Boston Cream Pie Poke Cake
A delightful twist on the traditional Boston Cream Pie, this poke cake features layers of moist cake soaked in creamy vanilla pudding and topped with luscious chocolate ganache.
Ingredients
For the Cake Base
- 1 box yellow cake mix Can be substituted with gluten-free version.
- 3 large eggs Can be replaced with flax eggs or applesauce for an eggless version.
- 1 cup water
For the Pudding Layer
- 1 package vanilla pudding mix
- 2 cups milk Can be substituted with almond milk for a dairy-free version.
For the Ganache
- 1 cup heavy cream Use plant-based cream for dairy-free.
- 1 cup semi-sweet chocolate chips Can use dairy-free chocolate chips.
- ¼ cup unsalted butter Substitute with dairy-free butter if needed.
- 1 teaspoon vanilla extract
For Garnish
- Whipped cream whipped cream Optional for serving.
Instructions
Preparation
- Preheat your oven according to the cake mix package instructions and grease a 9×13 inch baking pan.
- In a mixing bowl, combine the yellow cake mix, eggs, and water. Mix until well combined and pour the batter into the greased pan.
- Bake for the time specified on the package until the cake is light golden brown and springs back when touched. Allow it to cool completely.
Assembly
- Once the cake has cooled, poke holes using the end of a wooden spoon, aiming for about 1-inch apart.
- Whisk together the vanilla pudding mix and 2 cups of milk until the mixture thickens, which should take about 2-3 minutes.
- Pour the pudding over the cake, ensuring it seeps into the holes.
- To prepare the ganache, heat the heavy cream in a saucepan until it simmers, then remove from heat and stir in the chocolate chips and butter until smooth. Add vanilla extract.
- Allow the ganache to cool slightly before pouring it over the pudding layer.
Chill and Serve
- Cover the cake with plastic wrap and refrigerate for at least four hours or overnight.
- Before serving, add a dollop of whipped cream on each piece if desired.
Notes
This cake can be stored in the refrigerator for about 3–5 days. For best results, prepare a day in advance. You can freeze individual slices for long-term storage.