Boston Cream Poke Cake is a simple, crowd-pleasing dessert inspired by Boston cream pie—but much easier to make. It’s soft yellow cake filled with creamy vanilla pudding and topped with rich chocolate glaze.
🍰 Boston Cream Poke Cake
🛒 Ingredients
- 1 box yellow cake mix (plus ingredients listed on the box: eggs, oil, water)
- 2 cups cold milk
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 2 tbsp butter
👩🍳 Instructions
1. Bake the cake
Prepare and bake the yellow cake according to package instructions in a 9×13-inch pan. Let it cool for about 10–15 minutes.
2. Poke the holes
Using the handle of a wooden spoon (or similar), poke holes all over the cake—spacing them about 1 inch apart.
3. Add the pudding filling
Whisk together cold milk and vanilla pudding mix until smooth (before it fully sets).
Pour it over the cake, spreading so it fills all the holes.
4. Chill
Refrigerate for at least 1–2 hours so the pudding sets inside the cake.
5. Make the chocolate topping
Heat heavy cream until hot (not boiling), then pour over chocolate chips and butter.
Let sit 2–3 minutes, then stir until smooth and glossy.
6. Finish
Pour the chocolate glaze over the chilled cake and spread evenly.
Refrigerate another 30–60 minutes before serving.
🍽️ Serving Tips
- Best served cold for clean slices
- Add whipped cream on top for extra indulgence
- Garnish with chocolate shavings or a light dusting of cocoa powder
🔥 Variations
- Use homemade sponge instead of boxed cake
- Swap vanilla pudding for French vanilla for richer flavor
- Add a thin layer of whipped cream between pudding and chocolate
If you want, I can give you a from-scratch version (no box mix) or a lighter/low-sugar version.
