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This Boston Cream Poke Cake transforms the classic pie into an irresistible sheet cake format that's perfect for feeding a crowd. The combination of moist yellow cake, creamy vanilla pudding, and smooth chocolate topping creates that iconic Boston cream flavor profile we all love, but with much less effort.
I first made this cake for a neighborhood potluck when I was running short on time. It disappeared faster than any other dessert and now it's my most requested contribution to gatherings. The way the pudding soaks into the warm cake creates this magical texture that's impossible to resist.
Ingredients
- Yellow cake mix plus eggs, oil and water: Creates the perfect tender base for our Boston cream creation
- Instant vanilla pudding mix: Delivers that classic custard filling without the fuss of cooking a traditional pastry cream
- Whole milk: Gives the pudding the perfect creamy consistency
- Prepared chocolate frosting: Provides the signature chocolate top layer with zero effort
- Wooden spoon handle: Becomes your essential tool for creating the perfect pudding pockets throughout the cake
How To Make Boston Cream Poke Cake
- Prepare the cake:
- Mix and bake the yellow cake according to the package directions in a 9x13 inch pan. The cake should be golden brown with a slight spring when touched. While the cake is still warm from the oven, take a wooden spoon handle and poke holes all across the surface, spacing them about an inch apart. Press all the way to the bottom of the pan to create deep channels for the pudding.
- Create the pudding layer:
- Whisk together the instant pudding mix with four cups of cold milk until most lumps disappear and the mixture begins to thicken slightly. Work quickly as the pudding will continue to set. Pour this mixture over the warm cake, directing the pudding into the holes as much as possible. Use the back of your spoon to gently guide the pudding into the openings, ensuring it fills the cake completely.
- Add the chocolate topping:
- After the cake has chilled for about two hours and the pudding is set, prepare the chocolate frosting. Microwave the tub of frosting for just 10 to 15 seconds to make it pourable but not hot. Starting from the center, pour the slightly warmed frosting over the cake and use an offset spatula to spread it evenly to the edges. Return the cake to the refrigerator to allow the chocolate layer to set completely.
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My family's favorite part is discovering those perfect bites where the pudding completely filled a hole, creating an amazing custard pocket in the cake. My husband always claims the corner pieces because he loves the higher ratio of chocolate frosting found there.
Make Ahead Magic
This Boston Cream Poke Cake is actually better when made a day ahead. The extra time in the refrigerator allows the pudding to fully soak into the cake, creating that perfect marriage of flavors and textures. You can prepare this cake up to three days in advance, making it perfect for busy holiday seasons or when entertaining.
Storing Your Cake
Keep this cake refrigerated due to the dairy in the pudding layer. Cover tightly with plastic wrap or store in an airtight container to prevent it from absorbing refrigerator odors. The cake will maintain its best quality for about 4 days in the refrigerator. While you can freeze portions, the texture of the pudding may change slightly upon thawing.
Variations To Try
The beauty of poke cakes lies in their versatility. Try swapping the vanilla pudding for chocolate pudding and using white chocolate frosting on top for a reverse Boston cream experience. For a mocha version, add a tablespoon of instant coffee to the pudding mixture. During summer, a strawberry cake base with vanilla pudding and chocolate top creates a delightful neapolitan version that kids absolutely love.
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Serving Suggestions
Serve this Boston Cream Poke Cake cold straight from the refrigerator for the best texture contrast. A dollop of lightly sweetened whipped cream and fresh berries on the side adds a touch of elegance to this homey dessert. For a truly decadent experience, drizzle each serving with a little extra chocolate sauce or add chocolate shavings on top.
Frequently Asked Questions
- → How do you make the cake moist?
The poke technique allows the pudding to seep into the cake, making it incredibly moist and flavorful.
- → Can I use homemade pudding instead of instant?
Yes, homemade pudding works too, but ensure it’s cooled slightly before pouring it over the cake.
- → What type of cake mix works best?
A yellow boxed cake mix is recommended, but vanilla or butter mixes can also be used for slight variations.
- → Can I freeze the cake?
Freezing is not recommended as the pudding may separate upon thawing. The cake is best stored in the fridge.
- → How should I serve this cake?
Serve chilled straight from the refrigerator. Garnish with chocolate shavings or whipped cream for a decorative touch.
- → Can I substitute chocolate frosting?
Yes, ganache or a homemade chocolate glaze can be used for a similar rich topping.