Description
This Boston Cream Poke Cake recipe is an easy-to-make, luscious dessert that combines a moist yellow cake with a creamy vanilla custard filling and a rich chocolate ganache topping. Perfectly chilled and topped with whipped cream or chocolate shavings, it’s a delightful treat for any occasion.
Ingredients
Scale
For the Cake:
- 1 box yellow cake mix (plus ingredients listed on the box)
For the Custard Filling:
- 1 (3.4 oz) box instant vanilla pudding mix
- 2 cups cold milk
- 1/2 cup heavy cream
For the Chocolate Ganache:
- 1/2 cup heavy cream
- 1 cup semisweet chocolate chips
For Garnish (optional):
- Whipped cream or extra chocolate shavings (optional)
Instructions
- Prepare the cake: Preheat the oven according to the cake mix instructions. Grease a 9×13-inch baking dish and prepare the cake mix according to the package instructions. Bake as directed, then remove the cake from the oven and allow it to cool for 5-10 minutes.
- Poke the cake: Once the cake has cooled slightly, use the end of a wooden spoon or a fork to poke holes all over the cake, about 1-inch apart.
- Make the custard filling: In a bowl, whisk together the instant vanilla pudding mix, cold milk, and heavy cream until smooth. Pour the pudding mixture over the cake, gently spreading it into the holes. The custard will sink into the cake, creating a creamy filling.
- Make the chocolate ganache: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for a few minutes, then stir until smooth.
- Top the cake: Pour the chocolate ganache over the top of the cake, spreading it evenly to cover the custard layer.
- Chill and serve: Refrigerate the cake for at least 2-3 hours, or until the ganache has set. Serve chilled, topped with whipped cream or extra chocolate shavings if desired.
Notes
- Use a wooden spoon or fork end to poke holes evenly spaced about 1 inch apart to ensure the custard fills the cake evenly.
- Be sure to let the cake cool slightly before poking holes to prevent it from crumbling.
- Refrigerating the cake for at least 2-3 hours helps the ganache set and flavors to meld.
- For a richer flavor, use high-quality semisweet chocolate chips in the ganache.
- You can prepare the cake a day ahead and refrigerate it for best flavor and texture.
