Boston Cream Poke Cake

Boston Cream Poke Cake is a chilled yellow cake filled with creamy vanilla pudding and topped with rich chocolate frosting. This dessert combines the comforting flavors of classic cake and pudding with a smooth, luscious finish that always impresses.

I first made this cake for a family gathering and it disappeared faster than I expected. Now it’s a go-to for celebrations and potlucks.

Ingredients

• Yellow cake mix plus eggs oil and water: follow the box instructions for the best texture
• Instant vanilla or French vanilla pudding mix: provides a creamy filling that sets nicely without cooking
• Cold whole milk: essential for pudding consistency and richness substitute with 2 percent milk if preferred
• Chocolate frosting: melts smoothly when warmed slightly making it easy to spread evenly over the cake

Step-by-Step Instructions

Prepare Cake Base:

Mix the yellow cake batter according to package instructions carefully greasing a 9 by 13 inch pan to prevent sticking. Bake until the cake is golden and springs back gently when touched this ensures it is cooked through but still moist.

Poke Cake Holes:

While the cake is still warm use the handle of a wooden spoon to poke holes every inch apart pressing all the way down to the bottom. This step allows the pudding to soak into the cake adding moisture and flavor.

Mix Pudding:

Whisk the two pudding mixes together with four cups of cold milk for about one minute until smooth. Work quickly because the pudding will start to thicken fast.

Fill Cake:

Pour the pudding evenly over the cake making sure to fill all the holes completely. Use the back of a spoon to gently press pudding into the holes for thorough coverage.

Chill Cake:

Place the cake in the refrigerator for at least two hours to let the pudding set and meld with the cake layers.

Prepare Frosting:

Microwave the chocolate frosting for 10 to 15 seconds just until it becomes pourable but not runny. This makes spreading easier and results in a silky topping.

Apply Frosting:

Spread the softened frosting evenly over the chilled cake starting from the center and moving outward in smooth strokes.

Final Chill:

Let the frosting set briefly at room temperature then refrigerate again for two hours or preferably overnight for the best texture and flavor development.

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My favorite part is how the pudding soaks into the cake creating a moist tender crumb every time. One holiday I brought this to a party and it was gone within minutes a true crowd-pleaser.

Storage Tips

Store leftovers covered in the refrigerator for up to three days. The flavors improve with time but the cake is best enjoyed within a few days for freshness. Freezing is not recommended as the pudding texture can change.

Ingredient Substitutions

You can substitute the whole milk with 2 percent for a lighter pudding texture. For a dairy-free option try almond or oat milk but note the pudding may set differently. Use a chocolate glaze instead of frosting if you prefer a less sweet topping.

Serving Suggestions

Serve chilled slices with fresh berries or a dollop of whipped cream for added freshness. This cake pairs beautifully with a cup of coffee or a dessert wine.

Cultural Context

Boston Cream is inspired by the classic Boston cream pie which features yellow sponge cake filled with pastry cream and topped with chocolate glaze. This poke cake version simplifies the process using instant pudding and frosting for a convenient twist on a beloved American dessert.

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Common Recipe Questions

→ What type of pudding is best for this cake?

Instant vanilla or French vanilla pudding mixes work best, as they set quickly and create a smooth filling that soaks perfectly into the cake.

→ How should I prepare the cake before adding pudding?

Bake the yellow cake until golden and springy, then poke holes evenly across the warm cake to allow the pudding to fully penetrate.

→ Can I use cook-and-serve pudding instead?

Instant pudding is recommended for the proper consistency and quick setting; cook-and-serve pudding is too thick and won’t absorb well.

→ How do I make the chocolate frosting easy to spread?

Microwave the frosting for 10-15 seconds until pourable but not runny, then spread evenly over the chilled cake.

→ What’s the best way to slice this cake cleanly?

Use a warm knife and clean it between each cut to ensure neat slices without crumbling.