Boston Cream Poke Cake

Boston Cream Poke Cake

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


  1. Preheat the oven to 325°F (163°C). Grease a 9×13 inch baking dish and set aside.
  2. 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.
  3. 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.
  4. Once cooled, use a wooden spoon or skewer to poke holes all over the top of the cake. Set aside.
  5. 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.
  6. Pour the cream filling evenly over the top of the poke cake, spreading to cover. Allow to set for 5 minutes.
  7. 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.
  8. 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.
  9. 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.


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