Description
This easy poke cake combines moist chocolate cake with a luscious vanilla custard filling and rich chocolate glaze — a homemade take on the classic Boston Cream Pie in cake form!
Ingredients
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1 box chocolate cake mix (plus ingredients called for on box)
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1 package instant vanilla pudding mix (3.4 oz)
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2 cups cold milk
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1 cup heavy cream
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1/4 cup powdered sugar
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1 tsp vanilla extract
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1 cup semi-sweet chocolate chips
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1/2 cup heavy cream (for glaze)
Instructions
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Bake Cake: Prepare and bake cake mix according to package directions in a 9×13-inch pan. Cool slightly.
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Poke Holes: Using the handle of a wooden spoon, poke holes all over the cake.
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Make Pudding: Whisk instant pudding mix with cold milk until thickened. Pour evenly over cake holes. Refrigerate 15 minutes.
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Whip Cream: Beat 1 cup heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over pudding layer.
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Make Glaze: Heat 1/2 cup heavy cream until hot, pour over chocolate chips, stir until smooth. Cool slightly, then spread over whipped cream.
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Chill & Serve: Refrigerate until set, about 1 hour. Slice and serve.
Notes
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Use high-quality chocolate for a richer glaze.
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For a lighter glaze, try melted chocolate with a splash of milk.
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Cake can be made a day ahead and assembled before serving.
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Garnish with fresh berries or powdered sugar if desired.
- Prep Time: 15 minutes
- Cook Time: 30minutes
Nutrition
- Calories: 380kal
- Sugar: 35g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g