Boston Cream Poke Cake (Print-Friendly Version)
Moist yellow cake filled with vanilla pudding and topped with creamy chocolate frosting.
# What You'll Need:
→ Cake Base
01 -
1 box yellow cake mix, plus ingredients listed on package (typically eggs, oil, and water)
→ Pudding Filling
02 -
2 boxes instant vanilla or French vanilla pudding mix (3.4 oz each)
03 -
4 cups cold whole milk (or 2% milk as alternative)
→ Chocolate Topping
04 -
1 tub (16 oz) chocolate frosting, microwaved slightly until pourable
# How to Make It:
01 -
Follow package directions to prepare yellow cake mix. Pour batter into a greased 9×13-inch baking pan and bake until golden and springy to touch.
02 -
While cake is warm, use wooden spoon handle to poke holes at 1-inch intervals across surface, pressing to bottom.
03 -
Whisk both pudding mixes with 4 cups cold milk for about 1 minute until smooth, working quickly before it sets.
04 -
Pour pudding over cake, filling each hole completely. Use back of spoon to press pudding into holes for full coverage.
05 -
Refrigerate for at least 2 hours to allow pudding to set and integrate with cake.
06 -
Microwave chocolate frosting for 10–15 seconds until just pourable, smooth but not runny.
07 -
Spread softened frosting evenly over chilled cake, starting from center outward.
08 -
Let frosting set briefly at room temperature, then refrigerate for 2 hours or overnight for best texture.
# Additional Tips:
01 -
Chill the cake overnight for optimal texture and flavor development.
02 -
Use instant pudding only; cook-and-serve pudding will not absorb properly.
03 -
Slice with a warm knife, cleaning between cuts for neat presentation.