Boston Cream Poke Cake Recipe

This Boston Cream Poke Cake is a decadent twist on the classic dessert, combining layers of moist yellow cake, creamy vanilla pudding, and a rich chocolate glaze. It’s easy to make, visually stunning, and perfect for potlucks, birthdays, or any special occasion. With its luscious flavors and effortless preparation, this cake is sure to become a favorite!

Why You’ll Love This Recipe:

• No-Fuss Dessert: Made with simple ingredients like boxed cake mix and instant pudding, it’s quick and beginner-friendly.
• Layers of Flavor: The creamy vanilla filling and glossy chocolate glaze mimic the taste of a Boston cream pie.
• Crowd-Pleasing: This cake is a guaranteed hit at gatherings, with its rich, indulgent flavors and beautiful presentation.

 Ingredients:

• 1 box yellow cake mix (plus ingredients required on the box, such as eggs, water, and oil)
• 2 boxes (3.4 ounces each) instant vanilla pudding mix
• 4 cups cold milk
• 1 cup heavy cream
• 8 ounces semi-sweet chocolate chips
• 2 tablespoons corn syrup (optional, for a shinier glaze)
• 1 teaspoon vanilla extract

 Instructions:

Step 1: Bake the Cake

1. Preheat your oven according to the instructions on the yellow cake mix package . Grease a 9×13-inch baking dish .
2. Prepare the cake batter as directed on the package, using the required eggs, water, and oil. Pour the batter into the prepared baking dish and bake until a toothpick inserted into the center comes out clean.
3. Let the cake cool for 15 minutes while you prepare the next steps.

Step 2: Poke Holes in the Cake

1. Using the handle of a wooden spoon or a straw, poke holes all over the surface of the slightly cooled cake. Make sure the holes go almost to the bottom of the cake—this allows the pudding mixture to seep in and create delicious pockets of flavor.

Step 3: Prepare the Pudding Mixture

1. In a large mixing bowl, whisk together the vanilla pudding mix and cold milk until smooth. Allow the mixture to thicken slightly, about 2 minutes .
2. Pour the pudding evenly over the cake, making sure to fill the holes completely. Use a spatula to spread the pudding across the top for even coverage.
3. Refrigerate the cake for at least 1 hour to allow the pudding to set.

Step 4: Make the Chocolate Glaze

1. In a small saucepan, heat the heavy cream over medium heat until it starts to simmer (do not boil). Remove from heat.
2. Add the semi-sweet chocolate chips to the hot cream and let them sit for 2–3 minutes to soften.
3. Whisk the mixture until smooth and glossy. Stir in the corn syrup (if using) and vanilla extract for an extra shiny finish.

Step 5: Glaze the Cake

1. Pour the warm chocolate glaze over the chilled cake, spreading it evenly with a spatula to cover the entire surface.
2. Refrigerate the cake for at least 2 hours , or until the glaze is set and the cake is fully chilled.

Step 6: Serve and Enjoy

1. Slice the cake into squares and serve chilled. For an extra touch, garnish with whipped cream or sprinkles if desired.

Tips for Success:

• Flavor Variations: Swap the semi-sweet chocolate chips for dark or milk chocolate, depending on your preference.
• Add-Ins: Sprinkle crushed cookies, nuts, or sprinkles on top of the glaze for added texture and flair.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days . Bring slices to room temperature before serving for the best flavor and texture.
• Freeze Option: Freeze individual slices wrapped tightly in plastic wrap for up to 3 months . Thaw overnight in the refrigerator before enjoying.

Nutritional Information (per slice, serves 12):

• Calories: ~350
• Protein: ~5g
• Carbohydrates: ~45g
• Fat: ~18g

Enjoy this Boston Cream Poke Cake as a luscious, layered dessert that’s sure to impress. Its creamy vanilla filling, rich chocolate glaze, and moist cake base make it a show-stopping treat for any occasion!