Boston Cream Poke Cake
Super moist cake, topped with a fudgy chocolate frosting. All the flavor of a Boston Cream Pie with none of the work.
Servings 16 Slices
Calories 410kcal
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
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. 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.
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- 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
Calories: 410kcal | Carbohydrates: 90g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 335mg | Potassium: 215mg | Fiber: 2g | Sugar: 73g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 183mg | Iron: 1mg