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Overhead view of a Boston Cream Pie Poke Cake showing the glossy chocolate ganache and thick pudding filling. (Boston Cream Pie Poke Cake)

Boston Cream Pie Poke Cake: The Ultimate Moist Vanilla and Chocolate Fusion

A decadent twist on the classic Boston Cream Pie, this poke cake features a moist yellow sponge, thick vanilla pudding pockets, and a glossy dark chocolate ganache finish. Perfect for potlucks and celebrations.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Cake Foundation
  • 2 cups (250g) all-purpose flour
  • 1 1/2 cups (300g) granulated sugar
  • 1/2 cup (115g) unsalted butter room temperature
  • 1 tbsp (15g) baking powder
  • 1 cup (240ml) whole milk
  • 3 large eggs
Pudding Filling
  • 2 packages (3.4 oz) instant vanilla pudding mix
  • 3 cups (720ml) cold whole milk
Chocolate Ganache
  • 1 cup (175g) dark chocolate chips
  • 3/4 cup (180ml) heavy whipping cream
  • 1 tbsp (15ml) light corn syrup for gloss

Equipment

  • 1 9x13 inch baking dish
  • 1 Wooden spoon With a rounded handle for poking holes
  • 1 Offset spatula

Method
 

Bake the Sponge
  1. Cream butter and sugar until fluffy. Add eggs one at a time.
  2. Mix in dry ingredients and milk. Bake at 350°F (175°C) for 25-30 minutes.
Fill the Cake
  1. Use a wooden spoon handle to poke holes 1 inch apart in the cooled cake.
  2. Whisk pudding and milk for 2 mins, then pour over cake, filling the holes.
The Glaze
  1. Heat cream and pour over chocolate. Whisk until glossy and smooth.
  2. Pour over cake and refrigerate for at least 4 hours before slicing.

Notes

Wipe your knife with a warm, damp cloth between each cut to keep the pudding and ganache layers clean.
For a deeper yellow pudding, add a tiny pinch of turmeric to the mix.