Name: Boston Cream Poke Cake (Easy, Creamy & Irresistible)
Ingredients: 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; 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; 1 cup (180g) semi-sweet chocolate chips; ½ cup (120ml) heavy cream; Optional: 1 tbsp butter for extra shine

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):