Easy Boston Cream Poke Cake
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Boston Cream Poke Cake is a yellow buttery cake filled with a French vanilla cream pudding and frosted with rich chocolate ganache frosting. Everyone loves a good Boston cream pie. But why choose between a cake and a pie when you can have both with a Boston cream poke cake?
Beyond a doubt, this is a very heavenly dessert and we cannot resist! Much like these Boston Cream Cupcakes and these 20 Heavenly Layered Desserts!
What Are Poke Cakes?
Poke cakes are cakes that are baked and then holes are poked all over the top. Then the holes are filled with puddings, sauces, syrups and more followed with a frosting, ganache or whipped cream! They are super yummy and perfect when you want a tender cake filled with lusciousness and deliciousness!
This Boston Cream Poke Cake is a simple and convenient way to make an elegant dessert. Not only does it require minimal ingredients and effort, but it’s an unforgettable dessert that’s sure to be a hit at any event or gathering.
From the delicious and light yellow cake to the dreamy custardy and chocolatey filling, this cake has it all. It’s one of our favorites!
We love pokes cakes! Strawberry Creme Passion Poke Cake, Reese’s Peanut Butter Devil’s Food Chocolate Poke Cake, Sinful Triple Chocolate Fudge Poke Cake, and this awesome round up of 25 Dreamy Pudding Poke Cakes You Shouldn’t Live Without are just a few recipe posts we go ga-ga over!
This Boston Cream Poke Cake recipe is one of my husband’s favorite desserts of all time. When I told him I made it just for him, I could see pure happiness on his face. So that made me happy too! Not to mention, he gobbled most of it up on his own in three days. I did manage to get a few nibbles too, thank goodness!
This Boston cream poke cake was for him though, so by rights, he should get most of it, right? I could argue…but sometimes it’s just better to let it go and move on like it never happened.
When and Where Did Boston Cream Pie Originate?
Boston Cream Poke Cake is a very simple, luscious dessert. The best part, besides eating it is, it’s really hard to mess up this recipe because it’s super simple to make.
Did you know? Boston Cream Pie was created by Armenian-French chef M. Sanzian at Boston’s Parker House Hotel in 1856. It’s also the official dessert of Massachusetts. The original Boston Cream Pie was a cake combination of two layers of sponge cake filled with vanilla custard and topped with a chocolate ganache. Delish for sure!!
If you’re a Boston Cream fan, you’ll love these light and fluffy pudding filled Heavenly Boston Cream Puffs as well!
How Long Do Poke Cakes Take to Make?
This sinfully delicious treat is an easy twist on the classic that can be made in about 20 minutes with just a few ingredients, not including the cake baking time. This delicious twist on the much loved classic is a scrumptious way to satisfy your sweet tooth!
You can make this delectable Boston cream poke cake with a few simple ingredients with these easy steps. Not only is this classic cake easier to make than a regular Boston cream pie, but it is also even more delicious. Are you ready to make some pudding poked cake?
Ingredients You Need to Make Easy Boston Cream Poke Cake
All it requires is simple directions, yellow cake mix, vanilla pudding and chocolate frosting and we can’t forget the pokes! After all, it is a poke cake! 🙂
Yellow Cake
- 1 box yellow butter recipe cake
mix & ingredients to make
Pudding
- 2 small boxes French Vanilla instant pudding
or pudding of choice & ingredients to make (If you want less pudding, use 1 box pudding instead of 2)
2 Chocolate Frosting Options:
Pre-Made Chocolate Frosting
- 1 tub chocolate frosting
OR Make Homemade Chocolate Ganache Recipe
- 1 cup semi-sweet chocolate chips/chopped bar (½ lb or 1 ⅓ cup). For more ganache, use 12 oz. or 1 ½ cups chocolate chips/chopped bar.
- 1 cup heavy whipping cream. Add ¼ to ⅓ cup more of heavy whipping cream if using 12 oz (1 ½ cups) chocolate chips instead of 8 oz. (1 cup)
How to Make Boston Cream Pie Poke Cake
Cake
- Bake cake as directed on the box in a 9×13 baking pan.
Pudding
- Prepare the pudding as directed on the box, after the cake has baked.
How to Poke Cake and Fill With Pudding
- While the cake is still warm, use the end of a wooden spoon to poke holes randomly through the cake about an inch apart.
- At this time, decide if you want 1 or 2 packages of pudding, depending how much pudding you want. Make pudding according to instructions on box using ingredients called out.
- Spread the ½ the pudding over the cake, pushing it into the holes. Add the rest of the pudding and spread out, making sure you have enough room at the top for your frosting.
- Refrigerate for 1 ½ – 2 hours. Choose Frosting options of Pre-Made Chocolate Frosting or Home-Made Chocolate Ganache.
Use Pre-made Chocolate Frosting
- Remove the lid and seal from chocolate frosting and microwave for 10-15 second intervals, stirring in between each interval, until the frosting can be poured. Take care not to overheat or boil the frosting, as it will separate and be runny.
