Boston Cream Pie Poke Cake combines two fantastic desserts, Boston cream pie and poke cake, into a moist, buttery cake filled with vanilla pudding and topped with chocolate ganache!
When I asked my oldest what he wanted for his birthday dessert, he wisely replied, anything you need to make for your blog. I had selected this Boston Cream Pie Poke Cake for January’s #TwoSweetiePies, so it became a celebratory dessert!
Boston Cream Pie Poke Cake
Poke cakes are still all the rage. Allowing pudding or doctored up sweetened condensed milk to infuse into a baked cake makes for a super moist dessert. The components for this Boston cream pie poke cake are similar to the classic Boston cream pie, which is actually a vanilla butter cake filled with pastry cream and topped with a chocolate glaze.
To make it even easier, instant vanilla pudding is used in lieu of the more complicated French creme patisserie. The family went nuts for this cake. And I sent some leftovers home with the birthday boy. His roommate sent him a text asking if he could have another piece! Winner all around.
Two Sweetie Pies
Thanks again to my lovely friend, Danielle, for another magnificent recipe! She is my go-to blogger for decadent treats. I promise you will love whatever you try from her blog!!! We share a recipe from each other’s sites every second Monday of the month.
Check out Danielle’s take on this Boston Cream Pie Poke Cake as well as her social media sites! Make sure to check out which of my recipes she made this month, too.
To make the Boston Cream Pie Poke Cake recipe, you will need:Print
Boston Cream Pie Poke Cake
A “poke cake” twist on a Boston Cream Pie.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
- 2 cups sugar
- 4 eggs
- 2 1/2 cups flour
- 1 cup milk
- 3/4 cup vegetable oil
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 2 small boxes instant vanilla pudding, mixed according to box directions.
- 8 ounces semisweet chocolate, finely chopped
- 1 cup heavy cream
- Grease a 9 x 13 pan. Set aside. Preheat oven to 350º.
- Beat eggs and sugar until combined.
- Add flour, milk. oil, baking powder, salt, and vanilla. Mix just until combined. Pour into prepared pan.
- Bake for 40-50 minutes or until a toothpick inserted into the middle comes out clean.
- Once out of the oven, use a wooden spoon handle to poke holes throughout the cake.
- Prepare pudding according to box directions and pour over the cake. Let cool.
- For ganache, heat heavy cream just to a boil.
- Pour over the chocolate and let sit for 2 minutes. Whisk until completely smooth.*
- Let cool for a few minutes, then pour over pudding layer. Refrigerate until cold. Cut and serve.
*Note: Both my ganache and Danielle’s set up fine, but some testers found there’s did not thicken enough. If yours is very runny, let it sit out at room temperature for an hour, then check again. If it’s still too runny, I’d add 2-4 more ounces of chopped semisweet chocolate, gently microwave until melted, whisk until smooth and let cool until it thickens.