Here’s a Boston Cream Poke Cake recipe—a fun, easy version of the classic Boston Cream Pie in cake form. The “poke” method makes it moist and creamy inside.
Boston Cream Poke Cake Recipe
Ingredients
For the Cake:
- 1 box yellow cake mix (plus ingredients on box: eggs, oil, water)
For the Filling (Pastry Cream Style):
- 1 (3.4 oz / 96 g) instant vanilla pudding mix
- 2 cups (480 ml) milk
- 1 tsp vanilla extract
For the Chocolate Topping:
- 1 cup (120 g) powdered sugar
- 2 tbsp unsweetened cocoa powder
- 3–4 tbsp milk
- 1 tsp vanilla extract
Instructions
1. Bake the Cake
- Preheat oven to 350°F (175°C).
- Prepare cake batter according to box instructions.
- Pour into a greased 9×13-inch pan and bake until a toothpick comes out clean (~25–30 minutes).
- Let cake cool slightly for 10 minutes.
2. Poke the Cake
- Use the handle of a wooden spoon or a fork to poke holes all over the cake (about 20–25 holes).
3. Add the Filling
- Mix instant pudding with milk and vanilla until thickened.
- Pour pudding over the cake, letting it sink into the holes.
- Refrigerate for at least 1 hour to set.
4. Make the Chocolate Topping
- In a small bowl, mix powdered sugar, cocoa powder, milk, and vanilla until smooth.
- Pour over the chilled cake and spread evenly.
5. Chill and Serve
- Refrigerate another 30 minutes to let chocolate set.
- Slice into squares and serve chilled.
Tips
- For extra creaminess, use homemade pastry cream instead of instant pudding.
- Top with whipped cream for a more authentic Boston Cream Pie experience.
- You can double poke and pour more filling for a richer dessert.
If you want, I can give a step-by-step version with a homemade custard filling and ganache topping that tastes even closer to the classic Boston Cream Pie—rich and luxurious.
Do you want me to give that upgraded version?
