Description
This Boston Cream Poke Cake is a luscious dessert combining a moist yellow cake base with creamy vanilla pudding poured into poke holes, topped with a rich chocolate ganache. The cake is chilled to perfection, creating a decadent treat that captures the classic flavors of Boston cream pie in an easy-to-make poke cake format.
Ingredients
Cake
- 1 box yellow cake mix (16.25 ounces), plus ingredients listed on the back of the box to make the cake
Pudding
- 1 box vanilla instant pudding (5.9 ounces)
- 4 cups milk
Ganache
- 1 cup semi-sweet chocolate chips
- 1 cup heavy whipping cream
- 1 Tablespoon butter
Instructions
- Prepare cake: Make the yellow cake in a 13×9 inch pan according to the ingredients and instructions on the back of the cake mix box. Once baked, allow the cake to cool completely.
- Poke holes: Using the handle of a large wooden spoon, poke holes through the entire cooled cake all the way down to the bottom of the pan. This will allow the pudding to seep inside the cake.
- Make pudding: In a medium-sized mixing bowl, whisk together the vanilla instant pudding mix and 4 cups of milk until smooth and slightly thin. Immediately pour the pudding evenly over the poked cake so it seeps into the holes.
- Chill: Place the cake in the refrigerator and chill for 1 hour, allowing the pudding to set inside the cake.
- Prepare ganache: In a microwave-safe bowl, heat the heavy whipping cream for 30 to 60 seconds until hot but not boiling. Add the butter and chocolate chips and let sit for 2 minutes. Stir until the mixture is smooth and glossy, then let it cool slightly for 10 minutes.
- Frost: Pour the cooled ganache evenly over the chilled pudding cake and smooth it out with a spatula.
- Final chill: Return the frosted cake to the refrigerator and chill for at least 4 hours or overnight to allow the ganache to set and flavors to meld before serving.
Notes
- Ensure the cake is completely cool before poking holes to avoid crumbling.
- Pour the pudding right after whisking to keep it thin enough to seep into the holes.
- The ganache should be slightly cooled before pouring to avoid melting the pudding layer.
- For best results, chill overnight to fully set flavors and textures.
- This recipe makes 24 servings, perfect for large gatherings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
