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
Scale
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
