Get ready to fall in love with the Boston Cream Poke Cake! This dessert is the perfect blend of creamy and flavorful, with a decadent chocolate glaze that will have everyone asking for seconds. It’s a family favorite in our household; I remember the first time I made it, and my kids couldn’t stop raving about how delicious it was, leading me to make it again the very next weekend! The beauty of this cake lies in its simplicity and quick preparation time. Combining a moist yellow cake with luscious vanilla pudding and rich chocolate, it’s similar to the popular chocolate lasagna I’ve shared before. If you’re looking for a dessert that charms every gathering while being easy to prepare, you’ve found it! Let’s dive in and make this delightful dish together!
What is Boston Cream Poke Cake?
So, what’s in a name? The term “poke cake” might sound a bit odd, but trust me, it’s as fun as it is delicious! You actually poke holes in the cake to let the creamy filling seep in. Sounds silly? Well, it’s a culinary genius move that ensures every bite is packed with flavor! They say, “the way to a man’s heart is through his stomach” – and this delightful cake is sure to win over anyone lucky enough to try it. Don’t just take my word for it. Whip this up in your kitchen and experience the magic for yourself!
Why You’ll Love This
You’re going to love making Boston Cream Poke Cake for three main reasons! Firstly, its standout feature is the at-home twist on a classic dessert that’s often only found in bakeries. You can create a luscious, creamy cake that oozes flavor with every bite! Secondly, making this delicious treat at home saves you money while allowing you to control the quality of ingredients—so, it’s a win for your wallet too. Finally, it boasts an irresistible combination of rich chocolate, smooth vanilla pudding, and fluffy yellow cake that’s sure to delight your taste buds. If you loved my chocolate cake recipe, you’ll love this one even more. Give it a try – I promise you won’t regret it!
How to Make
Quick Overview
Making Boston Cream Poke Cake is an absolute breeze! You’ll have a delectable dessert ready in no time, perfect for your next gathering or just a sweet treat at home. With just a few simple steps and around 3 hours of total time (including cooling), you can create a cake that’s as impressive as it is delicious! Let’s get started!
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
Step-by-Step
- Bake the Cake: Preheat your oven according to the cake mix package directions. Grease a 9×13-inch baking dish and prepare the yellow cake mix as instructed. Bake it in the prepared dish. Once finished, let the cake cool for about 15 minutes.
- Poke Holes: Using the handle of a wooden spoon or a straw, poke holes all over the cooled cake, ensuring they reach down to the bottom.
- Prepare Pudding Mixture: In a bowl, whisk together the instant vanilla pudding mix and cold milk until smooth. Allow it to thicken, about 2 minutes, before pouring it evenly over the cake, filling in those holes. Spread any remaining pudding smoothly over the cake’s top and refrigerate for at least 1 hour to set.
- Make Chocolate Glaze: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove it from the heat and add the chocolate chips. Let them sit for about 2–3 minutes, then whisk until smooth. If desired, stir in the corn syrup and vanilla extract for a glossy finish.
- Glaze the Cake: Once the pudding has set, pour the chocolate glaze over the chilled cake, spreading it evenly. Refrigerate for at least 2 hours until the glaze is set.
- Serve and Enjoy: Slice the cake and dig in. Enjoy the delightful layers of flavor in every bite!
What to Serve Boston Cream Poke Cake With
This indulgent cake pairs beautifully with a variety of delightful sides. Consider serving it alongside fresh fruit like strawberries or raspberries to add a refreshing touch. A scoop of vanilla ice cream enhances the creamy layers beautifully, making every bite a sweet delight. If you’re feeling a bit adventurous, a dollop of whipped cream topped with chocolate shavings is a fabulous addition!
Top Tips for Perfecting
To ensure your Boston Cream Poke Cake turns out perfectly, here are some handy tips:
- Use Cold Ingredients: When preparing the pudding, make sure your milk is cold to achieve the best thickness.
- Customize the Toppings: Feel free to experiment with the glaze! Try adding different chocolate types or even a sprinkle of nuts for added texture.
- Watch the Time: Do not skip the refrigeration time! Letting the pudding and glaze set is essential for the perfect texture and flavor.
Storing and Reheating Tips
Be sure to store any leftovers in an airtight container in your refrigerator. This cake is best enjoyed within 3-4 days, but it can last up to a week if stored correctly. If you’re thinking about freezing it, consider cutting it into individual pieces and wrapping them tightly in plastic wrap. When you’re ready to enjoy again, simply thaw it in the refrigerator overnight for the best results.
FAQs
- Can I use a different cake mix? Absolutely! Try vanilla or chocolate cake mix for a fun twist!
- Is there a way to make this gluten-free? Yes, if you use a gluten-free cake mix and pudding, you can easily adapt this recipe.
- How can I make it more chocolatey? You can add cocoa powder to the cake mix or use chocolate pudding instead of vanilla!
Conclusion
In summary, Boston Cream Poke Cake is an easy, delicious dessert that the whole family will adore. With its creamy layers and rich chocolate glaze, it’s perfect for any occasion. Trust me; once you try it, you’ll want to make it time and time again! So roll up your sleeves and let’s get baking! Happy cooking!
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Boston Cream Poke Cake
Ingredients
For the Cake
- 1 box yellow cake mix plus ingredients required on the box, such as eggs, water, and oil
For the Pudding
- 2 boxes instant vanilla pudding mix (3.4 ounces each)
- 4 cups cold milk
For the Glaze
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate chips
- 2 tablespoons corn syrup optional, for a shinier glaze
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven according to the cake mix package directions.
- Grease a 9×13-inch baking dish and prepare the yellow cake mix as instructed. Bake it in the prepared dish.
- Once finished, let the cake cool for about 15 minutes.
Poke Holes
- Using the handle of a wooden spoon or a straw, poke holes all over the cooled cake, ensuring they reach down to the bottom.
Prepare Pudding
- In a bowl, whisk together the instant vanilla pudding mix and cold milk until smooth.
- Allow it to thicken, about 2 minutes, before pouring it evenly over the cake, filling in those holes.
- Spread any remaining pudding smoothly over the cake's top and refrigerate for at least 1 hour to set.
Make Chocolate Glaze
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Remove it from the heat and add the chocolate chips. Let them sit for about 2–3 minutes, then whisk until smooth.
- If desired, stir in the corn syrup and vanilla extract for a glossy finish.
Glaze the Cake
- Once the pudding has set, pour the chocolate glaze over the chilled cake, spreading it evenly.
- Refrigerate for at least 2 hours until the glaze is set.
Serve
- Slice the cake and enjoy the delightful layers of flavor in every bite!
