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Delicious Boston Cream Poke Cake topped with chocolate ganache and vanilla filling

Boston Cream Poke Cake

A soft, moist cake infused with creamy vanilla pudding and topped with a glossy chocolate layer, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert, Party
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box Yellow cake mix Plus eggs, oil, and water as listed on the box.
For the Pudding Filling
  • 2 small boxes Instant vanilla pudding mix Use one large box if preferred.
  • 2 cups Cold milk Whole milk for creaminess, but 2% works fine.
For the Toppings
  • 1 container Whipped topping or whipped cream Optional but adds a nice fluffy layer.
  • 1 container Chocolate frosting Microwave for a quick glaze, or use a homemade ganache.

Method
 

Preparation
  1. Bake the yellow cake in a 9x13 pan according to box instructions. Let it cool for 15-20 minutes.
  2. Use the handle of a wooden spoon to poke holes in the cooled cake, about 1 inch apart.
  3. Whisk the instant vanilla pudding with cold milk until it thickens slightly, ensuring it is still pourable.
  4. Pour the pudding over the cake, aiming to fill the holes completely.
  5. Cover and refrigerate for at least 2 hours, preferably overnight.
Finishing Touches
  1. Spread a thin layer of whipped topping over the chilled cake.
  2. Spread warmed chocolate frosting or ganache over the top and chill for another 20-30 minutes before serving.

Notes

Cool the cake before poking. Do not overmix the pudding. Store leftovers covered in the fridge for best texture.