Boston Cream Pie Poke Cake

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.

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

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.

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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.
To make the vanilla pudding:
7. Combine the milk and pudding mix into a medium bowl and mix for 1 minute. 
8. Using the bottom of a wooden spoon poke holes into the cake, then pour the pudding over the cake. Distribute evenly.
9. Place cake into the fridge for 4 hours.
To make the chocolate frosting:
10. 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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