Boston Cream Poke Cake is a delightful twist on the classic Boston Cream Pie, transforming the elegant dessert into an easy, crowd-pleasing cake that delivers layers of rich vanilla custard and luscious chocolate glaze in every bite. This recipe brings together all the flavors you love from the original—fluffy yellow cake, creamy pudding, and glossy chocolate ganache—while keeping things simple with a straightforward preparation method that even beginner bakers can master. Whether served at family gatherings, birthdays, or potlucks, this cake is guaranteed to impress without the hassle of complex baking techniques.
The History of Boston Cream Poke Cake
The traditional Boston Cream Pie, which actually isn’t a pie at all, was created in the mid-19th century at Boston’s Parker House Hotel and became Massachusetts’ official state dessert in 1996. It consists of a sponge or butter cake filled with pastry cream and topped with a chocolate glaze. The poke cake variation emerged much later, likely in the 1970s when poke cakes gained popularity due to their convenience and ability to absorb flavorful fillings. By combining a boxed cake mix with pudding and ganache, the Boston Cream Poke Cake became a modern homage to the original dessert—maintaining the same flavor profile with far less effort.
Ingredients Breakdown
For the Cake:
– 1 box yellow cake mix (plus ingredients listed on the box such as eggs, oil, and water)
For the Filling:
– 2 (3.4 oz) boxes instant vanilla pudding mix
– 4 cups cold milk
For the Ganache Topping:
– 1 cup semisweet chocolate chips
– 1/2 cup heavy cream
Step-by-Step Recipe
- Bake the Cake:
Preheat your oven according to the instructions on the cake mix box. Prepare a 9×13-inch baking pan by lightly greasing it or lining it with parchment paper. Mix and bake the yellow cake as directed on the box. Once baked, allow the cake to cool for about 10 minutes. - Poke the Cake:
While the cake is still warm, use the handle of a wooden spoon or a similar utensil to poke holes all over the top of the cake, spacing them about 1 inch apart. Make sure the holes go about 2/3 of the way through the cake. - Make the Pudding:
In a mixing bowl, whisk together the instant vanilla pudding mix and cold milk until thickened but pourable (about 2 minutes). Immediately pour the pudding over the cake, using a spatula to help spread it evenly and push it into the holes. Place the cake in the refrigerator and let it chill for at least 2 hours so the pudding sets. - Prepare the Chocolate Ganache:
In a heatproof bowl, place the chocolate chips. Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer. Pour the hot cream over the chocolate chips and let it sit for 2–3 minutes. Stir until the mixture becomes smooth and glossy. - Add the Ganache Topping:
Remove the chilled cake from the fridge and pour the ganache over the pudding layer. Use a spatula or the back of a spoon to spread it evenly over the surface of the cake. - Chill and Serve:
Place the cake back in the refrigerator for at least 1 hour, or until the ganache is set. Slice and serve directly from the pan. Store any leftovers covered in the fridge.
Tips for the Perfect Boston Cream Poke Cake
To make poking easier, use the end of a wooden spoon or a thick skewer, and avoid going all the way through the cake. Chill the cake well after adding the pudding to help the texture firm up and absorb properly. When preparing the ganache, don’t overheat the cream—just bring it to a simmer and let the chocolate melt slowly for a smooth result. Use high-quality chocolate chips or chopped chocolate for the richest flavor. For clean slices, dip your knife in warm water and wipe it off between cuts.
Variations and Customizations
Change up the flavor by using French vanilla or banana cream pudding instead of plain vanilla. Add a layer of sliced bananas or strawberries between the pudding and ganache for a fruity twist. Want extra richness? Spread a thin layer of whipped cream over the pudding before pouring on the ganache. For a deeper chocolate flavor, try using dark chocolate chips or adding a tablespoon of espresso powder to the ganache. You can even make individual portions by baking the cake in cupcake tins or using a mini loaf pan.
