This Boston Cream Poke features a super moist yellow cake topped with a fudgy chocolate frosting. It tastes just like a Boston Cream Pie but with half the time and effort.
I love Poke Cakes. So far I’ve shared Praline and Oreo Poke Cakes. on the site. This Boston Cream version might just be my new favorite.
Traditional Boston Cream Pie consists of a layered cake with pastry cream and chocolate frosting. This Boston Cream Poke Cake recipe takes those 3 components and makes it tastes even better. Love this flavor combo? Be sure to try my Boston cream pie cupcakes too!
Poke cakes are a time-honored tradition in the South. instead of crossing your fingers for a moist cake, we’ll fill ours up with a sweet pudding mixture. Each bite is perfectly moist and delicious.
if you’re looking to make Boston cream poke cake, then you’ve come to the right place! I’m showing you how to quickly make this delicious treat or dessert for guests this year.
Why You’ll Love This Recipe
- Easy: It starts with a box mix, and doesn’t require making pastry cream from scratch. Also, no praying to the Cake Gods that your layer cakes come out of the pan in one piece.
- Chocolate Frosting: This is so rich and fudgy, I couldn’t stop licking the spoon!
- Serves a Crowd: Perfect for birthdays, parties, and potlucks.
What Is Boston Cream Pie?
Boston cream pie is actually not a pie at all. It typically features yellow cake, a custard filling, and a chocolate ganache topping. It was created in Boston around the 1850s at the Parker House Hotel.
Ingredient Notes and Shopping Suggestions
- Cake Mix: I used Pilsbury Yellow Cake Mix. Be sure you grab the ingredients called for on the box too (typically oil and eggs). For a less traditional cake, white cake mix or even chocolate would be yummy.
- Instant Pudding: I like using French vanilla, but be aware if tends to be more yellow than pure vanilla.
- Milk: For the best results use Whole Milk.
- Sweetened Condensed Milk: Sweetened condensed milk has had some of its water content removed, and sugar added. Make sure you buy condensed not evaporated milk which contains no sugar. It is usually in the baking aisle near the chocolate chips.
How to Make Boston Cream Poke Cake
- Bake Cake: Bake cake according to the box instructions.
- Make Filling: Combine pudding mix and milk. Stir in sweetened condensed milk.
- Fill: Poke holes in the cake and pour filling over and into them. Cool.
- Make Frosting: Cream butter, and stir in cocoa powder. Pour in boiling water and vanilla. Stir in powdered sugar a little at a time. Frost.
Leftovers
- Storage: Keep at room temperature no longer than 2 hours. Store in the fridge for up to 4 days.
- Freeze: Freeze in an airtight container for up to 3 months. Thaw in the refrigerator.
Pro Tips
- Poke: Use the end of a wooden spoon to easily poke holes in the cake.
- Aim to poke your holes around 1-2 inches apart. If they’re too close the cake will lose its structure. However, if they’re too far apart you won’t get the yummy filling in every bite.
- Work Quickly: You want to pour your pudding in before it thickens up so it can disperse throughout the whole cake. Tapping the pan on the counter can also help the filling disperse. It is okay if your pudding mixture is thinner than typical pudding. It will thicken up after refrigerating.
- Cool completely: Make sure your cake is completely cool before adding the icing or it will melt off.
More Poke Cakes To Sink Your Teeth Into
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Boston Cream Poke Cake
Ingredients
For the Cake
- 1 Box Yellow Cake Mix Plus Ingredients Called For on the Box
- 3.5 Oz. Box Instant Vanilla Pudding Mix
- 2 Cups Whole Milk
- 14 Ounce Can Sweetened Condensed Milk
For the Frosting
- 1½ Sticks Butter Softened
- ¾ Cup Cocoa Powder
- ½ Cup Water Boiling
- 1 Teaspoon Vanilla Extract
- 5 Cups Powdered Sugar
Instructions
For the Cake
- Bake cake in a 13x9 inch pan according to the box directions.
- While cake is baking, whisk pudding and whole milk. Let stand for 2-3 minutes or until thickened. Then, whisk in sweetened condensed milk.
- When cake is done baking, poke holes in it using the handle of a wooden spoon.
- Pour pudding mixture evenly over the cake. Cool cake completely.
For the Frosting
- In a large bowl, cream butter until light and fluffy. Stir in cocoa powder.
- Pour in boiling water, and vanilla. Mix until well combined.
- Gradually add in powdered sugar a little at a time until you reach your desired consistency.
- Evenly spread frosting over cake. Store in the refrigerator.
Notes
- Cake Mix: I used Pilsbury Yellow Cake Mix. Be sure you grab the ingredients called for on the box too (typically oil and eggs). For a less traditional cake, white cake mix or even chocolate would be yummy.
- Instant Pudding: I like using French vanilla, but be aware if tends to be more yellow than pure vanilla.
- Milk: For the best results use Whole Milk.
- Sweetened Condensed Milk: Sweetened condensed milk has had some of its water content removed, and sugar added. Make sure you buy condensed not evaporated milk which contains no sugar. It is usually in the baking aisle near the chocolate chips.
- Poke: Use the end of a wooden spoon to easily poke holes in the cake.
- Aim to poke your holes around 1-2 inches apart. If they're too close the cake will lose its structure. However, if they're too far apart you won't get the yummy filling in every bite.
- Work Quickly: You want to pour your pudding in before it thickens up so it can disperse throughout the whole cake. Tapping the pan on the counter can also help the filling disperse.
- Cool completely: Make sure your cake is completely cool before adding the icing or it will melt off.
Nutrition
Boston Cream Poke Cake adapted via Diary of a Recipe Collector
I would love a slice of this cake right now! It sounds so tasty!
I made this cake exactly as written.It is an easy recipe and does not take too much time. I can see why this would be a hit !
This is absolutely brilliant.
Thanks so much! 😀
Wow! This cake looks amazing! I’d love a slice right now!
Coming right up!
The second I saw this cake, it hit me: that frosting looks JUST like the frosting my mom would make for all of our birthday cakes as kids. Nostalgia at its finest. So, I love your cake, just for that 🙂 Oh…and the fact that I love Boston Cream Pie (cake)!!
Aww Melissa <3 So glad this recipe could spark that memory for you