Description
This Boston Cream Poke Cake is a rich, crowd-pleasing dessert that’s super easy to make! Fluffy yellow cake is filled with creamy vanilla pudding and topped with a glossy chocolate ganache for all the flavors of the classic Boston Cream Pie—without the fuss. Keywords: Boston cream poke cake, easy poke cake recipe, vanilla pudding cake, chocolate ganache dessert, boxed cake hack.
Ingredients
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1 box yellow cake mix (plus ingredients listed on the box—usually eggs, oil, and water)
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2 boxes (3.4 oz each) instant vanilla pudding mix
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4 cups cold milk
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1 cup heavy cream
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8 oz semi-sweet chocolate chips
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2 tablespoons corn syrup (optional, for a shinier glaze)
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1 teaspoon vanilla extract
Instructions
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Prepare the yellow cake according to package instructions and bake in a 9×13-inch pan. Let it cool slightly.
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Use the handle of a wooden spoon to poke holes all over the surface of the cake.
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In a large bowl, whisk together the vanilla pudding mixes and cold milk until smooth.
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Immediately pour the pudding over the cake, using a spatula to help push it into the holes. Refrigerate for at least 1 hour.
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In a small saucepan, heat the heavy cream over medium heat until just simmering. Remove from heat and add chocolate chips and corn syrup (if using). Let sit 1 minute, then stir until smooth.
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Stir in vanilla extract and let the ganache cool slightly before pouring over the pudding-filled cake.
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Spread evenly and refrigerate until set, at least 1 hour. Serve chilled.
Notes
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For extra flavor, add a splash of vanilla or almond extract to the cake batter.
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The corn syrup is optional but gives the ganache a beautiful shine.
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Best made ahead and chilled overnight for full flavor and texture.
