Boston Cream Poke Cake
My Boston Cream Poke features a super moist yellow cake, creamy vanilla filling, and a fudgy chocolate frosting. It tastes just like a Boston Cream Pie but takes way less time and effort.
I love Poke Cakes. I've previously shared Praline, Butterfinger, Strawberry, Orange, and Oreo Poke Cakes on the site. This Boston Cream Poke Cake might just be my new favorite. Traditional Boston Cream Pie consists of a cake with pastry cream and topped with chocolate ganache. Do you have time for that? I don't!
This easy recipe takes those 3 components and makes it easy peasy! I think it tastes even better, too. Each bite is perfectly moist and delicious. It is also one of those desserts that gets better as it sits. Make one day ahead so you can relax and enjoy your event. We love making this for picnics, potlucks, and even birthdays.
Ingredient Notes and Shopping Suggestions
- Cake Mix: I used Pillsbury Yellow Cake Mix. Be sure you grab the ingredients called for on the box, too (typically oil and eggs).
- Instant Pudding: I like using French vanilla, but be aware it tends to be more yellow than pure vanilla. Be sure to use instant, NOT cook and serve, so it sets up properly.
- Milk: For the best results, use Whole Milk.
- Sweetened Condensed Milk: Make sure you buy sweetened condensed milk, not evaporated milk, that contains no added sugar. It is usually in the baking aisle near the chocolate chips.
How To Make Boston Cream Poke Cake
- Bake the cake according to the box directions.
- Make pudding, poke holes in the cake, and then pour in the pudding.
- Cream butter and stir in cocoa powder.
- Pour in water and gradually add powdered sugar.
- Spread frosting over cake.
️Krystle's Tips️
- Moist Cake: Bake just until a toothpick inserted in the center comes out clean. Overbaking leads to a dry cake.
- Distance Matters: Aim to poke your holes around 1-2 inches apart and around ¾ of the way down.
- If they're too close, the cake will lose its structure.
- Don't poke the whole way through the cake, or your filling will run out and sit in the bottom of the pan.
- Don't Make The Pudding Ahead: Pour your pudding in right away before it sets up so it can disperse throughout the whole cake.
- Help It Along: Taping the pan on the counter can remove air bubbles and help the filling disperse evenly.
Poke While Warm
Use the end of a wooden spoon to easily poke holes in the cake. Make sure you do this while warm, as the cake will crumble less.
❓Frequently Asked Questions❓
First, make sure you don't poke the holes the whole way through the cake. We want the filling to stay inside not sit on the bottom.
Also, make sure your holes are at least 1-2 inches apart. If they're too close together, the cake can lose its structure and become soggy.
Finally, pour the filling over the cake when it is warm, but not piping hot.
Yes, the cake and frosting can be made up to 2 days ahead.
More Cakes You'll Love
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📖 Recipe
Boston Cream Poke Cake
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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 Pillsbury Yellow Cake Mix. Be sure you grab the ingredients called for on the box, too (typically oil and eggs).
- Instant Pudding: I like using French vanilla. Be sure to use instant, NOT cook and serve, so it sets up properly.
- Milk: For the best results, use Whole Milk.
- Sweetened Condensed Milk: Make sure you buy sweetened condensed milk, not evaporated milk.
- Moist Cake: Bake just until a toothpick inserted in the center comes out clean. Overbaking leads to a dry cake.
- Poke While Warm: Use the end of a wooden spoon to easily poke holes in the cake. Make sure you do this while warm, as the cake will crumble less.
-
- Don't poke the whole way through the cake, or your filling will run out and sit in the bottom of the pan.
- Distance Matters: Aim to poke your holes around 1-2 inches apart and around ¾ of the way down.
- Don't Make The Pudding Ahead: Pour your pudding in right away before it sets up so it can disperse throughout the whole cake.
- Help It Along: Taping the pan on the counter can remove air bubbles and help the filling disperse evenly.
Nutrition
really good cake! its nice when a recipe lives up to my expectations -this is a keeper.
Ok. made the cake and I've poured the pudding over it and tipped cake around to get pudding into the poke holes. Now my question is how do I frost the cake with the pudding on top of the cake ?? I feel it won't frost at all and just mix into the pudding....??
Hi Kathy,
Rest assured your cake will soak up the pudding like a dry hungry sponge. The frosting is also thinner and hardens well. Thanks for stopping by Friend!
I brought the cake to a party and everyone raved about it. It was very moist and
the flavor was amazing. It was easy to make and tasty! I will be making this again.