Name: Easy Boston Cream Poke Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 6 h
Cuisine: American
Ingredients: 1 box yellow butter recipe cake mix (plus ingredients required on box, typically eggs, oil, and water); 2 small boxes French Vanilla instant pudding (or pudding of choice); 1 tub chocolate frosting (store-bought, pre-made); 1 cup semi-sweet chocolate chips or chopped chocolate bar (for ganache); 1 cup heavy whipping cream (for ganache)

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Introduction

Boston Cream Poke Cake is a delightful twist on the classic dessert, combining moist yellow cake with creamy vanilla pudding and rich chocolate frosting. Its easy poke-and-fill method makes it perfect for home bakers looking for a show-stopping treat without the fuss.

A close-up image of a square cake slice on a white plate, set on a white marbled surface. The cake has three clear layers: the bottom layer is a soft, light yellow sponge with a crumbly texture; the middle layer is creamy and smooth with a pale off-white color, slightly melting into the sponge; the top layer is a thick, glossy, dark chocolate ganache that is evenly spread and shiny. To the right of the cake slice, there is a fork holding a small piece of the cake showing all three layers. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box yellow butter recipe cake mix (plus ingredients needed to prepare)
2 small boxes French Vanilla instant pudding (or pudding of choice)
1 tub chocolate frosting
1 cup semi-sweet chocolate chips or chopped chocolate bar
1 cup heavy whipping cream

Instructions

Step 1: Bake the cake according to the directions on the box using a 9×13-inch baking pan. Allow it to cool slightly but remain warm.
Step 2: Prepare the pudding as instructed on the box but wait until the cake has finished baking.
Step 3: While the cake is still warm, use the end of a wooden spoon to poke holes evenly across the surface about an inch apart.
Step 4: Decide whether to use one or two packages of pudding, depending on how much filling you want. Spread half of the pudding over the cake, pushing it into the holes, then spread the remaining pudding evenly over the top, leaving space for the frosting.
Step 5: Refrigerate the cake for 1½ to 2 hours to set the pudding.
Step 6: For the frosting, choose either pre-made chocolate frosting or homemade chocolate ganache.
Step 7: To use pre-made frosting, warm it in the microwave in 10-15 second intervals, stirring between each, until pourable but not hot. Spread it evenly over the chilled cake. Refrigerate for at least 4 hours or overnight.
Step 8: To make homemade ganache, combine the chocolate chips and heavy cream in a microwave-safe bowl. Heat for 2 minutes, stir, then heat for 1-2 more minutes until fully melted. Whisk until smooth and velvety. Let it cool for 5-10 minutes; then pour over the set pudding layer on the cake.

Tips & Variations

For a different flavor, try swapping the vanilla pudding with chocolate or butterscotch pudding.
Use a serrated knife to level the cake before poking holes for a more even surface.
Garnish the top with fresh berries or a dusting of powdered sugar for extra flair.
Allow the frosting or ganache to come to room temperature before spreading for a smoother finish.

Storage

Store the cake covered in the refrigerator for up to 4 days. For best texture, allow individual slices to sit at room temperature for 10–15 minutes before serving. Reheat frosting slightly if it becomes too firm.

How to Serve

A close-up image of a square dessert piece on a white plate with three visible layers: the bottom layer is a light brown cake with a crumbly texture, the middle layer is a thick pale cream, and the top layer is a shiny, smooth dark chocolate ganache. A bite has been taken from the square, revealing the creamy interior and crumbly cake, with a fork holding a small piece of the dessert in front of the plate. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake actually benefits from some resting time in the refrigerator. Prepare it a day in advance to allow the pudding to set well and for the flavors to meld.

What if I don’t have a wooden spoon to poke holes?

Any similar-sized utensil with a rounded end, like the handle of a spatula or a chopstick, will work perfectly to create the holes needed for the pudding to soak in.