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A close-up rectangular slice of Boston Cream Pie Poke Cake on a white ceramic plate, showing the airy yellow sponge and 5mm thick chocolate layer.

Boston Cream Pie Poke Cake: The Ultimate Moist and Creamy Dessert

An easy Boston Cream Pie Poke Cake featuring a moist yellow sponge, thick vanilla pudding filling, and a glossy dark chocolate ganache layer. Perfect for Pinterest-worthy dessert spreads and make-ahead entertaining.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups (188g) All-Purpose Flour
  • 1 cup (200g) Granulated Sugar
  • 0.5 cup (113g) Unsalted Butter softened
  • 0.5 cup (120ml) Whole Milk
  • 2 Large Eggs
  • 1.5 tsp Baking Powder
  • 1 pkg (96g) Instant Vanilla Pudding Mix
  • 2 cups (480ml) Cold Whole Milk
  • 1 cup (170g) Dark Chocolate Chips High quality
  • 0.75 cup (180ml) Heavy Cream

Equipment

  • 1 9x13 inch baking pan
  • 1 Wooden spoon Used for poking holes

Method
 

Prepare the Sponge
  1. Cream butter and sugar, add eggs and vanilla, then alternate dry ingredients with milk. Bake at 350°F (175°C) for 25-30 minutes.
  2. Cool for 10 minutes, then use a wooden spoon handle to poke holes 1 inch apart, 3/4 depth of the cake.
Fill and Glaze
  1. Whisk pudding mix and milk for 2 minutes. Pour over cake while still liquid, spreading into holes.
  2. Pour hot heavy cream over chocolate chips. Let sit 5 mins, then whisk until smooth. Pour over cake to create a 5mm layer.

Notes

Wipe your knife with a warm cloth for clean rectangular slices.
Ensure the pudding is poured before it fully sets to maximize saturation.