The Best Boston Cream Poke Cake You’ll Ever Make (So Easy Yet So Good!)
If you love cakes that are simple but taste like they came from a bakery, this Boston Cream Poke Cake is going to be your new favorite.
Honestly, I wasn’t even planning on making this at first. I just wanted something quick, creamy, and chocolatey without spending hours in the kitchen.
Then I remembered how much I love Boston cream pie and thought, “Why not turn that into a poke cake?” And let me tell you, it worked out even better than I imagined.
This cake is soft, filled with pudding, topped with rich chocolate, and so easy that anyone can make it. You don’t need to be a pro baker. You just need one box of cake mix, some pudding, and a simple chocolate topping. That’s it.
Let me walk you through it.
What Is Boston Cream Poke Cake?
Boston Cream Poke Cake is a fun twist on the classic Boston Cream Pie. Instead of making separate cake layers, custard filling, and a ganache, you take a baked cake, poke holes all over it, and pour creamy pudding inside. Then you finish it off with a smooth chocolate topping.
The result? A cake that’s soft, moist, creamy in the middle, and rich on top. Basically, every bite tastes like heaven.
Ingredients You’ll Need
One of the best parts about this recipe is how simple the ingredients are. You probably already have most of them in your kitchen.
- 1 box yellow cake mix (plus eggs, oil, and water as directed on the box)
- 2 boxes instant vanilla pudding mix (3.4 oz each)
- 4 cups cold milk
- 1 cup semi-sweet chocolate chips
- 1 cup heavy cream
That’s all you need. Nothing fancy, nothing hard to find.
How to Make Boston Cream Poke Cake Step by Step
Step 1: Bake the Cake
Prepare the yellow cake mix according to the package instructions. Pour it into a 9×13-inch pan and bake until golden and fluffy. Let it cool for about 10 minutes.
Step 2: Poke the Holes
Take the handle of a wooden spoon (or anything similar) and poke holes all over the cake. Don’t be shy—make the holes deep so the pudding can sink in.
Step 3: Make the Pudding
In a large bowl, whisk the instant pudding mix with cold milk until it thickens. You want it smooth and creamy, not too runny.
Step 4: Fill the Cake
Pour the pudding mixture evenly over the cake. Spread it out with a spatula and make sure it seeps into all those holes. Place the cake in the fridge for about 30 minutes to let the pudding set.
Step 5: Make the Chocolate Topping
Heat the heavy cream in a small saucepan until it just starts to simmer. Pour it over the chocolate chips in a bowl and stir until smooth. This is your rich chocolate ganache.
Step 6: Finish It Off
Pour the chocolate ganache over the pudding layer and spread it evenly. Refrigerate the cake for at least 2 hours before serving.
Why You’ll Love This Cake
I’ll be honest—this cake shocked me the first time I made it. Here’s why you’ll fall in love with it too:
- Super easy to make – You don’t need any fancy baking skills.
- Rich and creamy texture – The pudding makes every bite soft and flavorful.
- Looks impressive – It feels like something you’d order in a bakery.
- Perfect for parties – You can make it ahead of time and just pull it out when needed.
Tips for the Perfect Boston Cream Poke Cake
Want your cake to turn out amazing every time? Here are some simple tips:
- Cool the cake slightly before poking holes – Too hot, and the pudding won’t sit right.
- Chill long enough – Give it at least 2 hours in the fridge so the flavors set.
- Use real heavy cream – This makes the ganache smooth and rich.
- Cut clean slices – Wipe your knife after each cut to keep the layers looking neat.
Variations You Can Try
If you like experimenting, here are some fun ways to switch it up:
- Use chocolate cake mix instead of yellow cake.
- Try French vanilla or cheesecake pudding for a twist.
- Add a drizzle of caramel or peanut butter on top before the chocolate sets.
- Sprinkle chopped nuts or coconut over the ganache for extra texture.
Serving Ideas
This cake is already a showstopper, but here are a few ways to serve it:
- With a scoop of vanilla ice cream.
- With fresh berries on the side.
- With a dusting of powdered sugar for extra flair.
How to Store Boston Cream Poke Cake
Since this cake has pudding, you’ll need to keep it in the fridge. Cover it tightly with plastic wrap or foil. It lasts about 3–4 days, but honestly, it’s so good that it won’t make it past day two in my house.
FAQs About Boston Cream Poke Cake
1. Can I make this cake ahead of time?
Yes! In fact, it tastes even better the next day after the pudding and ganache settle.
2. Can I use homemade pudding instead of instant pudding?
Of course. If you have time and want to go the extra mile, homemade custard or pastry cream works beautifully.
3. What if I don’t have heavy cream for the ganache?
You can use half-and-half, but the ganache won’t be as thick and glossy. Heavy cream gives the best results.
4. Can I freeze Boston Cream Poke Cake?
I don’t recommend it. The pudding doesn’t hold up well after thawing—it turns watery.
5. Do I need to use yellow cake mix only?
Nope. White cake or even chocolate cake works great too. Yellow cake is just the classic choice.
Final Thoughts
Boston Cream Poke Cake is one of those desserts that looks like you spent all day in the kitchen but actually takes less than an hour to put together. It’s creamy, chocolatey, soft, and just so satisfying.
If you’ve never made a poke cake before, start with this one. I promise, after the first bite, you’ll wonder why you didn’t try it sooner.
So go ahead—grab that cake mix and pudding, and let’s make dessert history.
