Boston Cream Pie is my husband, Gene's, all time favorite cake so I've made a few over the years. Bought a few too but, like most things, homemade is always better. In my wanderings around Pinterest I had seen multiple recipes for a "poke" version of the cake and decided to see how that worked out compared to the traditional version with the pudding sandwiched between the butter cake layers and ganache on top.
I have to say this version has the same taste, is easily put together, is a smaller 8" x 8" cake, and is a great candidate for Sandra Lee-ing. Don't have tons of time? Use half of a yellow cake mix, a cooked pudding mix, or an instant pudding mix. I won't tell. I also wouldn't skimp on the ganache. It's super easy and the taste is really superior to any shortcut.
(Photo note: I used a pan that is the same area as an 8"x8" pan, it's just a rectangle in shape)
Boston Cream Pie Poke Cake
Recipe by Glenna Anderson Muse
Serves 12 (or 9 in my family)
- 1 stick (8 Tbsp) butter, at room temp
- 2 eggs
- 3/4 cup sugar
- 1 tsp vanilla
- 1/3 cup milk
- 1 1/4 cup self-rising flour
Pre-heat oven to 350 degrees
1) Cream together the softened butter, eggs, vanilla, and sugar, until light and fluffy with hand mixer.
2) Mix in milk.
3) Mix in flour in 2 batches until batter is smooth. Mix on medium for 1 minute longer. Pour into cooking spray coated 8" x 8" baking dish (or comparable size)
4) Bake for 20-25 minutes until toothpick comes out clean.
- 1 cup sugar
- 1/4 cup cornstarch
- Pinch of salt
- 3 egg yolks, beaten
- 2 cups milk ( 2%, whole, or half and half) (I used 2%)
- 1 tsp vanilla
While cake is baking:
1) In a medium saucepan over low heat, whisk together sugar, cornstarch, salt, and 3 egg yolks.
2) Slowly add in the milk in a small steady stream, whisking constantly until very smooth. Raise the heat to medium and continue whisking the whole time until pudding begins to bubble and thickens. Take off heat and whisk in vanilla.
Pokin' the Cake:
When cake comes out of the oven, allow to sit for 5 minutes. Then with the handle of a wooden spoon, poke holes into cake about 2 inches apart all over the cake.
Pour warm pudding over warm cake. Let cool.
- 4 oz baking chocolate (I used Godiva 72% cacao--which was the perfect amount of dark and sweet for us)
- 1/2 cup Half and half or whipping cream
1) Melt chocolate in microwave in 30 second increments at half power. (Use a bowl that you can put a hand mixer into to finish the ganache)
2) Mix with hand mixer, slowly pouring the Half & Half or Whipping cream into the chocolate in a small, steady stream while continuing to mix with the hand mixer until very smooth and shiny.
Finishing the Cake
When the cake is completely cool (and pudding is set), pour the ganache over the top and gently spread to cover over the top with a spatula. Chill cake for an hour or more before serving.