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A beautifully presented Boston Cream Poke Cake with layers of vanilla cake, creamy pudding, and chocolate glaze.

Boston Cream Poke Cake

Alva
Indulge in the rich flavors of Boston Cream Poke Cake! This easy recipe combines vanilla cake, creamy pudding, and chocolate topping.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 350 kcal

Equipment

  • 1 9x13 inch baking pan For baking the cake.
  • 1 Saucepan For melting chocolate.
  • 1 Mixing bowl For preparing pudding.
  • 1 Fork For poking holes in the cake.
  • 1 Plastic Wrap For covering the cake while chilling.

Ingredients
  

Cake Ingredients

  • 1 box Yellow Cake Mix A convenient base for a moist and fluffy cake.
  • 3 large Eggs Essential for binding the ingredients and adding richness.
  • 1/2 cup Vegetable Oil Keeps the cake moist and tender.
  • 1 cup Milk Enhances the cake's flavor and texture.

Pudding Ingredients

  • 1 box Instant Vanilla Pudding Mix Adds creaminess and a rich vanilla flavor.
  • 2 cups Milk For preparing the pudding.

Topping Ingredients

  • 1 cup Milk Chocolate Chips For a delightful chocolatey surprise in every bite.
  • 1/2 cup Heavy Whipping Cream Creates a luscious whipped topping for the cake.
  • 1/4 cup Powdered Sugar Sweetens the whipped cream and adds a light texture.
  • 1 teaspoon Vanilla Extract Boosts the overall flavor of the dessert.

Instructions
 

Step 1: Bake the Cake

  • Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan. Prepare a box of vanilla cake mix according to package instructions. Pour the batter into the pan and bake for 25-30 minutes. Let it cool completely.

Step 2: Poke the Cake

  • Once the cake is cool, take a fork and poke holes all over the top. Make sure to create enough holes for the pudding to seep in.

Step 3: Prepare the Pudding

  • In a bowl, whisk together 2 cups of milk and a box of instant vanilla pudding mix. Stir until it thickens, about 2 minutes. Pour the pudding over the poked cake, spreading it evenly.

Step 4: Chill the Cake

  • Cover the cake with plastic wrap and refrigerate for at least 2 hours. This allows the pudding to set and soak into the cake.

Step 5: Make the Chocolate Topping

  • In a saucepan, melt 1 cup of semi-sweet chocolate chips with 1/2 cup of heavy cream over low heat. Stir until smooth and glossy.

Step 6: Top the Cake

  • Once the chocolate mixture is ready, pour it over the chilled cake. Spread it evenly to cover the pudding layer.

Step 7: Serve and Enjoy

  • Slice the cake into squares and serve. Enjoy your delightful Boston Cream Poke Cake with friends and family!

Video

Notes

Essential nutrition facts per serving:
Nutrient Amount
Calories 350
Fat 18g
Protein 4g
Carbs 45g
Keyword Poke Cake