Classic Boston Cream Poke Cake
A chilled, creamy sheet cake that pairs a vanilla-soaked yellow cake with silky pudding and a glossy, salted chocolate ganache. This easy, bakery-style dessert is the ultimate crowd-pleaser.
Equipment
- 13x9 baking pan
- Wooden Spoon
- Mixing Bowls
- Whisk
- Small saucepan
Ingredients
- 16.25 ounce yellow cake mix plus ingredients to prepare
- 6.8 ounces instant vanilla pudding mix 2 (3.4oz) boxes
- 4 cups milk
- 1/2 teaspoon vanilla
- 8 ounces semi-sweet chocolate chips 1 1/4 cups
- 1 tablespoon corn syrup or butter if you prefer
- 1 cup heavy whipping cream
Instructions
Bake the Cake Base
- Prepare the yellow cake mix in a 13x9 pan according to the package directions. Bake until fully set and golden, then remove it from the oven.
- Whisk together 1/2 cup whole milk and 1 teaspoon vanilla bean paste. Brush this mixture over the surface of the warm cake and allow it to soak in as the cake cools.
- Once the cake is completely cool, use the handle of a wooden spoon to poke holes across the entire surface of the cake, reaching nearly to the bottom of the pan.
Add the Pudding Filling
- In a large bowl, whisk together the instant vanilla pudding mix, 4 cups of milk, and 1/2 teaspoon of vanilla until smooth. Do not let it set; it should still be pourable.
- Pour the liquid pudding immediately over the cake, using a spatula to guide it into the holes. Gently tap the pan on the counter to help the pudding settle.
Chill and Make the Ganache
- Place the cake in the refrigerator for 1 hour to allow the pudding layer to begin firming up.
- Place the chocolate chips and corn syrup in a heat-proof bowl. Heat the heavy cream in a small saucepan until it reaches a simmer, then pour it over the chocolate. Let it sit for 2 minutes before stirring until smooth and glossy. Add a pinch of flaky sea salt.
Finish and Chill
- Let the ganache cool for 10 minutes at room temperature. Pour it over the chilled cake and spread it evenly with a spatula.
- Refrigerate the cake for at least 4 hours, or ideally overnight, to allow the flavors to meld and the layers to set perfectly before slicing.
Notes
Hole Poking Tip: Use a wooden spoon handle rather than a fork. Wider holes allow the pudding to flow deep into the crumb for a true custard-filled experience.
Perfect Slices: To achieve clean cuts, dip a sharp knife in hot water and wipe it dry between every single slice. This prevents the chocolate ganache from smearing into the vanilla pudding.
Storage Warning: This cake does not freeze well. The pudding filling can lose its smooth texture and weep moisture once thawed, making the cake soggy.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.