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–+ servings

Boston Cream Poke Cake

Boston Cream Poke Cake is a delightful dessert combining soft yellow cake, creamy vanilla pudding, and rich chocolate glaze. It's easy to make and perfect for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 2 hours 30 minutes
Course Baking, Dessert
Cuisine American
Servings 12 servings
Calories 380 kcal

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.

Notes

Make sure to poke the holes evenly across the cake to ensure the pudding soaks in properly. Consider using homemade vanilla pudding for enhanced flavor. You can use milk chocolate instead of dark chocolate for a sweeter glaze. Leftovers can be stored in the refrigerator; best enjoyed within 3 to 4 days.

Nutrition

Serving: 1gCalories: 380kcalCarbohydrates: 52gProtein: 5gFat: 18gSaturated Fat: 10gSodium: 230mgFiber: 1gSugar: 27g
Keyword Boston Cream Poke Cake, Chocolate Cake, Dessert Cake, Easy Dessert, Poke Cake
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