My First Poke Cake
I made my first poke cake in 1978. My grandson wanted a “squishy” cake for his birthday. I saw a recipe in a magazine. I decided to give it a try.
The cake looked funny with all those holes. But then I poured in the pudding. It vanished into the cake! We all watched it disappear. The cake became so moist and sweet. I still laugh at that memory.
Why The Poke Matters
Poking holes is the best part. It lets the pudding soak deep inside. Every single bite gets that creamy filling. Without the holes, it’s just cake with stuff on top.
This matters because it turns a simple box mix into magic. It feels like a secret you baked right into the cake. Have you ever tried a poke cake before? What’s your favorite kind?
Making The Creamy Heart
Now, for the pudding. Use whole milk. It makes the filling rich and happy. Whisk it until it just starts to thicken. Then you must work fast!
Pour it over the warm cake right away. Doesn’t that smell amazing? Watch it river into all those little holes. Fun fact: That bit of pudding you set aside? That’s your cook’s treat. Eat it with a spoon!
The Shiny Chocolate Hat
The ganache is like a shiny chocolate hat. Melting the chips with cream is easy. Just heat it slow and stir a lot. Be patient. Good things take time.
Pour it gently over the cold cake. The chill helps it set up perfectly. This matters. That smooth top makes everyone say “wow” before they even take a bite. Do you like milk chocolate or dark chocolate more?
The Hardest Part
You must wait. Let the cake sit in the fridge for hours. This is the hardest step. But it is so important.
The waiting lets all the flavors get to know each other. The cake, the cream, the chocolate become one. When you finally slice it, the layers will be perfect. What’s your favorite dessert to make for a special wait?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Butter recipe cake mix | 1 box | Plus ingredients called for on package (vegetable oil, eggs, water) |
| Instant vanilla pudding mix | 2 (3.4 oz) boxes | See directions for not using the entire 2nd box of pudding |
| Whole milk | 4 cups | For the pudding mixture |
| Vanilla extract | 2 teaspoons | For the pudding mixture |
| Butter | 2 tablespoons | For the ganache |
| Semi-sweet chocolate chips | 1 cup | For the ganache |
| Milk chocolate chips | 1 cup | For the ganache |
| Heavy cream | ⅔ cup | For the ganache |
| Vanilla extract | 1 teaspoon | For the ganache |
My Easy Boston Cream Poke Cake
Hello, dear! Let’s make a fun cake today. It reminds me of my grandson’s birthday. He always wanted a Boston cream pie. This cake is even easier. We just poke holes and pour goodness right in. Doesn’t that sound wonderful?
You’ll need a simple cake mix to start. Baking it fills the kitchen with a sweet smell. I still smile thinking of that. Once it’s cool, the real fun begins. We get to poke holes all over the top. This lets the creamy pudding soak down deep.
- Step 1: Make your cake mix just like the box says. Pour it into your greased pan. Bake it until it’s golden and springy. Let it cool completely on the counter. A warm cake will melt our pudding later. (My hard-learned tip: Grease that pan well. A stuck cake is a sad cake.)
- Step 2: Now, take the round end of a wooden spoon. Poke holes across the whole cake. Space them about an inch apart. This part is oddly satisfying, I think. Those holes are little tunnels for our creamy filling.
- Step 3: Whisk the pudding mixes with cold milk and vanilla. It will start to thicken fast. Pour almost all of it over the cake right away. Watch it disappear into the holes. Save that half cup for later. Why save some pudding? Share below!
- Step 4: Pop the cake into the fridge. Let it chill for a good hour. This sets the pudding layer nicely. It makes the cake wonderfully moist. I use this time to wash a few bowls.
- Step 5: Let’s make the shiny chocolate ganache. Melt everything together in the microwave. Do it in short bursts and stir in between. This keeps the chocolate smooth. Doesn’t that smell amazing? Let it cool just a minute.
- Step 6: Pour the chocolate over the chilled cake. Spread it gently to the edges. The final wait is the hardest part. Chill it for four hours so everything sets. It’s worth the wait, I promise.
Cook Time: 4–6 hours (mostly chilling)
Total Time: 4 hours 30 minutes
Yield: 12 servings
Category: Dessert, Cake
Three Tasty Twists to Try
This cake is a lovely blank canvas. You can play with it so easily. Here are a few ideas from my kitchen. Each one brings a different smile.
