Boston Cream Poke Cake (Print Version)
Moist yellow cake, creamy vanilla pudding, and glossy chocolate ganache combine for a classic sweet treat.
# Ingredients:
→ Cake Base
01 -
1 box yellow cake mix
02 -
Ingredients for cake mix preparation (as listed on package, such as eggs, oil, and water)
→ Custard Filling
03 -
6.8 ounces instant vanilla pudding mix (two 3.4-ounce boxes)
04 -
4 cups cold whole milk
→ Chocolate Ganache Topping
05 -
1 cup semi-sweet chocolate chips
06 -
1/2 cup heavy cream
# Steps:
01 -
Preheat oven according to yellow cake mix instructions. Prepare batter as directed and pour into a greased 9x13-inch baking pan.
02 -
Bake the cake per package instructions until a toothpick inserted in the center comes out clean. Remove from the oven and cool for 15 minutes.
03 -
With the handle of a wooden spoon, poke holes evenly over the entire surface of the warm cake.
04 -
In a medium mixing bowl, whisk instant vanilla pudding mix with cold milk until thickened and smooth.
05 -
Pour the prepared pudding over the cake, allowing it to seep into the holes. Gently smooth the top with a spatula to ensure even coverage.
06 -
Refrigerate the cake for at least 1 hour to allow the pudding to set.
07 -
Combine chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until the mixture is melted and smooth.
08 -
Pour the chocolate ganache over the chilled cake, smoothing it evenly across the surface with a spatula.
09 -
Place the cake in the refrigerator for an additional 30 minutes, or until the ganache is set. Slice and serve.
# Notes:
01 -
For clean layers, ensure the cake is completely chilled before adding the ganache topping.