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Boston Cream Poke Cake - featured image

Boston Cream Poke Cake: 3-Ingredient Easy Recipe

  • Author: Thea
  • Total Time: 45 minutes
  • Yield: 12 servings 1x

Description

A surprisingly simple and moist homemade Boston Cream Poke Cake that uses a yellow cake mix, instant pudding, and a rich custard filling topped with a glossy chocolate glaze. It is easy to make, perfect for make-ahead, and tastes like a nostalgic childhood treat.

Ingredients

Scale
  • 1 box (15.25 oz / 432g) yellow cake mix
  • 1 package (3.4 oz / 96g) vanilla instant pudding mix
  • 1/3 cup (80ml) vegetable oil
  • 1 cup (240ml) water
  • 3 large eggs
  • 2 cups (480ml) heavy cream
  • 2 packages (3.4 oz each / 96g total) instant vanilla pudding mix
  • 1 teaspoon vanilla extract
  • 1/4 cup (30g) confectioners’ sugar
  • 1 cup (170g) semi-sweet chocolate chips
  • 1/2 cup (120ml) heavy cream
  • 1 tablespoon (14g) butter
  • a pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. In a large bowl, combine cake mix, instant pudding mix, oil, water, and eggs. Mix on medium speed for 2 minutes until smooth.
  3. Pour batter into the prepared pan and spread evenly.
  4. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  5. Let the cake cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
  6. Once completely cool, poke holes all over the surface using a fork or spoon handle, going deep into the cake.
  7. In a large bowl, whisk together 2 cups heavy cream, 2 packages instant vanilla pudding mix, vanilla extract, and confectioners’ sugar until thick and pudding-like.
  8. Pour the custard over the poked cake and spread gently to ensure it fills the holes.
  9. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the custard to set.
  10. While the cake chills, heat 1/2 cup heavy cream in a saucepan until it just starts to simmer.
  11. Pour hot cream over chocolate chips in a heatproof bowl and let sit for 5 minutes.
  12. Whisk gently until smooth and glossy, then stir in butter and salt.
  13. Remove cake from fridge, pour warm glaze over the top, and spread to the edges.
  14. Let glaze set, then slice with a sharp knife dipped in hot water and serve cold.

Notes

Ensure the cake is completely cool before poking holes to prevent the custard from melting. Poke holes deep and often so the custard soaks in properly. The cake is best made ahead and chilled overnight. Do not freeze this cake as the custard may separate. Serve cold.

  • Prep Time: 10 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 380
  • Sugar: 32
  • Sodium: 350
  • Fat: 20
  • Saturated Fat: 12
  • Carbohydrates: 45
  • Fiber: 1
  • Protein: 5

Keywords: Boston Cream Poke Cake, easy dessert, poke cake recipe, chocolate glaze, custard filling, make-ahead dessert, family friendly

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Find it online: https://rootrecipes.online/boston-cream-poke-cake-3-ingredient-easy-recipe/