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Delicious Boston Cream Poke Cake with creamy filling and chocolate ganache topping.

Boston Cream Poke Cake

A simple and delicious dessert that combines the flavors of Boston cream pie with a soft yellow cake, creamy vanilla pudding, and rich chocolate topping.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 9x13 inch yellow cake, baked Use a standard boxed mix or your favorite recipe.
For the Pudding Layer
  • 2 boxes instant vanilla pudding mix, 3.4 oz each Make sure to whisk until just thickened.
  • 4 cups cold milk Mix with pudding.
For the Ganache Topping
  • 1 cup heavy cream Heat until steaming but not boiling.
  • 1 cup semi-sweet chocolate chips Use good-quality chips.
  • 1 teaspoon vanilla extract Optional for added flavor.
  • 1 pinch salt Optional, enhances chocolate flavor.

Method
 

Preparation
  1. Bake the cake according to the box instructions or your favorite recipe. Cool for 10 to 15 minutes in the pan.
  2. Use the handle of a wooden spoon to poke holes across the cake about 1 inch apart.
  3. Whisk the pudding mix with cold milk until it just thickens but remains pourable. Add vanilla if desired.
  4. Pour the pudding over the cake, nudging it into the holes. Chill in the fridge for 30 to 45 minutes.
  5. To make the ganache, warm the cream until steaming, then pour it over the chocolate chips. Let sit for 2 minutes before stirring until smooth. Add a pinch of salt to enhance the flavor.
  6. Pour the ganache over the chilled pudding layer and spread it gently. Chill for at least 4 hours, preferably overnight.
  7. For clean presentation, run a thin knife under hot water, wipe it off, and slice.

Notes

For neat slices, chill properly and wipe the knife between cuts. You can add a splash of pure vanilla to the pudding or a pinch of espresso powder to the ganache for more flavor.