Boston Cream Poke Cake
Make this Boston Cream Poke Cake. Delight in the classic flavor of Boston Cream Pie with this easy-to-make poke cake. A moist yellow cake is filled with a creamy vanilla pudding, then topped with a chocolate ganache. This rich and decadent dessert is perfect for any occasion!
Servings 16
Ingredients
- 1 box Yellow or vanilla Cake plus cake box ingredients
Boston Cream Pie Custard Filling
- 6 large egg yolks
- 1/2 cup granulated sugar
- 4 tablespoons cornstarch
- 2 cup milk
- 2 tablespoon unsalted butter
- 4 teaspoon vanilla extract
- 1/2 cup heavy cream
Boston Cream Pie Chocolate Glaze Ingredients:
- 1 cup semi-sweet chocolate chips or 8 oz of baking chocolate
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
Vanilla Cake:
- Prepare according to the box instructions
- Bake in a greased 9 x 13 baking dish
- When baked, poke holes with a round stem of a wooden spoon while still warm. I like to do 6 rows of 4 across.
Vanilla custard for Homemade Boston Cream Pie
- In a medium bowl, whisk together the yolks, sugar and the cornstarch.
- In a medium saucepan on medium-low heat, bring the milk and cream to just barely a boil, being careful not to let it boil over.
- Remove the milk mixture from the heat and add a 1/3 of the milk mixture into the yolk mixture to temper the eggs.
- Add egg mixture to the remaining milk mixture and mix together.
- Return the entire mixture to the saucepan and place on medium-high heat.
- Bring to a boil for 1 minute and whisk constantly. Remove the pan from the heat and continue whisking until smooth.
- Add the butter whisking until melted.Using a fine-mesh sieve, strain mixture into a medium sized bowl.
- Add in the vanilla extract and mix till combined.
- Cover the surface of the custard with plastic wrap and let cool to room temperature. Refrigerate for two hours, or until well chilled.
Chocolate Glaze for Homemade Boston Cream Pie
- In a small saucepan, heat the cream until just about to boil.
- Remove from the heat and add the chocolate chips to the pan.
- Stir until the chocolate is completely melted and the glaze is smooth.
- Add in the vanilla extract.
- Transfer the glaze to a small bowl.
- Lay a piece of plastic wrap on the glaze and cool for 10 minutes prior to using.
Assembly:
- Once your cake, custard and glaze have cooled, pour the cream on top of the cake and spread evenly across the top.
- Next, pour the glaze across the top of the cream in a line down the center.
- Then using a rubber spatula, spread from the middle out to the edge of the pan for a nice even glaze.
- Let cream and glaze set for 30 minutes in the fridge before serving.