Description
Enjoy a luscious and easy-to-make Boston Cream Poke Cake that combines moist yellow cake, creamy vanilla pudding filling, and a rich chocolate whipped topping. Perfect for family gatherings or special occasions, this no-fuss dessert delivers a delightful blend of classic flavors with a smooth, indulgent texture.
Ingredients
Scale
Cake
- 1 box Yellow Cake Mix
- 1 can Cooking Spray (or butter for greasing)
Pudding Filling
- 2 packs Instant Vanilla Pudding
- 4 cups Cold Milk (any type, including dairy-free)
Chocolate Whipped Cream Topping
- 2 cups Chocolate Chips (dark chocolate or butterscotch chips can be used as substitutes)
- 1 cup Heavy Cream (or coconut cream for dairy-free)
Instructions
- Prepare the Pan and Cake Batter: Grease a 9×13-inch baking pan thoroughly using cooking spray or butter to prevent sticking. Then, mix the yellow cake blend according to package instructions until smooth and well combined.
- Bake the Cake: Pour the prepared cake batter evenly into the greased pan. Bake in a preheated oven at 350°F (175°C) for about 30 minutes or until the cake turns golden brown and a toothpick inserted comes out clean.
- Cool and Poke Holes: Allow the cake to cool completely at room temperature. Once cooled, use a skewer or the handle of a wooden spoon to poke holes about 1 inch apart all over the surface of the cake. This step allows the pudding to seep into the cake layers.
- Make the Pudding Filling: In a mixing bowl, whisk together the two packs of instant vanilla pudding with 4 cups of cold milk until the mixture thickens substantially. Pour this pudding evenly over the entire surface of the cake, ensuring it fills the holes well.
- Prepare the Chocolate Whipped Cream: In another bowl, whip the heavy cream until it reaches soft peaks. Gently fold in the melted chocolate chips until fully combined, forming a smooth chocolate whipped cream topping.
- Assemble and Chill: Spread the chocolate whipped cream mixture evenly over the pudding layer on the cake. Place the cake in the refrigerator and chill for at least 2 hours to allow the flavors to meld and the topping to set before serving.
Notes
- You can substitute chocolate pudding for vanilla in the filling for a chocolate variation.
- Use coconut cream and dairy-free milk options to make the cake dairy-free.
- Dark chocolate or butterscotch chips can be used instead of milk chocolate chips depending on your preference.
- Ensure the cake is completely cooled before poking holes to prevent the structure from breaking apart.
- Chilling for at least 2 hours helps the pudding set and enhances the flavors.
