If you love the classic flavors of Boston Cream Pie, this Boston Cream Poke Cake is about to become your new favorite dessert. It has everything you love—soft vanilla cake, rich creamy filling, and smooth chocolate topping—but in an easier, more indulgent form that’s perfect for sharing.

This poke cake is moist, creamy, and layered with flavor in every bite. It’s ideal for potlucks, holidays, birthdays, or anytime you want a dessert that looks impressive without requiring bakery-level skills.

Why You’ll Love This Boston Cream Poke Cake

This dessert is a guaranteed crowd-pleaser.

Classic Boston cream flavors
Ultra-moist cake
Creamy vanilla pudding filling

Rich chocolate topping
Easy to make with simple ingredients
Perfect for make-ahead desserts

It’s everything you love about Boston Cream Pie—simplified and made even more indulgent.

What Is Boston Cream Poke Cake?

Boston Cream Poke Cake is inspired by the traditional Boston Cream Pie, which consists of:

Vanilla sponge cake

Pastry cream filling
Chocolate glaze

In poke cake form:

A vanilla sheet cake is baked
Holes are poked throughout
Creamy vanilla pudding is poured over the cake

A smooth chocolate ganache or frosting tops it all

The pudding seeps into the cake, creating an ultra-moist, bakery-style dessert with minimal effort.

Ingredients You’ll Need

This recipe uses easy-to-find ingredients that deliver big flavor.

Cake Base

Yellow or vanilla cake mix
Eggs
Oil

Milk or water

Cream Filling

Instant vanilla pudding mix
Cold milk

Chocolate Topping

Semi-sweet chocolate chips
Heavy cream
Butter (optional, for shine)

Optional Garnishes

Whipped cream
Chocolate shavings
Sprinkles

Cake Mix vs Homemade Cake

Cake Mix (Most Popular Option)

Quick and reliable
Consistent texture
Ideal for poke cakes

Homemade Vanilla Cake

Richer flavor
Slightly firmer structure
Perfect if you prefer from-scratch baking

Both options work beautifully. Cake mix is preferred for convenience and moisture.

How to Make Boston Cream Poke Cake

Step 1: Bake the Cake

Prepare the cake according to package or recipe instructions. Bake in a 9×13-inch pan until golden and set.

Step 2: Poke Holes

While the cake is still warm, poke holes all over using the handle of a wooden spoon or similar tool. Space holes evenly so the filling distributes well.

Step 3: Prepare the Pudding

Whisk vanilla pudding mix with cold milk until smooth and slightly thickened.

Step 4: Fill the Cake

Pour the pudding evenly over the cake, making sure it fills the holes. Use a spatula to spread gently if needed.

Step 5: Chill

Refrigerate the cake so the pudding can fully set and soak into the cake.

Step 6: Make the Chocolate Topping

Heat cream and pour over chocolate chips. Let sit, then stir until smooth and glossy.

Step 7: Spread the Chocolate

Pour the chocolate topping over the chilled cake and spread evenly.

Step 8: Chill Again

Refrigerate until the chocolate is set before slicing.

Texture and Flavor Profile

This cake is:

Soft and fluffy
Creamy and smooth

Rich without being heavy
Perfectly balanced between vanilla and chocolate

Each bite melts in your mouth with classic Boston cream flavor.

Tips for the Best Boston Cream Poke Cake

Poke holes while cake is warm so pudding absorbs better
Use instant pudding, not cook-and-serve
Chill between layers for clean slices

Don’t overmix pudding—it should be pourable, not thick
Use quality chocolate for best topping flavor

Chocolate Topping Options

Chocolate Ganache (Classic)

Chocolate chips + heavy cream

Smooth, rich, bakery-style finish

Chocolate Frosting

Easier and quicker
Slightly sweeter

Chocolate Syrup

Lightest option
Best for casual desserts

Ganache gives the most authentic Boston cream experience.

Variations & Fun Twists

Boston Cream Cupcake Poke Cake

Bake in cupcake pans and poke individual cakes.

Chocolate Cake Version

Use chocolate cake for a double-chocolate twist.

Banana Boston Cream Cake

Add sliced bananas over the pudding layer.

Cheesecake Cream Version

Mix cream cheese into the pudding for extra richness.

Make-Ahead & Storage Tips

Make Ahead

Can be made 24 hours in advance
Flavors improve overnight

Storage

Store covered in the refrigerator
Keeps well for up to 4 days

Freezing

Not recommended due to pudding texture

What to Serve with Boston Cream Poke Cake

This dessert pairs well with:

Fresh berries
Coffee or espresso

Vanilla ice cream
Whipped cream

It’s rich enough to stand alone but lovely with simple accompaniments.

Frequently Asked Questions

Can I use homemade pastry cream?

Yes, but instant pudding is quicker and more stable.

Why is my cake soggy?

Too much pudding or holes too close together can oversaturate.

Can I make this gluten-free?

Yes—use a gluten-free cake mix.

Is this cake kid-friendly?

Absolutely. It’s a favorite with all ages.

Perfect Occasions for Boston Cream Poke Cake

Birthday parties
Potlucks

Family gatherings
Holidays
Summer parties

Casual entertaining

It feeds a crowd and always disappears fast.

Why This Recipe Works

Boston Cream Poke Cake works so well because:

Pudding keeps the cake moist
Chocolate balances the sweetness
Simple ingredients create bakery-style results

Minimal prep delivers maximum payoff

It’s a foolproof dessert that looks impressive without complicated steps.

Final Thoughts

This Boston Cream Poke Cake is the ultimate shortcut to a classic dessert everyone loves. With soft vanilla cake, creamy filling, and rich chocolate topping, it’s indulgent, nostalgic, and incredibly easy to make.

If you’re looking for a show-stopping dessert with minimal effort, this cake belongs on your table.

Boston Cream Poke Cake (Easy, Creamy & Irresistible)

Author: WAFA LI

Print Recipe

Ingredients

Scale

For the cake:

1 (15.25 oz) box yellow cake mix (plus ingredients listed on box—usually eggs, oil, water)

OR homemade yellow cake batter for a 9×13″ pan

For the pastry cream filling:

1 (3.4 oz) box instant vanilla pudding mix
2 cups cold whole milk

½ cup heavy cream or half-and-half (optional, for extra richness)
1 tsp vanilla extract

For the chocolate ganache topping:

1 cup (180g) semi-sweet chocolate chips

½ cup (120ml) heavy cream
Optional: 1 tbsp butter for extra shine

Instructions

Bake cake: Prepare and bake yellow cake in a greased 9×13″ pan as directed. Cool 10 minutes.

Poke holes: Using the handle of a wooden spoon, poke holes all over warm cake (about 1″ apart).
Make pastry cream: Whisk pudding mix and cold milk until thickened (~2 min). Stir in heavy cream (if using) and vanilla.
Soak cake: Pour warm pastry cream evenly over cake, letting it seep into holes. Cool completely (1 hour).

Make ganache: Heat heavy cream until steaming. Pour over chocolate chips (and butter, if using); let sit 2 min, then stir until smooth. Cool 5–10 min.
Top cake: Pour ganache over cooled cake. Tilt pan to spread evenly.
Chill 2+ hours before slicing for clean cuts.

💡 Pro Tips:
– For extra authenticity, add a thin layer of apricot jam under the ganache!
– Garnish with chocolate curls or powdered sugar before serving.

Prep Time & Nutrition (per slice, serves 12):