Best 3 Boston Cream Poke Cake Recipes
Boston cream poke cake is a classic dessert that is sure to please a crowd. This delicious cake is made with a moist vanilla cake base, a creamy vanilla pudding filling, and a rich chocolate ganache topping. The cake is easy to make and can be prepared in advance, making it a great option for parties and other gatherings. With its irresistible combination of flavors and textures, Boston cream poke cake is a timeless treat that will be enjoyed by people of all ages.
Here are our top 3 tried and tested recipes!
EASY BOSTON CREAM POKE CAKE
By using boxed cake mix and instant pudding, this Boston cream variation is super easy to make and is sure to be a hit at home or for a crowd.
Provided by Ally Ofstie
Categories Desserts Cakes Poke Cake Recipes
Time 1h45m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
- Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer until combined. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool.
- Poke holes all over the cake using the handle of a wooden spoon. Whisk milk and pudding mix together in a bowl until just starting to thicken. Pour over cake, spreading with spatula to fill the holes. Refrigerate to firm, about 1 hour.
- Place chocolate chips in a glass bowl. Heat heavy whipping cream in a small saucepan over medium-low heat, stirring frequently, until bubbles form, about 3 minutes. Pour over the chocolate chips; whisk until smooth. Spread chocolate ganache over cake with a spatula.
Nutrition Facts : Calories 386 calories, Carbohydrate 49.1 g, Cholesterol 56.5 mg, Fat 20.4 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 9.2 g, Sodium 398.9 mg, Sugar 35.3 g
4-INGREDIENT BOSTON CREAM POKE CAKE RECIPE - (4.4/5)
Provided by critty
Number Of Ingredients 4
Steps:
- Make cake according to directions and bake in well greased 9x13 pan. When cake is finished and while still warm, poke holes all over cake using handle of wooden spoon. The holes need to big and make sure you poke all the way down to the bottom of the pan. In medium bowl, add milk to pudding mixture and whisk until all lumps are gone. Pour on top of cake and be sure to pour directly into the holes in the cake. Spread out with a spoon all the way to the sides of the pan and gently push into the holes. Put cake in the refrigerator and be sure cake is cool completely before adding frosting (about 2 hours). When ready to frost, remove lid and foil from frosting tub and put in microwave for 10-15 seconds. Stir with a spoon - should be thick but pourable - not bubbly hot. Pour frosting onto cake. Spread frosting to evenly cover cake. Start in the middle and spread to the sides. Allow to cool on counter for several minutes and then put in refrigerator. Cake tastes better if it has been in the refrigerator overnight.
BOSTON CREAM POKE CAKE RECIPE - (4.5/5)
Provided by carvalhohm2
Number Of Ingredients 4
Steps:
- Make cake mix according to directions and bake in a well-greased 9x13 pan. When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle or other similar size object. You want the holes to be fairly big so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake. In a bowl, prepare pudding. Whisk together instant pudding mix with 4 cups milk. Whisk until all the lumps are gone. Pour pudding over cake. Taking care to pour it right into the holes as much as possible. Spread it all out and using the back of the spoon, gently push pudding down into the holes. Put the cake into the fridge to set and cool (about 2 hours). Remove the lid and foil covering from the tub of chocolate frosting. Pop it in the microwave for about 10-15 seconds. Stir with a spoon. It should still be a little thick but pourable-not bubbly hot. Pour chocolate frosting on top of pudding. Spread frosting evenly over cake starting in the center then spreading it towards the sides. Allow to cool on the counter for a few minutes, then put into the fridge to fully cool and set up. This cake needs to be kept refrigerated.
Tips:
- For the cake batter, make sure the butter and eggs are at room temperature before creaming them together. This will help to ensure a smooth and fluffy batter.
- Be careful not to overmix the cake batter. Overmixing can result in a tough, dense cake.
- When pouring the hot custard mixture over the warm cake, do it slowly and evenly. This will help to prevent the cake from cracking.
- Be patient when waiting for the cake to cool completely before frosting it. If the cake is still warm, the frosting will melt and become runny.
- If you don't have a pastry bag, you can use a zip-top bag with the corner snipped off to pipe the frosting onto the cake.
- For a richer flavor, use dark chocolate ganache instead of chocolate frosting.
- To make the cake ahead of time, bake it and let it cool completely. Wrap the cake tightly in plastic wrap and store it in the refrigerator for up to 3 days. When you're ready to serve, thaw the cake at room temperature for 1 hour, then frost it.
Conclusion:
Boston cream poke cake is a classic dessert that is sure to impress your friends and family. With its moist cake, creamy custard filling, and rich chocolate ganache, it's a delicious and decadent treat that is perfect for any occasion. So next time you're looking for a special dessert to make, give Boston cream poke cake a try. You won't be disappointed!
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