If you’re a fan of classic desserts with a twist, you’re going to fall head over heels for this Boston Cream Pie Poke Cake. This dessert marries the rich, luxurious flavors of a traditional Boston Cream Pie with the fun and ease of a poke cake. Imagine a soft, moist vanilla cake drenched in a creamy custard filling, topped with a luscious chocolate glaze that’s hard to resist. It’s a showstopper that’s perfect for any occasion, whether you’re hosting a dinner party or just looking to indulge in a sweet treat.
Here’s what makes this cake a must-try:
- Moist Vanilla Cake: Start with a classic vanilla cake base that’s soft and fluffy, providing the perfect foundation for the creamy and decadent layers to come.
- Creamy Custard Filling: Once the cake is baked, it gets poked with holes and filled with a rich vanilla custard. This custard soaks into the cake, infusing it with a luscious, creamy texture.
- Chocolate Glaze: Topped with a glossy chocolate glaze that hardens to a perfect finish, every slice of this cake is a delightful mix of textures and flavors—creamy, smooth, and indulgent.
This Boston Cream Pie Poke Cake is sure to be a hit at your next gathering or as a delightful treat just for you. Ready to make your own? Here’s how:
Recipe: Boston Cream Pie Poke Cake
Ingredients:
For the Cake:
- 1 box (15.25 oz) vanilla cake mix (plus ingredients called for on the box, typically eggs, oil, and water)
For the Custard Filling:
- 1 package (3.4 oz) vanilla instant pudding mix
- 2 cups milk
- 1 teaspoon vanilla extract
For the Chocolate Glaze:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
Instructions:
- Prepare the Cake:
- Preheat your oven according to the cake mix package instructions.
- Grease and flour a 9×13 inch baking pan.
- Prepare the vanilla cake mix according to package instructions and pour the batter into the prepared pan.
- Bake according to package directions, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
- Make the Custard Filling:
- In a medium bowl, whisk together the vanilla pudding mix and milk until smooth and thickened.
- Stir in the vanilla extract.
- Once the cake has cooled, use the handle of a wooden spoon or a skewer to poke holes all over the surface of the cake, making sure to create even spacing.
- Add the Custard:
- Gently spread the prepared custard over the surface of the cake, allowing it to seep into the holes.
- Prepare the Chocolate Glaze:
- In a microwave-safe bowl, combine the chocolate chips and heavy cream.
- Microwave in 30-second intervals, stirring in between, until the mixture is completely melted and smooth.
- Stir in the butter until fully incorporated.
- Top the Cake:
- Pour the chocolate glaze over the custard-topped cake, spreading it evenly with a spatula.
- Let the cake sit at room temperature for about 30 minutes to allow the glaze to set.
- Serve and Enjoy:
- Slice and serve! This cake is perfect on its own or with a dollop of whipped cream for an extra touch of indulgence.
