Boston Cream Poke Cake with Chocolate Ganache

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This Boston Cream Poke Cake takes all the delicious flavors of classic Boston cream pie and turns them into an incredibly easy, crowd-pleasing dessert! A soft yellow cake is filled with creamy French vanilla pudding, then topped with a rich, silky chocolate ganache.

The best part? You don’t need to make a cake from scratch or fuss with pastry cream. A boxed yellow cake mix and instant pudding make this an easy dessert that’s perfect for birthdays, holidays, potlucks, or whenever you’re craving something sweet.

And that chocolate ganache topping? It’s made with just three ingredients and sets into a decadent chocolate layer that pairs perfectly with the creamy vanilla filling. I could eat that ganache with a spoon. So delicious!

Why You’ll Love This Boston Cream Poke Cake

• Easy to make: A boxed cake mix makes the base quick and simple.
• Classic Boston cream flavors: Yellow cake, creamy vanilla pudding, and chocolate ganache are a perfect combination.
• No complicated pastry cream: Instant French vanilla pudding makes the filling effortless.
• Perfect make-ahead dessert: This cake actually gets better after chilling.
• Great for a crowd: Everything is made in a 9×13-inch baking dish, making it perfect for parties and gatherings.
• Rich and creamy: Every bite has tender cake, creamy pudding, and smooth chocolate.

Love a poke cake? So do I! Try this Caramel Apple Poke Cake, Banana Split Poke Cake, Orange Creamsicle Poke Cake, and this Blueberry Lemon Poke Cake.

What Is Boston Cream Poke Cake?

Boston Cream Poke Cake is an easy twist on the classic Boston cream pie. Instead of layering cake with pastry cream and chocolate glaze, a yellow cake is baked in a 9×13-inch pan and poked with holes.

The holes are filled with creamy French vanilla pudding, giving every slice plenty of delicious vanilla filling. The cake is then covered with a smooth chocolate ganache for an easy dessert that tastes like a Boston cream pie without all the work.

Ingredients

Yellow Cake

Yellow cake mix: You’ll need one 15.25-ounce box of yellow cake mix, plus the ingredients called for on the package. Prepare the cake according to the package directions.

Vanilla Pudding Filling

French vanilla instant pudding mix: Two 3.4-ounce boxes make a generous amount of creamy filling for the cake.

Milk: Use cold milk to whisk with the instant pudding mix. I like to use whole milk to make the pudding rich.

Chocolate Ganache

Semi-sweet chocolate chips: These make a rich chocolate topping without making the cake overly sweet.

Heavy whipping cream: Heating the cream creates a smooth, pourable ganache.

Salted butter: A little butter makes the ganache extra silky and gives it a beautiful finish.

Equipment

9×13″ Baking Dish– I’m using this yellow baking dish

Nonstick cooking spray

Electric Hand Mixer for the pudding

Mixing Bowls and cups

How to Make Boston Cream Poke Cake

1. Bake the Cake

Prepare the yellow cake mix according to the package directions. Pour the batter into a greased 9×13-inch baking dish and bake according to the package instructions.

Allow the cake to cool completely before adding the pudding.

It’s important not to rush this step. If the cake is still warm, the pudding can become too loose and the layers won’t set as nicely.

2. Poke the Cake

Once the cake has completely cooled, use the rounded end of a wooden spoon to poke holes all over the cake.

Poke the holes about ¾ of the way through the cake, leaving the bottom intact.

Try to space the holes fairly evenly so you get pudding throughout the entire cake.

3. Make the Pudding Filling

In a large bowl, whisk together the French vanilla instant pudding mix and milk.

Let it sit for a few minutes until it becomes slightly thickened.

Spread the pudding evenly over the cake, making sure it gets down into the holes.

My favorite trick: Use a small piping bag to pipe the pudding directly into the holes before spreading the remaining pudding over the top. This helps ensure every hole is completely filled with creamy vanilla pudding.

4. Chill the Cake

Refrigerate the cake for 1 hour to allow the pudding to set and soak into the cake.

5. Make the Chocolate Ganache

Once the cake has chilled, it’s time to make the chocolate topping.

Add the heavy whipping cream to a small saucepan and warm over low heat, stirring occasionally, until it reaches a simmer.

Remove from the heat and add the semi-sweet chocolate chips and salted butter.

