This Boston Cream Poke Cake is a delightful twist on the classic dessert! Imagine a fluffy white cake soaked in creamy vanilla pudding and topped with a luscious chocolate ganache. It’s a simple yet elegant treat that’s perfect for any occasion. Get ready to impress your friends and family with this easy-to-make, flavor-packed poke cake!

Why You’ll Love This Recipe

Easy and Delicious: This recipe is surprisingly simple to make, even for beginner bakers.
Classic Flavor Combination: The combination of vanilla pudding and chocolate ganache is a timeless classic that everyone loves.
Crowd-Pleasing: This cake is perfect for potlucks, parties, or any gathering where you want to impress.

Ingredients

Here’s what you’ll need to make this delightful Boston Cream Poke Cake:

White cake mix: I use Duncan Hines Perfectly Moist for a fluffy and tender cake.
Water: For the cake batter.
Vegetable oil: For moisture and richness in the cake.
Eggs: At room temperature, for better incorporation into the batter.
Instant pudding mix: French Vanilla flavor, for the creamy filling.
Whole milk: For the pudding.
Semisweet chocolate: Or dark, high-quality chocolate, roughly chopped for the ganache.
Heavy cream: For the ganache.
Corn syrup: Light corn syrup, for a smooth and glossy ganache.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Boston Cream Poke Cake

Step 1: Bake the Cake

Preheat the oven to 350 degrees F. Grease a 13×9-inch baking pan with shortening or nonstick cooking spray and set it aside.
Mix the cake mix, water, oil, and eggs in a medium-sized mixing bowl until smooth. Pour into the greased 13″ x9″ pan and bake for 33 to 35 minutes or until a toothpick inserted in the center comes out clean. Set aside on a cooling rack to cool to room temperature, about 30 minutes to 1 hour.

Step 2: Poke and Fill

Once the cake is cooled to room temperature, use the end handle of a wooden spoon to poke at least 24-30 holes into the cake. Note: The holes should be slightly large enough to hold the pudding but not so large that they cause the cake to fall apart.
Mix the pudding and milk until smooth. Very quickly, while the pudding is thin, pour and spread this mixture over the cooled cake holes, ensuring the pudding mix gets into each hole. Do not wait to pour the pudding into the cake holes – the last 1/2 cup of pudding mix will thicken and you can spread it on top of the cake.
Cover the cake with any remaining pudding and refrigerate uncovered for at least 1 hour.

Step 3: Make the Ganache and Finish

Place the chopped chocolate into a heat-resistant mixing bowl and set aside.
In a small pot over medium heat, combine the heavy cream and the corn syrup and bring to a low boil; then reduce the temperature to low to simmer for 3 minutes, whisking continuously. Remove from heat.
Pour the heated cream mixture over the chopped chocolate and cover the bowl with plastic wrap for about 5 minutes. The warmth of the cream mixture will melt the chocolate; do not start stirring the chocolate until after 5 minutes.
After 5 minutes, unwrap and slowly whisk until the chocolate is completely melted and smooth. This takes about 2 minutes to come together.
If the ganache is still warm, allow it to sit and rest for 5 minutes.
Pour and spread the chocolate ganache over the cake to completely cover it.
Cover and chill for at least 3 hours or overnight for the chocolate to set.

Pro Tips for Making the Recipe

Room Temperature Ingredients: Use eggs at room temperature before mixing; this helps them incorporate better into the batter, resulting in a more even and airy cake.
Smooth Pudding: Whisk the pudding mix thoroughly to eliminate lumps before pouring it over the cake, ensuring a smooth and creamy filling.
Proper Poking: Use the end of a wooden spoon or a similar-sized utensil to poke large, evenly spaced holes in the cake, allowing the pudding to seep in properly.
Chill Time: After adding the pudding, allow the cake to chill in the refrigerator to let it set and soak into the cake, enhancing the overall texture and flavor.
Covering the Cake: Do not cover the cake with plastic wrap, as it will cling to the chocolate.

How to Serve

Dessert: This Boston Cream Poke Cake is a delightful dessert that can be enjoyed on its own.
Special Occasions: Perfect for birthdays, holidays, or any special occasion.
Afternoon Treat: A delicious treat to enjoy with a cup of coffee or tea.

Make Ahead and Storage

Storing Leftovers

Store leftover cake in the refrigerator for up to 3 days.

FAQs

Can I use a different flavor of cake mix?

Yes, you can use any flavor of cake mix you like, such as yellow cake mix or chocolate cake mix.

Can I use a different flavor of pudding mix?

Yes, you can use any flavor of pudding mix you like, such as chocolate pudding or pistachio pudding.

Can I make the ganache ahead of time?

Yes, you can make the ganache ahead of time and store it in the refrigerator for up to 3 days. Reheat gently before using.

Can I freeze this cake?

It is not recommended to freeze this cake, as the pudding and ganache may separate upon thawing.

Julia

Hi, I’m Julia! A foodie who believes in keeping cooking simple, fun, and full of flavor. From quick weeknight meals to tasty treats, I’m here to share recipes that make life a little easier—and a lot more delicious. Let’s get cooking!

Boston Cream Poke Cake Recipe