If you’re longing for a dessert that combines creamy indulgence with moist cake and a luscious chocolate finish, this Boston Cream Poke Cake Recipe is an absolute game-changer. Imagine a tender yellow cake baked to perfection, lovingly poked to soak in rich vanilla pudding, and then topped with a silky chocolate glaze that feels like a hug in every bite. This recipe captures all the charm of the classic Boston Cream Pie but in an easier, more approachable form that’s perfect for sharing with family and friends or impressing at any gathering. Trust me, once you try this Boston Cream Poke Cake Recipe, it will quickly become a beloved staple in your dessert repertoire.
Ingredients You’ll Need
The beauty of this Boston Cream Poke Cake Recipe lies in its simple, yet thoughtfully chosen ingredients. Each one brings something special to the table, whether it’s the comforting base of yellow cake, the velvety vanilla pudding filling, or the rich chocolate glaze that finishes everything off with a wow factor.
- 16.25 ounces yellow cake mix: Provides a tender and moist base that soaks up the pudding perfectly.
- 6.8 ounces instant vanilla pudding mix (2 boxes): Adds that creamy, luscious texture that makes the cake so irresistibly moist.
- 4 cups milk: The liquid that transforms the pudding mix into a smooth filling.
- 1/2 teaspoon vanilla: Enhances the flavor depth and complements the pudding wonderfully.
- 8 ounces semi-sweet chocolate chips: Creates a silky, glossy glaze that brings contrast and richness.
- 1 tablespoon corn syrup (or butter as an alternative): Ensures the chocolate glaze is glossy and smooth without being too thick.
- 1 cup heavy whipping cream: The secret to a perfectly pourable and luscious chocolate topping.
How to Make Boston Cream Poke Cake Recipe
Step 1: Bake the Cake
Start by prepping your yellow cake mix according to the package directions, and bake it in a 13×9 pan. Once out of the oven, let the cake cool completely. This cooling step is key because poking warm cake could cause a mess. Once cooled, take the bottom of a wooden spoon and poke holes evenly across the entire surface. Make sure your spoon touches the bottom of the pan to allow that pudding to seep all the way through later.
Step 2: Prepare the Vanilla Pudding
While the cake cools, whisk together the instant vanilla pudding mix with milk and vanilla. A little secret here — don’t let the pudding thicken up too much. You want it pourable so it can fill those holes perfectly. Pour the pudding over the cake, gently pressing it into the holes with your spoon or spatula to saturate every bit.
Step 3: Chill the Cake
Pop the pudding-laden cake into the refrigerator for about an hour. This chilling time allows the pudding to set slightly and infuses that moist, creamy goodness right into the cake layers. It’s these thoughtful steps that elevate this Boston Cream Poke Cake Recipe beyond ordinary.
Step 4: Make the Chocolate Glaze
For the glaze, place your chocolate chips and corn syrup into a heatproof bowl. Warm the heavy cream gently on the stove or in the microwave until it just starts to simmer. Pour the hot cream over the chocolate and let it sit undisturbed for 2 minutes—this step is crucial for melting the chips without overheating. Then, stir until silky smooth. Be patient and let the glaze cool for 10 minutes, which helps it thicken slightly into the perfect consistency for pouring.
Step 5: Glaze and Chill
Pour the cooled chocolate glaze evenly over the chilled cake and gently smooth it out with a spatula. Now, let your cake chill for at least 4 hours, or if you have the patience, overnight is best for the flavors to come together and for the glaze to set beautifully. This overnight wait? Totally worth it!
How to Serve Boston Cream Poke Cake Recipe
Garnishes
To make your Boston Cream Poke Cake Recipe truly shine, consider simple garnishes like fresh berries, a dusting of powdered sugar, or even a few chocolate shavings on top of the glaze. These little touches add freshness and texture, balancing the richness of the cake.
Side Dishes
Pair your cake with light, complementary sides like a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. A cup of freshly brewed coffee or a bold black tea also elevates the enjoyment by cutting through the sweetness.
Creative Ways to Present
For a fun twist, serve the Boston Cream Poke Cake Recipe in individual portions by cutting it into small squares and topping each with their own drizzle of extra chocolate or a small chocolate-dipped strawberry. You can also layer slices with whipped cream and fresh fruit for an elevated trifle presentation that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, which might be hard, store them in an airtight container in the refrigerator. This keeps the pudding moist and the glaze intact, preserving the full flavor and texture of the cake for up to 3 days.
Freezing
You can freeze the Boston Cream Poke Cake Recipe by wrapping it tightly in plastic wrap and then placing it in an airtight freezer-safe container. Freeze up to 2 months. Thaw overnight in the refrigerator before serving to maintain that luscious texture.
