Boston Cream Poke Cake Step-by-Step Instructions:
1️⃣ Bake the Cake:
Preheat your oven according to the instructions on the cake mix box. Grease a 9×13-inch baking dish. Prepare the yellow cake batter as directed, then pour into the pan and bake. Once baked, let the cake cool for about 15 minutes.
2️⃣ Poke the Holes:
Using the handle of a wooden spoon (or a thick straw), poke holes all over the cake, going nearly to the bottom. Make them about 1 inch apart so the pudding can really soak in.
3️⃣ Make the Vanilla Pudding Layer:
In a large bowl, whisk together the vanilla pudding mixes and cold milk for about 2 minutes until thickened but pourable. Immediately pour the pudding evenly over the cake, letting it seep into the holes. Smooth the top with a spatula. Chill in the fridge for at least 1 hour to set.
4️⃣ Make the Chocolate Glaze:
In a small saucepan, heat the heavy cream over medium heat just until it begins to simmer (don’t boil!). Remove from heat and add the chocolate chips. Let sit for 2–3 minutes, then whisk until smooth and glossy. Stir in the corn syrup and vanilla extract for extra shine and flavor.
5️⃣ Glaze the Cake:
Once the cake and pudding are well chilled, pour the warm chocolate glaze over the top. Spread evenly with a spatula or back of a spoon. Refrigerate again for at least 2 hours to let everything set perfectly.
6️⃣ Slice and Serve:
Cut into squares and serve chilled. Get ready for creamy vanilla, rich chocolate, and soft cake in every dreamy bite!
Pro Tips for the Perfect Boston Cream Poke Cake:
- Poke while warm: Poking the holes while the cake is still a bit warm helps the pudding sink in beautifully.
- Let it chill completely: Patience is key! The longer it chills, the better the flavors meld together.
- Use corn syrup for shine: It’s optional, but it gives the glaze that bakery-style gloss!
Why You’ll Love Boston Cream Poke Cake:
- All the flavor of Boston Cream Pie, none of the hassle!
- Perfect make-ahead dessert for parties, potlucks, or holidays.
- Velvety pudding and silky ganache in every bite—what’s not to love?
Nutritional Information (per slice, approx.):
- Calories: 330
- Protein: 4g
- Carbs: 42g
- Fat: 16g
- Sugar: 27g
FAQ About Boston Cream Poke Cake:
Can I make it ahead of time?
Yes! This cake actually tastes better when made a day ahead—just keep it covered and refrigerated.
Can I use homemade cake or pudding?
Absolutely. If you have a favorite scratch recipe for yellow cake or pudding, go for it!
What if I don’t have corn syrup?
No worries—it’s just for a glossy finish. You can leave it out and the glaze will still taste amazing.
Common Problems and Fixes:
- Pudding too runny?
Make sure you’re using instant pudding and cold milk. Let it thicken slightly before pouring. - Glaze too thick or lumpy?
Be sure the cream is hot enough to melt the chocolate, and let it sit before whisking. Add a splash of cream if needed to thin. - Cake falling apart when cutting?
Let it chill longer so the layers set firmly. It’s worth the wait!
Flavor Variations You Can Try:
- Chocolate Cream Poke Cake: Use chocolate pudding for a rich, double chocolate experience.
- Strawberries & Cream Version: Add a layer of fresh sliced strawberries between the pudding and glaze.
- Peanut Butter Twist: Stir a tablespoon of peanut butter into the ganache for a Reese’s-inspired treat!
Perfect for Every Occasion:
This cake is the ultimate crowd-pleaser—great for birthdays, holidays, potlucks, or just when you need something rich, cool, and creamy. One slice, and you’ll see why this one’s a classic!
Success with Boston Cream Poke Cake:
Soft, moist cake meets smooth vanilla pudding and a glossy chocolate glaze—it’s a dessert dream come true. Once you make it, it’ll be on repeat in your kitchen. Prepare for rave reviews and empty plates!
Tried it? Snap a pic and tag us—your Boston Cream Poke Cake deserves the spotlight!
