If you have a soft spot for all things creamy, chocolatey, and nostalgic, then this Boston Cream Poke Cake Recipe will become your new go-to indulgence. This easy-to-make dessert brings together the classic flavors of Boston Cream Pie but in a super moist, tender cake form that’s filled with luscious vanilla pudding and topped with a rich chocolate glaze. The magic lies in those “poke” holes that let the pudding seep deep into the cake for a luscious, melt-in-your-mouth experience that screams comfort and celebration all at once. Whether you’re baking for a crowd or treating yourself, this cake promises the perfect balance of textures and flavors in every single bite.
Ingredients You’ll Need
For this Boston Cream Poke Cake Recipe, you don’t need fancy or complicated ingredients — just some pantry staples that come together to create total magic. Each one plays a key role, from providing a fluffy base to creating that silky vanilla cream filling and the irresistible chocolate topping.
- Yellow cake mix: The foundation of the cake; it provides a tender, moist crumb that holds everything together perfectly.
- Ingredients listed on the cake mix box: Usually eggs, oil, and water — essential for turning the cake mix into a beautiful batter.
- Vanilla pudding mix (2 boxes, 3.4 oz each): Adds that luscious creamy filling with a classic vanilla flavor.
- Milk (as required for pudding): Cold milk is key for whisking the pudding to a smooth, pourable consistency that fills the cake’s poke holes wonderfully.
- Chocolate frosting (16 oz tub): The crowning touch that adds deep chocolate richness and a shiny finish to the cake.
How to Make Boston Cream Poke Cake Recipe
Step 1: Prepare the Cake
Begin by preheating your oven per the instructions on the yellow cake mix box. Follow the box directions carefully — mixing the cake batter with eggs, oil, and water as specified, then pour it into a greased 9×13-inch pan. Bake until golden and set, then let the cake cool completely. This cooling step is crucial because the pudding filling will easily seep in once the cake is no longer warm.
Step 2: Poke Holes in the Cake
Now for the fun part—grab a straw or the handle end of a wooden spoon and poke evenly spaced holes all over the cake, pressing down about two-thirds of the way through. These holes are the secret to allowing the pudding to soak into the cake layers, creating that luscious, gooey texture we all crave in this Boston Cream Poke Cake Recipe.
Step 3: Prepare the Pudding
Whisk together the vanilla pudding mixes with cold milk according to the package instructions. Your goal is a smooth, slightly thickened pudding that is still pourable enough to spread easily and slip down into those poke holes. This creamy filling is what transforms simple cake into something truly special.
Step 4: Add Pudding to the Cake
Pour the pudding evenly over the cake’s surface, then gently press down with a spatula to help the pudding seep into every nook and cranny of those poke holes. Finish by smoothing the remaining pudding over the top to form an even layer that will be the creamy center of this dessert.
Step 5: Chill the Cake
Cover the cake and refrigerate it for a minimum of 30 minutes; if you can swing overnight, even better. This chilling time ensures that the pudding soaks deep into the cake, intensifying the flavors and making every bite wonderfully moist.
Step 6: Frost the Cake
Soften the chocolate frosting by warming it in the microwave for 30 to 60 seconds until smooth and spreadable. Then, pour the frosting over the chilled pudding layer and spread it evenly using a spatula or knife. This layer brings the classic striking chocolate finish that Boston Cream fans adore.
Step 7: Set and Serve
Pop the cake back in the fridge for another 30 minutes to let the chocolate frosting set beautifully. Once chilled and firm, slice into squares and get ready for a perfectly balanced treat full of creamy, chocolatey, and cakey goodness. Enjoy every bite of your delightful Boston Cream Poke Cake Recipe!
How to Serve Boston Cream Poke Cake Recipe
Garnishes
While this cake is gorgeous on its own, you can take it to the next level with simple garnishes like a sprinkle of powdered sugar, a few fresh raspberries, or even a dollop of whipped cream for extra indulgence. These touches add color and a little burst of freshness that contrast beautifully against the rich chocolate top.
Side Dishes
This dessert pairs wonderfully with a hot cup of coffee or a creamy latte, making it a perfect finish to brunch or dinner. You can also serve it alongside fresh fruit to lighten the richness or a scoop of vanilla ice cream for the ultimate comfort treat.
Creative Ways to Present
If you want to impress guests, consider serving this Boston Cream Poke Cake Recipe in individual portions using clear glass cups or mini trifle bowls, layering cake cubes, pudding, and frosting to show off all those layers. Another fun idea is to decorate the top with chocolate shavings or drizzle warm caramel sauce over the frosting for added flair.
