Boston Cream Poke Cake Recipe Ingredients: 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 3/4 cup (120 ml) vegetable oil, divided 2 eggs, beaten 1 cup (240 ml) milk 1 tablespoon vanilla extract 3 tablespoons sugar 2 tablespoons cornstarch Directions: Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch baking pan. In a medium bowl, whisk together flour, baking powder and salt. In a separate bowl, whisk together oil, eggs, milk and vanilla extract. Pour wet ingredients into the dry ingredients; mix until well blended. Pour batter into prepared pan; spread evenly. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Cool cake before serving.
This Boston Cream Poke Cake recipe is my family go-to for picnics, holiday mornings, and special occasions. It pairs perfectly with hot coffee and cold milk. My kids and I love the thought of eating this amazing cake not only for dessert but also for breakfast.
Ingredients You Will Need:
Yellow cake mix: Use Betty Crocker Super Moist Yellow Cake mix, it holds the pudding filling the best Instant French vanilla pudding: I like to stick to the Jell-O name brand because it has the richest flavor. Milk: I use whole milk. Whole milk makes the creamiest and tastiest filling, but you can use 2%, skim, or lactose-free milk. Chocolate frosting: I use Rich & Creamy frosting by Betty Crocker – it tastes homemade.
How to make Boston Cream Poke Cake?
For the Cake
For the Filling:
For the Frosting
Tips for the BEST Boston Cream Poke Cake:
Poke holes evenly all over the top of the cake so every bite is filled with delicious French vanilla pudding. Do this as soon as the cake is out of the oven. Pudding thickens quickly so when poking holes, use something significantly larger than a toothpick. I suggest using the round end of a wooden spoon to allow the pudding to settle evenly into the cake. Do not overcook your cake. Use the toothpick method – if a few crumbs are left on the toothpick, it is ready. If the toothpick comes out clean – pull out the cake immediately.
Prepare pudding after poking holes into the cake. If you prepare your pudding before poking the holes, (like you may be tempted to do) the pudding will be too thick to settle into them.
Variations:
If you want your cake to have a more homemade flavor – substitute the water for milk. If you don’t like store-bought chocolate frosting, try making homemade ganache – this recipe is the best! All you need is: two 4-ounce semi-sweet chocolate bars (chopped finely) & 1 cup of heavy cream or whipping cream. To make the French vanilla filling in your Boston Cream Poke Cake more flavorful, you could scrape the inside of a vanilla bean and add this to the pudding.
Storage:
This Boston Cream Poke Cake should be stored in the refrigerator and covered with plastic wrap to prevent it from drying or taking on funny fridge smells. This cake will store for 2-3 days (if it lasts that long!) Do not freeze this cake – pudding does not freeze well. Boston Cream Poke Cake Yield: 12 Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 30 minutes This Boston Cream Poke Cake recipe is my family go-to for picnics, holiday mornings, and special occasions Print Ingredients Ingredients for the cake: 1 (18 ounce) box yellow cake mix 1 cup water ½ cup vegetable oil 3 eggs For the filling: 2 (3 ½ ounce) boxes instant French vanilla pudding mix 4 cups milk For the glaze: (16 ounce) tub chocolate frosting Instructions Preheat the oven to 35 F.Prepare the cake according to the package. Mix cake mix, water, oil, and eggs. Beat vigorously for 2 minutes until smooth. Pour into a greased 9x13-inch pan.Bake as directed (28-33 minutes) or until a toothpick inserted in the center comes out with a few crumbs. While the cake is still warm, poke holes in it using the round handle of a wooden spoon. Mix pudding with milk. Whisk pudding until all lumps are gone, about 2 minutes. The pudding should be pourable but not thin. Pour pudding over the cake and gently press the pudding into the holes. Place the cake in the refrigerator to cool for about 30 mins. Remove foil from frostingMicrowave for 10-15 seconds and stir. Frosting should be pourable but not too hot. Pour over the cake and spread gently. Nutrition Information: Yield: 12 Amount Per Serving: Calories: 434Total Fat: 11gSaturated Fat: 11gCholesterol: 49mgSodium: 535mgCarbohydrates: 78gFiber: 0.8gSugar: 57gProtein: 6g © Toprecipes Cuisine: American / Category: DESSERT
