Easy Boston Cream Poke Cake
Boston Cream Poke Cake...yellow buttery cake filled with a french vanilla cream pudding and frosted with rich chocolate. Beyond doubt, this is a very heavenly dessert!
Servings: 12
Calories:
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.