Boston Cream Poke Cake 🍰🍫
Ingredients:
1 box yellow cake mix (plus ingredients required on the box: typically eggs, water, and oil)
2 boxes (3.4 oz each) instant vanilla pudding mix
4 cups cold milk
1 cup heavy cream
8 oz semi-sweet chocolate chips
2 tablespoons corn syrup (optional, for glossy ganache)
1 teaspoon vanilla extract
Directions:
Bake the Cake: Prepare and bake the yellow cake in a 9x13-inch baking dish according to package instructions. Allow the cake to cool for 10–15 minutes.
Poke the Cake: Using the handle of a wooden spoon, poke holes all over the surface of the cake, spacing about 1 inch apart.
Prepare the Pudding: In a large bowl, whisk together the instant vanilla pudding mixes and cold milk for about 2 minutes until slightly thickened.
Fill the Cake: Pour the pudding over the entire surface of the cake, using a spatula to help spread and push the pudding into the holes. Chill the cake in the refrigerator for 1–2 hours.
Make the Ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over the chocolate chips in a bowl. Let sit for 2–3 minutes, then stir until smooth. Add corn syrup (if using) and vanilla extract. Stir again until glossy.
Top the Cake: Pour the ganache over the chilled pudding layer and spread evenly with an offset spatula.
Refrigerate the cake for at least 2 more hours (or overnight) before serving to allow everything to set.
Prep Time: 25 minutes | Chill Time: 4 hours | Total Time: 4 hours 25 minutes
Kcal: 420 kcal per slice | Servings: 12 slices
Tips:
Poke holes while the cake is still slightly warm so the pudding sinks in easily.
Let the ganache cool slightly before spreading so it doesn’t melt the pudding layer.
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