Boston Cream Pie Poke Cake Recipe
User Reviews
4.7
Boston Cream Pie Poke Cake Recipe
Description
This cake begins with a yellow cake base prepared from a box mix combined with eggs, milk, water, and oil, baked until a tender crumb forms. After cooling, holes are poked into the cake to soak in the homemade vanilla bean pastry cream, made from milk, egg yolks, sugar, cornstarch, and vanilla bean paste. The velvety pastry cream infuses moisture and flavor throughout the cake.
The cake is finished with a ganache, made by melting chocolate chips with heavy cream, which is poured over the filled cake to create a shiny, chocolatey top layer reminiscent of the traditional Boston cream pie look. The layered creams and chocolate provide a balance of flavors and textures.
This poke cake serves as a convenient way to enjoy Boston cream pie flavors in sheet cake form, suitable for family gatherings or casual celebrations. It should be refrigerated to set and maintain freshness.
Storage recommendations suggest keeping the cake covered in the refrigerator for up to four days to maintain flavor and texture. If the pastry cream curdles during preparation, straining or blending can restore its smoothness. For a shortcut, instant vanilla pudding mix can replace homemade pastry cream.
Ingredients
For the Cake
- 15.25 ounces yellow cake mix (1 box)
- 3 large egg
- 1 large egg yolk
- ½ cup milk
- ½ cup water
- ½ cup vegetable oil
For the Pastry Cream
- 2¼ cup milk room temperature
- 7 large egg room temperature, yolk
- ¾ cup granulated sugar
- 5 tablespoons cornstarch
- 1½ tablespoons vanilla bean paste
- 1½ tablespoons butter room temperature, unsalted
For the Ganache
- 1 cup heavy cream
- 3 cups chocolate chips
Instructions
For the Cake
- Preheat oven to 350°F. Grease a 9x13-inch cake pan with baking spray and set aside.
- Add all of the cake ingredients to a large mixing bowl and whisk until combined. Pour the cake batter into the prepared cake pan.
- Place the pan into the oven and bake for 28-32 minutes, until a toothpick inserted comes out clean or with slightly moist crumbs. Once baked, remove from the oven and let cool completely.
For the Pastry Cream
- Pour the milk into a medium-sized saucepan set over medium heat to simmer.
- While the milk is heating up, place the egg yolks, sugar, and cornstarch in a medium-sized bowl. Whisk well until combined and smooth.
- Once the milk has begun to simmer, remove from the heat. Slowly stream half of the heated milk into the egg yolk mixture while whisking constantly to avoid curdling the yolks.
- Once half of the milk is whisked in and smooth, stream the mixture back into the saucepan with the remaining milk, again, whisking well.
- Place the pan back over medium heat, whisking constantly. As soon as the mixture starts to thicken and there is a resistance when whisking, remove the pan from the heat immediately. Continue whisking as the mixture will continue thickening.
- Add the vanilla bean paste and butter and whisk to combine.
- Use the handle of a wooden spoon or a skewer to poke holes into the top of the cooled cake.
- Pour the pastry cream over the surface of the cake and spread to all of the edges. Gently press the pastry cream down onto the cake so that it goes down into the holes that have been poked into the cake.
- Cover the cake with plastic wrap so that the plastic wrap is down on the pastry cream. This will help to prevent a skin from forming. Place the pan into the refrigerator to chill for at least 4 hours.
For the Ganache
- Place the heavy cream in a microwave-safe bowl. Heat for 1 minute. Pour the heated heavy cream over the chocolate chips and let set for 1 minute to allow the chocolate to melt. Stir together until a smooth, silky ganache has formed.
Assembly
- Once the cake has chilled, uncover. Pour the ganache onto the cake and spread to the edges. Let set for 5 minutes to allow the ganache to set up slightly. Slice and serve.
Notes
- Store the poke cake covered in the refrigerator for up to 4 days to maintain freshness and texture.
- If the pastry cream curdles, press it through a mesh sieve or use an immersion blender to smooth it out.
- In case of severe curdling creating large lumps, it is best to prepare a fresh batch of pastry cream.
- For a quicker version, substitute the pastry cream with 1-2 packages of prepared vanilla instant pudding following package instructions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 595 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 595kcal | 30% |
| Carbohydrates | 69g | 23% |
| Protein | 7g | 14% |
| Fat | 33g | 51% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 212mg | 71% |
| Sodium | 419mg | 17% |
| Potassium | 149mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 49g | 98% |
| Vitamin A | 658IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 180mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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