Oh my goodness, if you love the dreamy blend of chocolate and vanilla, you’re going to absolutely adore this Boston cream poke cake! It’s like a party in your mouth—every bite is a delightful mix of flavors and textures. The soft yellow cake, the rich chocolate drizzle, and that creamy vanilla pudding filling just come together in the most magical way. I remember the first time I made this cake for a family gathering; it was gone in minutes and everyone was begging for the recipe! That’s what makes this poke cake so special to me; it brings people together over dessert, and trust me, it’s incredibly easy to whip up. You’ll want to keep this recipe close—it’s a guaranteed crowd-pleaser!
Ingredients for Boston Cream Poke Cake
Here’s what you’ll need to create this delicious Boston cream poke cake. Don’t worry, it’s super simple!
- 1 box yellow cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 cup milk
- 1 box vanilla instant pudding mix
- 1 cup heavy cream
- 1 cup chocolate chips
- 1/2 cup powdered sugar
Make sure to have everything measured out before you dive into the baking—trust me, it makes the process smoother and more enjoyable! Now, let’s get cooking!
How to Prepare Boston Cream Poke Cake
Preheat and Prepare
Let’s kick things off by preheating your oven to 350°F (175°C). This is super important because it ensures your cake bakes evenly and beautifully. While that’s heating up, grab a large mixing bowl and prepare the cake mix according to the package instructions. It’s usually as simple as adding the water, vegetable oil, and eggs. Give it a good whisk until it’s nice and smooth—no lumps, please! Once that’s done, pour the batter into a greased 9×13 inch baking dish, spreading it out evenly. You’re going to love how easy this part is!
Bake the Cake
Now, slide that beauty into the oven and let it bake for 30-35 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean or with just a few crumbs sticking to it. Oh, the smell of baking cake is heavenly! Once it’s done, take it out and let it cool for about 10 minutes. This cooling time is crucial because it helps the cake settle before we start poking!
Poke and Fill
After the cake has cooled a bit, it’s time for the fun part! Grab a fork and gently poke holes all over the top of the cake—think about 15-20 holes, spaced evenly. This is where the magic happens! In a separate bowl, mix together the milk and vanilla pudding until it’s smooth and creamy. Pour that luscious pudding over the cake, making sure it fills all those holes. Don’t skimp on this part; you want every bite to be bursting with flavor!
Chill and Top
Now, pop the cake in the refrigerator for at least 2 hours. This chilling step is key—it allows the pudding to set and the flavors to meld beautifully. While it’s chilling, let’s whip up some topping! In a mixing bowl, beat the heavy cream with the powdered sugar until soft peaks form. When the cake is finally ready, spread that delightful whipped cream over the top. And for the grand finale, melt your chocolate chips and drizzle them over the cake. Wow, isn’t that just gorgeous?
Tips for Success
To make sure your Boston cream poke cake turns out perfectly, here are a few handy tips! First off, don’t skip the chilling time—at least 2 hours in the fridge is essential for those flavors to really blend and for the pudding to set properly. Also, using instant pudding is a must; it gives that creamy texture we all love without any fuss. When whipping your cream, make sure your bowl and beaters are cold for the best results—this helps achieve those lovely soft peaks quickly. And remember, using high-quality chocolate chips will elevate that drizzle to a whole new level of deliciousness!
Variations on Boston Cream Poke Cake
If you’re feeling adventurous, there are so many fun ways to switch up this Boston cream poke cake! For a fruity twist, try adding a layer of fresh strawberries or raspberries on top of the pudding before adding the whipped cream—yum! You could also swap the vanilla pudding for chocolate pudding for a double chocolate delight that’ll satisfy any chocoholic. Feeling festive? Add some pumpkin spice to the cake mix in the fall for a seasonal treat! And don’t forget, toppings can be anything from crushed nuts for a bit of crunch to drizzling caramel sauce for an extra layer of sweetness. The possibilities are endless!
Nutritional Information
Here’s the estimated nutritional data for one slice of this delicious Boston cream poke cake:
- Calories: 350
- Fat: 15g
- Protein: 5g
- Carbohydrates: 50g
- Sugar: 20g
- Sodium: 200mg
Keep in mind that these values are estimates and can vary based on the specific ingredients you use!
FAQ About Boston Cream Poke Cake
Got questions about this scrumptious Boston cream poke cake? I’ve got you covered!
Can I make this cake ahead of time?
Absolutely! This cake is perfect for making a day in advance. Just keep it covered in the refrigerator until you’re ready to serve it.
What if I don’t have heavy cream?
No worries! You can use whipped topping as a substitute, but the texture might be slightly different.
Can I use a different flavor of pudding?
Yes! Feel free to experiment with chocolate or even butterscotch pudding for a fun twist on the classic flavor!
How long does it last in the fridge?
Your Boston cream poke cake will stay fresh for about 3-4 days in the fridge, but trust me, it won’t last that long!
Can I freeze this cake?
While it’s best enjoyed fresh, you can freeze the cake without the whipped cream topping. Just wrap it well and it should be good for up to a month!
Why You’ll Love This Recipe
- Quick to prepare: This Boston cream poke cake comes together in no time, perfect for those busy days when you want something sweet without the fuss.
- Delicious flavor pairing: The harmony of rich chocolate and creamy vanilla pudding creates a taste sensation that’s hard to resist.
- Perfect for gatherings: It’s a crowd-pleaser that’s sure to impress at parties, potlucks, or family get-togethers.
- Make-ahead friendly: You can easily prepare it in advance, giving you more time to enjoy with your loved ones.
- Customizable: With so many variations and toppings, you can make this cake your own every time!
Boston Cream Poke Cake: 5 Reasons to Indulge Today
- Total Time: 2 hours 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious Boston cream poke cake that combines a rich chocolate layer with creamy vanilla pudding.
Ingredients
- 1 box yellow cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 cup milk
- 1 box vanilla instant pudding mix
- 1 cup heavy cream
- 1 cup chocolate chips
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C).
- Prepare the cake mix according to package instructions.
- Pour the batter into a greased 9×13 inch baking dish.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Remove from oven and let cool for 10 minutes.
- Poke holes in the cake using a fork.
- Mix milk and pudding together until smooth.
- Pour pudding over the cake, making sure it fills the holes.
- Refrigerate the cake for at least 2 hours.
- For the topping, whip heavy cream with powdered sugar until soft peaks form.
- Spread whipped cream over the cake.
- Melt chocolate chips and drizzle over the cake.
Notes
- Chill the cake for best flavor.
- Use instant pudding for best results.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: boston cream poke cake
