Boston Cream Pie Poke Cake Recipe

Amanda Powell | A Cookie Named Desire

This moist cake filled with velvety pastry cream and topped with a luscious chocolate ganache will be your new favorite dessert. Everyone will be begging for a second slice of this Boston Cream Pie Poke Cake.

I’ve recently mentioned how much I fell in love with the concept of poke cakes, right? I’ve been thinking about all the ways I can make poke cakes into something seriously delicious and amazing.

Boston Cream Pie Poke Cake Photo

This Boston cream pie poke cake has been on my mind for a while and I’ve finally made it. Lucky for me, it turned out even better than what I could ever have imagined.

Boston Cream Pie Poke Cake Picture

I used the same base as my cannoli poke cake instead of a traditional hot milk sponge cake used in Boston cream pies. This is because it is sturdy enough to hold up to being poked and filled while also remaining light and fluffy.

Boston Cream Pie Poke Cake Image

It makes it perfect to be filled with the pastry cream to create pockets of delicious. The longer the cake sits out, the better it gets as the flavors of the pastry cream seep into the cake more.

Boston Cream Pie Poke Cake Pic

I recommend making the cake the day before you plan to serve it, adding the ganache just prior to serving. Just bake the cake, fill the holes with the pastry cream, and let it sit overnight.

Refill the holes as needed, then when you are ready to serve, top with the ganache. If you can’t let it sit that long, it is perfectly fine! The cake will still be incredibly delicious!

File 1 Boston Cream Pie Poke Cake

You can store the finished and assembled cake covered for up to three days at room temperature. You can prepare the different components of the cake ahead of time.

The plain cake can be frozen if stored in an airtight container. The pastry cream and ganache should be stored in airtight containers and the pastry cream should remain refrigerated.

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Boston Cream Pie Poke Cake Recipe

    12 Servings


For the Cake:
  • 2 1/2 cups All-Purpose Flour
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Unsalted Butter, room temperature
  • 2 cups Granulated Sugar
  • 3 large Eggs, room temperature
  • 1 tablespoon Pure Vanilla Extract
  • 1 1/4 cups Buttermilk, room temperature
For the Pastry Cream:
  • 1 1/2 cups Cold Milk
  • 1/3 cup Granulated Sugar
  • 2 tablespoons Cornstarch
  • 1/4 teaspoon Salt
  • 2 large Eggs
  • 2 tablespoons Unsalted Butter
  • 1 teaspoon Pure Vanilla Extract
For the Ganache:
  • 1/2 cup Heavy Cream
  • 8 ounces Chocolate
  • 2 teaspoons Vegetable Oil


For the Cake:

  1. Preheat the oven to 350°F. Grease and flour a 9 x 13 baking pan.
  2. In a medium bowl, add the flour, baking powder, baking soda, and salt together. Whisk well until completely combined. Set aside.
  3. In a mixer, add the butter and sugar together. Beat for about 4 – 5 minutes on medium until it is well-combined and light and fluffy.
  4. Add in the eggs one at a time, beating well after each egg before adding the next. Beat in the vanilla extract.
  5. Alternate between adding the flour mixture in three additions, and the buttermilk in two additions. Mixing each until it is just combined. I recommend mixing the last addition of flour by hand with a spatula.
  6. Pour the batter into the prepared baking pan and bake for about 50 – 60 minutes, or until a toothpick comes out clean. You may need to place aluminum foil over the cake before the last 10 – 15 minutes to keep it from over browning at the top.
  7. While the cake is cooling, make the pastry cream.

For the Pastry Cream:

  1. Whisk together the milk, sugar, cornstarch, and salt together until it is well combined and there are no lumps. Whisk in the eggs and mix until well combined.
  2. Pour into a medium saucepan and heat on medium.
  3. Continue to whisk as it heats until it thickens to al almost pudding consistency. Immediately remove from heat.
  4. Add in the butter and vanilla and stir well until the butter is melted and completely combined.
  5. Pour into a container and place plastic wrap directly on the pastry cream to prevent skin and allow to cool completely.
  6. Remove the cake and allow to cool completely.
  7. Poke holes on the top of the cake.
  8. Fill the holes with pastry cream. I prefer to use a piping bag to ensure the holes were fully filled. Spread a thin layer of the pastry cream over the top of the cake.

For the Ganache:

  1. Make the ganache. Heat the heavy cream until it is steaming. Add the chocolate and allow to sit for about 5 – 10 minutes, then add the oil and stir well. Allow to sit to cool for about 15 minutes.
  2. Pour the chocolate ganache over the top of the cake and spread over the cake.



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Related Recipes:
Baking Recipes, Baked Recipes, Cake Recipes, Dessert Recipes, Pudding Recipes, Chocolate Recipes, Vanilla Recipes, Party Food Recipes, Family Meals and Snack Recipes
Recipe Yields:
12 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Amanda Powell
Recipe Yields: 12 servings
Prep Time: 35 minutes
Cook Time: 90 minutes
Total Time: 125 minutes

Nutrition Facts

Servings Per Recipe 12

Amount Per Serving
Calories from Fat 215
Calories 551

% Daily Value*
Total Fat 27g
  Saturated Fat 15g
Sodium 274mg
Total Carbohydrate 68g
  Dietary Fiber 1g
  Sugars 47g
Protein 8g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Amanda Powell

About Amanda

Amanda is well known for her blog, A Cookie Named Desire. As she should be, because baking is her thing! We're so glad she's a Baking Fanatic!

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