This Boston Cream Pie Poke Cake is my go-to treat when I want something simple yet indulgent. It combines a soft vanilla cake base soaked with rich vanilla custard and topped with a glossy layer of chocolate ganache. It’s everything I love about a classic Boston Cream Pie, in an easy sheet cake form.
Why I’ll Love This Recipe
I love this recipe for how quickly it comes together and how decadent the final result is. The custard fills every bite with creamy goodness, and the ganache topping gives it a beautiful finish that feels fancy without the fuss. It’s a hit at parties and always gets compliments, even though it uses pantry staples and minimal effort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 box (15.25 oz) vanilla cake mix
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1 cup whole milk
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1 package (3.4 oz) instant vanilla pudding mix
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1 cup heavy whipping cream
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1 cup semi-sweet chocolate chips
Directions
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Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
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Prepare the cake mix according to the package directions and pour the batter into the dish.
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Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool slightly.
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Using the handle of a wooden spoon or a chopstick, poke holes all over the top of the cake.
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In a bowl, whisk together the milk and vanilla pudding mix until it thickens. Pour it evenly over the cake, letting it soak into the holes.
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Cover the cake with plastic wrap and refrigerate for at least 2 hours.
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For the ganache, heat the heavy cream in a small saucepan until warm (but not boiling). Remove from heat, add chocolate chips, and stir until fully melted and smooth.
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Let the ganache cool slightly, then pour it over the chilled cake, spreading it into an even layer.
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Refrigerate again if needed, then slice and serve.
Servings and timing
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Servings: 12
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Prep time: 20 minutes
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Cook time: 30 minutes
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Total time: 50 minutes
Variations
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I sometimes swap the vanilla pudding for chocolate or butterscotch to mix things up.
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Topping it with chopped nuts, crushed cookies, or sprinkles gives the cake a fun twist.
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For a richer flavor, I use dark chocolate chips in the ganache.
Storage/Reheating
I store the cake in the refrigerator covered tightly with plastic wrap or in an airtight container. It stays fresh for up to 4 days. While I don’t reheat this cake, I do like letting a slice sit out for a few minutes before serving so the ganache softens slightly.
FAQs
Can I make this cake ahead of time?
Yes, I often prepare it a day in advance. The flavors deepen as it chills, making it even better the next day.
Do I have to use instant pudding mix?
I prefer instant for convenience, but cooked pudding works too—it just takes a bit more time to prepare and cool.
What type of chocolate is best for the ganache?
I usually go with semi-sweet chips for balance, but dark chocolate gives a richer taste if that’s what I’m after.
Can I use a homemade cake instead of a mix?
Absolutely. When I have more time, I make a from-scratch vanilla cake and use it in the same way.
Will the cake get soggy from the custard?
Not at all. The cake absorbs the custard beautifully without becoming mushy—it just makes it more moist and flavorful.
Conclusion
This Boston Cream Pie Poke Cake has all the elegance of a traditional dessert with none of the stress. I love how simple it is to make and how delicious every layer tastes. Whether I’m serving it for a holiday or just want something sweet on a weekday, it never disappoints.
