Description
An easy, beginner-friendly Boston Cream Poke Cake featuring moist yellow cake, creamy vanilla pudding filling, and a rich chocolate ganache topping.
Ingredients
Scale
- 1 box yellow butter recipe cake mix (plus ingredients required on box)
- 2 small boxes French Vanilla instant pudding mix (plus ingredients to prepare)
- 1 tub chocolate frosting or
- 1 cup semi-sweet chocolate chips or chopped chocolate bar
- 1 cup heavy whipping cream (plus 1/4 to 1/3 cup more if using 12 oz chocolate)
Instructions
- Preheat oven and prepare the yellow cake mix according to package instructions. Pour into a 9×13-inch baking pan and bake as directed.
- While the cake is still warm, use the end of a wooden spoon to poke holes all over the surface, spacing them about 1 inch apart.
- Prepare the pudding mixes as instructed on the box. Spoon half of the pudding over the cake, pressing it into the holes. Spread the remaining pudding evenly across the top.
- Refrigerate the cake for 1.5 to 2 hours to allow the pudding to set properly.
- For store-bought frosting: Microwave in 10–15 second intervals, stirring until pourable. Spread evenly over the pudding layer.
- For homemade ganache: Microwave chocolate chips and cream for 2 minutes, stir, and continue heating in 30-second intervals until smooth. Let cool 5–10 minutes, then pour over the pudding layer.
- Chill the cake for at least 4 hours or overnight before serving.
Notes
- Let the pudding thicken slightly before pouring to avoid runniness.
- Don’t skip chilling—this ensures the ganache sets and flavors meld.
- Use a thick straw or chopstick if a wooden spoon isn’t available.
- Substitute pudding flavors for variety (e.g., banana or white chocolate).
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 26g
- Sodium: 290mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg