1. Bake the Cake
Prepare cake mix according to package directions in a greased 9x13-inch pan.
Bake as directed, then let cool 15 minutes.
2. Poke & Fill with Custard
Use the handle of a wooden spoon to poke holes all over the cake.
Whisk pudding mix + milk for 2 minutes, then pour over the cake, spreading to fill holes.
Refrigerate 1 hour to set.
3. Make the Ganache
Heat cream until steaming (microwave or stove).
Pour over chocolate chips + butter in a bowl. Wait 2 minutes, then stir until smooth.
Stir in vanilla.
4. Top & Chill
Spread ganache over the cake.
Chill 30+ minutes to set (or serve immediately for a gooey treat!).
Pro Tips for the Best Poke Cake
🔥 Extra moist? Brush cake with ½ cup sweetened condensed milk before pudding.
🍫 Dark chocolate lover? Use dark chocolate chips for ganache.
🍰 Homemade touch? Swap boxed cake with this vanilla cake recipe.
🧊 Make ahead? Assemble (without ganache) 1 day early—add ganache before serving.
FAQs
Can I use homemade pudding?
Yes! Prepare 2 cups vanilla pastry cream and use instead.
How do I store leftovers?
Cover and refrigerate for 3 days—ganache may harden (soften at room temp before serving).
Can I freeze this cake?
Yes! Freeze without ganache, then add it after thawing.
Serving Ideas
☕ Coffee pairing: Serve with espresso for dessert
🎉 Party trick: Cut into small squares for a crowd
🍓 Fruity twist: Top with fresh berries
Final Thoughts
This Boston Cream Poke Cake is decadent, easy, and always a hit—every bite is like a creamy, chocolatey dream!
Warning: You’ll be asked to bring this to every gathering.
