Boston Cream Poke Cake...yellow buttery cake filled with a French vanilla cream pudding and frosted with rich chocolate ganache frosting. Beyond doubt, this is a very heavenly dessert and we cannot resist!
This is one of my husband's favorite desserts of all time. When I told him I made it for him, I could see pure happiness on his face. So that made me happy too! Not to mention, he gobbled most of it up on his own in three days. I did manage to get a few nibbles too, thank goodness I did, when I did!
I made the easy Boston cream poke cake for him though, so by rights, he should get most of it, right? I could argue...but sometimes it's just better to let it go and move on like it never happened.
Boston Cream Poke Cake is a very simple, luscious dessert.
The best part, besides eating it is, it's really hard to mess up this recipe because it's super simple to make.
All it requires is simple directions, yellow cake mix, vanilla pudding and chocolate frosting and we can't forget the pokes! After all, it is a poke cake! 🙂
Did you know? Boston Cream Pie was created by Armenian-French chef M. Sanzian at Boston's Parker House Hotel in 1856. It's also the official dessert of Massachusetts. The original Boston Cream Pie was a cake combination of two layers of sponge cake filled with vanilla custard and topped with a chocolate ganache. Delish for sure!!
If you're a Boston Cream fan, you'll love these light and fluffy pudding filled Heavenly Boston Cream Puffs as well!
More Poke Cakes!
Here's the Boston Cream Poke Cake recipe for this easy best loved dessert!
Easy Boston Cream Poke Cake
- 1 box yellow butter recipe cake mix & ingredients to make
- 2 small boxes French Vanilla instant pudding or pudding of choice & ingredients to make (If you want less pudding, use 1 box pudding instead of 2)
2 Chocolate Frosting Options:
Pre-Made Chocolate Frosting
- 1 tub chocolate frosting
OR Chocolate Ganache
- 8 oz semi-sweet chocolate chips/chopped bar (½ lb or 1 ⅓ cup) For more ganache, use 12 oz. chocolate chips/chopped bar.
- 1 cup cup heavy whipping cream Add ¼ to ⅓ cup more of heavy whipping cream if using 12 oz chocolate chips
- Bake cake as directed on the box in a 9x13 baking pan.
- Prepare the pudding as directed on the box.
How to Make Poke Cake
- While the cake is still warm, use the end of a wooden spoon to poke holes randomly through the cake about an inch apart.
- At this time, decide if you want 1 or 2 packages of pudding, depending how much pudding you want. Make pudding according to instructions on box using ingredients called out.
- Spread the ½ the pudding over the cake , pushing it into the holes. Add the rest of the pudding and spread out, making sure you have enough room at the top for your frosting.
- Refrigerate for 1 ½ - 2 hours. Choose Frosting options of Pre-Made Chocolate Frosting or Home-Made Chocolate Ganache.
Pre-made Chocolate Frosting
- Remove the lid and seal from chocolate frosting and microwave for 10-15 second intervals, stirring in between each interval, until the frosting can be poured. Take care not to overheat or boil the frosting, as it will separate and be runny.
- Spread the frosting over the cake and refrigerate 4 hours or overnight.
Home-Made Chocolate Ganache Frosting
- Combine chocolate and heavy cream in a microwave-safe bowl. Heat for 2 minutes and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and whisk until well incorporated and velvety. Wait about 5-10 minutes before adding it top of pudding on cake and pudding should be set as well before adding it.
- The ganache will thicken as it cools. When it’s completely cool, it will be thick and fudgy.
1 cup heavy whipping cream
Note: If you want more ganache, use the full 12 oz bag and 12 oz (1 ½ cups) of whipping cream. Combine chocolate and heavy cream in a microwave-safe bowl. Heat for 2 minutes and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and whisk until well incorporated and velvety. Wait about 5-10 minutes before adding it top of pudding on cake.