I love making Boston Cream Pie Poke Cake because it’s a fun, easy twist on the classic Boston Cream Pie. It’s rich, creamy, and indulgent, but with the added bonus of being super simple to prepare. This dessert has all the familiar flavors—vanilla cake, rich custard, and a smooth chocolate ganache—yet it’s transformed into a poke cake that makes every bite even more satisfying. Perfect for parties, family gatherings, or anytime I’m craving something decadent!
Why I’ll Love This Recipe
I enjoy how this poke cake brings together the familiar flavors of Boston Cream Pie but in a quicker, more accessible way. The vanilla cake is moist and soft, the custard filling adds a creamy richness, and the chocolate ganache on top is the perfect finishing touch. What I love most is how the custard soaks into the cake, making every slice incredibly moist and flavorful. It’s a crowd-pleaser that never lasts long!
Ingredients
(Hear’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Cake:
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1 box yellow cake mix (plus ingredients called for on the box)
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1 cup milk
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1 teaspoon vanilla extract
For the Custard Filling:
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1 package (3.4 oz) vanilla instant pudding mix
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2 cups cold milk
For the Chocolate Ganache:
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1 cup heavy cream
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1 cup semi-sweet chocolate chips
Directions
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Bake the Cake:
First, I prepare the yellow cake mix according to the package instructions. I bake it in a 9×13-inch baking dish, allowing it to cool for about 10-15 minutes once done. -
Make the Poke Holes:
After the cake has cooled slightly, I use the end of a wooden spoon to poke holes all over the cake, making sure to space them evenly. I poke deep enough to allow the filling to soak in, but not so deep that it breaks the cake apart. -
Prepare the Custard Filling:
In a medium bowl, I whisk together the instant vanilla pudding mix and cold milk. I let it set for about 5 minutes to thicken, then I spread the custard evenly over the top of the cake, making sure it fills the holes. -
Make the Chocolate Ganache:
In a small saucepan, I heat the heavy cream over medium heat until it’s just simmering. I pour it over the chocolate chips in a bowl and stir until smooth and glossy. -
Assemble the Cake:
Once the ganache is ready, I pour it over the custard layer and spread it evenly. I let the cake chill in the refrigerator for at least 2 hours (or overnight if I have the time) to let the flavors meld and the cake set. -
Serve:
Once the cake has chilled, I slice it up and serve! The result is a moist, decadent cake that everyone will love.
Servings and Timing
This recipe yields about 12-16 servings, depending on how big I cut the slices. Prep time is around 15 minutes (not including chilling), and total time is about 3 hours (including cooling and chilling).
Variations
I like to change it up by:
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Adding a layer of whipped cream on top of the chocolate ganache for extra richness and texture.
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Using a chocolate cake mix instead of yellow cake mix for a chocolate twist on this classic dessert.
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Incorporating fresh fruit like strawberries or raspberries between the custard and ganache layers for a fruity freshness.
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Drizzling caramel sauce over the ganache for an added layer of sweetness.
Storage / Reheating
I store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. I don’t recommend reheating this cake, as it’s best served chilled or at room temperature.
FAQs
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Can I use homemade cake instead of a box mix?
Yes, you can make a homemade yellow cake, but using a box mix makes the recipe quicker and easier. If you prefer homemade, you can follow your favorite yellow cake recipe. -
Can I use a different flavor of pudding?
Yes, while vanilla is traditional, you can try using chocolate pudding or even banana pudding for a fun twist! -
How do I keep the cake from falling apart when poking holes?
Poke gently, and don’t press too deep. The goal is to create spaces for the filling to soak in without breaking the cake. -
Can I make this ahead of time?
Absolutely! This cake actually tastes even better after it sits in the fridge for a few hours or overnight. It gives the custard time to fully soak into the cake, and the ganache sets beautifully. -
Is this recipe gluten-free?
Unfortunately, this recipe is not gluten-free, but you can substitute with a gluten-free cake mix to make it suitable for those with gluten sensitivities.
Conclusion
Boston Cream Pie Poke Cake is a quick, fun, and delicious take on a classic favorite. The moist cake, creamy custard, and rich chocolate ganache create a dessert that’s impossible to resist. I love how easy it is to make and how impressive it looks when served. Whether it’s for a family get-together or a special occasion, this cake is always a hit and sure to satisfy any sweet tooth!
Print
Boston Cream Pie Poke Cake
- Total Time: Approximately 3 hours
- Yield: 12–16 servings
- Diet: Vegetarian
Description
Boston Cream Pie Poke Cake is a fun and easy twist on the classic Boston Cream Pie, made with a moist yellow cake, creamy vanilla custard filling, and rich chocolate ganache. This decadent dessert is perfect for parties, family gatherings, or whenever you’re craving something indulgent.
Ingredients
1 box yellow cake mix (plus ingredients called for on the box)
1 cup milk
1 teaspoon vanilla extract
1 package (3.4 oz) vanilla instant pudding mix
2 cups cold milk
1 cup heavy cream
1 cup semi-sweet chocolate chips
Instructions
- Prepare yellow cake mix according to package instructions and bake in a 9×13-inch baking dish. Let cool for 10-15 minutes.
- Once the cake has cooled slightly, use the end of a wooden spoon to poke holes all over the cake, ensuring even spacing.
- In a medium bowl, whisk together the vanilla pudding mix and cold milk. Let set for 5 minutes to thicken. Spread custard evenly over the cake, filling the holes.
- In a small saucepan, heat the heavy cream over medium heat until simmering. Pour over chocolate chips in a bowl and stir until smooth and glossy.
- Pour the chocolate ganache over the custard layer and spread evenly. Chill in the refrigerator for at least 2 hours (or overnight) to set.
- Once chilled, slice and serve.
Notes
Try adding a layer of whipped cream on top of the chocolate ganache for extra richness.
For a twist, use chocolate cake mix or add fresh fruit like strawberries or raspberries between the custard and ganache layers.
Drizzle caramel sauce over the ganache for added sweetness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes (for cake)
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
