Description
This Easy Boston Cream Poke Cake is a creamy, chocolatey dessert that combines a moist yellow butter cake, rich French vanilla pudding, and luscious chocolate frosting or ganache. Perfectly layered and chilled, it offers an irresistible poke cake experience that’s quick and simple to prepare.
Ingredients
Scale
Cake
- 1 box yellow butter recipe cake mix & ingredients to make as directed on box
Pudding
- 2 small boxes French Vanilla instant pudding (or 1 box for less pudding) & ingredients to make as directed on box
Chocolate Frosting Options
- Pre-Made Chocolate Frosting: 1 tub chocolate frosting
- OR Chocolate Ganache: 1 cup (about 6 oz) semi-sweet chocolate chips or chopped chocolate bar (use 12 oz or 1½ cup for more ganache)
- 1 cup heavy whipping cream (add 1/4 to 1/3 cup more if using 12 oz chocolate chips)
Instructions
- Bake Cake: Preheat your oven according to the cake mix instructions. Prepare the yellow butter recipe cake mix as directed on the box. Pour the batter into a 9×13 inch baking pan and bake until a toothpick comes out clean, about 25 minutes. Remove from oven and allow cake to cool slightly but still warm.
- Prepare Pudding: While the cake is baking, prepare the French vanilla instant pudding according to the box instructions. If you want a creamier, more pudding-filled cake, use two boxes; otherwise, use one box.
- Poke the Cake: While the cake is still warm, use the end of a wooden spoon to poke holes about 1 inch apart all over the surface of the cake. This allows the pudding to seep deep into the cake.
- Fill with Pudding: Spread half of the prepared pudding over the cake, pressing it gently into the holes so the pudding seeps in. Then, spread the remaining pudding evenly over the top, leaving enough space for the frosting layer.
- Chill Cake: Refrigerate the pudding-filled cake for 1 1/2 to 2 hours to allow the pudding to fully set into the cake.
- Prepare Frosting: Choose between the two frosting options:
•Pre-Made Chocolate Frosting: Remove seal and microwave frosting in 10-15 second intervals, stirring between, until pourable but not overheated. Spread frosting evenly over the chilled pudding cake.
•Chocolate Ganache: In a microwave-safe bowl, combine chocolate chips and heavy cream. Heat for 2 minutes, stir, then heat an additional 1-2 minutes or until fully melted. Whisk until smooth and velvety. Let ganache cool 5-10 minutes before gently pouring it over the pudding layer on the cake. - Final Chill: After frosting or ganache is applied, refrigerate the cake for at least 4 hours or overnight to allow the layers to set and meld flavors nicely.
Notes
- You can adjust the amount of pudding to your preference by using one or two boxes.
- For a thicker ganache, allow it to cool completely before spreading.
- If using pre-made frosting, avoid overheating to prevent separation.
- Refrigerate the cake thoroughly for best texture and flavor.
- The poke technique makes the cake moist and creamy by allowing pudding to soak in.
