Why Make This Recipe
Boston Cream Poke Cake is a delightful dessert that is loved by many. The combination of soft yellow cake, creamy vanilla pudding, and rich chocolate glaze makes it a perfect treat for any occasion. It’s not only delicious but also easy to make, making it great for both novice and experienced bakers. This recipe brings together classic flavors in a fun and unique way, sure to impress your family and friends.
How to Make Boston Cream Poke Cake
Ingredients:
- Yellow Cake Mix (15.25 oz) plus ingredients to prepare (oil, eggs, water)
- Instant Vanilla Pudding Mix (5.1 oz)
- 3 cups milk
- Seeds from 1/2 vanilla bean pod (optional)
- 10 ounces dark chocolate, finely chopped or chocolate chips
- 1 cup heavy cream
- 1 tablespoon butter
Directions:
- Prepare the cake according to the package instructions in a 9×13 inch pan.
- Remove the cake from the oven and cool it for 15 to 20 minutes.
- When the cake has cooled but is still warm, poke holes evenly all over the top using something round and about as thick as your pinky finger (like the handle of a wooden spoon).
- In a medium bowl, whisk together the vanilla bean seeds (if using) and cold milk, then add the instant vanilla pudding mix. Mix until just combined but not thickened.
- Quickly pour the pudding mixture over the cake, gently pressing it down into the holes if needed.
- Refrigerate the cake for 1 hour to cool completely and thicken the pudding.
- Place the chopped chocolate and butter into a heatproof bowl.
- In a medium saucepan, warm the heavy cream over medium-low heat until it simmers. Let it simmer gently for 1 minute, stirring occasionally.
- Pour the hot cream over the chocolate and butter. Whisk until the mixture is smooth and fully melted.
- Let the chocolate glaze cool for 10 minutes, then spread it over the top of the cake.
- Chill the cake for 2 to 4 hours until the glaze is set. You can also refrigerate it overnight.
How to Serve Boston Cream Poke Cake
Serve the Boston Cream Poke Cake chilled. Cut it into squares and place them on dessert plates. You can add a dollop of whipped cream or a sprinkle of chocolate shavings on top for an extra touch. It’s perfect for birthdays, gatherings, or just a sweet treat after dinner.
How to Store Boston Cream Poke Cake
Leftovers can be stored in the refrigerator. Cover the cake with plastic wrap or aluminum foil to keep it fresh. It’s best enjoyed within 3 to 4 days for optimal taste and texture.
Tips to Make Boston Cream Poke Cake
- Make sure to poke the holes evenly across the cake to ensure the pudding soaks in properly.
- If you want to enhance the flavor, consider using homemade vanilla pudding instead of instant pudding.
- You can use milk chocolate instead of dark chocolate for a sweeter glaze.
Variation
You can switch up the flavor of the cake by using chocolate cake mix instead of yellow cake mix, which will give it a new twist. Another idea is to add fresh fruit, such as sliced strawberries or bananas, between the pudding and chocolate layer.
FAQs
Q: Can I make this cake ahead of time?
A: Yes, you can make the cake a day ahead. Just make sure to cover it and store it in the refrigerator to keep it fresh.
Q: What can I use instead of chocolate chips?
A: You can use any chocolate you prefer, whether it’s dark, milk, or even white chocolate for a different flavor.
Q: Is it necessary to refrigerate the poke cake?
A: Yes, refrigerating the cake is important for the pudding to set and the chocolate glaze to harden for the best texture and flavor.
Boston Cream Poke Cake
Ingredients
For the Cake
- 1 box Yellow Cake Mix (15.25 oz) Plus ingredients to prepare (oil, eggs, water)
For the Pudding
- 1 box Instant Vanilla Pudding Mix (5.1 oz)
- 3 cups milk
- 1/2 pod seeds from vanilla bean (optional)
For the Chocolate Glaze
- 10 ounces dark chocolate, finely chopped or chocolate chips
- 1 cup heavy cream
- 1 tablespoon butter
Instructions
Preparation
- Prepare the cake according to the package instructions in a 9x13 inch pan.
- Remove the cake from the oven and cool it for 15 to 20 minutes.
- When the cake has cooled but is still warm, poke holes evenly all over the top using something round and about as thick as your pinky finger (like the handle of a wooden spoon).
Make the Pudding
- In a medium bowl, whisk together the vanilla bean seeds (if using) and cold milk, then add the instant vanilla pudding mix. Mix until just combined but not thickened.
- Quickly pour the pudding mixture over the cake, gently pressing it down into the holes if needed.
- Refrigerate the cake for 1 hour to cool completely and thicken the pudding.
Make the Chocolate Glaze
- Place the chopped chocolate and butter into a heatproof bowl.
- In a medium saucepan, warm the heavy cream over medium-low heat until it simmers. Let it simmer gently for 1 minute, stirring occasionally.
- Pour the hot cream over the chocolate and butter. Whisk until the mixture is smooth and fully melted.
- Let the chocolate glaze cool for 10 minutes, then spread it over the top of the cake.
Chill and Serve
- Chill the cake for 2 to 4 hours until the glaze is set. You can also refrigerate it overnight.
- Serve the Boston Cream Poke Cake chilled. Cut it into squares and place them on dessert plates.
- Add a dollop of whipped cream or a sprinkle of chocolate shavings on top for an extra touch.