Introduction
Boston Cream Poke Cake is a delightful twist on the classic Boston Cream Pie. This dessert combines a moist yellow cake with creamy vanilla pudding and a rich chocolate glaze, creating a decadent treat that’s perfect for any occasion.
Ingredients
1 box yellow cake mix
Ingredients required by the cake mix (e.g., eggs, water, and oil)
2 boxes (3.4 ounces each) instant vanilla pudding mix
960 ml cold milk
240 ml heavy cream
227 grams semi-sweet chocolate chips
2 tablespoons corn syrup (optional)
1 teaspoon vanilla extract
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: Varies by cake mix (typically 25-30 minutes)
Total Time: About 3 hours (including chilling time)
Yield: 12-16 servings
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven according to the instructions on the yellow cake mix package. Grease a 9×13-inch baking dish thoroughly to ensure easy removal of the cake.
Step 2: Prepare the Cake
In a mixing bowl, prepare the yellow cake mix by adding the required ingredients (like eggs, water, and oil) according to the package instructions. Mix well until you achieve a smooth batter. Pour the batter into the greased baking dish and bake it in the preheated oven, typically for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once done, allow the cake to cool in the pan for about 15 minutes.
Step 3: Poke Holes in the Cake
After the cake has cooled slightly, use the handle of a wooden spoon or a straw to poke holes throughout the cake, making sure to reach the bottom. This will allow the pudding to seep into the cake, enhancing its flavor and moisture.
Step 4: Prepare the Vanilla Pudding
In a separate bowl, whisk together the instant vanilla pudding mix and cold milk until smooth. Let this mixture sit for about 2 minutes to thicken slightly.
Step 5: Fill the Holes with Pudding
Pour the prepared vanilla pudding over the cake, ensuring it fills the holes evenly. Spread the remaining pudding on top of the cake for an extra creamy layer. Refrigerate the cake for at least 1 hour, allowing the pudding to set.
Step 6: Make the Chocolate Glaze
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove it from the heat and add the semi-sweet chocolate chips. Let the mixture sit for 2-3 minutes to soften the chocolate, then whisk until you achieve a smooth and glossy glaze.
Step 7: Add Corn Syrup and Vanilla
Stir in the corn syrup if desired, along with the vanilla extract, to enhance the glaze’s shine and flavor.
Step 8: Pour and Spread the Glaze
Once the cake has chilled and the pudding is set, pour the chocolate glaze over the top of the cake. Use a spatula to spread the glaze evenly across the surface, making sure to cover all areas.
Step 9: Chill Again
Return the cake to the refrigerator for at least 2 hours, allowing the glaze to set firmly for the best texture before serving.
Step 10: Slice and Serve
Once the glaze has set, slice the cake into squares and serve chilled. Enjoy the layers of creamy pudding, soft cake, and rich chocolate glaze with every bite!
Notes
Chilling Time
Ensure the cake is well-chilled after adding the glaze for optimal flavors and texture.
Serving Suggestions
Pair this dessert with fresh berries or whipped cream for an extra touch of sweetness.
Storage Tips
Store any leftovers covered in the refrigerator for up to 3 days. The cake can be enjoyed cold or at room temperature.
Customization Options
Feel free to experiment with flavored pudding mixes or add nuts for a crunchy texture.
Cook techniques
Making a Poke Cake
Poke cakes are created by poking holes in a baked cake, allowing fillings like pudding or syrup to seep in, enhancing flavor and moisture.
Whisking Pudding
When whisking instant pudding mix with milk, ensure it is smooth and thickened before spreading over the cake. This ensures even distribution.
Creating a Chocolate Glaze
To make a silky chocolate glaze, heat heavy cream and dissolve chocolate chips in it off the heat to avoid burning. Stir until smooth for a glossy finish.
Chilling for Set
Chilling the cake after adding the pudding and glaze helps set the layers. This firming process ensures cleaner slices when serving.
Serving Temperature
Boston Cream Poke Cake is best served chilled as it enhances the flavor and texture, making it a refreshing dessert.
FAQ
Can I use homemade pudding instead of instant pudding mix?
Yes, you can use homemade pudding, but you may need to adjust the setting time.
What can I substitute for heavy cream in the glaze?
You can substitute heavy cream with whole milk or half-and-half, but the glaze may not be as rich.
How long can I keep leftover Boston Cream Poke Cake?
Leftovers can be stored in the refrigerator for up to 3-4 days.
Can I freeze Boston Cream Poke Cake?
It’s not recommended to freeze this cake, as the texture of the pudding and glaze may change.
Can I use a different flavor of cake mix?
Absolutely! Feel free to experiment with different cake flavors to create your own twist on this dessert.
Conclusion
Boston Cream Poke Cake offers a delectable combination of flavors and textures, blending the moistness of yellow cake with creamy vanilla pudding and smooth chocolate glaze. This dessert is not only easy to prepare but also a crowd-pleaser, making it a perfect addition to gatherings, celebrations, or simply a sweet treat at home. Enjoy each bite of this luscious cake and indulge in its delightful flavors.
More recipes suggestions and combination
Chocolate Peanut Butter Poke Cake
Swap the vanilla pudding for chocolate pudding and drizzle with a rich peanut butter frosting for a nutty twist.
Strawberry Shortcake Poke Cake
Use a vanilla or yellow cake, then fill with strawberry pudding and top with fresh strawberries and whipped cream.
Caramel Apple Poke Cake
Incorporate apple pie filling into the holes of the cake and top with caramel sauce for a deliciously seasonal dessert.
Lemon Blueberry Poke Cake
Replace yellow cake with lemon cake, use blueberry filling for the poke, and top with a lemon glaze for a refreshing treat.
Coconut Cream Poke Cake
Utilize coconut cream pudding and top with toasted coconut and whipped cream for a tropical flavor burst.
Boston Cream Poke Cake
Ingredients
Method
- Preheat your oven according to the instructions on the yellow cake mix package. Grease a 9x13-inch baking dish thoroughly.
- In a mixing bowl, prepare the yellow cake mix by adding the required ingredients according to the package instructions. Mix well until smooth, then pour into the greased baking dish.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for about 15 minutes.
- Use the handle of a wooden spoon or a straw to poke holes throughout the cake.
- In a separate bowl, whisk together the instant vanilla pudding mix and cold milk until smooth. Let sit for about 2 minutes to thicken.
- Pour the vanilla pudding over the cake, ensuring it fills the holes. Spread any remaining pudding on top of the cake and refrigerate for at least 1 hour.
- In a small saucepan, heat the heavy cream over medium heat until it simmers. Remove from heat and add chocolate chips, letting sit for 2-3 minutes before whisking until smooth.
- Stir in corn syrup and vanilla extract to the glaze.
- Pour the chocolate glaze over the chilled cake and spread evenly with a spatula.
- Return to the refrigerator for at least 2 hours to set the glaze.
- Slice the cake into squares and serve chilled.
