Easy Boston Cream Poke Cake (Print-Friendly Format)

Moist yellow cake with vanilla filling and luscious chocolate topping, perfect for sharing or special occasions.

# Required Ingredients:

→ Cake Base

01 - 1 box yellow butter cake mix
02 - Ingredients as directed on cake mix box (e.g., eggs, oil, water), amounts per package instructions

→ Vanilla Pudding Filling

03 - 2 small boxes French vanilla instant pudding mix
04 - Ingredients as directed on pudding mix boxes (e.g., cold milk), amounts per package instructions

→ Chocolate Frosting Options

05 - 1 tub chocolate frosting

→ Chocolate Ganache Frosting (alternative to pre-made frosting)

06 - 170 g semi-sweet chocolate chips or chopped chocolate bar (1 cup)
07 - 240 ml heavy whipping cream (1 cup), plus an additional 60–80 ml if using 340 g chocolate

# How to Make It:

01 - Preheat oven according to cake mix instructions. Combine cake mix with required eggs, oil, and water as specified on the box. Pour batter into a 33 x 23 cm (9 x 13 inch) baking pan greased or lined as directed. Bake for recommended time or until a toothpick inserted into the centre comes out clean.
02 - After baking, set cake aside. Prepare vanilla pudding by whisking pudding mix with cold milk or ingredients specified on the box until thickened. Allow to stand for several minutes to set.
03 - While cake is still warm, use the end of a wooden spoon to poke holes approximately 2–3 cm apart throughout the cake, taking care not to go through to the bottom.
04 - Spread half the prepared pudding over the cake, pressing it gently into the holes. Pour the remaining pudding evenly over the surface. Smooth with a spatula, ensuring an even layer. Leave space at the top for chocolate frosting.
05 - Refrigerate cake with pudding filling for at least 90 minutes until fully set before adding frosting.
06 - Remove lid and foil from chocolate frosting tub. Microwave for 10–15 second intervals, stirring between each, until pourable. Do not overheat. Spread evenly over chilled cake. Return cake to refrigerator for at least 4 hours or overnight to set.
07 - For ganache, combine 170 g (1 cup) chocolate with 240 ml (1 cup) heavy cream in a heatproof bowl. Microwave for 2 minutes, stir, then microwave for 1–2 additional minutes until chocolate is melted. Whisk until glossy and smooth. Allow ganache to cool for 5–10 minutes or until thickened but pourable. Spread over set pudding layer. Chill until ganache is firm and cake is ready to serve.

# Additional Information:

01 - For a thicker ganache, use 340 g (1 1/2 cups) chocolate and increase cream to 300 ml. Ensure pudding is set before topping with ganache or frosting.

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