Reheating
Since this is a chilled pudding cake, reheating isn’t generally recommended. Instead, allow it to come to room temperature for about 20 minutes if it feels too firm from the fridge or freezer. This step will help the flavors and textures come alive again.
FAQs
Can I use homemade cake instead of cake mix?
Absolutely! While the Boston Cream Poke Cake Recipe is designed for convenience using a cake mix, a moist, sturdy homemade yellow cake will work beautifully and add a personal touch.
What if I don’t have corn syrup for the glaze?
No worries. Butter is a perfect substitute and will add a slight richness to the glaze, making it equally delicious with a smooth finish.
Can I use different pudding flavors?
The classic vanilla pudding complements the chocolate glaze perfectly, but feel free to experiment. Chocolate or even custard-style pudding can yield delicious variations!
How do I make sure the glaze doesn’t harden too much?
The key is to pour the glaze while it’s still slightly warm but not hot, then chill the cake properly. This creates a soft, glossy finish rather than a hardened shell.
Is it better to use heavy cream or milk for the chocolate glaze?
Heavy cream is essential for the glaze’s richness and smooth texture. Milk won’t provide the same luxurious thickness or mouthfeel.
Final Thoughts
This Boston Cream Poke Cake Recipe is a delightful celebration of classic flavors with a modern, effortless twist. It’s one of those desserts that feels special without being complicated—perfect for busy bakers who want to wow without stress. So grab your mixing bowl and give it a whirl; I promise, once you make this, it will soon be your go-to dessert for every occasion.
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Boston Cream Poke Cake Recipe
- Total Time: 1 hour 50 minutes (including chilling)
- Yield: 24 servings 1x
Description
This Boston Cream Poke Cake is a delightful twist on the classic Boston Cream Pie, featuring a moist yellow cake with creamy vanilla pudding filling and a rich chocolate glaze. The cake is baked, poked to allow the pudding to seep in, and topped with a smooth chocolate ganache, making it a perfect dessert for special occasions or casual gatherings.
Ingredients
Cake
- 16.25 ounces yellow cake mix (plus ingredients required to prepare per package instructions)
Pudding Filling
- 6.8 ounces instant vanilla pudding mix (2 (3.4 oz) boxes)
- 4 cups milk
- 1/2 teaspoon vanilla extract
Chocolate Glaze
- 8 ounces semi-sweet chocolate chips (1 1/4 cups)
- 1 tablespoon corn syrup (or butter as an alternative)
- 1 cup heavy whipping cream
Instructions
- Bake the Cake: Prepare and bake the yellow cake in a 13×9 inch pan following the package instructions. Once baked, allow the cake to cool completely to room temperature before proceeding to the next step.
- Poke the Cake: Use the bottom of a wooden spoon to poke holes all over the surface of the cooled cake, ensuring that the holes go all the way to the bottom of the pan to allow the pudding to seep in thoroughly.
- Prepare the Pudding: In a large bowl, whisk together the instant vanilla pudding mix, milk, and vanilla extract. Mix until combined but avoid letting it thicken.
- Pour Pudding Over Cake: Pour the thin pudding mixture evenly over the poked cake, gently pressing it into the holes to soak in the filling.
- Refrigerate Cake: Place the cake in the refrigerator and chill for one hour to allow the pudding to set.
- Make the Chocolate Glaze: Place the semi-sweet chocolate chips and corn syrup in a heatproof bowl.
- Heat the Cream: In a small saucepan over low heat, warm the heavy cream until it just begins to simmer, stirring occasionally to prevent scorching. Alternatively, microwave the cream until hot.
- Combine Cream and Chocolate: Pour the hot cream over the chocolate chips and let it sit for 2 minutes to soften and melt the chocolate.
- Stir Glaze: Stir the mixture gently until the glaze becomes smooth and glossy. Allow the glaze to cool for 10 minutes before pouring it over the cake. This cooling step is essential to achieve the right consistency.
- Glaze the Cake: Pour the cooled chocolate glaze evenly over the pudding layer and smooth it out with a spatula.
- Final Chill: Chill the cake in the refrigerator for at least 4 hours or preferably overnight to set the glaze and pudding layers fully before serving.
Notes
- Allowing the cake to cool completely before poking prevents breaking or crumbling.
- Do not let the pudding mixture thicken before pouring; it needs to be pourable to seep into holes.
- Cooling the chocolate glaze ensures it spreads smoothly without running off the cake.
- For a richer glaze, you can substitute corn syrup with butter.
- This cake is best served chilled and can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
