My grandma made this cake for me, and I couldn’t stop eating it.

This Boston Cream Pie Poke Cake recipe offers a delightful twist on the classic dessert. It combines all the flavors you love – a golden cake base, rich vanilla custard, and decadent chocolate ganache – in an easy and fun poke cake presentation.

Here’s a breakdown of the ingredients (in a table) and instructions for creating this impressive cake:

Ingredients:

Instructions:

1. Prepare the Cake: Preheat your oven according to the instructions on the cake mix box. In a large bowl, combine the cake mix, eggs, and whole milk using an electric mixer on medium speed for 2 minutes. This ensures a smooth and well-combined batter.

2. Bake the Cake: Pour the cake batter into a greased 9×13 inch baking dish and bake according to the package directions. Once baked, remove the cake from the oven and let it cool slightly on a wire rack.

3. Make the Custard Filling: In a separate medium saucepan, whisk together the all-purpose flour, granulated sugar, and vanilla extract. Gradually whisk in the ½ cup of heavy cream until you have a smooth mixture.

4. Cook and Thicken the Custard: Place the saucepan over medium heat and cook the custard mixture, stirring constantly. Keep stirring until the mixture thickens and reaches a simmer. Remove the pan from the heat and let the custard cool slightly.

5. Poke the Cake: Take the cooled cake and use the handle of a wooden spoon or a skewer to poke holes all over the surface. Space the holes evenly apart to allow the custard to seep in.

6. Fill the Cake: Pour the slightly cooled custard filling over the top of the cake. Use a spatula to spread the custard evenly, ensuring it fills the poked holes.

7. Prepare the Ganache: In a microwave-safe bowl, heat the semi-sweet chocolate chips in 30-second intervals, stirring after each interval. Alternatively, you can use a double boiler on the stovetop to melt the chocolate chips until smooth.

8. Top with Ganache: Once the chocolate is melted and smooth, pour the ganache over the custard layer on the cake. Use a spatula to spread the ganache evenly to create a beautiful and glossy top.

9. Chill and Serve: Refrigerate the cake for at least 1 hour, or until the ganache has completely set. This allows the custard and ganache to firm up for a perfect texture. Slice the cake into squares and serve chilled. Enjoy!