Boston Cream Poke Cake From Scratch Recipe

July 18, 2023 Post a Comment

Boston Cream Cupcakes Amanda's Cookin' Cake & Cupcakes from amandascookin.com

Boston cream poke cake is an absolute delight that can take you on a heavenly ride. It is a classic dessert recipe that involves a moist and fluffy yellow cake, filled with a luscious vanilla custard and smothered with a decadent chocolate ganache. It’s the perfect combination of creamy, moist, and chocolaty goodness.

This Boston Cream Poke Cake can be made from scratch, without using any boxed cake mixes. It’s a straightforward recipe that requires basic ingredients like eggs, all-purpose flour, butter, and a few other ingredients that you probably already have.

Ingredients

For the Cake:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter softened
1 cup white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup milk

For the Vanilla Custard:

3/4 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups milk
4 large egg yolks
2 tablespoons butter
2 teaspoons pure vanilla extract

For the Chocolate Ganache:

1 cup semi-sweet chocolate chips
1/2 cup heavy whipping cream

Instructions

Making the Cake

Preheat oven to 350°F. Grease and flour a 9x13 inch baking pan. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Gradually blend in the dry ingredients, alternating with the milk. Beat until the batter is smooth and creamy.

Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 15 minutes before poking holes in the cake.

Making the Vanilla Custard

In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the milk. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Reduce heat and simmer for 2 minutes.

In a small bowl, whisk together the egg yolks. Gradually whisk in 1/2 cup of the hot milk mixture. Pour the egg mixture back into the saucepan and cook over medium heat, stirring constantly, for 2 minutes. Remove from heat and stir in the butter and vanilla extract.

Pour the custard into a bowl and cover with plastic wrap, making sure that the plastic wrap is touching the surface of the custard. Refrigerate until completely chilled, about an hour.

Making the Chocolate Ganache

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chocolate chips. Let sit for 3 minutes, then stir until the chocolate is completely melted and the ganache is smooth and glossy.

Assembly

Once the cake has cooled, use the end of a wooden spoon to poke holes all over the surface of the cake. Pour the chilled custard over the top of the cake and spread it evenly. Let sit for 10 minutes, then pour the cooled ganache over the custard.

Refrigerate for at least 2 hours before serving. Enjoy!