Boston Cream Poke Cake Recipe

Boston Cream Poke Cake transforms the beloved flavors of Boston Cream Pie into a quick, crowd-pleasing sheet cake.

With its buttery vanilla cake base, rich vanilla pudding that seeps into every bite, and a decadent homemade chocolate ganache, this poke cake is perfect for both casual gatherings and special occasions.

Unlike traditional Boston Cream Pie, this dessert is approachable for bakers of all skill levels—no need for tricky cake slicing or complicated assembly.

Here, you’ll find step-by-step instructions, expert baking tips, creative variations, and make-ahead and storage guidance, so you can master this modern classic and enjoy rave reviews every time.

Ingredients Checklist

Begin with this essential ingredients list to create a Boston Cream Poke Cake with truly impressive results. You’ll find practical substitutions and upgrades for a bakery-quality finish.

• For the Cake Base

  • 1 box yellow cake mix (or vanilla; see homemade version below)

  • Eggs, oil, and water as called for on the box (usually 3 eggs, ½ cup oil, 1 cup water)

  • Optional upgrade: 1 teaspoon pure vanilla extract for a richer cake flavor

• For the Vanilla Custard Filling

  • 2 boxes (3.4 oz each) instant vanilla pudding mix (French vanilla or regular)

  • 3½ cups cold whole milk (for a richer texture, use half milk and half heavy cream)

  • 1 teaspoon pure vanilla extract

• For the Chocolate Topping

  • 1 cup heavy cream

  • 8 ounces semisweet or bittersweet chocolate, chopped (or use high-quality chocolate chips)

  • 2 tablespoons unsalted butter (adds shine and smoothness)

  • Pinch of salt

• Optional Garnishes

  • Whipped cream

  • Chocolate curls or shavings

  • Dusting of cocoa powder

Homemade Cake Substitute:
If you prefer not to use a box mix, substitute with a homemade yellow cake batter. Beat together 1¾ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, 1 cup granulated sugar, ½ cup unsalted butter (softened), 3 large eggs, ¾ cup whole milk, and 2 teaspoons vanilla extract.

Step-by-Step Instructions

Follow these detailed instructions for a foolproof Boston Cream Poke Cake. Each step includes practical advice and common troubleshooting tips.

1. Bake the Cake

• Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.

• Prepare cake batter according to box directions (or use homemade batter), adding vanilla extract if desired.

• Pour into prepared pan and bake 25–30 minutes, or until a toothpick comes out clean.
  Tip: Do not overbake; a moist cake absorbs pudding better.

• Remove from oven and cool for 10–15 minutes.

2. Poke the Cake

• Using the handle of a wooden spoon (or a thick straw), poke holes all over the cake, spacing about 1 inch apart.
  Tip: Holes should go nearly to the bottom, but don’t tear the cake apart. Wipe off the spoon between pokes if it gets too sticky.

3. Make the Vanilla Custard Filling

• In a large mixing bowl, whisk together pudding mix, cold milk, and vanilla extract for 2–3 minutes until smooth and slightly thickened.

• Pour pudding over the warm cake, using a spatula to spread it evenly and gently press into holes.
  Tip: Pour slowly so pudding seeps into holes; don’t rush or you’ll have gaps. If using homemade pastry cream, ensure it’s pourable and still warm.

• Refrigerate cake for at least 1 hour, or until pudding is fully set.

4. Make the Chocolate Ganache Topping

• Heat heavy cream in a saucepan until just simmering—do not boil.

• Pour over chopped chocolate and butter in a heatproof bowl. Let sit for 2 minutes.

• Add a pinch of salt, then whisk until smooth and glossy.

• Allow ganache to cool slightly (about 10 minutes) before spreading, so it thickens but is still pourable.

5. Assemble the Cake

• Once pudding has set, spread ganache evenly over the top, using an offset spatula for a smooth finish.

• Chill for another hour before slicing for neat, clean pieces.

6. Garnish and Serve

• Before serving, garnish with whipped cream, chocolate shavings, or a sprinkle of cocoa powder if desired.

Tips for Perfect Results

A few extra steps will take your Boston Cream Poke Cake from good to truly unforgettable.

• For neat holes: Use a thick wooden spoon handle and poke while the cake is warm.

• Avoid sogginess: Let the cake cool for 10–15 minutes before poking and pouring the pudding.

• Prevent rubbery pudding: Use cold milk, not warm, when mixing instant pudding.

• Ganache troubleshooting: If the chocolate splits or looks oily, whisk in 1–2 tablespoons of cold cream, a little at a time, until smooth.

• Make ahead: Both cake and pudding can be prepared the day before. Add ganache the day you plan to serve.

• Slicing: Run a knife under hot water and wipe dry between slices for clean cuts.

Serving Suggestions

There are plenty of ways to serve and present your Boston Cream Poke Cake for any occasion.

• Classic presentation: Serve chilled from the fridge for best flavor and texture.

• Elegant touch: Add fresh berries, a dusting of powdered sugar, or a swirl of whipped cream to each slice.

• Picnic-ready: Pre-slice and place in cupcake liners for easy, portable servings.

• Brunch or potluck: Offer alongside fresh fruit and coffee for a crowd-pleasing dessert buffet.

Final Thoughts

Boston Cream Poke Cake is the answer for anyone craving a nostalgic dessert with minimal effort and maximum reward.

With this detailed recipe, you’ll avoid the most common mistakes—like soggy cake, runny pudding, or dull chocolate—and serve a cake that’s as beautiful as it is delicious.

Whether you stick to the shortcuts or try the homemade upgrades, this treat is sure to be a hit for any event, from casual family dinners to festive celebrations. Enjoy every bite, and don’t be surprised if you’re asked for the recipe again and again.