Why Make This Recipe
Boston Cream Poke Cake is a delightful treat that brings together the classic flavors of a Boston cream pie in a simple, easy-to-make cake form. It’s perfect for gatherings, birthdays, or any time you want to satisfy your sweet tooth. The combination of fluffy cake, creamy pudding, and rich chocolate glaze makes it irresistible. Plus, it requires minimal effort, making it an ideal choice for both novice and experienced bakers.
How to Make Boston Cream Poke Cake
Ingredients:
- 1 box yellow cake mix (plus ingredients required on the box)
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 4 cups cold milk
- 1 cup heavy cream
- 8 oz semi-sweet chocolate chips
- 2 tbsp corn syrup (optional)
- 1 tsp vanilla extract
Directions:
- Bake the Cake: Preheat the oven as per the instructions on the cake mix box. Grease a 9×13-inch baking dish. Prepare and bake the cake according to the package instructions. Once baked, let it cool for 15 minutes.
- Poke Holes: Using a wooden spoon handle or a straw, poke holes all over the cake. Make sure to go down deep into the cake.
- Prepare Pudding: In a bowl, whisk together the vanilla pudding mix with 4 cups of cold milk for about 2 minutes, until it thickens. Pour the pudding evenly over the cake, filling the holes and spreading it on top.
- Refrigerate: Place the cake in the fridge for at least 1 hour to let it chill and set.
- Make Chocolate Glaze: In a saucepan, heat the heavy cream over medium heat until it simmers. Remove from heat and add the chocolate chips. Let them sit for 2-3 minutes then whisk until smooth. Stir in the corn syrup and vanilla extract.
- Glaze the Cake: Pour the chocolate glaze over the chilled cake and spread it evenly.
- Final Chill: Refrigerate the cake for an additional 2 hours until the glaze is set.
- Serve: Slice the cake and enjoy your delicious Boston Cream Poke Cake!
How to Serve Boston Cream Poke Cake
Serve the Boston Cream Poke Cake chilled. It’s a great dessert for parties, potlucks, or simply as a sweet treat at home. You can add a dollop of whipped cream or some fresh berries for a nice touch when serving.
How to Store Boston Cream Poke Cake
To store the cake, cover it with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for about 3-4 days. Make sure to keep the cake covered to prevent it from drying out.
Tips to Make Boston Cream Poke Cake
- Make sure to poke enough holes in the cake so that the pudding can seep through and add flavor.
- For extra richness, use full-fat milk when preparing the pudding.
- Let the cake cool completely before adding the pudding and chocolate glaze to prevent melting.
Variation
You can switch things up by using chocolate cake mix instead of yellow cake for a chocolatey twist. You might also try using different flavors of instant pudding, like chocolate or banana, for unique flavor combinations.
FAQs
1. Can I use homemade pudding instead of instant pudding?
Yes, you can make homemade vanilla pudding instead of using instant. Just make sure to let it thicken properly before pouring it over the cake.
2. How long does the Boston Cream Poke Cake last in the refrigerator?
The cake can last for 3-4 days when properly covered and stored in the refrigerator.
3. Can I freeze Boston Cream Poke Cake?
While it is possible to freeze the unglazed cake, it is best enjoyed fresh. If you must freeze it, do so before adding the chocolate glaze and pudding. Wrap it tightly in plastic wrap and then foil before freezing.
Boston Cream Poke Cake
Ingredients
For the Cake
- 1 box yellow cake mix (plus ingredients required on the box)
For the Pudding
- 2 boxes instant vanilla pudding mix (3.4 oz each)
- 4 cups cold milk For preparing pudding.
For the Chocolate Glaze
- 1 cup heavy cream
- 8 oz semi-sweet chocolate chips
- 2 tbsp corn syrup (optional)
- 1 tsp vanilla extract
Instructions
Baking the Cake
- Preheat the oven as per the instructions on the cake mix box. Grease a 9×13-inch baking dish.
- Prepare and bake the cake according to the package instructions. Once baked, let it cool for 15 minutes.
Poking Holes
- Using a wooden spoon handle or a straw, poke holes all over the cake. Make sure to go down deep into the cake.
Preparing the Pudding
- In a bowl, whisk together the vanilla pudding mix with 4 cups of cold milk for about 2 minutes, until it thickens.
- Pour the pudding evenly over the cake, filling the holes and spreading it on top.
Chilling the Cake
- Place the cake in the fridge for at least 1 hour to let it chill and set.
Making the Chocolate Glaze
- In a saucepan, heat the heavy cream over medium heat until it simmers.
- Remove from heat and add the chocolate chips. Let them sit for 2-3 minutes then whisk until smooth.
- Stir in the corn syrup and vanilla extract.
Glazing the Cake
- Pour the chocolate glaze over the chilled cake and spread it evenly.
Final Chill and Serve
- Refrigerate the cake for an additional 2 hours until the glaze is set.
- Slice the cake and enjoy your delicious Boston Cream Poke Cake!