Boston Cream Poke Cake

This dreamy Boston cream poke cake transforms the classic Boston cream pie into an irresistible cake: moist vanilla cake, oozing with creamy pastry cream, and topped with a decadent chocolate ganache. Whether for an after-dinner dessert, a potluck, or a special event, this poke cake is bound to be unforgettable for anyone lucky enough to try it!

Best From Scratch Boston Cream Poke Cake Recipe

If you love classic Boston cream pie, this Boston Cream Poke Cake will undoubtedly become one of your new favorite desserts! Just imagine: All of the indulgent flavors of the original pie combined with a crazy moist vanilla sheet cake and fluffy vanilla cream in every bite. Top it off with a rich, creamy chocolate ganache glaze, and you'll have a flavor and texture combination that will instantly put a smile on your face!

It may sound complicated to do it all from scratch, but the truth is that it is incredibly simple. I make my Boston cream poke cake easy to create, even for those without baking experience. You'll get easy-to-digest steps, expert tips, and pro techniques to ensure the best results.

Customizing with mix-and-match flavor combinations is easy when you want to get creative. And no worries, you won't have to go on a mad search to find the ingredients because everything is easily found at your neighborhood grocery store (or in your pantry)!

This Sheet Cake Is Never Dry

Because my Boston cream poke cake uses butter and oil, it has a super fluffy texture that stays soft and moist for days! However, starting with room-temperature butter, eggs, and yogurt is crucial to ensure the batter gives you the desired results and emulsifies properly. Use unsalted butter to avoid adding unwanted salt to the recipe.

Start by preheating your oven to 175℃ / 350℉ (without the fan) and prepare a 9x13-inch / 22x33 cm pan. Grease or line the base and sides with parchment paper to make the cake easier to remove later.

Cream the softened butter and sugar in a large mixing bowl until the mixture becomes light and fluffy. Add the oil, then incorporate the room-temperature eggs one at a time, ensuring each is thoroughly mixed before adding the next. Then, stir in the room-temperature yogurt and vanilla extract.

Next, sift in the all-purpose flour, baking powder, and baking soda, and use a rubber spatula to gently fold everything together, just until combined. Try not to overmix!

Transfer the batter to the prepared pan and use an offset spatula to smooth the top. Bake for around 35 minutes or until a toothpick inserted in the center comes out clean. Avoid overbaking to keep the cake soft and moist.

Luxurious Pastry Cream Will Take Your Poke Cake to the Next Level

About halfway through baking, prepare the pastry cream. Like the batter, the unsalted butter should first be softened.

Whisk the sugar and egg yolks in a mixing bowl for 1–2 minutes until light and fluffy. Add the cornstarch, flour, and vanilla extract, stirring until smooth and lump-free.

Warm the milk in a saucepan over medium heat until it begins to simmer (do not boil it). Slowly pour the hot milk into the egg yolk mixture, whisking constantly to temper the yolks without scrambling.

Pour the tempered mixture back into the saucepan and cook over medium heat, stirring nonstop until it thickens. This should take about a minute after it starts to boil. If you notice any lumps, continue whisking until smooth. If necessary, remove it from the heat and strain.

Next, add the softened butter one chunk at a time, mixing until each is completely blended in.

Once the pastry cream is complete, split it into two portions: One for the poke cake filling (while still hot) and the rest for frosting later. Cover the second half with plastic wrap and let it cool to room temperature.

Now, the Fun Part! Let´s Poke the Cake

Once the cake has thoroughly baked, remove it from the oven and use the handle of a wooden spoon to poke holes across the top. Then, pour half the warm pastry cream over the cake, filling each hole.

Let the cake cool to room temperature before moving on to decorating.

Finish With a Layer of Diplomat Cream

Once the second half of the pastry cream has reached room temperature, you can begin making the diplomat cream frosting. The heavy cream must be very cold for this step.

Add the heavy whipping cream to a mixing bowl and whip it using an electric hand mixer for 2–3 minutes until it reaches soft peaks and is fluffy. Be careful not to overwhip, or it will break and become runny.

Give the pastry cream a few quick whisks to loosen it up. Then, gently fold the whipped cream into the pastry cream using a rubber spatula, carefully keeping the mixture light and airy.

