Boston Cream Poke Cake (Print-Friendly Version)
Chilled yellow cake filled with vanilla pudding and topped with creamy chocolate frosting.
# What You Need:
→ Cake Base
01 -
1 box yellow cake mix, plus ingredients listed on package (typically eggs, oil, and water)
→ Pudding Filling
02 -
2 boxes instant vanilla or French vanilla pudding mix (3.4 oz each)
03 -
4 cups cold whole milk (or 2% milk as alternative)
→ Chocolate Topping
04 -
1 tub (16 oz) chocolate frosting, microwaved slightly until pourable
# How to Make It:
01 -
Prepare the yellow cake mix as directed on the package using a greased 9×13-inch baking pan. Bake until golden and springy to the touch.
02 -
While still warm, use the handle of a wooden spoon to poke holes at 1-inch intervals across the surface of the cake, pressing down to the bottom.
03 -
Whisk together both pudding mixes with 4 cups of cold milk for about 1 minute until smooth. Work quickly as the pudding sets fast.
04 -
Pour the pudding over the cake, ensuring each hole is filled. Use the back of a spoon to press pudding into the holes for full coverage.
05 -
Refrigerate for at least 2 hours to allow the pudding to set and integrate into the cake.
06 -
Microwave the chocolate frosting for 10–15 seconds until just pourable. It should be smooth but not runny.
07 -
Spread the softened frosting evenly over the chilled cake, starting from the center and working outward.
08 -
Let the frosting set briefly at room temperature, then refrigerate for another 2 hours or overnight for best results.
# Important Notes:
01 -
Chill the cake overnight for optimal texture and flavor development.
02 -
Use instant pudding only, not cook-and-serve, for correct consistency.
03 -
Slice using a warm knife cleaned between cuts for clean presentation.