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
I made this Boston cream poke cake and it turned out GREAT! We use 2% milk so I got 14 oz bottle of whole milk. Enjoyed by everyone. I take out cut pieces a half hour b4 serving for frosting to soften.
Should I use a glass pan or a dark nonstick?
Hi Nara!
I used a glass plan. You be able to use a dark pan, but I haven't tried it.
Hi , Can You Make a Chocolate Ganache For The Frosting Instead Of A Regular Chocolate Frosting ?
Sure you can! It may not be traditional Boston cream, but do what suits your tastes!
This is 100% my kind of poke cake! We LOVE it!!
Omg!! This is my favorite!!
I'm obsessed with this cake! It's so delicious and so easy.
I just had to pop over and say that this is one of my go-to desserts right now. I was looking for a poke cake like this a few months ago, and this is the best version I've ever made!
This looks so fluffy and delicious!
My kids are obsessed with Boston cream donuts, I know they're going to love this cake version!
I’m looking forward to making this cake!
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