Description
This Boston Cream Pie Poke Cake combines the classic flavors of vanilla cake, rich chocolate ganache, and creamy vanilla pudding in an easy-to-make layered dessert. The poke cake method creates moist pockets of chocolate that blend beautifully with the pudding and a fluffy chocolate buttercream frosting, resulting in a decadent treat perfect for any occasion.
Ingredients
Scale
Vanilla Cake
- 1 box of vanilla cake mix (plus ingredients required on the box: usually eggs, oil, and water)
Chocolate Ganache
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
Vanilla Pudding Layer
- 1 cup instant vanilla pudding mix
- 2 cups milk
Chocolate Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/4 cup boiling water (optional, for adjusting frosting consistency)
Instructions
- Prepare and Bake the Cake: Preheat your oven according to the instructions on the vanilla cake mix box. Grease and flour a 9×13 inch baking pan. Prepare the cake batter as directed on the box, then pour it into the prepared pan. Bake according to the package instructions until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
- Make the Chocolate Ganache: In a small saucepan over medium heat, combine the heavy cream and chocolate chips. Stir continuously until the chocolate is completely melted and the mixture is smooth. Remove from heat and let it cool slightly to thicken but remain pourable.
- Poke Holes in the Cake: Once the cake is completely cooled, use the handle of a wooden spoon or a skewer to poke holes all over the top of the cake about 1 inch apart. This will allow the ganache to soak into the cake for added moisture and flavor.
- Pour Ganache Over Cake: Pour the warm chocolate ganache evenly over the top of the cake, ensuring it seeps into the holes. Allow the cake to absorb the ganache for about 30 minutes to saturate the cake layers thoroughly.
- Prepare and Spread Vanilla Pudding: In a mixing bowl, whisk together the instant vanilla pudding mix and 2 cups of milk until thickened. Spread the pudding evenly over the ganache-soaked cake, creating a creamy vanilla layer on top.
- Make the Chocolate Frosting: In a separate bowl, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar, vanilla extract, and a pinch of salt. Mix until smooth and fluffy. If the frosting is too thick, add a little boiling water (or warm water) gradually to reach the desired spreading consistency.
- Frost the Cake: Spread the chocolate buttercream frosting evenly over the vanilla pudding layer, smoothing it out with a spatula for a clean finish.
- Chill and Serve: Refrigerate the cake for at least 2 hours to allow the flavors to meld and the cake to set firmly. When ready to serve, slice and enjoy the moist, layered indulgence of this Boston Cream Pie Poke Cake.
Notes
- Use a wooden spoon or skewer with a rounded handle to avoid tearing the cake when poking holes.
- Ensure the cake is completely cooled before poking and pouring ganache to prevent melting the pudding layer.
- If pudding thickens too much before spreading, whisk gently to loosen it for easier application.
- Adjust frosting consistency by adding small amounts of water or milk to avoid a frosting that’s too stiff to spread.
- Store leftovers covered in the refrigerator for up to 4 days.