- Chocolate Lover’s Dream: Use a chocolate cake mix instead. Keep the vanilla pudding for a surprise inside.
- Orange Creamsicle: Add a teaspoon of orange zest to the pudding. Use white chocolate chips for the ganache topping.
- Summer Berry: After poking holes, scatter fresh raspberries on the cake. Then pour the pudding right over them.
Which one would you try first? Comment below!
Serving It Up Just Right
This cake is rich, so small slices are perfect. I like to add a dollop of that saved pudding on the side. A few fresh berries make it look fancy. You could even add a tiny sprinkle of sea salt on top. It makes the chocolate taste even deeper.
For a drink, a glass of cold milk is classic. For the grown-ups, a small cup of strong coffee is lovely. The bitter coffee and sweet cake are best friends. Which would you choose tonight?
Keeping Your Poke Cake Perfect
This cake loves the fridge. Cover it well with plastic wrap. It will stay delicious for three days. You can freeze it for a month, too. Just wrap the whole dish in foil first.
I like to make the cake a day ahead. I add the pudding and ganache the next morning. This splits the work nicely. It is a great trick for busy days.
I once left my cake out too long. The ganache got soft and weepy. Now I always chill it right away. Storing food well saves your hard work. It means you can enjoy it later.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Cake Troubles
Is your pudding too runny? Make sure you use instant pudding mix. Also, use whole milk for the best thickness. Pour it over the cake right after mixing.
Is your ganache too thick or thin? If thick, add a splash more cream. If thin, add a few more chocolate chips. I remember when my first ganache was a lumpy mess. Stirring well between microwave bursts fixes everything.
Are the cake holes too small? Use the round end of a wooden spoon. Poke deep, about an inch apart. This lets the pudding soak in beautifully. Getting these steps right builds your confidence. It also makes every bite taste amazing.
Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use a gluten-free yellow cake mix. Check your pudding mix is gluten-free, too.
Q: How far ahead can I make it? A: You can make it one full day ahead. The flavors get even better overnight.
Q: What if I don’t have two chocolate types? A: Use all semi-sweet or all milk chocolate. Two cups total will work just fine.
Q: Can I make a smaller batch? A: Bake the cake in an 8×8 pan. Just cut the pudding and ganache amounts in half.
Q: Any special tip? A: Let the cake cool completely before poking. This keeps the structure nice. Fun fact: The “poke” method comes from a 1970s cake mix promotion!
Which tip will you try first?
From My Kitchen to Yours
I hope you love making this cake. It is a joyful, messy, and delicious project. Sharing food is one of life’s sweetest pleasures.
I would love to see your creation. Show me your beautiful, pudding-filled cake. Your photos always make my day.
Have you tried this recipe? Tag us on Pinterest! I can’t wait to see. Happy cooking!
—Anna Whitmore.
Boston Cream Poke Cake: Boston Cream Poke Cake Recipe
Description
This Boston Cream Poke Cake is an easy, show-stopping dessert! Layers of moist cake, creamy pudding, and rich chocolate ganache. Perfect for any occasion.
Ingredients
=== Cake ===
=== Ganache ===
Instructions
- Make the yellow butter cake mix per package directions. Pour into a lightly greased 9×13 baking dish. Place in the oven and bake at the recommended temperature and time per the cake box directions.
- Remove cake from the oven and let cool. Once cooled use the back of a wooden spoon to poke holes all over the top of the cake, about an inch and a half apart. Set aside.
- In a medium mixing bowl combine instant vanilla pudding, whole milk, and vanilla extract. Use a whisk to combine. Before pouring, take out ½ cup of the mixture and set aside then immediately pour the pudding mixture over the top of the cake before it has a chance to set up.
- Place the cake in the refrigerator for 1 hour.
- In a medium mixing bowl combine butter, semi sweet chocolate chips, milk chocolate chips, heavy cream, and vanilla extract. Stir together. Place in the microwave for 30 seconds. Remove and stir together. Repeat steps in 30 second increments until the chocolate is melted and the mixture is combined.
- Pour the chocolate over the top of the cake and place in the refrigerator until the chocolate sets up. Place back in the refrigerator for at least 4 hours, or until ready to serve.
Notes
- The ½ cup of reserved pudding mixture is not used in the recipe and can be discarded or enjoyed separately.
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