Description
The Boston Cream Delight Cake is a delightful twist on the traditional poke cake. This dessert combines the moistness of a buttery yellow cake with the lush smoothness of vanilla pudding and the decadent richness of chocolate frosting. It’s an ideal choice for celebrations or simply as a delectable treat to enjoy at home. Flavorful, creamy, and chocolaty, this cake promises to be a crowd-pleaser at any gathering.
Ingredients
- 1 box yellow butter recipe cake mix (plus necessary ingredients as per the box)
- 2 small boxes French Vanilla instant pudding (or preferred variety, plus additional required ingredients)
- 1 tub premade chocolate frosting OR
- Homemade Chocolate Ganache:
- 8 oz. semi-sweet chocolate chips or chopped chocolate bar (up to 12 oz. for extra ganache)
- 1 cup heavy whipping cream (adjust quantity as needed)
Step-by-step Directions
1. Baking the Cake
Bake the yellow butter recipe cake according to the directions on the package in a 9×13 baking pan, ensuring it’s cooked through and golden.
2. Preparing the Pudding
Prepare the vanilla instant pudding following the box instructions. Adjust the amount of pudding to use (one or two boxes) based on your preference for pudding thickness.
3. Adding Pudding to Cake
While the cake is still warm, use the end of a wooden spoon to poke holes about an inch apart all over the cake. Pour the prepared pudding over the cake, filling the holes, then spread the remaining pudding evenly over the top.
4. Chilling the Cake
Refrigerate the cake for 1 1/2 to 2 hours to set the pudding.
5. Adding Chocolate Frosting or Ganache
Choose either to use pre-made frosting or to make homemade chocolate ganache.
For Pre-Made Frosting:
Microwave the frosting in 10-15 second intervals, stirring in between, until it’s pourable. Spread over the chilled pudding layer.
For Homemade Ganache:
Combine the chocolate chips and heavy whipping cream in a microwave-safe bowl and heat until the chocolate melts. Whisk until smooth and let it cool slightly before pouring over the cake.
6. Final Chilling
Refrigerate the frosted or ganached cake for at least 4 hours or overnight, allowing the layers to meld and the topping to set properly.
Servings & Preparation Time
Typically, this recipe serves about 12-15 people. Preparation time is approximately 15 minutes, baking time is based on the cake mix directions (usually around 25-30 minutes), and additional chilling time totals about 6 hours or overnight.
Tips for Storage & Reheating
- Keep the cake refrigerated and cover it with plastic wrap or aluminum foil to keep it moist.
- This cake is best served chilled and does not require reheating.
- To enjoy leftover cake at its best, consume within 3-4 days.
Conclusion
The Boston Cream Delight Cake is a splendid dessert that marries the flavors of soft cake, creamy pudding, and rich chocolate in one. Perfect for anyone who loves a classic Boston Cream Pie but wants the ease of a poke cake, this dessert offers a lovely balance of textures and flavors, sure to delight anyone who tries it.
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Boston Cream Delight Cake
- Total Time: 6 hours or overnight
- Yield: 12-15 servings 1x
Description
The Boston Cream Delight Cake is a delightful twist on the traditional poke cake. This dessert combines the moistness of a buttery yellow cake with the lush smoothness of vanilla pudding and the decadent richness of chocolate frosting. It’s an ideal choice for celebrations or simply as a delectable treat to enjoy at home. Flavorful, creamy, and chocolaty, this cake promises to be a crowd-pleaser at any gathering.
Ingredients
- 1 box yellow butter recipe cake mix (plus necessary ingredients as per the box)
- 2 small boxes French Vanilla instant pudding (or preferred variety, plus additional required ingredients)
- 1 tub premade chocolate frosting OR
- Homemade Chocolate Ganache:
- 8 oz. semi-sweet chocolate chips or chopped chocolate bar (up to 12 oz. for extra ganache)
- 1 cup heavy whipping cream (adjust quantity as needed)
Instructions
- Bake the yellow butter recipe cake according to the directions on the package in a 9×13 baking pan, ensuring it’s cooked through and golden.
- Prepare the vanilla instant pudding following the box instructions. Adjust the amount of pudding to use (one or two boxes) based on your preference for pudding thickness.
- While the cake is still warm, use the end of a wooden spoon to poke holes about an inch apart all over the cake. Pour the prepared pudding over the cake, filling the holes, then spread the remaining pudding evenly over the top.
- Refrigerate the cake for 1 1/2 to 2 hours to set the pudding.
- Choose either to use pre-made frosting or to make homemade chocolate ganache. For Pre-Made Frosting: Microwave the frosting in 10-15 second intervals, stirring in between, until it’s pourable. Spread over the chilled pudding layer. For Homemade Ganache: Combine the chocolate chips and heavy whipping cream in a microwave-safe bowl and heat until the chocolate melts. Whisk until smooth and let it cool slightly before pouring over the cake.
- Refrigerate the frosted or ganached cake for at least 4 hours or overnight, allowing the layers to meld and the topping to set properly.
- Prep Time: 15 minutes