Introduction
The Boston Cream Poke Cake is a delightful twist on the classic Boston cream pie, combining the flavors of vanilla cake, creamy pudding, and a rich chocolate glaze into one delicious dessert. This easy-to-make cake is perfect for gatherings or as a sweet treat to enjoy at home. With its layers of flavor and texture, it’s sure to become a favorite among friends and family.
Detailed Ingredients with measures
– Yellow cake mix (as per box instructions)
– Eggs, water, and oil (as per cake mix box)
– 2 boxes instant vanilla pudding mix (3.4 ounces each)
– 950 ml cold milk
– 240 ml heavy cream
– 225 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: As per cake mix instructions
Total Time: Approximately 3.5 hours (including cooling and chilling time)
Yield: 12 servings
Detailed Directions and Instructions
Preheat the Oven and Prepare the Baking Dish
Set your oven to the temperature indicated on the yellow cake mix box. While it preheats, take a 9×13-inch baking dish and grease it to ensure the cake comes out easily after baking.
Prepare and Bake the Cake
Follow the instructions on the yellow cake mix box to make the batter. Mix in the required eggs, water, and oil until combined. Pour the batter into the prepared baking dish and bake it according to the package directions. Once done, allow the cake to cool for about 15 minutes in the pan.
Poke Holes in the Cake
Once the cake has cooled slightly, take the handle of a wooden spoon and gently poke holes all over the surface of the cake. Make sure the holes are deep enough to reach the bottom for maximum flavor absorption.
Prepare the Vanilla Pudding
In a bowl, mix the instant vanilla pudding with the cold milk. Whisk thoroughly until the mixture is smooth. Allow it to rest for about 2 minutes so it can thicken slightly, giving it a creamier texture.
Fill the Cake with Pudding
Pour the prepared pudding mixture over the poked cake, making sure it fills the holes evenly. Use a spatula to spread it out over the surface of the cake. Chill the cake in the refrigerator for at least 1 hour to let the flavors meld.
Make the Chocolate Glaze
In a small saucepan, heat the heavy cream over medium heat until it simmers, then remove it from the heat. Add the semi-sweet chocolate chips to the hot cream and let them sit for 2-3 minutes so they can melt. Whisk the mixture until it becomes smooth and glossy.
Add Corn Syrup and Vanilla
For an added shine, stir in the corn syrup (if using) along with the vanilla extract into the melted chocolate mixture. This will enhance the glaze’s texture and appearance.
Pour the Glaze over the Cake
Drizzle the warm chocolate glaze over the chilled pudding-covered cake. Use a spatula to spread it evenly across the top, ensuring every inch is covered in luscious chocolate goodness. Return the cake to the refrigerator for at least 2 hours to allow the glaze to set.
Serve and Enjoy
Once the cake has chilled and set, slice it into square servings. The chocolate glaze will break beautifully as you cut through, revealing the creamy pudding beneath. Enjoy the cake chilled for the best flavor and texture experience.
Notes
Serving Size
This recipe yields approximately 12 servings, making it perfect for gatherings or family dinners.
Storage Instructions
Store any leftover cake in an airtight container in the refrigerator. It can be enjoyed for several days, maintaining its moistness and flavor.
Serving Suggestions
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream, enhancing the creamy dessert experience.
Customizations
Feel free to experiment with different cake mixes or pudding flavors to personalize the cake to your taste preferences. A chocolate cake mix with chocolate pudding could provide a rich double chocolate experience!
Poking the Cake
When poking holes, ensure they are evenly spaced and deep enough to allow the pudding to seep in, enhancing the cake’s moistness.
Using Real Chocolate
For an extra decadent glaze, consider using high-quality chocolate rather than chocolate chips. Just be sure to adjust the melting process slightly if needed.
Cook techniques
Preparing the Cake
Using a yellow cake mix allows for a simple and quick baking process. Follow the package instructions carefully for the best results.
