Quick Description

Boston Cream Poke Cake is the ultimate comfort dessert — a moist yellow cake filled with creamy vanilla pudding and topped with a silky chocolate ganache. Every forkful delivers a perfect balance of soft cake, rich custard, and decadent chocolate. It’s easy to make, uses simple ingredients, and is perfect for potlucks, holidays, or when you want a dessert that disappears in minutes.

Servings & Timing

  • Servings: 12–16
  • Prep Time: 25 minutes
  • Bake Time: 25–30 minutes
  • Chill Time: 2–4 hours
  • Total Time: ~3 hours (including chilling)

Ingredients

For the Cake

  • 1 box yellow cake mix (plus ingredients required on the box — typically eggs, water, and oil)

For the Filling

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

For the Ganache

  • 1 cup heavy cream
  • 1 ½ cups semi-sweet chocolate chips (or chopped chocolate)
  • 1 tsp vanilla extract (optional)

Step-by-Step Instructions

Step 1: Bake the Cake

  1. Preheat oven to the temperature listed on your cake mix box.
  2. Prepare the yellow cake according to package instructions.
  3. Pour batter into a 9×13-inch baking dish and bake until a toothpick inserted into the center comes out clean (about 25–30 minutes).
  4. Remove from oven and let cool for about 5 minutes.

Step 2: Poke the Cake

  1. Using the handle of a wooden spoon, poke holes evenly across the cake while it’s still warm.
  2. Make the holes deep enough for pudding to seep in but not so wide that the cake falls apart.

Step 3: Prepare the Pudding Filling

  1. In a large mixing bowl, whisk together pudding mix and cold milk until smooth and slightly thickened (about 2 minutes).
  2. Immediately pour pudding over the cake, spreading it evenly and pressing it into the holes so it soaks through.
  3. Refrigerate cake for at least 30 minutes before adding the ganache.

Step 4: Make the Ganache

  1. In a small saucepan, heat heavy cream over medium heat until just simmering — do not boil.
  2. Pour hot cream over chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth.
  3. Stir in vanilla extract if using.

Step 5: Assemble & Chill

  1. Pour ganache over the chilled pudding layer, spreading it evenly with an offset spatula.
  2. Refrigerate for at least 2 hours, preferably overnight, to allow layers to set.

Serving Suggestions

  • Slice into squares and serve chilled for the best texture.
  • Pair with fresh strawberries or raspberries for a tart contrast.
  • Perfect for birthdays, BBQs, or as a Sunday dinner finale.

Tips for Success

  • Smooth Holes: Twist the spoon handle slightly when poking holes to avoid tearing the cake.
  • Cool Ganache Slightly: Let ganache sit for 5 minutes before pouring so it thickens slightly and doesn’t run off.
  • Flavor Variations: Try chocolate pudding instead of vanilla for a “double chocolate” twist.

If you’d like, I can expand this into a full 3000+ word Lanthy blog-style version with:

  • Boston Cream dessert history
  • Cake mix alternatives for scratch baking
  • Ganache troubleshooting guide
  • Decorative topping ideas
  • Party serving & storage tips

Do you want me to create that long-form version for you next?