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A slice of Boston Cream Poke Cake being lifted from a pan.
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Boston Cream Poke Cake Recipe

This Boston Cream Poke Cake Recipe is the best cake full of flavor. Perfect for a summer gathering or family function!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Boston Cream Poke Cake Recipe
Servings: 12 servings
Calories: 387kcal
Author: Kasey Schwartz

Equipment

  • 9x13 baking dish
  • Hand mixer
  • whisk

Ingredients

Cake Ingredients:

  • 1 box yellow cake mix (16.25 ounces)
  • 3 eggs
  • 1 cup milk
  • ½ cup olive oil or vegetable oil

Filling Ingredients:

  • 4 cups milk whole
  • ½ teaspoon vanilla extract
  • 2 boxes instant vanilla pudding mix (3.4 ounces) each

Topping Ingredients:

  • 1½ cups chocolate chips
  • 1 tablespoon corn syrup
  • ¾ cup heavy cream

Instructions

  • Gather all the ingredients, and preheat the oven according to the cake instructions.
    Boston cream poke cake ingredients.
  • Prepare yellow cake in a 9x13-inch baking pan according to package instructions. Let cool completely. A toothpick inserted into the center of the cake should come out cleanly.
    1 box yellow cake mix, 3 eggs, 1 cup milk, ½ cup olive oil or vegetable oil
    Baked yellow box cake in a rectangular cake pan.
  • While the cake is cooling, make the pudding. In a large bowl, whisk the cold milk, vanilla, and pudding mix until smooth. Continue to whisk for about 2 minutes or until the pudding becomes thick.
    4 cups milk, ½ teaspoon vanilla extract, 2 boxes instant vanilla pudding mix
  • Use the handle of a spoon or your finger (wash your hands first!) to poke holes in the cake. You want to poke a hole every 1-2 inches across the entire surface of the cake.
    Overhead image of holes poked into a yellow cake.
  • Scoop the pudding onto the cake and spread it evenly across the whole cake, making sure the pudding goes down into the holes. Push the pudding into the holes as you spread.
    Pudding spread over poke cake.
  • Make the chocolate glaze next. Add the chocolate chips and cornsyrup to a large mixing bowl. Bring the heavy cream to a boil then pour the hot cream over the chocolate chip. Let the bowl sit for one minute, allowing the cream to melt the chocolate chips. Then, whisk until smooth.
    1½ cups chocolate chips, 1 tablespoon corn syrup, ¾ cup heavy cream
  • Pour the chocolate glaze over the entire cake in the pan. Spread the glaze evenly across the top of the cake.
    Chocolate glaze poured over Boston cream poke cake.
  • Slice and serve the cake immediately or cover the dish with plastic wrap, then chill the cake in the fridge.
    A slice of Boston Cream Poke Cake being lifted from a baking dish.

Video

Nutrition

Serving: 1g | Calories: 387kcal | Carbohydrates: 36g | Protein: 5g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 162mg | Potassium: 250mg | Fiber: 0.1g | Sugar: 32g | Vitamin A: 443IU | Vitamin C: 0.1mg | Calcium: 158mg | Iron: 0.2mg