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–+ servings

Boston Cream Poke Cake Recipe

A chilled vanilla-and-chocolate poke cake with a creamy filling and a smooth ganache topping that tastes just like Boston cream pie—only easier.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12

Ingredients
  

For the cake

  • 1 15.25-ounce box yellow cake mix
  • 3 large eggs or as called for on cake mix box
  • ½ cup vegetable oil or as called for on cake mix box
  • 1 cup water or as called for on cake mix box
  • Nonstick cooking spray

For the vanilla filling

  • 2 3.4-ounce boxes instant vanilla pudding mix
  • 3 cups cold whole milk
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon fine salt

For the ganache topping

  • 1½ cups semi-sweet chocolate chips
  • ¾ cup heavy cream
  • 1 tablespoon light corn syrup optional
  • ½ teaspoon vanilla extract
  • Pinch of salt

Optional garnish

  • ½ cup whipped topping or homemade whipped cream
  • Chocolate curls or shaved chocolate

Instructions
 

  • Preheat the oven to the temperature listed on your cake mix box (usually 350°F). Spray a 9×13-inch baking dish with nonstick spray.
  • Prepare the cake batter according to package directions. Pour into the dish and bake until a toothpick inserted in the center comes out clean.
  • Cool the cake for 10 minutes. Use the handle of a wooden spoon to poke holes about 1 inch apart across the cake.
  • In a large bowl, whisk the instant pudding mix, cold milk, vanilla extract, and salt for 2 minutes. Let stand 3 to 5 minutes to thicken.
  • Pour the pudding mixture over the cake. Spread evenly and press gently so it sinks into the holes.
  • Cover and refrigerate for at least 2 hours (overnight is great).
  • Place chocolate chips in a heat-safe bowl. Heat heavy cream in a small saucepan until steaming and bubbling around the edges. Pour over chocolate chips and let sit 2 minutes. Whisk until smooth.
  • Whisk in corn syrup (if using), vanilla extract, and a pinch of salt.
  • Pour ganache over the chilled cake and spread into an even layer. Refrigerate 30 to 60 minutes, until set.
  • Garnish if desired, slice into squares, and serve chilled.

Notes

  • For a thicker, creamier filling, stick to 3 cups of milk for the two pudding boxes.
  • Don’t poke holes too close together or the cake can fall apart when sliced.
  • If the ganache gets too thick before spreading, let it sit at room temperature for a minute and stir again.
  • For the cleanest slices, wipe your knife between cuts.