Boston Cream Poke Cake is a delicious dessert that combines the best of cake and pudding, all topped with a rich chocolate glaze. indulge in chocolate caramel cake It is the kind of dessert that brings smiles to faces and happiness to gatherings. balance with cream of broccoli soup.
Picture this: a light, fluffy vanilla cake filled with creamy custard and covered in luscious chocolate. It’s the dessert equivalent of that warm hug from Grandma you didn’t know you needed. Whether it’s a birthday, holiday, or just a Tuesday that needs a little sweetness, this cake is here to save the day. For more inspiration, check out this Magic Pecan Cheesecake Bars recipe.
Why You'll Love This Recipe
- This Boston Cream Poke Cake offers effortless preparation, making it perfect for any occasion
- The flavor combination of vanilla, custard, and chocolate creates a delightful experience for your taste buds
- Its beautiful layered appearance will impress guests at any gathering
- Versatile enough for birthdays or casual get-togethers, this cake is sure to be a crowd-pleaser
The first time I baked this Boston Cream Poke Cake, my friends declared me their new favorite person. try these pumpkin swirl muffins Who knew poking holes in a cake could lead to such glory?
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Yellow Cake Mix: A classic choice that provides the perfect base; remember, it’s all about convenience here!
- Eggs: Essential for binding everything together; I usually use large eggs for best results.
- Milk: Whole milk adds richness; feel free to swap with almond or oat milk if preferred.
- Vanilla Instant Pudding Mix: This is where the magic happens—creamy goodness awaits!
- Heavy Whipping Cream: Adds luxurious texture when whipped; don’t skimp on it!
- Chocolate Chips: Semi-sweet chips work best for that glossy glaze; you can also use dark chocolate if you fancy.
- Powdered Sugar: For sweetness in your whipped cream layer; it’s essential for balancing flavors.
- Butter: A key player in creating the rich chocolate sauce; use unsalted butter for better control over saltiness.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Start by preparing the yellow cake mix according to package instructions. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
Bake the Cake: Pour the prepared batter into the greased dish and spread it evenly. Bake until golden brown and a toothpick inserted comes out clean, about 25-30 minutes.
Poke Holes in the Cake: Once baked and slightly cooled, use the handle of a wooden spoon to poke holes across the entire surface of the cake. Don’t be shy; more holes mean more filling!
Add Pudding Filling: In a bowl, whisk together milk and vanilla pudding mix until smooth. Carefully pour this mixture over the cake, allowing it to seep into those lovely holes.
Whip Up Some Topping: In another bowl, whip heavy cream with powdered sugar until soft peaks form. Spread this delightful cloud over the top of your pudding-filled masterpiece.
Create Chocolate Glaze: Melt butter and chocolate chips together in a saucepan over low heat until smooth. Stir continuously so nothing sticks or burns.
Pour Chocolate Over Cake: Let your glaze cool slightly before drizzling it over your whipped cream layer. You want it to look drippy but not too runny—think elegant mess!
Now comes the hardest part: waiting! Refrigerate your Boston Cream Poke Cake for at least two hours before slicing into it.
Enjoy every delicious bite as you relish how simple yet impressive this dessert has turned out. It’s like giving yourself permission to indulge without all that kitchen drama!
You Must Know
- This Boston Cream Poke Cake is not just a dessert; it’s a showstopper
- The combination of moist cake, creamy filling, and rich chocolate glaze creates a delightful treat that disappears faster than your willpower at a buffet
- Perfect for any gathering!
Perfecting the Cooking Process
Start by baking the cake according to the package instructions. Once it cools, poke holes and fill with pudding before glazing.
Add Your Touch
Feel free to swap vanilla pudding for chocolate or add a splash of coffee to the batter for extra flavor.
Storing & Reheating
Store in an airtight container in the fridge for up to five days. Reheat individual slices in the microwave for about 10 seconds.
Chef's Helpful Tips
- For the best texture, let your cake cool completely before poking holes
- Make sure to use instant pudding mix for quick preparation
- Drizzling chocolate sauce after chilling makes it even more decadent
Creating this Boston Cream Poke Cake brought back memories of my childhood birthday parties where this was always the star attraction—every slice was met with oohs and aahs. pair with oatmeal cookies.
FAQ
Can I use a different flavor of pudding?
Absolutely! Chocolate or banana pudding works beautifully in this Boston Cream Poke Cake.
How long does it take to make?
The total time is about 1 hour, including baking and cooling time.
Can I make this cake ahead of time?
Yes! It can be made up to two days in advance for convenience.
Boston Cream Poke Cake
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
Description
Indulge in the heavenly layers of our Boston Cream Poke Cake, a delightful fusion of moist vanilla cake, creamy vanilla pudding, and a rich chocolate glaze. This easy-to-make dessert is perfect for any occasion, from birthday parties to casual get-togethers, guaranteeing smiles with every slice. With its irresistible combination of flavors and textures, this cake is sure to be a showstopper at your next gathering!
Ingredients
- 1 box yellow cake mix
- 3 large eggs
- 1 cup whole milk (or almond/oat milk)
- 1 package (3.4 oz) vanilla instant pudding mix
- 1 cup heavy whipping cream
- 1 cup semi-sweet chocolate chips
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the yellow cake mix as directed on the package; pour into the prepared baking dish.
- Bake for 25–30 minutes until golden brown; let cool slightly.
- Poke holes in the cake using the handle of a wooden spoon.
- Whisk together milk and vanilla pudding mix; pour over the cake, ensuring it seeps into the holes.
- Whip heavy cream with powdered sugar until soft peaks form; spread over the pudding layer.
- Melt butter and chocolate chips on low heat until smooth; drizzle over whipped cream layer.
- Refrigerate for at least two hours before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 134g)
- Calories: 320
- Sugar: 22g
- Sodium: 250mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg
