Boston Cream Pie Poke Cake
This Boston cream pie poke cake with homemade chocolate frosting is so good! I love when cakes incorporate pudding mix into the recipe because they are so moist and creamy.
Servings: 16 servings
Calories: 527kcal
Ingredients
Cake:
- 4 eggs
- 2/3 C 2% milk
- 1 tsp pure vanilla extract
- 2 1/4 C flour
- 1 1/2 C sugar
- 2 tsp baking powder
- 3/4 tsp salt
- 1 C unsalted sweet cream butter cut into cubes
- 2 TBSP canola oil
- 1/3 C vanilla pudding mix
Vanilla pudding:
- 1 box vanilla pudding mix
- 2 C 2% milk
Frosting:
- 1 C unsalted sweet cream butter
- 3 C powder sugar
- 5 TBSP heavy whipping cream
- 1 tsp vanilla
- 1/2 C coco powder
Instructions
Cake:
- Preheat your oven to 350 degree's
- Spray your baking dish with pam spray and set aside
- Using a medium bowl, whisk together eggs, milk and vanilla.
- In a standing mixer, stir together flour, sugar, baking powder, and salt.
- Add in the butter, one cube at a time and mix until corse crumbs
- Add in half of the egg mixture and oil, beat the batter until it is light and fluffy.
- Add in the remaining egg mixture and pudding and mix until combined.
- Pour batter into the baking dish and bake for 22 minutes
- Once done set aside
Pudding:
- Combine the milk and pudding mix into a medium bowl and mix for 1 minute and set aside
- Using the bottom of a wooden spoon poke holes into the cake and pour the pudding over the cake
- Place cake into the fridge for 4 hours
Frosting:
- In a standing mixer, combine all ingredients and mix until smooth and fluffy
- Scoop frosting into a piping bag
- Pipe stars onto the cooled cake and serve with a glass of milk of Coffee!
Nutrition
Calories: 527kcal | Carbohydrates: 64g | Protein: 5g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 111mg | Sodium: 191mg | Potassium: 203mg | Fiber: 1g | Sugar: 48g | Vitamin A: 880IU | Vitamin C: 0.1mg | Calcium: 96mg | Iron: 1.4mg