Stir until the chocolate and butter are completely melted and the ganache is smooth.

Let the ganache cool for about 5 minutes.

6. Add the Ganache

Pour the slightly cooled ganache evenly over the chilled cake.

Use a spatula to carefully spread the ganache into an even layer.

7. Chill and Serve

Refrigerate the cake for at least 2 hours, although overnight is even better.

The longer chilling time allows the pudding to fully set and the chocolate ganache to firm up.

Cut into squares and serve!

Tips for the Best Boston Cream Poke Cake

Let the cake cool completely

Don’t add the pudding while the cake is still warm. A completely cooled cake gives you the best texture and helps the pudding stay nicely layered.

Don’t poke all the way through

Poke the holes about ¾ of the way into the cake rather than going all the way to the bottom. This gives the pudding plenty of space to fill the cake while keeping the bottom layer intact.

Make sure the pudding gets into the holes

Simply spreading the pudding over the cake works, but I highly recommend using a small piping bag to fill the holes first. It’s an easy extra step that ensures you get creamy pudding in every bite.

Don’t pour the ganache on while it’s piping hot

Let the ganache cool for about 5 minutes before pouring it over the cake. You want it warm and pourable, but not so hot that it melts or loosens the pudding layer.

Chill overnight for the best results

While you can serve the cake after a few hours, I think it’s even better when refrigerated overnight. The cake becomes wonderfully moist and the layers have plenty of time to set.

Variations

Use chocolate cake: For an extra-chocolatey dessert, swap the yellow cake mix for chocolate cake mix.

Try vanilla pudding: Regular vanilla instant pudding can be used instead of French vanilla if that’s what you have on hand.

Chocolate topping: Use milk chocolate chips instead of semi-sweet chocolate for a sweeter ganache.

Fresh berries: Serve each slice with fresh strawberries or raspberries for a bright, fruity contrast to the rich chocolate and vanilla.

Whipped cream: A dollop of whipped cream on each slice makes this easy dessert feel extra special.

How to Store Boston Cream Poke Cake

Because this cake contains a pudding filling and heavy cream-based ganache, it should be stored covered in the refrigerator.

Keep the cake refrigerated for up to 4 days.

For the best texture, serve it chilled. Store any leftovers covered tightly with plastic wrap or in an airtight container.

Can I Make Boston Cream Poke Cake Ahead of Time?

Absolutely! This is a great make-ahead dessert.

In fact, I recommend making it the day before you plan to serve it. The extra time in the refrigerator allows the pudding to fully soak into the cake and the ganache to set.

Simply cover and refrigerate the finished cake overnight, then slice and serve the next day.

Can I Freeze Boston Cream Poke Cake?

I don’t recommend freezing this cake after adding the pudding and ganache. The texture of the pudding can change when frozen and thawed.

For the best results, make the cake a day ahead and keep it refrigerated.

Frequently Asked Questions

Why is my pudding not getting into the holes?

The pudding needs to be slightly thickened but still spreadable. If it’s too thick, it can be difficult to get into the holes. Using a small piping bag makes this much easier and lets you fill the holes individually.

How deep should I poke the holes?

Poke the holes about ¾ of the way through the cake. You don’t want to poke completely through to the bottom of the pan.

Can I use regular vanilla pudding?

Yes! French vanilla instant pudding gives the cake an especially rich vanilla flavor, but regular vanilla instant pudding will work just fine.

Can I use homemade cake?

Absolutely. If you have a favorite homemade yellow cake recipe, you can use it in place of the boxed cake mix. Just make sure to bake it in a 9×13-inch baking dish and allow it to cool completely before adding the pudding.

How long does the cake need to chill?

Chill the cake for at least 2 hours after adding the ganache. For the best texture, refrigerate it overnight.

More Easy Poke Cake Recipes

If you love easy desserts that feed a crowd, try these next:

• Strawberry Short Cake Poke Cake
• Candy Corn Poke Cake
• Peppermint Patty Poke Cake
• S’more Poke Cake
• Orange Creamsicle Poke Cake
• Red & Blue Jello Poke Cake
• Blueberry Lemon Poke Cake
• Carrot Cake Poke Cake
• Banana Split Poke Cake
• Apple Caramel Poke Cake
• Hot Chocolate Poke Cake

Video How To Make Boston Cream Pie Poke Cake