Description
Enjoy a decadent Boston Cream Poke Cake with layers of moist yellow cake soaked in vanilla pudding, topped with fluffy whipped cream and rich chocolate ganache. This delightful dessert is perfect for any celebration and is sure to impress your guests!
Ingredients
Scale
- 1 box of yellow cake mix (plus ingredients required on the box: eggs, water, and oil)
- 1 cup of milk
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup of heavy whipping cream
- 1 cup of powdered sugar
- 1 teaspoon vanilla extract
- 1 cup of semi-sweet chocolate chips
- 2 tablespoons of unsalted butter
- 1/4 cup of water
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the yellow cake mix with the ingredients listed on the box (typically eggs, water, and oil). Mix until well combined, about 2 minutes on medium speed.
- Grease a 9×13 inch baking pan with cooking spray or butter.
- Pour the cake batter into the prepared pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- In a medium bowl, whisk together the milk and the instant vanilla pudding mix until smooth.
- Let the pudding sit for about 5 minutes until it thickens.
- Using the handle of a wooden spoon or a skewer, poke holes all over the top of the cooled cake, spacing them about 1 inch apart.
- Carefully pour the prepared vanilla pudding over the top of the cake, ensuring it seeps into the holes. Use a spatula to spread it evenly if needed.
- Cover the cake with plastic wrap and refrigerate for at least 2 hours, or overnight.
- In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
- Using an electric mixer, beat the mixture on medium-high speed until soft peaks form, about 3-5 minutes. Avoid overbeating.
- Set the whipped cream aside in the refrigerator until ready to assemble the cake.
- In a small saucepan, combine the semi-sweet chocolate chips, unsalted butter, and water.
- Heat over low heat, stirring constantly until melted and smooth, about 3-5 minutes.
- Remove from heat and let it cool slightly until pourable.
- Once the cake has chilled and the pudding has set, spread the whipped topping evenly over the pudding layer.
- Drizzle the chocolate ganache over the whipped topping.
- Slice and serve chilled. Enjoy your delicious Boston Cream Poke Cake!
Notes
- For best results, allow the cake to chill overnight to enhance the flavors.
- You can substitute the yellow cake mix with chocolate cake mix for a different flavor twist.
- Prep Time: 30 minutes
- Cook Time: 30 minutes