For the second time tonight, I’ll be baking this cake. This cake is a big hit with my nephew, who adores Boston Cream Pie. He has asked me to create a special cake for his birthday tomorrow. Quick and tasty! The original version was not altered in any way.
A BOSTON CREAM CAKE
My spouse, whose preferred donut is also my personal favorite, suggested I make this Boston Cream Poke Cake. The Boston Cream doughnut was inspired by the Boston cream pie, which is technically a cake and not a pie. This decadent, time-honored treat has two layers of yellow cake filled with vanilla custard and topped with chocolate ganache or icing.
This dish is a surefire hit if you enjoy Boston Cream Pie or donuts. The yellow cake base, vanilla pudding filling, and chocolate icing are all there (also pudding in this recipe). The best thing is that all you need are 3 box mixes and the minimal number of additional ingredients listed on the back of the boxes. What a breeze, right?! Waiting the required thirty minutes for the poke cake to set in the fridge is the most challenging aspect.
Ingredients :
1 package of Yellow Cake Mix (plus box ingredients)
Instant Vanilla Pudding Mix in 2 small boxes (3.4 oz)
4 cup Milk
1 pack of chocolate frosting
Take a yellow cake mix and follow the standard cake directions to make the base of your cake. Follow the package’s baking instructions for best results.
Wait for it to cool down and then turn it up so that it is just slightly warm.
Take the spoon’s handle and evenly space tiny holes all over the cake.
Then, combine the milk and pudding, stirring until the ingredients are thoroughly combined.
Simply take the budding and arrange it so that it covers the cake holes, dropping a small amount into each one.
The pudding-filled cake should then be placed in the refrigerator to chill and firm up. Just be patient and let it a few hours to settle completely.
After removing the seal and opening the container, you may transfer the frosting to a bowl and get it ready to use. The frosting can stay in the jar and be heated in the microwave, but only if you take precautions.
Repeat microwaving the frosting for 15 seconds at a time while swirling it slightly until it is pourable.
Now take the cake out of the refrigerator, pour the frosting over the pudding, and spread it about with a spatula until the entire cake is covered.
Don’t eat it right away; give it a couple more hours in the fridge first.
Most questions Poke Cake with Boston Cream
The classic dessert recipe for Boston Cream Poke Cake calls for a yellow cake that has been pierced all over, followed by a layer of rich custard, and finally a layer of chocolate ganache. Some frequent inquiries regarding this dish are addressed below.
Where did this Boston Cream Poke Cake thing come from?
It has been speculated that the Boston Cream Poke Cake was influenced by the ubiquitous New England delicacy, the Boston Cream Pie.
For the perfect Boston Cream Poke Cake, what do I need?
You may prepare this cake with a yellow cake mix, eggs, milk, sugar, cornstarch, vanilla extract, heavy cream, and chocolate chips.
Can I create the cake from scratch instead of using a mix?
A simple yellow cake recipe can be used to bake the cake from scratch, but utilizing a mix is a time-saving option that still produces a tasty end product.
Is there any way I can switch up the custard filling flavor?
Absolutely, play around with different custard tastes like chocolate and lemon to find ones you like.
My preferred chocolate doesn’t work for the ganache; is that okay?
Yes, you can use milk, dark, or semi-sweet chocolate for the ganache, depending on your liking.
Where should I keep the cake?
It’s best to preserve the cake in the refrigerator, covered, for up to 3 days. The cake can also be frozen for up to 2 months.
Is it possible to bake this cake in advance?
The cake can be made a day or two in advance and kept in the fridge until it is time to serve.