Boston Cream Poke Cake Mix Recipe
Boston Cream Poke Cake Mix Recipe
There’s something truly special about a dessert that combines the best of two worlds: the simplicity of a cake mix and the luxuriousness of Boston cream. This Boston Cream Poke Cake is a delightful fusion of flavors and textures, making it a perfect treat for any occasion. Imagine a moist yellow cake infused with creamy vanilla pudding and topped with a rich chocolate ganache. Each bite is a heavenly experience that will leave you and your guests wanting more.
Why You’ll Love This Recipe
- Easy to Make: Using a cake mix saves time without sacrificing flavor or quality.
- Rich and Creamy: The combination of pudding and ganache creates a luscious texture that’s hard to resist.
- Impressive Presentation: The poke cake method ensures a beautiful dessert that’s sure to impress.
Kitchen Equipment You’ll Need
- 9 x 13 baking dish
- Wooden spoon
- Mixing bowls
- Whisk
- Microwave-safe bowl
Ingredients
For the Cake:
- 1 box yellow or butter cake mix
- Two 3-ounce packages of instant vanilla pudding
- 4 cups milk
For the Chocolate Ganache:
- 1/4 cup heavy cream
- 3 tablespoons butter
- 4 ounces semi-sweet chocolate (I used Baker’s)
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1 to 3 tablespoons hot water (if needed to thin icing)
Step-by-Step Instructions
- Prepare the cake mix according to the package directions and bake in a 9 x 13 baking dish.
- While the cake is still warm, use the back of a wooden spoon to poke holes one inch apart all over the cake.
- In a mixing bowl, whisk together the two boxes of instant vanilla pudding with 4 cups of milk until smooth.
- Pour the pudding mixture over the cake, ensuring it fills all the holes. Gently tap the baking dish on the counter to help the pudding settle into the holes. If the pudding thickens, stir in 1 to 4 tablespoons of milk to thin it out.
- Refrigerate the cake for a couple of hours to allow the pudding to set.
- For the ganache, scald the heavy cream and butter in the microwave (about 2 minutes, without boiling).
- Add the semi-sweet chocolate to the scalded cream mixture and stir until completely smooth.
- Whisk in the powdered sugar and vanilla. If the ganache is too thick, add hot water one tablespoon at a time until it reaches a pourable consistency.
- Pour and spread the ganache evenly over the pudding layer on the cake.
- Refrigerate the cake until the ganache firms up.
Tips for Success
- Ensure the cake is still warm when adding the pudding for better absorption.
- If the pudding becomes too thick to pour, thin it out with a bit of milk.
- For an even ganache layer, pour it over the center of the cake and spread outward.
Additional Tips and Variations
- Flavor Twist: Use chocolate or banana pudding for a different flavor profile.
- Quick Ganache Alternative: If short on time, use a can of chocolate frosting heated until pourable.
Nutritional Highlights (Per Serving)
This cake is a decadent treat and best enjoyed in moderation. Exact nutritional values will depend on the specific brands of ingredients used.
Frequently Asked Questions (FAQ)
- Can I make this cake ahead of time? Yes, this cake can be made a day in advance. Just keep it refrigerated until serving.
- How long will the cake last? Stored in the refrigerator, the cake will keep for up to 3 days.
- Can I freeze the cake? It’s not recommended to freeze this cake as the pudding and ganache may separate upon thawing.
We hope you enjoy making and eating this Boston Cream Poke Cake as much as we do! Its delightful combination of flavors and textures is sure to make it a hit at any gathering. Give it a try, and don’t forget to share your experience and any creative variations you come up with. Happy baking!
