This sweet and easy Boston cream poke cake recipe is the perfect dessert for kids and adults alike! It’s like the classic Boston cream pie but in cake form – and now you can finally settle the debate on whether pies or cakes are better. 😉 It combines the flavors of chocolate, pudding, and a yellow cake together into a delicious dessert!
I had a real Boston cream pie when I visited Boston once a few years ago.. but I have to admit, I usually prefer cakes, especially yellow cakes like this one! But there’s a layer of chocolate to appease both chocolate and vanilla lovers. 🙂
Easy Boston Cream Poke Cake Recipe
This recipe was contributed by Sarah White.
- Yellow cake mix
- Ingredients on the back (oil, water, eggs)
- (2) 3.5 oz. packages of instant vanilla pudding mix
- 4 cups milk
- 1 cup semi sweet chocolate chips, roughly chopped
- 1 cup heavy whipping cream
Bake the yellow cake, according to the directions on the box, adding the oil, water, and eggs to the mix.
Once your cake has finished baking, and has cooled slightly, poke holes throughout the cake with the narrow end of a wooden spoon.
Whisk together your pudding mix and milk in a separate bowl.
Pour the pudding mixture over the top of the cake, aiming for the poked holes.
Do this before your pudding sets and thickens.
Spread the pudding on top of the cake evenly.
Put your cake into the refrigerator for 15-20 minutes to allow the pudding to set and the cake to continue to cool.
Meanwhile, in a small saucepan, heat the chopped chocolate chips and heavy whipping cream over medium heat, stirring frequently.
Once the mixture begins to simmer, remove it from the heat and stir well.
Take your cake from the refrigerator and pour the chocolate ganache over your cake as evenly as you can.
Take a spatula and very gently spread the chocolate ganache around to cover the entire top of the cake.
You can serve the cake immediately, or return it to the refrigerator to cool the chocolate completely.