Description
An easy, 5-ingredient Boston Cream Poke Cake that uses a yellow cake mix, vanilla pudding filling, and a rich chocolate ganache. It is moist, bakery-quality, and can be made in under 45 minutes.
Ingredients
Scale
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup (120ml) vegetable oil
- 1 cup (240ml) water
- 3 large eggs
- 1 small box (3.4 oz) instant vanilla pudding mix
- 2 cups (480ml) cold whole milk
- 1 container (8 oz) thawed whipped topping (e.g., Cool Whip)
- 1 cup (240ml) heavy cream
- 12 oz (340g) semi-sweet chocolate chips
- 1 tablespoon butter
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- Mix cake batter according to box directions using cake mix, oil, water, and eggs. Pour into pan and bake for 25-30 minutes until a toothpick comes out clean.
- Let cake cool in pan for 10 minutes, then remove to a wire rack to cool completely.
- Once completely cool, poke holes all over the surface with a fork, about 1 inch apart and deep to the bottom.
- In a large bowl, whisk instant vanilla pudding mix and cold milk for 2 minutes until thickened. Let sit for 5 minutes to set.
- Gently fold in the thawed whipped topping until combined.
- Pour the pudding mixture over the cooled cake and spread evenly, pushing some into the holes.
- Refrigerate the cake for at least 30 minutes (or up to 24 hours) to let the filling set.
- While cake chills, heat heavy cream in a saucepan over medium heat until it just begins to simmer.
- Pour hot cream over chocolate chips in a heat-proof bowl. Let sit for 5 minutes.
- Add butter and vanilla extract. Let sit for 1 minute, then whisk slowly from center outward until smooth and glossy.
- Remove cake from fridge. Pour warm ganache over the chilled cake, guiding it to the edges.
- Let sit for 10-15 minutes for ganache to set slightly before slicing and serving.
Notes
Ensure the cake is completely cool before poking holes to prevent them from closing up. Do not boil the heavy cream for the ganache to avoid seizing. The cake can be made ahead; the filling can be added the night before, with ganache poured on the day of serving. Do not freeze this cake as the texture of the whipped topping and ganache will suffer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32
- Sodium: 280
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
Keywords: Boston Cream Poke Cake, poke cake recipe, easy dessert, chocolate ganache, vanilla pudding, party dessert, make-ahead dessert