Description

A moist, family-style dessert that mimics the flavors of a Boston cream donut without the frying. This poke cake features a yellow cake base soaked in rich vanilla custard and topped with a glossy chocolate glaze.

Ingredients

Scale

1 box (15.25 oz) yellow cake mix
1 box (3.4 oz) vanilla pudding mix (dry)
3 large eggs, room temperature
1/2 cup (120ml) vegetable oil
1 cup (240ml) water, hot
2 cups (480ml) whole milk
4 large egg yolks
1/2 cup (100g) granulated sugar
3 tablespoons (24g) cornstarch
2 tablespoons (30g) unsalted butter
1 teaspoon vanilla extract
1 cup (170g) semi-sweet chocolate chips
1/2 cup (120ml) heavy cream
Pinch of salt

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
In a large bowl, combine yellow cake mix, dry pudding mix, eggs, oil, and water. Mix on medium speed for 2 minutes until smooth.
Pour batter into the prepared pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes.
Using chopsticks or a skewer, poke holes all over the cake, spacing them about 1/2 inch apart and going deep to the bottom of the pan.
In a medium saucepan, whisk together sugar and cornstarch. Slowly whisk in milk and egg yolks until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and bubbles (about 5-7 minutes).
Remove from heat and stir in butter and vanilla extract until combined. Let cool for 5-10 minutes.
Pour the warm custard evenly over the poked cake. Cover and refrigerate for at least 2 hours or overnight.
While the cake chills, heat heavy cream in a small saucepan until it just starts to simmer.
Pour hot cream over chocolate chips in a heat-proof bowl. Let sit for 2 minutes, then stir until smooth and glossy. Stir in a pinch of salt.
Remove cake from fridge and pour the warm chocolate glaze over the top, spreading to the edges to let it drip down the sides.
Slice and serve cold.

Notes

The cake stays fresh for days due to the poke method. It is best made ahead and chilled overnight to allow flavors to meld. Do not freeze this cake as the custard texture changes upon thawing. For a gluten-free version, use a gluten-free yellow cake mix. For a dairy-free version, substitute milk with oat or coconut milk and use dairy-free butter and chocolate chips.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 38
Sodium: 220
Fat: 18
Saturated Fat: 10
Carbohydrates: 52
Fiber: 1
Protein: 6

Keywords: Boston cream poke cake, poke cake recipe, vanilla custard, chocolate glaze, easy dessert, make ahead dessert, family friendly dessert