Boston Cream Poke Cake with moist sponge, rich chocolate ganache, and creamy custard filling. A decadent dessert perfect for celebrations and sweet cravings.
Introduction
Boston Cream Poke Cake is a modern twist on the classic Boston Cream Pie, reimagined as a moist, indulgent cake that’s both visually appealing and delightfully flavorful. This dessert captures the best of both worlds: the soft, spongy texture of yellow cake, combined with the creamy richness of custard and the luxurious touch of chocolate ganache. Unlike traditional layered cakes, the poke cake is created by “poking” holes in the baked cake and then filling them with custard-permitting the flavors to seep throughout, making this cake beyond irresistible, moist, and full of flavor.
Well, the Boston Cream Pie itself has an interesting history, dating back to the 19th century when, in Boston, Massachusetts, it was made originally as a layered sponge cake filled with custard and topped with chocolate glaze. Over time, bakers adapted this concept to the simpler method of poke cake, making it easier and faster to prepare while retaining all the decadent flavors. Today, the Boston Cream Poke Cake is a favorite for birthdays, family gatherings, and festive occasions because it’s creamy in the center and has a chocolatey top that is simply crowd-pleasing.
Ingredients
For the Cake
1 box yellow cake mix, plus ingredients called for on the box, usually eggs, water and oil
For the Custard Filling
1 package instant vanilla pudding mix (3.4 oz / 96 g)
2 cups (480 ml) milk
1 teaspoon vanilla extract
For the Chocolate Ganache
1 cup (170 g) semisweet chocolate chips
½ cup (120 ml) heavy cream
1 Tablespoon unsalted butter (optional-creates shine)
Optional Garnishes
Whipped cream
Chocolate shavings
Fresh berries
Instructions
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