Poking Holes
Poking holes in the cooled cake with the handle of a wooden spoon ensures the pudding mixture seeps into the cake, enhancing its flavor and texture.
Making the Pudding
When whisking the pudding mix with cold milk, allow it to rest for a couple of minutes to thicken. This will create a creamy layer that’s easy to spread over the cake.
Creating the Chocolate Glaze
Heat heavy cream until it simmers, then add chocolate chips. Let them sit before whisking ensures they melt easily, creating a smooth glaze.
Chilling the Cake
Refrigerate the cake after adding pudding and glaze. Chilling helps set the layers and intensifies the flavors, making it more refreshing.
FAQ
Can I use homemade pudding instead of instant pudding mix?
Yes, homemade pudding can be used, but be sure it is chilled and thick enough to pour over the cake.
How long should I refrigerate the cake before serving?
It is recommended to refrigerate the cake for at least 2 hours to allow the flavors to meld and the layers to set.
Can I use a different flavor of cake mix?
Yes, you can experiment with different flavors like chocolate or vanilla for a unique twist on the traditional Boston Cream Poke Cake.
Is it necessary to use corn syrup in the glaze?
Corn syrup is optional. It adds shine to the glaze, but you can omit it if you prefer a different consistency.
How do I store leftovers?
Store leftover cake in an airtight container in the refrigerator for up to 3-4 days.
Conclusion
The Boston Cream Poke Cake is a scrumptious fusion that satisfies both cake and pudding lovers. Its moist yellow cake, rich vanilla pudding, and velvety chocolate glaze create a harmonious blend of flavors and textures. This dessert is perfect for gatherings, birthdays, or any sweet occasion. The simplicity of preparation allows anyone to indulge in this delightful treat without the need for advanced baking skills.
More recipes suggestions and combination
Chocolate Poke Cake
Swap the yellow cake for a chocolate cake mix and fill it with chocolate pudding for an extra chocolaty delight.
Strawberry Shortcake Poke Cake
Use a white cake mix and fill the holes with fresh strawberry puree or strawberry pudding for a fruity twist.
Caramel Poke Cake
Turn the cake into a caramel lover’s dream by using vanilla pudding mixed with caramel sauce and topping it with a rich caramel glaze.
Peanut Butter Poke Cake
Incorporate peanut butter pudding and drizzle with chocolate ganache for a delicious nutty flavor combination.
Coconut Cream Poke Cake
Utilize a coconut cake mix and fill with coconut cream pudding, then top with a coconut-flavored glaze for a tropical treat.
Red Velvet Poke Cake
Opt for red velvet cake mix and fill with cream cheese pudding, complemented by a chocolate glaze for a festive dessert.
Boston Cream Poke Cake
Ingredients
Method
- Preheat your oven according to the temperature indicated on the yellow cake mix box.
- Grease a 9x13-inch baking dish.
- Follow the instructions on the yellow cake mix box to make the batter, mixing in the required eggs, water, and oil until combined.
- Pour the batter into the prepared baking dish and bake according to the package directions.
- Allow the cake to cool for about 15 minutes in the pan.
- Once cooled slightly, use the handle of a wooden spoon to poke holes all over the surface of the cake, deep enough to reach the bottom.
- In a bowl, mix the instant vanilla pudding with cold milk. Whisk thoroughly until smooth.
- Let it rest for about 2 minutes to thicken slightly.
- Pour the pudding mixture over the poked cake, ensuring it fills the holes evenly.
- Chill the cake in the refrigerator for at least 1 hour.
- In a small saucepan, heat the heavy cream until it simmers, then remove from heat.
- Add the semi-sweet chocolate chips to the hot cream and let sit for 2-3 minutes.
- Whisk until smooth and glossy.
- Stir in corn syrup (if using) and vanilla extract into the melted chocolate mixture.
- Drizzle the warm chocolate glaze over the chilled pudding-covered cake, ensuring even coverage.
- Return the cake to the refrigerator for at least 2 hours to allow the glaze to set.
- Slice the cake into squares and serve chilled.
