Introduction

Boston Cream Poke Cake is a delightful twist on the classic Boston cream pie, featuring moist yellow cake soaked in vanilla pudding and topped with rich chocolate ganache. It’s an easy-to-make dessert that impresses with layers of creamy and chocolatey goodness.

A close-up of a square piece of layered dessert on a white plate set on a white marbled texture surface. The dessert has three layers: the bottom layer is a light golden-yellow cake with a soft, porous texture; the middle layer is a thick, creamy pale yellow custard that appears smooth and slightly glossy; the top layer is a thin, even layer of dark chocolate ganache that looks shiny and dense. In the background, a blurred portion of the remaining dessert is visible with the same three layers. A copper-colored fork lies next to the plate, and a soft light blue cloth is seen behind the dessert, adding a gentle contrast. photo taken with an iphone --ar 4:5 --v 7

Ingredients

15.25 ounces box yellow cake mix
5 cups half and half (divided)
3 large eggs
½ cup (1 stick) salted butter, melted
6.8 ounces (2 3.4-ounce) boxes instant French vanilla pudding mix
1¼ cup heavy cream
10 ounces package dark chocolate chips

Instructions

Step 1: Preheat the oven to 350°F and spray a 9×13 inch baking pan with non-stick spray.
Step 2: In a large mixing bowl, beat together the yellow cake mix, 1 cup half and half, eggs, and melted butter until well combined, about 2 minutes.
Step 3: Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the cake comes out clean.
Step 4: Use the back of a wooden spoon or other round tool to poke large holes all over the cake once it’s out of the oven.
Step 5: In a bowl, whisk the remaining 4 cups of half and half with the two boxes of French vanilla pudding mix until combined.
Step 6: Pour the pudding mixture over the cake, spreading it evenly. Do not wait for the pudding to thicken before pouring.
Step 7: Refrigerate the cake with the pudding for 20 minutes.
Step 8: To make the ganache, heat the heavy cream in a microwave-safe bowl for 1-2 minutes until very hot but not boiling.
Step 9: Place the dark chocolate chips in a medium bowl and pour the hot cream over them. Let sit for 1 minute.
Step 10: Stir the chocolate and cream with a fork until melted and thick, about 1-2 minutes.
Step 11: Pour the ganache over the cake and spread evenly with a spatula.
Step 12: Refrigerate the cake for at least 2 hours or overnight to set. Serve cold.

Tips & Variations

For an extra touch, add a teaspoon of vanilla extract to the pudding mixture for enhanced flavor.
If you prefer a sweeter ganache, try mixing in a tablespoon of powdered sugar with the chocolate chips before adding the cream.
Use a toothpick or skewer to poke holes gently so the cake doesn’t crumb excessively.
Substitute half and half with whole milk for a lighter pudding layer, though it will be less creamy.

Storage

Store any leftover cake covered in the refrigerator for up to 3 days. Reheat is not recommended since the pudding and ganache are best enjoyed cold and set. Before serving, allow the cake to sit at room temperature for a few minutes for easier slicing.

How to Serve

A square piece of cake on a white plate, showing three clear layers: a bottom layer of light golden, soft sponge cake with a slightly crumbly texture, a middle thick layer of smooth, pale yellow creamy custard, and a top thin layer of glossy, dark brown chocolate ganache that is evenly spread. A small, wooden fork lies next to the cake on the plate, and a blurred round bowl with chocolate chips is in the background, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pudding flavor?

French vanilla pudding is traditional for its rich taste, but you can experiment with other flavors like chocolate or butterscotch if desired. Note that flavors will change the classic profile of the cake.

Is it necessary to poke holes in the cake?

Yes, poking holes allows the pudding to seep into the cake, creating the moist, creamy texture that defines a poke cake. Be sure to make the holes large enough for the pudding to fill the spaces well.