Health Considerations and Nutritional Value
While Boston Cream Poke Cake is a decadent treat best enjoyed in moderation, you can make small adjustments to lighten it up. Use sugar-free pudding mix and a low-fat or almond milk alternative for the filling. Opt for a reduced-fat cake mix or make your own using healthier ingredients. Use dark chocolate for the ganache, which has more antioxidants and less sugar. Each serving is rich in calories due to the cake, pudding, and ganache, so keep portion sizes in mind. This dessert contains dairy, gluten, and eggs, so it may not be suitable for those with allergies or dietary restrictions unless specific substitutes are used.
FAQ
Can I make Boston Cream Poke Cake ahead of time?
Yes! This cake is ideal for making a day in advance. The pudding soaks into the cake and enhances the flavor, and the ganache sets beautifully overnight.
What if I don’t have instant pudding mix?
You can make homemade pastry cream and pour it over the poked cake while still warm. Just be sure to chill the cake after to help it set.
Can I freeze Boston Cream Poke Cake?
It’s best enjoyed fresh or refrigerated, but you can freeze slices by wrapping them tightly in plastic and storing in an airtight container for up to one month. Thaw in the refrigerator before serving.
Can I use homemade cake instead of boxed mix?
Absolutely! A homemade yellow cake works just as well. Just be sure it’s baked in a 9×13-inch pan and is slightly warm before poking and adding the pudding.
What if my ganache is too thin or too thick?
If too thin, let it cool slightly before spreading. If too thick, warm it gently or add a splash of warm cream to loosen the texture.
Easy Boston Cream Poke Cake
Ingredients
Cake
- – 1 box yellow butter recipe cake mix plus the ingredients listed on the package to prepare it
Pudding Layer
- – 2 small boxes of French Vanilla instant pudding or your preferred flavor, along with the ingredients required to make it
- Note: If you prefer less pudding you can use just 1 box instead of 2.
Chocolate Frosting Options
- Option 1: Pre-Made Chocolate Frosting
- – 1 tub of store-bought chocolate frosting
- Option 2: Homemade Chocolate Ganache
- – 1 cup semi-sweet chocolate chips or chopped chocolate bar equivalent to ½ lb or approximately 1⅓ cups
- – 1 cup heavy whipping cream
- If using 12 oz 1½ cups of chocolate chips instead of 8 oz (1 cup), add an additional ¼ to ⅓ cup of heavy cream to achieve the right consistency
Instructions
Cake
- Bake the cake according to the instructions on the box, using a 9×13-inch baking pan.
Pudding
- Prepare the pudding as directed on the box after the cake has finished baking.
How to Make Poke Cake
- While the cake is still warm, use the end of a wooden spoon to poke holes randomly throughout the cake, about an inch apart.
- At this point, decide whether you’d like to use 1 or 2 packages of pudding, depending on how much pudding you’d like. Prepare the pudding according to the instructions on the box, using the ingredients called for.
- Spread half of the pudding over the cake, ensuring it gets pushed into the holes. Add the remaining pudding and spread it evenly, making sure you leave enough room at the top for frosting.
- Refrigerate the cake for 1 1/2 to 2 hours.
Frosting Options
- Choose between Pre-Made Chocolate Frosting or Homemade Chocolate Ganache.
- Option 1: Pre-Made Chocolate Frosting
- Remove the lid and seal from the chocolate frosting. Microwave in 10-15 second intervals, stirring between each interval, until the frosting is pourable. Be careful not to overheat or bring it to a boil, as this will cause it to separate and become runny.
- Spread the frosting over the cake and refrigerate for 4 hours or overnight.
- Option 2: Homemade Chocolate Ganache Frosting
- Combine the chocolate chips and heavy cream in a microwave-safe bowl. Heat for 2 minutes and stir. Continue heating for an additional 1-2 minutes, or until the chocolate is fully melted. Whisk until well incorporated and smooth.
- Let the ganache cool for 5-10 minutes before pouring it over the pudding on the cake. Ensure the pudding has set before adding the ganache.
- The ganache will thicken as it cools, becoming thick and fudgy when fully set.