Boston Cream Poke Cake

Boston Cream Poke Cake is a moist vanilla cake filled with creamy vanilla pudding and topped with rich chocolate ganache. It tastes just like a Boston cream pie but is much easier to make—perfect for parties, birthdays, or dessert lovers!

⏱ Prep Time

Prep: 15 minutes
Bake: 30 minutes
Chill: 2 hours
Total: ~2 hours 45 minutes

Servings: 12–15 slices

🍳 Equipment

9×13-inch baking pan
Mixing bowls
Whisk
Wooden spoon or straw (for poking holes)
Saucepan (for ganache)

🧁 Ingredients

Vanilla Cake

1 box vanilla or yellow cake mix
Eggs, oil, and water (as per cake mix instructions)

Cream Filling

2 cups cold milk
1 (3.4 oz / 100 g) box instant vanilla pudding mix

Chocolate Ganache

1 cup heavy cream
1 cup semi-sweet chocolate chips
1 tbsp butter (optional, for shine)

👩‍🍳 Instructions

1️⃣ Bake the Cake

Prepare cake batter according to package instructions.
Pour into a greased 9×13 pan.
Bake as directed until a toothpick comes out clean.
Let cake cool slightly (about 10 minutes).

2️⃣ Poke the Cake

Use the handle of a wooden spoon or straw to poke holes all over the cake.
Make holes about 1 inch apart (don’t go all the way through the bottom).

3️⃣ Add the Cream Filling

Whisk pudding mix with cold milk until thick.
Pour the pudding over the cake, letting it fill the holes.
Spread evenly on top.
Refrigerate for at least 1 hour.

4️⃣ Make Chocolate Ganache

Heat heavy cream in a saucepan until just steaming (don’t boil).
Pour over chocolate chips in a bowl.
Let sit 2 minutes, then whisk until smooth.
Stir in butter if using.

5️⃣ Finish the Cake

Pour ganache over chilled cake.
Spread evenly.
Chill for another 1 hour before slicing.

🥗 Nutrition Facts (Approx. per slice)

Calories: 320
Fat: 18g
Carbs: 35g
Protein: 4g

💡 Tips & Variations

Use homemade vanilla custard instead of pudding for a classic bakery taste.
Add whipped cream topping for extra richness.
Make it chocolate cake instead of vanilla for a twist.
Sprinkle chocolate shavings or chopped nuts on top for decoration