Description
This Easy Boston Cream Poke Cake combines a moist yellow butter cake with rich French vanilla pudding infused into its pores and a luscious chocolate topping. The classic Boston cream pie flavors are delivered in an effortless, crowd-pleasing cake. Layered pudding and a smooth chocolate frosting or ganache make it perfect for gatherings or an indulgent dessert.
Ingredients
Scale
Cake
- 1 box yellow butter recipe cake mix (plus ingredients required on box, typically eggs, oil, and water)
Pudding
- 2 small boxes French Vanilla instant pudding (or pudding of choice)
Frosting Options
- 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)
Instructions
- Prepare the Cake: Preheat the oven as directed on the cake mix box. Prepare the yellow butter cake batter according to the package instructions using the ingredients listed on the box. Pour the batter into a greased 9×13-inch baking pan. Bake as directed, typically around 25-35 minutes or until a toothpick inserted comes out clean.
- Prepare the Pudding: Once the cake is done baking, prepare the French Vanilla instant pudding according to the package directions, usually by whisking pudding mix with cold milk. Set aside.
- Poke the Cake: While the cake is still warm but cooled slightly to handle, use the end of a wooden spoon or similar utensil to poke holes randomly throughout the cake approximately one inch apart. This allows the pudding to permeate the cake.
- Fill with Pudding: Decide whether to use one or both boxes of pudding depending on the desired pudding amount. Spread half of the prepared pudding evenly over the cake, pressing it gently into the holes to fill them. Then spread the remaining pudding evenly over the top, leaving enough space at the top for the frosting.
- Chill the Cake: Refrigerate the cake with pudding for 1 1/2 to 2 hours to allow the pudding to set and soak into the cake properly.
- Option 1 – Pre-Made Frosting: Remove the lid from the tub of chocolate frosting. Microwave in 10-15 second intervals, stirring between each, until frosting is pourable but not overheated. Spread the warmed frosting evenly over the pudding layer. Refrigerate the cake for at least 4 hours or overnight to set.
- Option 2 – Homemade Chocolate Ganache Frosting: In a microwave-safe bowl, combine chocolate chips and heavy whipping cream. Microwave for 2 minutes, stir well, then continue heating in 1-2 minute increments until the chocolate is fully melted. Whisk the mixture until smooth and velvety. Allow the ganache to cool for 5-10 minutes so it thickens slightly, then pour it over the set pudding layer on the cake. Refrigerate until firm.
Notes
- Use one or two boxes of pudding depending on how creamy and rich you want the pudding layer.
- Do not overheat the pre-made frosting as it can separate and become runny.
- The wooden spoon end is ideal for poking holes because it creates well-rounded holes without cutting through the cake.
- You can substitute different pudding flavors to customize the cake, though French vanilla is classic.
- Refrigeration times are important to allow the pudding to set and the frosting or ganache to firm up.
- The homemade ganache option is richer and more decadent than pre-made frosting but requires a few extra minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Boston Cream Poke Cake, Poke Cake, Yellow Butter Cake, French Vanilla Pudding, Chocolate Ganache Cake, Easy Dessert, Poke Cake Recipe, Classic American Dessert
