Boston Cream Poke Cake

A rich and creamy dessert mashup of classic Boston cream pie and easy poke cake—layered with vanilla pudding and topped with silky chocolate ganache. Perfect for any gathering!

 Ingredients

• 1 box yellow cake mix (plus ingredients listed on the box: eggs, water, and oil)

• 2 boxes (3.4 oz each) instant vanilla pudding mix

• 4 cups cold milk

• 1 cup heavy cream

• 8 oz semi-sweet chocolate chips

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• 2 tablespoons corn syrup (optional, for shine)

• 1 teaspoon vanilla extract

Instructions

Bake the Cake

• Preheat oven according to cake mix instructions.

• Grease a 9×13-inch baking dish.

• Prepare and bake the yellow cake as directed.

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• Let it cool for 15 minutes.

Poke the Cake

• Use the handle of a wooden spoon or straw to poke holes all over the cake.

• Ensure the holes go deep enough for pudding to seep in.

Prepare Pudding

• In a mixing bowl, whisk together the vanilla pudding and cold milk.

• Let it sit for 2 minutes to thicken slightly.

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Fill and Chill

• Pour pudding evenly over the cake, letting it fill the holes.

• Smooth the top with a spatula.

• Refrigerate for at least 1 hour.

Make Chocolate Glaze

• Heat the heavy cream in a saucepan until simmering.

• Remove from heat and add chocolate chips.

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• Let sit for 2–3 minutes, then whisk smooth.

• Stir in corn syrup and vanilla extract.

Glaze the Cake

• Spread the warm glaze evenly over the chilled pudding layer.

• Refrigerate again for 2 hours or until set.

 Serving Tips

• Serve chilled.

• Garnish with shaved chocolate or whipped cream if desired.

• Keeps well in the fridge for up to 3 days.

FAQs

Q: Can I make this ahead of time?
A: Yes! It’s even better after sitting overnight in the fridge.

Q: Can I use homemade cake or pudding?
A: Absolutely. Use homemade sponge and custard for a from-scratch twist.

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