Boston Cream Poke Cake
A delightful twist on the classic Boston cream pie, combining vanilla cake, creamy custard, and rich chocolate ganache.
Servings: 12 servings
Equipment
- Mixing Bowl
- Baking Pan
- Saucepan
- Whisk
- Spatula
Ingredients
Cake Ingredients
- 1 box vanilla cake mix 15.25 ounces
- 3 large eggs or egg substitute
- 1 cup water
- 1/3 cup vegetable oil or any neutral oil
Pudding Ingredients
- 1 package instant vanilla pudding mix 3.4 ounces
- 2 cups milk preferably whole milk
- 1 cup heavy cream or non-dairy whipping cream
Ganache Ingredients
- 1 cup chocolate chips semi-sweet or dark
- 1/4 cup light corn syrup optional, for ganache sheen
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a large mixing bowl, combine the vanilla cake mix, eggs, water, and vegetable oil. Beat on medium speed for about 2 minutes until well combined and fluffy.
- Step 2: Pour the batter into the prepared baking pan and bake for 28-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Step 3: In a medium bowl, whisk together the instant vanilla pudding mix and milk for about 2 minutes until it thickens. Gently fold in the heavy cream.
- Step 4: Once the cake is completely cool, poke holes all over the top using the handle of a wooden spoon or a straw.
- Step 5: Spread the vanilla pudding mixture over the top of the poked cake, allowing it to fill the holes. Refrigerate for at least 30 minutes.
- Step 6: In a small saucepan over low heat, combine the chocolate chips and light corn syrup. Stir until melted and smooth. Allow it to cool slightly.
- Step 7: Pour the chocolate ganache over the pudding layer and spread it evenly. Return the cake to the refrigerator to set for at least another hour.
Notes
Store leftovers tightly covered in the refrigerator for up to 3 days.