why make this recipe
Boston Cream Poke Cake is a delightful dessert that brings together the rich flavors of chocolate, vanilla, and moist yellow cake. It’s perfect for celebrations or a simple family dinner. The best part? It’s easy to make and doesn’t require any fancy skills. If you love the classic Boston Cream Pie, you’ll adore this cake version!
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 according to the cake mix instructions and grease a 9×13-inch baking dish. Prepare the cake mix according to the package directions and pour into the baking dish. Bake until golden brown. Let the cake cool for 15 minutes.
- Poke holes: After the cake has cooled slightly, use the handle of a wooden spoon or a straw to poke holes in the cake all the way down.
- Prepare pudding: In a bowl, whisk together the instant vanilla pudding mix with the cold milk for about 2 minutes until it thickens. Pour this pudding evenly over the cake, making sure to fill the holes, and spread any leftover pudding on top. Refrigerate for 1 hour.
- Make chocolate glaze: In a saucepan, heat the heavy cream over medium heat until it simmers. Remove from heat, add the chocolate chips, and let sit for 2-3 minutes. Whisk until smooth, then stir in the corn syrup and vanilla extract.
- Glaze the cake: Pour the chocolate glaze over the chilled cake and spread it evenly. Refrigerate for an additional 2 hours until set.
- Serve: Slice the cake and enjoy!
how to serve Boston Cream Poke Cake
Serve Boston Cream Poke Cake chilled or at room temperature. It’s delicious on its own, but you can also add whipped cream or fresh berries on the side for extra flavor. This cake is great for special occasions or casual gatherings!
how to store Boston Cream Poke Cake
Store any leftovers in the refrigerator, covered with plastic wrap or in an airtight container. It should stay fresh for about 3-4 days. Be sure to keep it chilled since it has pudding and cream.
tips to make Boston Cream Poke Cake
- Make sure to let the cake cool completely before poking holes and adding pudding. This helps keep the layers separate and prevents a soggy cake.
- If you want an extra chocolatey flavor, consider adding more chocolate chips to the glaze.
- For a festive touch, sprinkle some crushed nuts or sprinkles on top of the chocolate glaze before it sets.
variation
You can experiment with different flavors by using chocolate cake mix instead of yellow cake mix. You could also try using chocolate pudding instead of vanilla for a richer dessert. Adding berries such as strawberries or raspberries can also give the cake a delicious twist!
FAQs
1. Can I make this cake ahead of time?
Yes! You can make Boston Cream Poke Cake a day in advance. Just keep it stored in the refrigerator until you are ready to serve.
2. Can I freeze this cake?
While it’s not ideal due to the pudding and whipped cream, you can freeze the cake before adding the glaze. Make sure to wrap it tightly to prevent freezer burn.
3. What if I don’t have corn syrup?
Corn syrup is optional in the chocolate glaze. If you don’t have it, you can omit it, and the glaze will still turn out delicious!
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 the 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 according to the cake mix instructions and grease a 9x13-inch baking dish.
- Prepare the cake mix according to the package directions and pour into the baking dish.
- Bake until golden brown, then let the cake cool for 15 minutes.
Poking Holes
- After the cake has cooled slightly, use the handle of a wooden spoon or a straw to poke holes in the cake all the way down.
Preparing the Pudding
- In a bowl, whisk together the instant vanilla pudding mix with the cold milk for about 2 minutes until it thickens.
- Pour this pudding evenly over the cake, making sure to fill the holes, and spread any leftover pudding on top.
- Refrigerate for 1 hour.
Making the Chocolate Glaze
- In a saucepan, heat the heavy cream over medium heat until it simmers.
- Remove from heat, add the chocolate chips, and let sit for 2-3 minutes.
- Whisk until smooth, then stir in the corn syrup and vanilla extract.
Glazing the Cake
- Pour the chocolate glaze over the chilled cake and spread it evenly.
- Refrigerate for an additional 2 hours until set.
Serving the Cake
- Slice the cake and enjoy!