This delicious Boston cream poke cake recipe layers a moist yellow cake, vanilla pudding filling and chocolate glaze for the ultimate dessert. Simple to make but impressive to serve!
Can I use a different cake mix flavor?
Yes, you can use white, chocolate, or other cake mix flavors. Yellow cake provides a nice contrast with the chocolate glaze though.
What pans can I bake this in?
Use a 9×13 inch baking pan. You can also divide the batter between two 8-inch round pans.
How do I poke the holes in the cake?
Once baked, use the handle of a wooden spoon or a chopstick to poke holes all over the top. This allows the filling to soak into the cake.
Can I substitute the cream filling?
Yes, you can use pastry cream or whipped cream instead. Just adjust sweetness if needed.
How long does assembled cake last refrigerated?
5-6 days covered in the fridge. The poke cake also freezes well for 2-3 months.
Yield: 10-12 servings
For the Cake:
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup vegetable oil
- 1 cup water
- 3 large eggs
For the Cream Filling:
- 2 (3.5 oz) boxes instant vanilla pudding mix
- 1 cup milk
- 1 cup heavy whipping cream
For the Chocolate Glaze:
- 8 oz semi-sweet chocolate chips
- 1 cup heavy whipping cream
- Preheat the oven to 325°F (163°C). Grease a 9×13 inch baking dish and set aside.
- Make the cake batter: In a large bowl, combine the cake mix, vegetable oil, water and eggs. Beat with an electric mixer on medium speed for 2 minutes until well blended and smooth.
- Pour the cake batter into the prepared baking dish and bake for 28-33 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
- Once cooled, use a wooden spoon or skewer to poke holes all over the top of the cake. Set aside.
- Make the cream filling: In a medium bowl, whisk together the instant pudding mix, milk and heavy whipping cream until blended. Mix for 2-3 minutes until it starts to thicken but is still able to be poured.
- Pour the cream filling evenly over the top of the poke cake, spreading to cover. Allow to set for 5 minutes.
- Make the chocolate glaze: In a small saucepan over medium heat, heat the heavy whipping cream just until bubbling, then remove from heat. Add the chocolate chips and whisk until completely smooth.
- Pour the chocolate glaze evenly over the cream layer. Smoothen with an offset spatula or knife. Refrigerate cake for at least 2 hours before slicing and serving.
- Enjoy! Store leftovers covered in the refrigerator.
- Be sure to completely cool cake before adding fillings to prevent melting.
- Use an instant-read thermometer to judge doneness instead of time. Cake is done at 190°F – 205°F.
- For best texture, don’t overmix cake batter. Mix just until blended and smooth.
- When poking holes, don’t go all the way through to the bottom. Holes should be about halfway down.
- For a thicker glaze, heat additional cream and add more chocolate to taste.
- Garnish finished cake with whipped cream and chocolate shavings if desired.