Boston Cream Poke Cake

This Boston Cream Poke Cake features yellow cake, classic vanilla custard, and chocolate ganache for a nostalgic bakery-inspired dessert.

This Boston Cream Poke Cake takes a classic dessert and turns it into a simple homemade-style showstopper. A soft yellow cake is filled with silky vanilla custard that soaks into every bite, then finished with a smooth layer of rich chocolate ganache.

It has all the familiar flavours of a traditional Boston cream pie, just in an easy-to-serve 9×13 format. Perfect for making ahead, it sets up beautifully in the fridge and slices into clean, layered squares that feel a little special without being fussy.

Tips for Best Results

• Slightly warm cake: Pouring the custard over a cake that is still slightly warm helps it soak in properly without sitting only on top.
• Right custard consistency: Cook until the custard coats the back of a spoon but still pours easily. It will continue to thicken as it cools and chills.
• Don’t over-thicken the custard: If it gets too thick, it will set more like a layer than a soakable filling.
• Cool before ganache: Make sure the custard layer is fully chilled before adding the chocolate ganache for clean, distinct layers.
• Smooth ganache finish: Let the cream sit on the chocolate for a minute or two before stirring for the glossiest result.
• Best made ahead: This cake slices best after several hours or overnight in the fridge once fully set.

Ingredients and Substitutions

• Yellow cake mix: Any standard 9×13 yellow cake mix works well. White or French vanilla cake mix can also be used for a slightly lighter flavour.
• Milk: Whole milk gives the richest custard, but 2% will also work. Avoid lower-fat milk if possible as it can make the custard slightly thinner.
• Bird’s Custard Powder: This gives a classic vanilla custard flavour. If needed, you can substitute with homemade pastry cream for a richer, creamier texture.
• Sugar: Optional depending on the sweetness of your custard powder. Adjust to taste.
• Vanilla extract: Adds depth to the custard and helps round out the flavour. Vanilla bean paste can also be used for a stronger vanilla profile.
• Semi-sweet chocolate chips: These create a balanced ganache that isn’t overly sweet. Dark chocolate chips can be used for a more intense chocolate flavour.
• Heavy cream: Essential for a smooth, glossy ganache. There is no direct substitute that will give the same finish.

Storage

Store the cake covered in the refrigerator for up to 4 days. For best texture and clean slices, keep it well chilled and serve straight from the fridge.

Frequently Asked Questions

You Might Also Like

If you enjoyed this Boston Cream Poke Cake, here are a few more poke cake favourites to try next.

• Our Black Forest Poke Cake is a rich chocolate dessert filled with cherry pie filling, creamy pudding, and whipped topping.
• A delicious coconut poke cake recipe that is perfect for any occasion! This easy poke cake is made with coconut milk and shredded coconut.
• This Pineapple Poke Cake is packed full of tangy sweet flavour that is sure to be a summertime hit.

Boston Cream Poke Cake

Yield: 15 servings | Prep time: 20 minutes | Cook time: 30 minutes | Chill time: 5 hours

Ingredients

Cake

• 1 box yellow cake mix
• Ingredients required by cake mix

Custard Filling

• 4 cups milk
• 6 tbsp Bird’s Custard Powder
• 3-4 tbsp granulated sugar
• 1 tsp vanilla extract

Ganache

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream

Directions

Bake the Cake

1. Prepare the cake according to the package directions in a 9×13-inch baking dish. Allow the cake to cool for 10 to 15 minutes, leaving it slightly warm.

Make the Custard

1. In a medium saucepan, whisk together the milk, Bird’s Custard Powder, and sugar until smooth.
2. Cook over medium heat, stirring constantly, until the mixture thickens to a smooth, pourable custard. It should coat the back of a spoon but still flow easily when poured.
3. Remove from the heat and stir in the vanilla extract. Let the custard cool for 10 to 15 minutes, stirring occasionally to prevent a skin from forming.

Fill the Cake

1. Using the handle of a wooden spoon, poke holes evenly over the surface of the cake. (Image 1)
2. Pour the warm custard over the cake, allowing it to flow into the holes. Spread gently to create an even layer across the top. (Image 2)
3. Cover and refrigerate for at least 4 hours, or until the custard is fully chilled and set.

Make the Ganache

1. Place the chocolate chips in a heatproof bowl.
2. Heat the heavy cream until steaming but not boiling, then pour it over the chocolate chips. Let stand for 1 to 2 minutes before stirring until smooth and glossy.

Finish and Chill

1. Pour the ganache over the chilled custard layer and spread evenly. (Image 3)
2. Refrigerate for at least 1 additional hour before slicing and serving.

Continue to Content

Yield: 15 Servings

Boston Cream Poke Cake

Prep Time: 20 minutes

Cook Time: 30 minutes

Additional Time: 5 hours

Total Time: 5 hours 50 minutes

Print

Ingredients

Cake

Toggle ingredient group

• 1 box yellow cake mix
• Ingredients required by cake mix

Custard Filling

Toggle ingredient group

• 4 cups milk
• 6 tbsp Bird's Custard Powder
• 3-4 tbsp granulated sugar
• 1 tsp vanilla extract

Ganache

Toggle ingredient group

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream

Instructions

1. Prepare cake according to package directions in a greased 9x13-inch baking dish. Cool for 10-15 minutes.
2. In a medium saucepan, whisk together milk, Bird's Custard Powder, and sugar until smooth.
3. Cook over medium heat, stirring constantly, until thickened to a smooth, pourable custard consistency.
4. Remove from heat and stir in vanilla extract. Cool for 10-15 minutes, stirring occasionally.
5. Using the handle of a wooden spoon, poke holes evenly across the cake.
6. Pour the warm custard over the cake, allowing it to fill the holes. Spread evenly over the surface.
7. Refrigerate for at least 4 hours, or until chilled and set.
8. Place chocolate chips in a heatproof bowl.
9. Heat heavy cream until steaming but not boiling. Pour over chocolate chips and let stand for 1-2 minutes.
10. Stir until smooth and glossy.
11. Spread ganache evenly over the chilled custard layer.
12. Refrigerate for at least 1 hour before slicing and serving.

Notes

Bird's Custard Powder gives this cake a more traditional Boston cream flavour.

The custard should be pourable when added to the cake. It will continue to thicken as it chills.

For cleaner slices, chill the cake overnight before serving.

Store covered in the refrigerator for up to 4 days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Cuisinart SM-50BL Stand Mixer
• 
  OXO Good Grips Non Stick Pro 9x13" Cake Pan
• 
  Emile Henry 13 x 9" Modern Classics Rectangular Baker

Nutrition Information:

Yield:

15

Serving Size:

1 slice
Amount Per Serving: Calories: 281Total Fat: 11gSaturated Fat: 6gUnsaturated Fat: 4gCholesterol: 18mgSodium: 301mgCarbohydrates: 44gFiber: 1gSugar: 25gProtein: 5g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

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