- Spread the frosting over the cake and refrigerate 4 hours or overnight.
OR
Make Homemade Chocolate Ganache Frosting
- Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat for 2 minutes and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and whisk until well incorporated and velvety. Wait about 5-10 minutes before adding it top of pudding on cake and pudding should be set as well before adding it.
- Heat for 2 minutes and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and whisk until well incorporated and velvety. Wait about 5-10 minutes before adding it top of pudding on cake and pudding should be set as well before adding it.
- The ganache will thicken as it cools. When it’s completely cool, it will be thick and fudgy.
Storing Your Poke Cake
Poke cakes should be sealed or covered and they last up to 2-3 days after you make it. It’s best to serve it the next day and refrigerate any leftovers.
This Boston Cream Pie Poke Cake recipe is sure to impress all your dinner guests or make any day special. You may want to check out these 25 Slices of Summer Heavenly Desserts and 45 Awesome Easter & Spring Desserts!
So what are you waiting for? Try this Boston Cream Poke Cake today and let the taste buds decide.
More Heavenly Desserts!
- Overnight Cinnamon French Toast
- Strawberry Ice Box Cake
- 20 Heavenly Layered Desserts!
- No-Bake Strawberry Eclair Cake
- Pumpkin French Toast
- Death By Chocolate Poke Cake
Easy Boston Cream Poke Cake
Ingredients
Cake
- 1 box yellow butter recipe cake mix & ingredients to make
Pudding
- 2 small boxes French Vanilla instant pudding or pudding of choice & ingredients to make (If you want less pudding, use 1 box pudding instead of 2)
2 Chocolate Frosting Options:
Pre-Made Chocolate Frosting
- 1 tub chocolate frosting
OR Chocolate Ganache
- 1 cup semi-sweet chocolate chips/chopped bar (1/2 lb or 1 1/3 cup) For more ganache, use 12 oz. or 1 1/2 cups chocolate chips/chopped bar.
- 1 cup heavy whipping cream Add 1/4 to 1/3 cup more of heavy whipping cream if using 12 oz (1 1/2 cups) chocolate chips instead of 8 oz. (1 cup)
Instructions
Cake
- Bake cake as directed on the box in a 9x13 baking pan.
Pudding
- Prepare the pudding as directed on the box, after the cake has baked.
How to Make Poke Cake
- While the cake is still warm, use the end of a wooden spoon to poke holes randomly through the cake about an inch apart.
- At this time, decide if you want 1 or 2 packages of pudding, depending how much pudding you want. Make pudding according to instructions on box using ingredients called out.
- Spread the 1/2 the pudding over the cake , pushing it into the holes. Add the rest of the pudding and spread out, making sure you have enough room at the top for your frosting.
- Refrigerate for 1 1/2 - 2 hours. Choose Frosting options of Pre-Made Chocolate Frosting or Home-Made Chocolate Ganache.
Use Pre-made Chocolate Frosting
- Remove the lid and seal from chocolate frosting and microwave for 10-15 second intervals, stirring in between each interval, until the frosting can be poured. Take care not to overheat or boil the frosting, as it will separate and be runny.
- Spread the frosting over the cake and refrigerate 4 hours or overnight.
OR
Make Home-Made Chocolate Ganache Frosting
- Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat for 2 minutes and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and whisk until well incorporated and velvety. Wait about 5-10 minutes before adding it top of pudding on cake and pudding should be set as well before adding it.
- Heat for 2 minutes and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and whisk until well incorporated and velvety. Wait about 5-10 minutes before adding it top of pudding on cake and pudding should be set as well before adding it.
- The ganache will thicken as it cools. When it’s completely cool, it will be thick and fudgy.
Gail! Thank you so much for trying this recipe with the tips! I’m so happy it was a hit! xo Happy Holidays!
This cake was absolutely delish! Everyone loved it at a recent family get together. Store leftovers? Not necessary…there were no leftovers! First time I ever made ganache. Turned out PERFECT! Used Giardellhi semi sweet chocolate chips. Was totally awesome! Also, made the cake with directions on How To Make A Box Cake Taste Like A Bakery Cake. Superb!
Thank you for trying it and I’m so happy your family really enjoyed it! xo
Excellent recipe. Have made it twice and my family really enjoy it. Thank you for sharing.
Awesome! I’m happy to hear it will be made again! Thank you so much!
I made this for my husbands’ birthday. It was absolutely perfect and delicious.It will be made again.
I know you can with jello, but not sure how it would work out with pudding. You should be able to ice the cake with the ganache though? I’ve only ever made it one layer. If you happen to try it and it works out, let us know! Merry Christmas!!
I would love to make this as a layer cake for a birthday, perhaps only poking the bottom layer? Have you ever tried it? I’m wondering how manageable your homemade ganache would be to ice a layer cake? Any thoughts? I can’t wait to make it either way!
