Let me introduce you to one of the easiest, creamiest, and most irresistible desserts ever: Boston Cream Poke Cake. This cake is like comfort food and celebration food had a baby. It’s got all the goodness of a traditional Boston cream pie—but made super simple, with a yellow cake, creamy vanilla pudding, and a glossy chocolate topping that makes everything feel a little fancier than it really is.
This is the cake I make when I want people to go, “Wait… you made that?!” and I can just smile and nod, knowing I barely had to do anything complicated. It’s soft, rich, cold, and dreamy, and every bite melts in your mouth. Whether you’re a seasoned baker or just getting into desserts, this recipe will make you look like a star.
And because it’s a poke cake, it’s also a little fun and totally forgiving. You poke holes in the cake and pour pudding all over it. How can you mess that up?
So if you’re looking for a dessert that feels like a warm hug, this Boston Cream Poke Cake is calling your name.
Why You’ll Love This Cake
- Super simple – Just a few ingredients, barely any prep.
- Creamy, dreamy texture – That pudding seeps into every bite.
- Perfect for parties or potlucks – It feeds a crowd and wows every time.
- Make-ahead friendly – It actually gets better after chilling overnight.
- No fancy skills needed – Just bake, poke, pour, and chill.
What You’ll Need to Make It
Nothing fancy, I promise. You probably have most of these things in your kitchen right now—or can grab them at any grocery store.
Ingredients:
- 1 box yellow cake mix (plus ingredients on box: usually eggs, oil, and water)
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 4 cups cold milk
- 1 tub (8 oz) whipped topping (like Cool Whip), optional
- 1 cup semi-sweet chocolate chips
- ¾ cup heavy cream
Let’s Make This Boston Cream Poke Cake!
Here comes the fun part—making the cake! This is such a no-fuss recipe, but it delivers BIG on flavor.
Step 1: Bake the cake
- Preheat your oven to 350°F (175°C).
- Prepare the yellow cake mix according to the package directions.
- Pour the batter into a greased 9×13-inch baking dish and bake until golden and a toothpick comes out clean (usually 25–30 minutes).
- Let the cake cool for about 10 minutes.
Step 2: Poke the cake
- Using the handle of a wooden spoon (or a chopstick!), poke holes all over the cake.
- Make the holes about an inch apart—don’t worry about perfection.
Step 3: Mix and pour the pudding
- In a medium bowl, whisk the pudding mixes and cold milk until smooth and starting to thicken.
- While the cake is still slightly warm, pour the pudding over the cake, spreading it so it fills the holes.
- Gently press the pudding into the holes with a spatula if needed.
Step 4: Chill it down
- Cover the cake with plastic wrap and refrigerate for at least 2 hours, or overnight if you can wait.
- The longer it chills, the creamier and more delicious it gets.
Step 5: Make the chocolate ganache topping
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Remove from heat and pour the hot cream over the chocolate chips in a bowl.
- Let it sit for 2 minutes, then stir until smooth and glossy.
Step 6: Finish and serve
- Pour the ganache over the chilled cake and spread it into an even layer.
- You can serve it right away or chill again for another 30 minutes to set the chocolate.
How I Like to Serve It
This cake is so good chilled straight from the fridge. I always cut it into squares and serve it with a spoon, because it’s a little soft and creamy in the best way. Sometimes I’ll add a dollop of whipped topping on the side, just for fun.
If you’re feeling fancy, a few chocolate curls or a sprinkle of crushed cookies on top make it even prettier. But honestly? It’s perfect just the way it is.
Tips and Tricks for the Best Cake
- Don’t wait too long to pour the pudding – It needs to go on while the cake is still warm so it soaks in better.
- Use instant pudding – Cook-and-serve pudding won’t set the same way for this recipe.
- Make it ahead – This cake gets better as it sits, so it’s great to prep the night before.
- Chill the ganache a bit before spreading – If it’s too hot, it might melt the pudding underneath.
- Use a serrated knife to slice – It helps keep those pudding layers neat.
Fun Variations to Try
If you want to get creative with this cake, here are a few ways to mix things up:
- Chocolate cake + chocolate pudding for a double chocolate version.
- Banana cream pudding instead of vanilla for a tropical twist.
- Top with crushed graham crackers for a bit of crunch.
- Add a thin layer of strawberry jam between the cake and pudding—kind of like a fruit twist on Boston cream.
One Slice is Never Enough
Every time I make this cake, I think I’ll just have one little square. And every time? I go back for seconds. It’s that creamy center, that smooth chocolate topping, that light, fluffy cake—it’s everything I want in a dessert. And it’s so easy, you’ll find yourself making it again and again.
Whether you’re serving it to your family, your coworkers, or just treating yourself after a long week, this Boston Cream Poke Cake always hits the spot. It’s a little nostalgic, a little messy, and completely delicious.
So go ahead, bake it tonight. And when you take that first creamy, chocolatey bite, you’ll know exactly why it’s one of my all-time favorites.
Boston Cream Poke Cake
Ingredients
- 1 box yellow cake mix plus ingredients listed on the box: eggs, oil, water
- 2 3.4 oz boxes instant vanilla pudding mix
- 4 cups cold milk
- 1 tub 8 oz whipped topping (like Cool Whip), optional
- 1 cup semi-sweet chocolate chips
- ¾ cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and prepare the yellow cake mix according to package directions. Bake for 25–30 minutes until golden and a toothpick comes out clean. Let cool for 10 minutes.
- Using a wooden spoon handle or chopstick, poke holes in the cake about 1 inch apart.
- In a medium bowl, whisk the pudding mixes and cold milk until smooth and thick. While the cake is still slightly warm, pour the pudding over it, ensuring the holes are filled. Press down gently with a spatula.
- Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- For the chocolate ganache: Heat heavy cream in a small saucepan over medium heat until simmering. Remove from heat and pour over chocolate chips. Let sit for 2 minutes, then stir until smooth. Pour the ganache over the chilled cake and spread into an even layer. Chill for another 30 minutes to set the ganache.
