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A simplified version of the classic Boston Cream Pie featuring tender yellow cake with holes poked to absorb creamy vanilla pudding filling, topped with a glossy chocolate ganache. Baked in a 9×13 pan for easy slicing and sharing.

Ingredients

Scale
  • 1 box yellow cake mix, plus ingredients called for on the box (usually eggs, oil, water)
  • 2 (3.4-ounce) boxes instant vanilla pudding mix
  • 4 cups cold milk
  • 1 cup heavy cream
  • 1 cup semisweet chocolate chips

Instructions

  1. Preheat oven and prepare yellow cake batter according to package directions. Pour into a greased 9×13-inch pan and bake until center springs back and a tester comes out clean.
  2. Let cake cool 15–20 minutes until warm but not hot.
  3. Using a wooden spoon handle, poke evenly spaced holes about two-thirds down into the cake without tearing the top.
  4. Whisk instant vanilla pudding mix with 4 cups cold milk until smooth and just starting to thicken.
  5. Pour the loose pudding over the cake, gently spreading it to cover the top and pressing lightly to help it sink into the holes forming an even layer.
  6. Refrigerate the cake for at least 2 hours to let pudding firm up and cake absorb the filling.
  7. Warm heavy cream until steaming, pour over semisweet chocolate chips, wait 1 minute, then stir until glossy and smooth ganache forms.
  8. Let ganache cool until slightly thickened but still spreadable, then gently spread evenly over chilled pudding layer from edge to edge.
  9. Return cake to refrigerator for 30–60 minutes to set the ganache.
  10. Slice the chilled cake using a warm, wiped knife and serve chilled or after a short rest at room temperature.

Notes

Ensure the cake is warm but not hot when poking holes and adding pudding to prevent pudding from pooling on top or not sinking in., Poke holes about two-thirds down for best filling pockets., Whisk pudding with cold milk and pour while still loose for even sinking into holes., Chill at least 2 hours; overnight chilling yields clean slices., Let ganache cool slightly before spreading for best coverage without melting pudding., Use a warm knife wiped between cuts for neat slices., Cake keeps covered in fridge for 3-4 days, can be frozen up to 1 month (texture may soften)., For richer filling, substitute instant pudding with cooled homemade pastry cream., Ganache can be varied with white chocolate or espresso powder for different flavors., Dairy-free versions possible using plant-based milk and cream substitutes.

Nutrition

Find it online: https://gingerbaking.com/boston-cream-pie-poke-cake-with-vanilla-pudding-and-chocolate-ganache-emmas-cake-studio/