Boston Cream Poke Cake Recipe
Baking a traditional layer cake can be intimidating, but a poke cake, couldn’t be easier. The secret ingredient to this twist on a classic: instant vanilla pudding mix. Do not underestimate the power of instant pudding. You’ll be surprised by the insane round of praises you’ll get for a semi-homemade dessert that took next to no effort. The only thing that didn’t come from a box is the ganache frosting. But good news, it’s made only two ingredients—chocolate chips and hot heavy cream. You got this.
Boston Cream Poke Cake
Yields: 12 servings
Prep Time: 2 hours 20 mins
Cook Time: 0 hours 30 mins
Total Time: 2 hours 50 mins
- Cooking spray
- 1 box yellow cake mix, plus ingredients called for on box
- 2 (5.1-oz) packs of instant vanilla pudding
- 4 c. cold milk
- 2 c. chocolate chips
- 1 c. heavy cream
Preheat oven to 350°. Grease a 9″-x-13” pan with cooking spray. Prepare cake mix according to box instructions. Pour into prepared baking dish and bake until a toothpick inserted in the middle of the cake comes out clean, about 30 minutes.
Cool cake completely, then poke big holes across entire surface of the cake using the rounded end of a wooden spoon. In a medium bowl, whisk together pudding mix and milk until mixture begins to thicken. Pour over the cake and spread with a spatula to make sure the pudding pours into the holes. Cover and refrigerate for 2 hours.
Make the ganache: Put chocolate chips in a medium glass bowl and set aside. In a small saucepan over medium-low heat, bring heavy cream to a simmer, then pour over chocolate chips, whisking until smooth. Pour ganache over chilled cake and serve.