
- Pour pudding while it’s soft – Don’t wait too long after mixing or it will thicken before soaking in.
- Chill in stages – Let the pudding set before adding ganache for a clean layer separation.
- Want to make it richer? – Swap milk with half and half in the pudding for extra creaminess.
Serve It With These Favorites
- 3-Ingredient Sponge Cake if you want to go fully homemade.
- Fluffy Doughnuts as a fun companion sweet snack.
- Vanilla Cupcakes for a creamy party dessert table.
Fun Variations to Try
- Chocolate Lovers’ Version: Use chocolate cake mix and chocolate pudding for a double chocolate twist. Top with white chocolate ganache for contrast.
- Strawberry Boston Cake: Swap vanilla pudding with strawberry pudding and top with sliced fresh berries under the ganache layer.
- Peanut Butter Ganache: Add 1 tablespoon of peanut butter to the ganache for a rich, nutty flavor that pairs beautifully with the vanilla filling.
- Mini Poke Cups: Make individual servings in clear cups by layering cake cubes, pudding, and ganache for a mess free party dessert.
Make It Gluten Free or Dairy Free
- Gluten Free: Use a gluten free yellow cake mix and confirm your pudding mix is certified gluten free.
- Dairy Free: Choose dairy free pudding, plant based milk, and use dairy free chocolate and coconut cream for the ganache.
Storage and Freezing Tips
- Fridge: Store the cake covered in the refrigerator for up to 4 days. The texture improves as the pudding continues to soak in.
- Freezer: Slice and freeze individually for easy grab and go treats. Wrap in foil and thaw overnight in the fridge before serving.
- Make Ahead: You can make this cake up to 2 days in advance. Just wait to pour the ganache until the day of serving for the glossiest finish.
Troubleshooting Guide
- Ganache won’t set? Chill longer and use a higher chocolate to cream ratio if needed. You can also refrigerate in short bursts to thicken it faster.
- Pudding too runny? Make sure you’re using instant pudding and measuring milk accurately. Too much liquid can prevent it from setting properly.
- Dry cake? Poke deeper holes or double check that the pudding is poured before it thickens to soak through effectively.
- Ganache sinking into pudding? Let the pudding chill and set completely before spreading the ganache layer.
“This cake is my go to for birthdays and office events. It’s always a hit, and people are shocked to learn it starts from a box mix. The ganache makes it taste like a bakery dessert!”
Serving Ideas for Extra Indulgence
- Top each slice with whipped cream and chocolate shavings.
- Add sliced strawberries or raspberries on top for a fruity twist.
- Pair with chewy oat cookies or butter cookies for a dessert platter.
More Gooey Cake Recipes You’ll Love
- Lemon Milk Sheet Cake – Bright, moist, and citrusy.
- Yogurt Cake – Light but rich, with a soft crumb.
- 1-Egg No Oven Chocolate Cake – Great if you want to skip baking altogether!
Why This Cake Always Works
The poke method ensures every slice is ultra moist without being soggy, while the pudding and ganache layers create a rich, bakery like bite. It’s one of the easiest desserts to pull off with minimal effort and maximum flavor. Even those who “don’t like cake” end up asking for seconds.
This is the kind of cake that disappears at potlucks and family parties. I’ve had success making it with many flavor combinations, but the classic vanilla pudding and chocolate ganache pairing never fails to impress.
FAQs About Boston Cream Poke Cake
Can I use homemade cake instead of boxed mix?
Absolutely. Any fluffy yellow cake recipe will work just make sure it’s baked in a 9×13-inch pan so the layers set evenly.
Do I have to use instant pudding?
Yes, instant pudding is essential because it sets without heat. Cook and serve pudding won’t work properly for soaking into the cake.
Can I make it a day ahead?
Yes! In fact, it tastes even better the next day as the pudding fully soaks through. Just wait to add ganache until closer to serving time for the best shine.
How do I cut clean slices?
Chill the cake well before slicing. Use a sharp knife dipped in hot water and wipe between cuts for neat edges.
Can I use different pudding flavors?
Definitely. Try chocolate, banana, or coconut cream pudding for a fun twist on the classic Boston cream combo.
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