Boston Cream Poke Cake 🍰🍫
A decadent twist on the classic Boston Cream Pie—this easy poke cake combines moist yellow cake, creamy vanilla pudding, and a rich chocolate glaze for an irresistible dessert!
Ingredients
For the Cake:
- 1 box (15.25 oz) yellow cake mix (plus ingredients listed on the box: eggs, oil, water)
For the Filling:
- 2 boxes (3.4 oz each) instant vanilla pudding
- 4 cups (960ml) cold milk
For the Chocolate Glaze:
- 1 cup (240ml) heavy cream
- 8 oz (225g) semi-sweet chocolate chips
- 2 tbsp corn syrup (optional, for shine)
- 1 tsp vanilla extract
Instructions
1. Bake the Cake
- Preheat oven to 350°F (175°C).
- Prepare cake mix as directed and bake in a 9×13″ pan until golden (usually 25–30 mins).
- Let cool 10 mins, then poke holes all over with a wooden spoon handle (for pudding to seep in).
2. Make the Pudding Filling
- Whisk pudding mixes and milk for 2 mins until thickened.
- Pour over warm cake, spreading evenly. Let set 10 mins, then refrigerate 1 hour.
3. Prepare the Chocolate Glaze
- Heat heavy cream until steaming (do not boil).
- Pour over chocolate chips, corn syrup, and vanilla in a bowl. Let sit 2 mins, then stir until smooth.
- Cool 5 mins, then pour over chilled cake.
4. Chill & Serve
- Refrigerate at least 2 hours (or overnight) for best texture.
- Slice and enjoy!
Tips for Success
✅ Use COLD milk for the pudding—warm milk won’t set properly.
✅ No corn syrup? Substitute honey or omit for a less glossy glaze.
✅ Extra indulgence? Add a layer of sliced bananas or whipped cream between pudding and glaze.
✅ Storage: Keep refrigerated for up to 3 days.
Why This Recipe Works
- Poke holes = Super moist cake infused with vanilla custard.
- Homemade glaze = Rich, fudgy topping (way better than canned frosting!).
- Make-ahead friendly—perfect for parties!
Serve with coffee or a scoop of vanilla ice cream. ☕🍦
Want a shortcut? Use pre-made pudding cups and store-bought chocolate frosting (but the homemade glaze is worth it!). 😉
