Boston Cream Pie Poke Cake

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It doesn’t get much better than Boston cream pie…except when you up the ante with an over-the-top decadent Boston cream pie poke cake!

An over-the-top decadent Boston cream pie poke cake made from scratch - guaranteed to be a hit at the next potluck or birthday party!

Boston Cream Pie Poke Cake Recipe

What’s not to love??

You start with a fluffy from-scratch yellow cake, completely saturate it with creamy vanilla pudding, and then finish with a generous coating of homemade chocolate frosting.

This Boston Cream Pie Poke Cake is a guaranteed hit and one of our favorite potluck recipes!

An over-the-top decadent Boston cream pie poke cake made from scratch - guaranteed to be a hit at the next potluck or birthday party!

Boston Cream Poke Cake Ingredients:

(Makes one 9×11 pan)

  • 4 eggs
  • 2/3 cup milk
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup unsalted sweet cream butter, cut into cubes
  • 2 Tablespoons canola oil
  • 1/3 cup vanilla pudding mix

Vanilla pudding ingredients:

  • 1 box of vanilla pudding mix
  • 2 cup of milk

Chocolate frosting ingredients:

  • 1 cup unsalted sweet cream butter
  • 3 cups powder sugar
  • 5 Tablespoons heavy whipping cream
  • 1 teaspoon vanilla
  • 1/2 cup cocoa powder
  • 1 disposable piping bag with a star tip


To make the cake:

Preheat oven to 350°F. Prepare baking dish with non-stick spray and set aside.

In a medium mixing bowl, whisk together eggs, milk and vanilla.

In a separate mixing bowl, sift together flour, sugar, baking powder, and salt. Add in the butter, one cube at a time (using a stand or hand mixer) and mix until corse crumbs form.

Add in half of the egg mixture and oil, continue to beat the batter until it is light and fluffy.

Add in the remaining egg mixture and pudding and mix until combined.

Pour batter into the baking dish and bake for 22 minutes at 350°F. Remove from oven and allow to cool.

To make the vanilla pudding:

Combine the milk and pudding mix into a medium bowl and mix for 1 minute.

An over-the-top decadent Boston cream pie poke cake made from scratch - guaranteed to be a hit at the next potluck or birthday party!

Using the bottom of a wooden spoon poke holes into the cake, then pour the pudding over the cake. Distribute evenly.

An over-the-top decadent Boston cream pie poke cake made from scratch - guaranteed to be a hit at the next potluck or birthday party!

Place cake into the fridge for 4 hours.

To make the chocolate frosting:

In a standing mixer, combine all ingredients and mix until smooth and fluffy. Scoop frosting into a pastry decorating bag, and pipe stars onto the cooled cake. Enjoy immediately and store any extra cake in the refrigerator.

Grab a free printable copy of this Boston Cream Pie Poke Cake Recipe here:

Boston Cream Pie Poke Cake

Boston Cream Pie Poke Cake

Ingredients

    For the cake
  • 4 eggs
  • 2/3 cup milk
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder 
  • 3/4 teaspoon salt
  • 1 cup unsalted sweet cream butter, cut into cubes
  • 2 Tablespoons canola oil
  • 1/3 cup vanilla pudding mix
  • For the vanilla pudding
  • 1 box of vanilla pudding mix
  • 2 cup of milk
  • For the chocolate frosting
  • 1 cup unsalted sweet cream butter 
  • 3 cups powder sugar 
  • 5 Tablespoons heavy whipping cream 
  • 1 teaspoon vanilla 
  • 1/2 cup cocoa powder
  • 1 disposable piping bag with a star tip

Instructions

    To make the cake:
  1. Preheat oven to 350°F. Prepare baking dish with non-stick spray and set aside.
  2. In a medium mixing bowl, whisk together eggs, milk and vanilla.
  3. In a separate mixing bowl, sift together flour, sugar, baking powder, and salt. Add in the butter, one cube at a time (using a stand or hand mixer) and mix until corse crumbs form.
  4. Add in half of the egg mixture and oil, continue to beat the batter until it is light and fluffy.
  5. Add in the remaining egg mixture and pudding and mix until combined.
  6. Pour batter into the baking dish and bake for 22 minutes at 350°F. Remove from oven and allow to cool.
  7. To make the vanilla pudding:
  8. Combine the milk and pudding mix into a medium bowl and mix for 1 minute. 
  9. Using the bottom of a wooden spoon poke holes into the cake, then pour the pudding over the cake. Distribute evenly.
  10. Place cake into the fridge for 4 hours.
  11. To make the chocolate frosting:
  12. In a standing mixer, combine all ingredients and mix until smooth and fluffy. Scoop frosting into a pastry decorating bag, and pipe stars onto the cooled cake. Enjoy immediately and store any extra cake in the refrigerator.
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