Sometimes, a dessert comes along that manages to feel both nostalgic and indulgent in the best way. That’s exactly what this Boston Cream Poke Cake delivers—a marriage between soft yellow cake, creamy vanilla pudding, and a luscious layer of chocolate glaze. What makes it even better? It’s surprisingly simple to whip together with just a few pantry staples and some chill time in the fridge.
This is the kind of dessert that impresses without the stress. Whether you’re making it for a casual weekend treat, a potluck, or a family gathering, it always gets rave reviews. The poke cake method not only infuses flavor into every bite but also adds a unique texture that’s creamy, spongy, and utterly addictive.
This version doesn’t require making pudding or glaze from scratch unless you want to. Instead, we use smart shortcuts with instant pudding and boxed cake mix to save time while keeping the flavor top-notch. The glossy chocolate glaze on top makes the whole thing feel bakery-worthy. One slice, and it’s easy to see why this cake continues to be a fan favorite.
Ingredients (shuffled order):
- 4 cups cold milk
- 8 oz semi-sweet chocolate chips
- 2 tablespoons corn syrup (optional, for glossy glaze)
- 2 boxes (3.4 oz each) instant vanilla pudding mix
- 1 teaspoon vanilla extract
- 1 box yellow cake mix (plus eggs, water, and oil as per box instructions)
- 1 cup heavy cream
Instructions:
- Bake the Cake:
Preheat the oven according to the package directions. Grease a 9×13-inch baking dish. Prepare the cake mix as instructed and bake it in the dish. Allow it to cool for about 15 minutes after baking. - Create the Holes:
Using the end of a wooden spoon or a thick straw, poke holes all over the cake. Be sure the holes go all the way to the bottom so the filling seeps in evenly. - Mix and Pour the Pudding:
Whisk the pudding mix with cold milk in a medium bowl until smooth and slightly thickened (about 2 minutes). Immediately pour the pudding over the cake, letting it fill the holes. Spread any excess pudding evenly across the top. Chill in the refrigerator for at least 1 hour to set. - Make the Chocolate Glaze:
Heat heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat, add chocolate chips, and let them sit for a few minutes before whisking until silky smooth. Stir in vanilla extract and corn syrup (if using). - Top and Chill:
Pour the chocolate glaze over the chilled cake and spread it evenly with a spatula. Refrigerate for at least 2 more hours to allow the glaze to set. - Serve and Enjoy:
Cut into squares and serve chilled. Each bite will be soft, rich, and full of Boston cream flavor.
Nutritional Insight:
This dessert is a rich, indulgent treat featuring layers of carbs, dairy, and sugar. The pudding adds calcium and protein, while the chocolate provides antioxidants. Though it’s best enjoyed in moderation, it offers satisfying comfort for sweet cravings and special occasions.
Dietary Considerations:
This cake contains gluten, dairy, and eggs. It’s not suitable for vegans or those with lactose intolerance unless alternative ingredients are used (e.g., dairy-free pudding, plant-based cream, and egg replacer). It’s also not low in sugar, so it may not be ideal for those on a low-glycemic or diabetic-friendly diet.
Sharing and Commenting is Caring
Tried this Boston Cream Poke Cake? Let others know how it turned out! We love reading your twists—whether it’s a topping idea or a shortcut you discovered. Drop a comment below and share this recipe with someone who appreciates a good old-fashioned sweet treat.