I am not sure why unless it the type of frosting or pudding you were using and something didn’t jive. The ganache is really easy to make if you would prefer to try that. I’m so glad you enjoyed it Dusti!! Thank you so much for trying it!
I made this cake last night and let me start by saying that it was delicious! I had an issue with the chocolate layer though and was wondering if you might have some insight. I used the pre-made frosting method, was careful to only heat it in 10 second intervals until I could pour it. (Took right at 30 seconds.) the problem was that even after letting it cool in the refrigerator overnight, the top layer was runny. Is that the best outcome you can expect from store bought frosting or was there something I might have done? I am definitely going to make this again and again! ❤️
Yes it should be awesome for that! Just make sure you let it cool about 15-20 minutes before you pour it on top of the cake! 🙂
Can this chocolate Ganach frosting be used on a Bundt cake or is it too thick or runny? I am trying to make a Boston poke Bundt cake.
Thanks
Katherine
Michelle, if you love that frosting you make (sounds delish!), just frost the cake with it like you would a normal cake, add spoonfuls on top and spread it out. If the frosting is thick, just add it in the microwave 10 seconds or so, so it’s easier to spread. You can also let the cake cool in the fridge with the pudding pokes and add the frosting later after it’s chilled up a bit. Enjoy!
I haven’t made this yet but wanted to know if I could use tub of frosting and mix in cool whip for the frosting. I have done this with other chocolate frosting & the two together is delicious as a frosting and it tastes like homemade frosting. I was wondering how you apply the frosting. I am thinking I might get a mess of vanilla pudding and frosting combined. Any thoughts? Thanks!!
Sounds like you just need to take some pudding out since your cake rose so much. Maybe poke some more holes in it to get it to soak down in the cake. You’ll need some room for the chocolate frosting.
Just made this and waiting for everything to set up. My problem so far is my cake rose quite a bit in the middle and everything obviously is pooling up around the sides and running off the top. Any secrets to keep that from happening?
If you overheat it too much it will be runny and could separate. I don’t know how long you had it in the fridge, so if it’s still runny like overnight, it sounds like that’s what happened. You could try adding some confectioners sugar to it to thicken it up or buy a new tub of it and make sure you just nuke it enough to stir and pour. Hope that helps Kelly!
I used the the tub of frosting that I melted however after being in the refrigerator overnight the frosting was still very runny, is that how it’s supposed o be or is the frosting supposed to set, don’t know what I did wrong
Yes you should be able to Barbara! Thank you so much for making it! That’s so awesome! 😉
Can you freeze this at all?I have 12 serves between 3 of us. No bday visitors thanks to Covid restrictions.
I haven’t cooked a cake in years so my confidence level wasn’t high. I wanted to make something special & easy for hubby’s bday cake. I don’t think I let my pudding & ganache set enough. Looked beautiful in the pan but It was a jumbled mess by the time it made it to the plate. Still, it was incredibly delicious. I added a bit of whipped cream & crumbled up caramilk twirl for decoration. I will have to try this again after learning from my mistakes. Hubby didn’t care about the presentation as it tasted so delicious. Thank you so much. I think I did pretty well for a novice cake maker.
Fabulous! I had some plain vanilla instant pudding and used that instead of the french vanilla, and I opted to make ganache rather than use canned frosting. So easy and so delicious! Will definitely be making this again!
Thank you for your lovely comment and trying it Terri! xo
We all loved this cake. It was an easy recipe and the ganache was delicious. This recipe will be repeated often. Thank you for sharing.
I have no idea why it would taste weird. It’s all ingredients from a cake mix and pudding box with ingredients you add with the exception of the ganache, unless you used pre-made frosting. Sorry it didn’t work out for you Peggy, but thanks for your feedback.
Don’t know why but it had an aftertaste that was said by all who are some. Maybe the frenc h vanilla pudding? Wasn’t easy to cut. I made it with Grenache topping.
I must have done something wrong because the chocolate never set. It stayed liquidy. I did use chocolate that was about a year old, could that have been it?
Very good very sweet doesn’t need 2 boxes of pudding and even when putting in fridge for 1.5 , the choc icing did t go on well. It kept mixing with the Pudding. Also not enough cake to hold all the topping so should have made a 9×9
Hi Kelly, 1 box for 2 cups so 2 boxes for 4 cups. Enjoy!
When making both boxes of pudding do you use 2 cups of milk or 4?
Thanks Joanne. Depending on the cake mix used may affect it, but still glad you enjoyed it! Happy Holidays! xo
Brought this cake to a Thanksgiving dinner. Cake was tasty but didn’t cut/serve well….fell apart. If I make it again, I would use less pudding; maybe one box.
Awesome Joan! I’m so glad your family loved it. Thank you so much for commenting. Happy Thanksgiving! xo
Made this cake for my family and they loved it! I made the chocolate ganache with special dark chocolate and it poured over the cake perfectly. When it was well chilled it cut and served beautifully.