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Boston Cream Poke Cake – Easy Chocolate Ganache & Vanilla Custard Layer Dessert





Boston Cream Poke Cake – Easy Chocolate Ganache & Vanilla Custard Layer Dessert




Boston Cream Poke Cake

Layers of chocolate cake, creamy vanilla custard, and silky ganache — this dessert tastes like heaven in every bite!

Yield: 12 servings · Prep: 20 min · Cook: 25 min · Chill: 2 hrs · Total: ~3 hrs

Ingredients

Chocolate Cake

  • 1 box (15.25 oz) chocolate cake mix
  • Ingredients listed on box (eggs, oil, water)

Custard Filling

  • 2 boxes (3.4 oz) instant vanilla pudding mix
  • 4 cups (960 ml) cold milk
  • 1 cup (240 ml) heavy cream
  • 1 tsp vanilla extract

Chocolate Ganache

  • 1 1/2 cups (9 oz) semi-sweet chocolate chips
  • 1 cup (240 ml) heavy cream
  • 1 Tbsp butter (optional, for shine)

Instructions

  1. Preheat oven and prepare cake per package directions. Bake in a 9×13-inch pan. Cool completely.
  2. Use a wooden spoon handle to poke holes across the cake surface.
  3. Whisk pudding mixes with cold milk for 2 minutes. Add heavy cream and vanilla; whisk until smooth.
  4. Pour pudding evenly over cake, spreading to fill holes. Refrigerate for at least 2 hours to set.
  5. For ganache: Heat heavy cream until steaming. Pour over chocolate chips and rest 2–3 minutes, then whisk smooth. Stir in butter if desired.
  6. Spread ganache over chilled cake. Refrigerate 1 more hour until set. Slice, serve cold, and enjoy!

Tips & Variations

  • Homemade cake option: Use your favorite from-scratch chocolate cake recipe for extra depth.
  • Thicker filling: Reduce milk to 3 1/2 cups for a firmer custard texture.
  • Flavor twist: Add 1 tsp espresso powder to cake mix for mocha flavor or use white cake for a “reverse” version.
  • Storage: Keep covered and refrigerated up to 4 days. Best served chilled.
  • Make-ahead: Can be made 24 hours before serving — the flavors meld beautifully overnight!

FAQ

Can I use homemade custard instead of pudding mix?

Yes! Use 2 cups of pastry cream (crème pâtissière) or homemade vanilla custard — it will taste even richer.

Can I freeze Boston Cream Cake?

It’s not ideal to freeze due to the custard, but you can freeze the unfrosted cake layer for up to 2 months and assemble fresh.

Why is my ganache too thick?

If it firms up too much, warm it gently over a double boiler or microwave in short bursts until spreadable.

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