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Boston Cream Poke Cake Recipe

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★★★★★

5 from 52 reviews

This Boston Cream Poke Cake is a delightful twist on the classic dessert, featuring a moist yellow cake filled with creamy French vanilla pudding and topped with a rich dark chocolate ganache. The poke cake technique allows the luscious pudding to soak into the cake layers, making each bite irresistibly smooth and flavorful. Perfect for a crowd-pleasing treat that can be made ahead and served chilled.

Ingredients

Scale

Cake

  • 15.25 ounces box yellow cake mix
  • 1 cup half and half (for cake batter)
  • 3 large eggs
  • ½ cup (1 stick) salted butter, melted
  • 4 cups half and half (for pudding)

Pudding Filling

  • 6.8 ounces (2 3.4-ounce boxes) instant French vanilla pudding mix

Ganache

  • 1¼ cup heavy cream
  • 10 ounces dark chocolate chips

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a 9×13 inch baking pan with non-stick spray to prevent sticking.
  2. Mix Cake Batter: In a large mixing bowl, beat together the yellow cake mix, 1 cup half and half, eggs, and melted salted butter until well combined and smooth, about 2 minutes.
  3. Bake the Cake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  4. Prepare Cake for Filling: Once baked, use the back of a wooden spoon or a similar rounded tool to poke large holes all over the surface of the warm cake to allow the pudding to soak in.
  5. Make Pudding Mixture: In a bowl, whisk together the remaining 4 cups half and half with the two boxes of French vanilla pudding mix until combined; do not wait for it to thicken before pouring.
  6. Pour Pudding Over Cake: Pour the pudding mixture evenly over the poked cake, ensuring it gets into all the holes, then spread gently to cover the surface.
  7. Chill Cake with Pudding: Refrigerate the cake for 20 minutes to allow the pudding to set into the cake.
  8. Heat Heavy Cream: Place the heavy cream in a microwave-safe bowl and heat for 1-2 minutes until hot and nearly simmering but not boiling.
  9. Prepare Ganache: Place dark chocolate chips in a medium bowl. Pour the hot cream over the chocolate chips and let sit for 1 minute to soften the chocolate.
  10. Mix Ganache: Stir together the cream and chocolate with a fork until the chocolate is fully melted, smooth, and thickened, about 1-2 minutes.
  11. Pour Ganache on Cake: Pour the ganache over the pudding-covered cake and spread evenly with a spatula to form a smooth chocolate topping.
  12. Final Chill: Refrigerate the entire cake for at least 2 hours or overnight to fully set all layers and develop flavors. Serve cold for best taste.

Notes

  • Use large holes when poking the cake to ensure the pudding fully soaks into the cake layers.
  • Do not wait for the pudding to thicken before pouring it over the cake, as it needs to seep into the holes.
  • Ganache should be poured warm but not hot enough to melt the pudding layer.
  • Refrigerate the cake overnight for the best texture and flavor integration.
  • This cake is best served chilled and does not hold well at room temperature for long periods.

Keywords: Boston Cream Poke Cake, poke cake, vanilla pudding cake, chocolate ganache cake, easy dessert, yellow cake dessert

Find it online: https://kitchenbyclara.com/boston-cream-poke-cake-recipe/