Boston Cream Poke Cake

Boston Cream Poke Cake is a delightfully moist cake that’s filled with creamy vanilla pudding and topped with a rich chocolate ganache. It’s not heavy or overly sweet either. I think it’s a perfect dessert for any occasion, and if you’re not a chocolate fan, feel free to use a different topping.

It will still be undeniably delicious! If you’re looking for a light & airy dessert that’s not overly sweet, you’ve come to the right place. When you make a light and spongy cake and pair it with a creamy pudding filling & a smooth chocolate topping, you get the perfect cake. The addition of chocolate just sends it over the top. I’ve really been in the mood for a classic treat, and this dreamy cake reminds me of timeless desserts and family gatherings. Not a fan of chocolate? Don’t worry, it’s still delicious without it.

Kitchen Equipment Needed:

• 9×13 inch baking dish
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Wooden spoon or a similar utensil for poking holes
• Microwave-safe bowl or double boiler

Ingredients:

For the Cake:

• 1 box yellow cake mix (plus ingredients listed on the box: eggs, oil, water)

For the Filling:

• 2 (3.4 oz) boxes instant vanilla pudding mix
• 4 cups cold milk

For the Topping:

• 1 cup heavy cream
• 1 cup semi-sweet chocolate chips

Directions:

1. Prepare the Cake:
   • Preheat your oven to 350°F (175°C).
   • Grease a 9×13 inch baking dish.
   • Prepare the yellow cake mix according to the package instructions.
   • Pour the batter into the prepared baking dish and bake according to the package instructions, until a toothpick inserted into the center comes out clean.
   • Allow the cake to cool for about 15 minutes.
2. Prepare the Filling:
   • While the cake is cooling, prepare the instant pudding by whisking together the pudding mix and cold milk in a mixing bowl until smooth and thickened.
3. Poke the Cake:
   • Once the cake has cooled slightly, use the handle of a wooden spoon or a similar utensil to poke holes all over the cake, spacing them about 1 inch apart.
4. Fill the Cake:
   • Pour the prepared pudding over the cake, spreading it out evenly and making sure it fills the holes.
   • Refrigerate the cake for at least 2 hours, or until the pudding is set.
5. Prepare the Topping:
   • In a microwave-safe bowl or using a double boiler, heat the heavy cream until it just begins to simmer.
   • Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes.
   • Whisk the mixture until smooth and glossy.
6. Top the Cake:
   • Pour the chocolate ganache over the chilled cake, spreading it out evenly to cover the pudding layer.
   • Refrigerate the cake for at least 1 hour, or until the ganache is set.
7. Serve:
   • Cut into squares and serve chilled. Enjoy!

This Boston Cream Poke Cake is a perfect, easy-to-make treat that brings the classic flavors of a Boston Cream Pie to your dessert table. It’s light, satisfying, and absolutely delicious!