Boston cream pie is not really a pie at all. It’s actually a light yellow cake with a vanilla custard filling and a chocolate ganache top. Boston Cream Poke Cake incorporates all the same elements in a simpler way.
The flavors of the cake, custard, and chocolate blend together for a delicious, creamy, dessert.Jump to Recipe
Easy Step-By-Step Instructions for Boston Cream Poke Cake
Free Printable Recipe for Boston Cream Poke Cake
Boston Cream Poke Cake
- 1 15.25 ounce yellow cake mix, mixed and baked according to package directions
- 2 3.4 ounce boxes vanilla pudding mix
- 3 ½ cups cold milk
- 1 can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 ¼ cups heavy cream
- 12 ounces high quality semi-sweet chocolate or chocolate chips
- Grease 13 x 9 cake pan, and preheat oven to 350 degrees F.
- In bowl of stand mixer, mix cake according to package directions.
- Pour batter into prepared cake pan, and bake as instructed on package.
- Allow to cool completely. Then using the handle of a wooden spoon, poke holes half-way through the cake spaced about 1 ½ inches apart.
- In large mixing bowl, combine pudding mixes, 3 cups cold milk, sweetened condensed milk, and vanilla, and beat for two minutes, frequently scraping sides of bowl.
- Don’t wait for it to thicken, but immediately pour over top of cooled cake, and spread around so that it goes into all of the holes you made.
- Refrigerate for 30-60 minutes.
Chocolate Ganache Directions
- On high power, heat heavy cream in the microwave for 1-2 minutes, until very hot and simmering, but not boiling.
- While cream is heating, break chocolate into pieces, and put in a mixing bowl.
- Pour hot cream over chocolate in bowl, and allow to stand for 5 minutes. Then stir until all pieces are melted and ganache is smooth. Allow to cool to room temperature.
- Pour cooled ganache over pudding layer of cake, and spread, using an offset spatula.
- Refrigerate entire cake at least 2 hours or, preferably, overnight, and serve cake cold.