why make this recipe
This Boston Cream Poke Cake is easy and fast. It gives you the taste of a classic Boston cream pie with less work. You can make it for family dinners, parties, or a simple dessert. It uses a boxed cake mix and instant pudding, so you save time and still get a rich, creamy dessert.
introduction
This cake has a soft yellow cake, creamy vanilla pudding soaked into it, and a chocolate whipped topping. It chills in the fridge so the flavors set. The cake is good when you want a make-ahead dessert. For another fun cake idea, see this easy chipwich ice cream cake recipe: Chipwich Ice Cream Cake.
how to make Boston Cream Poke Cake
Follow simple steps. Bake the cake, poke holes, pour pudding so it sinks into the holes, add a smooth chocolate whipped topping, and chill. The pudding makes the cake moist and rich. The whipped chocolate topping stays light and creamy.
Ingredients :
- 16.25 ounce yellow cake mix plus ingredients to prepare
- 6.8 ounces instant vanilla pudding mix (2 boxes of 3.4oz)
- 4 cups milk
- 1/2 teaspoon vanilla
- 8 ounces semi-sweet chocolate chips (1 1/4 cups)
- 1 tablespoon corn syrup or butter
- 1 cup heavy whipping cream
Directions :
- Prepare the yellow cake mix according to the package instructions. Bake in a 9×13 inch pan and let cool.
- Once cooled, poke holes throughout the cake using a fork.
- In a bowl, whisk together the instant vanilla pudding mix and milk until smooth. Stir in the vanilla.
- Pour the pudding over the cake, making sure it fills the holes.
- In a saucepan, combine the chocolate chips and corn syrup/butter over low heat until melted and smooth.
- Remove from heat and let cool slightly.
- Whip the heavy cream until stiff peaks form and fold into the chocolate mixture.
- Spread the chocolate frosting over the top of the cake.
- Chill the cake in the refrigerator for at least 4 hours or overnight before serving. Enjoy!
how to serve Boston Cream Poke Cake
Cut into squares and serve cold. A fork or small dessert spoon works best. You can add a dusting of cocoa powder or a few fresh berries for color. If you want a cold dessert with a cookie twist, try a similar style with this creamy sweet corn chowder idea for a seasonal menu pairing: Creamy Sweet Corn Chowder.
how to store Boston Cream Poke Cake
Cover the cake with plastic wrap or place it in an airtight container. Keep it in the refrigerator. It stays good for 3 to 4 days. Do not leave it out at room temperature for long because of the pudding and whipped cream.
tips to make Boston Cream Poke Cake
- Bake the cake until a toothpick comes out clean. Let it cool well before poking holes.
- Use full-fat milk for the pudding for a creamier texture.
- Cool the melted chocolate a little before folding in whipped cream so it does not melt the cream.
- Chill the cake at least 4 hours so the pudding sets in the holes.
variation (if any)
- Use chocolate cake mix instead of yellow for a richer base.
- Swap semi-sweet chips for dark chocolate for a deeper flavor.
- Add sliced bananas between pudding and topping for a banana cream twist.
- Top with caramel drizzle for extra sweetness.
FAQs
Q: Can I make this cake ahead of time?
A: Yes. Make it the day before and chill overnight. It tastes better after it sits.
Q: Can I use cool whip instead of whipping cream?
A: You can. Use thawed whipped topping but the texture will be slightly different.
Q: Do I have to poke big holes?
A: No. Use a fork to make many small holes so the pudding soaks evenly.
Q: Can I freeze this cake?
A: Freezing is not ideal because the pudding can change texture. It’s best to keep it in the fridge.
Q: What if the chocolate topping is too thin?
A: Chill it a bit to thicken, then spread. If needed, add a little more whipped cream to firm it up.
Conclusion
For a full recipe and another take on this dessert, see the Boston Cream Poke Cake Recipe on Amanda’s site: Boston Cream Poke Cake Recipe – Amanda’s Cookin’ – Cake.
Boston Cream Poke Cake
Ingredients
Method
- Prepare the yellow cake mix according to the package instructions. Bake in a 9x13 inch pan and let cool.
- Once cooled, poke holes throughout the cake using a fork.
- In a bowl, whisk together the instant vanilla pudding mix and milk until smooth. Stir in the vanilla.
- Pour the pudding over the cake, making sure it fills the holes.
- In a saucepan, combine the chocolate chips and corn syrup/butter over low heat until melted and smooth.
- Remove from heat and let cool slightly.
- Whip the heavy cream until stiff peaks form and fold into the chocolate mixture.
- Spread the chocolate frosting over the top of the cake.
- Chill the cake in the refrigerator for at least 4 hours or overnight before serving.