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Using the handle of a wooden spoon (or a thick straw), poke holes all over the cake, about an inch apart. Make sure you go deep enough so the filling seeps into every bite.
In a medium bowl, whisk the instant pudding mix with the cold milk until smooth and thickened (about 2 minutes).
Pour the pudding over the cake, using a spatula to spread it evenly and gently push it into the holes. Chill the cake for 1–2 hours to set the pudding layer.
Heat the heavy cream in a small saucepan until it just starts to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 2–3 minutes, then stir until smooth. Add butter for extra shine if desired.
Pour the chocolate ganache over the chilled cake and spread evenly. Refrigerate again for at least 1 hour, or until fully set.
Slice and serve chilled for the best texture and flavor.
Tips & Variations:
- Swap the pudding: Try French vanilla or banana pudding for a twist.
- Make it fancy: Garnish with whipped cream swirls, chocolate shavings, or a dusting of cocoa powder.
- Shortcut glaze: Use store-bought chocolate frosting, microwaved for 15–20 seconds, as an easy ganache substitute.
Final Thoughts:
Boston Cream Poke Cake takes everything you love about the classic dessert—creamy vanilla custard, rich chocolate, and buttery cake—and makes it totally doable for any home baker. It’s the ultimate combo of comfort food and celebration-worthy treat, and it’s guaranteed to disappear fast at any gathering.
So next time you want something decadent but simple, this cake is the way to go. Just poke, pour, and chill—and let the magic happen!
Want this recipe formatted for a printable card or social media post? I can help with that too!
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