Imagine a dessert that captures the essence of a classic Boston cream pie in the most deliciously accessible way possible. This Boston Cream Poke Cake transforms the beloved bakery favorite into a home-friendly, crowd-pleasing masterpiece.
Each slice promises a perfect harmony of moist cake, creamy vanilla filling, and rich chocolate ganache. It's the kind of dessert that makes people close their eyes and savor every single bite.
Whether you're hosting a gathering or craving a nostalgic sweet treat, this cake will become your new go-to dessert.
Boston Cream Poke Cake: A Creamy Chocolate-Topped Cake Sensation
Step into a world of pure dessert magic with a recipe that reimagines the classic Boston cream pie. The poke cake technique transforms a simple yellow cake into a decadent, cream-filled masterpiece.
Imagine cutting into a cake so moist and creamy that each bite tells a story of sweet indulgence. The chocolate ganache topping adds a luxurious finish that takes this dessert to new heights.
Serving Suggestions:
- Serve chilled for best texture
- Pair with a cup of strong coffee
- Top with fresh berries
- Perfect for potlucks
- Ideal for birthday celebrations
Pro Tips for the Perfect Boston Cream Poke Cake:
Poking Precision: Use the handle of a wooden spoon to create evenly spaced holes.
Pudding Technique: Whisk the pudding mix thoroughly to prevent lumps.
Ganache Genius: Let chocolate sit in hot cream for exactly 2 minutes for smooth results.
Chilling Insight: Refrigerate for at least 2 hours to let flavors meld.
Make-Ahead Magic: This cake tastes even better the next day.
Boston Cream Poke Cake Recipe Details:
- Preparation time: 20 minutes
- Baking time: 28-32 minutes
- Chilling time: 2-3 hours
- Servings: 12-16
- Equipment: 9x13-inch baking dish, mixing bowls, saucepan
Ingredients:
For the Cake Base:
- 1 box yellow cake mix
- 1 cup water
- ⅓ cup vegetable oil
- 3 large eggs
For the Creamy Filling:
- 2 boxes (3.4 oz each) instant vanilla pudding mix
- 4 cups cold milk
For the Chocolate Ganache Topping:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 1 tablespoon corn syrup (optional, for shine)
Directions:
- Preheat your oven to 350°F. Carefully grease or spray a 9x13-inch baking dish with nonstick spray, ensuring complete coverage.
- In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Mix until the batter becomes smooth and well blended.
- Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
- Bake for 28 to 32 minutes. To check for doneness, insert a toothpick into the center – it should come out clean or with just a few moist crumbs.
- Allow the cake to cool for 10 minutes. Then, use the handle of a wooden spoon to poke holes all over the cake, spacing them about 1 inch apart.
- In a separate bowl, whisk together the pudding mixes and cold milk for 2 minutes. The mixture should be thick but still pourable.
- Immediately pour the pudding over the warm cake. Use a spatula to gently press the pudding into the holes, ensuring even distribution.
- Refrigerate the cake for 1 hour, allowing the pudding to set completely.
- For the ganache, place chocolate chips in a heatproof bowl. Heat the cream in a saucepan until it's just about to boil.
- Pour the hot cream over the chocolate chips. Let the mixture sit for 2 minutes without stirring.
- Stir the chocolate and cream until smooth and glossy. Add corn syrup if desired for extra shine.
- Pour the warm ganache over the chilled cake, spreading it evenly.
Ready to Indulge!
Refrigerate the cake for at least 2 more hours or overnight for the best flavor and texture. Each slice is a perfect balance of cake, cream, and chocolate.
Storage Solutions:
- Store in the refrigerator, covered, for up to 5 days
- Keep away from direct sunlight
- Best served chilled
- Can be frozen for up to 1 month
- Thaw in the refrigerator overnight before serving
Whether you're celebrating a special occasion or simply indulging in a moment of pure sweetness, this Boston Cream Poke Cake promises to be the star of any gathering.
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Boston Cream Poke Cake
Step into a world of pure dessert magic with a recipe that reimagines the classic Boston cream pie. The poke cake technique transforms a simple yellow cake into a decadent, cream-filled masterpiece.
- Total Time: 32 minute
- Yield: 12-16 1x
Ingredients
For the Cake Base:
- 1 box yellow cake mix
- 1 cup water
- ⅓ cup vegetable oil
- 3 large eggs
For the Creamy Filling:
- 2 boxes (3.4 oz each) instant vanilla pudding mix
- 4 cups cold milk
For the Chocolate Ganache Topping:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 1 tablespoon corn syrup (optional, for shine)
Instructions
- Preheat your oven to 350°F. Carefully grease or spray a 9x13-inch baking dish with nonstick spray, ensuring complete coverage.
- In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Mix until the batter becomes smooth and well blended.
- Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
- Bake for 28 to 32 minutes. To check for doneness, insert a toothpick into the center – it should come out clean or with just a few moist crumbs.
- Allow the cake to cool for 10 minutes. Then, use the handle of a wooden spoon to poke holes all over the cake, spacing them about 1 inch apart.
- In a separate bowl, whisk together the pudding mixes and cold milk for 2 minutes. The mixture should be thick but still pourable.
- Immediately pour the pudding over the warm cake. Use a spatula to gently press the pudding into the holes, ensuring even distribution.
- Refrigerate the cake for 1 hour, allowing the pudding to set completely.
- For the ganache, place chocolate chips in a heatproof bowl. Heat the cream in a saucepan until it's just about to boil.
- Pour the hot cream over the chocolate chips. Let the mixture sit for 2 minutes without stirring.
- Stir the chocolate and cream until smooth and glossy. Add corn syrup if desired for extra shine.
- Pour the warm ganache over the chilled cake, spreading it evenly.
- Prep Time: 20 minutes
- Cook Time: 28-32 minutes
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