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Easy Boston Cream Poke Cake

Easy Boston Cream Poke Cake

Boston Cream Poke Cake transforms a classic dessert into an easy, make-ahead treat filled with creamy pudding and topped with silky ganache. It’s perfect for any occasion and requires minimal effort for maximum flavor satisfaction.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings 12

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 9x13-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.