Boston Cream Poke Cake

There are some desserts I make because they look impressive, and there are others I make because I know everyone will actually eat them. This Boston Cream Poke Cake falls into the second category.

It is simple, familiar, and honestly hard to mess up. You start with a basic yellow cake, poke holes all over the top, then let vanilla pudding sink down into the cake. After it has had time to chill, a thick layer of chocolate frosting goes over everything.

The first time I made a poke cake like this, I was a little skeptical about pouring pudding over an already baked cake. It looks messy at first. Once it chills, though, everything settles in and you get these soft little pockets of vanilla pudding throughout the cake.

That is the part I love most.

The chocolate topping makes it feel a little more special, but the recipe itself is still very easy. It is the kind of dessert I would make for a family dinner, potluck, birthday, or anytime I need something I can prepare ahead of time.

Why I Keep Coming Back to This Recipe

I am a big fan of desserts that can sit in the refrigerator until I need them. There is no last-minute decorating, no complicated filling, and no worrying about getting perfect layers.

This cake is also very forgiving.

The pudding keeps the yellow cake soft, and the frosting hides the top completely, so it does not matter if the holes look uneven or the pudding layer is not perfectly smooth.

Actually, I think a poke cake should look a little homemade.

A few other reasons I like it:

• You only need a handful of ingredients.
• A boxed cake mix does most of the work.
• You can make it several hours ahead.
• It stays soft and moist in the refrigerator.
• The vanilla and chocolate combination is hard to beat.

What You’ll Need

The ingredient list is short, which is one reason this recipe is so handy.

Yellow Cake Mix

Use your favorite boxed yellow cake mix. You will also need the eggs, oil, water, or other ingredients called for on the package.

I usually stick with yellow cake because it gives this dessert that familiar Boston cream flavor, but a vanilla cake mix would work too.

Vanilla Instant Pudding

You need two small boxes of vanilla instant pudding mix.

Make sure it is the instant kind. Cook-and-serve pudding will not work the same way here.

Milk

Use cold milk to prepare the pudding. Cold milk helps the pudding thicken properly.

Chocolate Frosting

A container of prepared chocolate frosting makes the final layer ridiculously easy.

I warm it just enough so I can spread it without pulling up the pudding underneath.

How I Make Boston Cream Poke Cake

There is nothing complicated about the process, but I do recommend giving the cake plenty of time to chill.

Start With the Cake

I preheat the oven to 350°F and grease a 9×13-inch baking dish.

Then I mix the yellow cake batter according to the directions on the box. Since cake mix brands can vary a little, I follow the baking time listed on the package instead of trying to force one exact time.

Once the cake is baked, I take it out and leave it alone until it has cooled.

Do not rush this part. You really do want the cake cooled before adding the pudding.

Make the Pudding

While the cake is cooling, I whisk the vanilla pudding mix with the cold milk.

After a few minutes, it starts to thicken.

You want it creamy and slightly thick, but not so firm that it becomes difficult to spread over the cake.

Poke the Holes

This is the fun part.

I use the handle of a wooden spoon and poke holes all over the cake. They do not need to be lined up perfectly.

In fact, I usually just work my way across the pan and try to keep the spacing fairly even.

The holes should be large enough for the pudding to get inside.

Add the Vanilla Pudding

Next, I spoon the pudding over the top.

I spread it around gently and make sure some of it works its way down into the holes. It may look like there is a lot of pudding at first, but that is exactly what you want.

Once it chills, the cake absorbs some of that moisture.

Then I cover the pan and put it in the refrigerator for a few hours.

If I have the time, I like to leave it there even longer.

Add the Chocolate Frosting

When the cake is cold, I soften the frosting in the microwave.

I usually heat it for about 15 seconds at a time and stir after each round. It does not need to be hot. I only want it soft enough to pour or spread easily.

Then I pour the frosting over the pudding layer and carefully spread it across the top.

At this point, you can serve the cake or put it back in the refrigerator until later.

I prefer it cold.

A Few Things I’ve Learned

This is an easy dessert, but a few little details make it better.

Let the cake cool first.
Warm cake and pudding are not a great combination. The pudding can loosen too much and turn the top messy.

Make decent-sized holes.
Tiny holes will not hold much pudding. The end of a wooden spoon works perfectly.

Do not overheat the frosting.
If it gets too hot, it becomes thin and can melt into the pudding. Warm it just enough to make spreading easier.

Give the cake time in the refrigerator.
This is probably the most important part. The cake is better after the pudding has had time to settle into it.

Serve it cold.
You can technically serve it soon after frosting, but I think the texture is much better when everything is chilled.

Can I Make It the Night Before?

Yes, and I often do.

This is actually a really good overnight dessert.

You can bake the cake, add the pudding, cover the pan, and refrigerate it overnight. The next day, add the chocolate frosting.

You can also frost it the night before if that is more convenient.

Either way, keep the cake refrigerated until serving.

How Long Does It Keep?

Store leftovers covered in the refrigerator.

I like it best during the first three days, although it should still be fine for around four days if properly refrigerated.

The cake gets softer the longer it sits because the pudding continues to soak into it.

Personally, I do not mind that at all.

Can I Use Chocolate Ganache Instead of Frosting?

Definitely.

A homemade chocolate ganache would be delicious if you want a slightly richer chocolate layer.

That said, I usually use prepared frosting for this recipe because the whole point, for me, is keeping it easy.

There is a time for homemade ganache, and there is a time for opening a tub of frosting.

This is usually the second one.

What Does Boston Cream Poke Cake Taste Like?

It is sweet, creamy, soft, and very comforting.

The yellow cake gives you the vanilla base, the pudding adds that custard-like flavor, and the chocolate frosting adds a richer finish.

It reminds me of Boston cream pie, but the texture is much softer and more casual.

There is no neat custard layer in the middle. Instead, the pudding is scattered throughout the cake, which means some bites are a little creamier than others.

That unevenness is part of what makes poke cake so good.