Once combined, spread the frosting evenly over the cooled cake and smooth the surface with an offset spatula. Place the cake in the fridge to chill while you prepare the chocolate ganache glaze.

And Top The Cake With Chocolate Ganache

To make the finishing glaze for your Boston cream pie poke cake, semi-melt your chocolate (semi-sweet chocolate is best, so it is not overly sweet) in the microwave. I recommend only heating the microwave for a few seconds at a time to prevent it from burning.

In the meantime, heat the heavy cream in a saucepan only until it simmers. Next, pour the simmering cream over the partially melted chocolate and stir until smooth. Then, stir in the oil.

Set the chocolate ganache glaze side to cool to approximately 30°C (86°F). At this point, it should have a smooth consistency that is neither too runny nor too thick.

Pour the finished glaze over the cake's surface and smooth it with a spatula. Let the cake chill for at least four hours, then enjoy!

Store and Freeze Like a Pro

Although poke cakes are best served immediately after chilling in the fridge for four hours, leftovers can be stored covered and refrigerated for up to two days.

I do not recommend freezing a frosted cake since the texture of the pastry cream and diplomat cream can change. However, you can freeze an undecorated cake by allowing it to cool completely to room temperature, then wrapping it tightly in plastic wrap, followed by aluminum foil. Thaw the frozen cake overnight in the fridge before decorating.

Some Flavor Variations Would Be Worth Trying

Chocolate lovers can try this recipe, using my chocolate sponge cake, to create a delicious chocolate poke cake.

Instead of filling the holes with pastry cream, try my homemade caramel filling or white chocolate sauce. Or, for a fruity version that pairs perfectly with the chocolate ganache, you can fill your cake with strawberry compote, as I do in my strawberry poke cake recipe!

You can swap out the classic vanilla diplomat cream frosting with chocolate frosting or one of the several flavor variations from my diplomat cream recipe.

You can also enhance the ganache with numerous fun and tasty flavors, as suggested in my chocolate ganache recipe.

Dietary Restrictions? Worry No More!

Although ingredient substitutions almost always require other ingredient modifications to maintain the same taste and texture balance, you can make a few modifications if necessary.

For a gluten-free cake, you can use gluten-free flour instead. For a vegan, dairy-free cake, you can use one of these egg substitutes and dairy-free options for the butter, heavy cream, and chocolate.

Expert Tips For Making Boston Cream Poke Cake

1. Always use full-fat ingredients for the best flavor and texture, especially in creams and frostings. I recommend whole milk with 3% fat, European-style butter with 82% fat, and heavy cream with at least 36% fat. 
2. To quickly bring your ingredients to room temperature, remove the yogurt from the fridge about an hour before making the recipe and place your eggs in warm water for 5-10 minutes. Refer to my guide on softening butter for tips on quickly doing so without using a microwave.
3. You can use a drinking straw instead of a spoon handle to poke smaller holes. Space the holes about 1.5 to 2 inches apart in even rows for a nicer appearance and clean slices.
4. For the ganache, choose high-quality chocolate, like Callebaut, Ghirardelli, or Lindt. If using chocolate bars, chop them into fine pieces before melting to ensure they blend smoothly. 
5. Since ovens can vary depending on the model, use the toothpick test versus relying only on baking time.

Useful Equipment

For the best outcome, weigh your ingredients with a digital scale for accuracy. Using a digital oven thermometer to ensure the correct temperature is also helpful, as oven models can vary by a degree or two.

You will need an electric hand mixer for the batter and frosting. A rubber spatula will help carefully fold in the dry ingredients without overmixing. 

You'll need a 9x13-inch pan for baking. A piping bag can help make decorating a breeze!

Try Some Of My Other Cake Recipes

If you thought this recipe for Boston cream poke cake was delicious, you'd also fall in love with my other cake recipes:

• Tres Leches Cake
• Carrot Sheet Cake
• Lemon Sheet Cake
• Cream Puff Cake
• Blueberry Heaven on Earth Cake
• Peanut Butter Cake

For even more elegant cakes you can serve for special occasions or enjoy at home, check out my Top 40 Best Layer Cake Recipes roundup.

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