Boston Cream Poke Cake

Table of Contents

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!). 😉