Make Ahead and Storage
Storing Leftovers
Leftover cake stays fresh when covered tightly and refrigerated for up to 4 days. The pudding filling will continue to infuse moisture into the cake, so every slice remains soft and flavorful.
Freezing
You can freeze this cake, but it’s best to do so before adding the chocolate frosting. Wrap the cake tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before frosting and serving.
Reheating
Since this cake is best enjoyed chilled for the pudding and frosting texture, it generally isn’t recommended to reheat it. If you do prefer it at room temperature, remove it from the fridge about 30 minutes before serving for the best experience.
FAQs
Can I make the pudding from scratch instead of using mix?
Absolutely! If you prefer homemade pudding, using fresh ingredients will work beautifully and add a lovely personal touch to your Boston Cream Poke Cake Recipe. Just be sure to keep it pourable enough to seep into the cake.
What kind of pan is best for this cake?
A 9×13-inch rectangular baking pan is ideal since it provides the perfect thickness and surface area for poking holes and layering pudding and frosting.
Is it necessary to poke holes all over the cake?
Yes, the holes allow the pudding to soak inside, making the cake exceptionally moist and flavorful — it’s the key step for achieving the signature texture of a poke cake.
Can I use chocolate pudding instead of vanilla?
You could, but vanilla pudding complements the chocolate frosting best, maintaining the classic Boston Cream flavor balance that this recipe aims for.
How long should I chill the cake before serving?
Chilling for at least 1 to 2 hours is recommended to let the pudding set and flavors meld perfectly, though overnight chilling yields the best results.
Final Thoughts
This Boston Cream Poke Cake Recipe is such a joy to make and even more delightful to share. It’s a wonderful twist on the classic Boston Cream Pie that fits perfectly into any gathering or cozy night in. So, grab your cake mix, pudding, and frosting, and create this irresistibly creamy dessert that’s sure to become a new family favorite. Trust me, once you try it, you’ll be dreaming up excuses to bake it again and again!
Print
Boston Cream Poke Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 45 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Boston Cream Poke Cake is a delightful twist on the classic dessert, featuring a moist yellow cake with vanilla pudding filling and a rich chocolate frosting topping. Easy to prepare and perfect for gatherings, this poke cake layers comforting flavors with minimal effort.
Ingredients
Cake Ingredients
- 1 box yellow cake mix
- Ingredients listed on the cake mix box (usually eggs, oil, water)
Filling Ingredients
- 2 (3.4 oz) boxes vanilla pudding mix
- Ingredients listed on the pudding mix boxes (usually cold milk)
Frosting Ingredients
- 1 (16 oz) tub chocolate frosting
Instructions
- Prepare the Cake: Preheat your oven according to the package instructions. Prepare the yellow cake mix as directed on the box for a 9×13-inch pan, including all required ingredients. Bake according to package directions. Allow the cake to fully cool once it has finished baking.
- Poke Holes in the Cake: Once the cake is cool, use a straw or the handle of a wooden spoon to poke holes evenly throughout the surface of the cake, reaching about two-thirds of the way down.
- Prepare the Pudding: Make the vanilla pudding by following the instructions on the package using the required amount of cold milk. Whisk until smooth and slightly thickened, but still pourable.
- Add Pudding to Cake: Spoon the pudding evenly over the cake, gently pressing down with a spatula to help the pudding seep into the holes. Spread the remainder over the top for an even layer.
- Chill the Cake: Cover the cake and refrigerate for at least 30 minutes, or preferably overnight, to allow the pudding to soak into the cake.
- Frost the Cake: Place the tub of chocolate frosting in the microwave and warm for 30–60 seconds, or until smooth and easily spreadable. Pour the frosting over the chilled pudding layer and use a spatula or knife to spread evenly across the cake.
- Set and Serve: Refrigerate the finished cake for at least another 30 minutes to allow the chocolate layer to set. Slice into squares, serve, and enjoy!
Notes
- For best results, chill the cake overnight so the pudding fully soaks into the holes.
- Warm the frosting gently to make it easier to spread, but avoid overheating to prevent it from becoming too runny.
- You can use homemade vanilla pudding if preferred, but instant pudding mix speeds up preparation.
- Ensure the cake is completely cooled before poking holes to prevent breaking or crumbling.
- This cake is best served chilled and stays fresh refrigerated for up to 3 days.
