Boston Cream Pie Poke Cake From Scratch

There’s something about Boston Cream Pie that feels timeless—like the kind of dessert your grandma made for Sunday dinners or special birthdays. But let’s be honest: traditional Boston Cream Pie, with its delicate layers of sponge, custard, and ganache, can be a bit of a project. That’s exactly why I had to share this Boston Cream Pie Poke Cake made entirely from scratch—it takes all the classic flavors of the original but makes the process way more approachable (and dare I say, even more delicious?).

This cake is soft and tender, soaked in homemade pastry cream that seeps into every bite, and topped with a smooth chocolate ganache that firms up just enough to give you that iconic finish. The best part? You still get that wow factor—without the stress of layering or assembling a traditional Boston Cream Pie. If you’ve ever made a poke cake before, you already know how satisfying it is when that creamy filling settles into those little holes. And if you haven’t tried one yet, oh wow, are you in for a treat!

Before we dive into the full recipe, let me just say: I’ve tested this version more times than I’d like to admit, and every time, it disappears from the pan faster than I can hide a second slice for myself. So yes, it’s a hit. And yes, it’s totally worth making from scratch. Now let’s get baking!

Ingredients You’ll Need

We’re keeping things simple but flavorful, using pantry staples to create each luscious layer from scratch.

For the cake:

• 1 ½ cups all-purpose flour

• 1 ½ teaspoons baking powder

• ¼ teaspoon salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 3 large eggs

• 2 teaspoons vanilla extract

• ½ cup whole milk

For the pastry cream:

• 2 cups whole milk

• ½ cup granulated sugar

• 4 large egg yolks

• ¼ cup cornstarch

• 2 tablespoons unsalted butter

• 1 ½ teaspoons vanilla extract

For the chocolate ganache:

• ½ cup heavy cream

• 4 ounces semi-sweet chocolate, chopped

STEP-BY-STEP INSTRUCTIONS

Step 1: Preheat and Prep

Start by preheating your oven to 350°F. Grease and lightly flour a 9×13-inch baking pan. You want the cake to lift easily after chilling, so don’t skip this step.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set that aside while you cream the butter and sugar.

Step 3: Cream Butter and Sugar

In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter with the sugar until it’s light and fluffy. This usually takes about 2-3 minutes. Don’t rush—this step is what gives the cake its tender crumb.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Then stir in the vanilla extract.

Step 5: Combine Wet and Dry

Alternate adding the flour mixture and the milk to the batter, starting and ending with the flour. Mix until just combined—you don’t want to overmix or the cake could turn out dense.

Step 6: Bake the Cake

Pour the batter into your prepared pan and smooth the top. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. The top should be lightly golden and the edges just pulling away from the sides.

Step 7: Poke the Cake

Let the cake cool for about 10 minutes. Then, using the handle of a wooden spoon (or something similar), poke holes all over the top of the cake. Space them about an inch apart so the pastry cream can really settle in.

If you’re back for Part 2, welcome—and if you’re reading straight through, get ready because this is where the magic really happens. In Part 1, we baked up a light and fluffy vanilla cake and poked those signature holes all across the surface. Now we’re moving on to the rich, silky pastry cream that fills every bite with that signature Boston Cream Pie flavor. Trust me, this part is easier than it sounds and absolutely worth the little bit of stovetop time.

Let’s dive into the creamy middle and chocolatey top that take this dessert from “just cake” to full-blown showstopper.

Step 8: Make the Pastry Cream

Start this step while your cake is baking or cooling.

In a medium saucepan, heat 2 cups of whole milk over medium heat until it’s just starting to steam. You don’t want it to boil—just gently warmed. While that’s heating, whisk together the following in a separate mixing bowl:

• ½ cup granulated sugar

• 4 large egg yolks

• ¼ cup cornstarch

Whisk until the mixture is smooth, pale yellow, and free of lumps. This is going to help thicken your pastry cream without any flour—just like a traditional custard.

Step 9: Temper the Eggs

This part might sound fancy, but it’s actually simple: you’re going to slowly introduce the hot milk to the egg mixture to avoid scrambling the yolks.

Slowly pour about half of the hot milk into your egg mixture while whisking constantly. Once combined, pour everything back into the saucepan with the remaining milk.

Step 10: Cook the Custard

Place the pan back on the stove and cook the mixture over medium heat, whisking constantly. After a few minutes, it’ll start to thicken—keep whisking until it starts to bubble gently. Once bubbling and thick, remove it from the heat immediately.

Stir in:

• 2 tablespoons unsalted butter

• 1 ½ teaspoons vanilla extract

The butter adds richness while the vanilla rounds out the flavor beautifully. Let the pastry cream cool for about 5-10 minutes before pouring over the cake.

Step 11: Fill the Poke Cake

Now that the cake has cooled slightly and you’ve poked the holes, pour the warm pastry cream over the top. Use a spatula or the back of a spoon to spread it evenly and gently press it into the holes so it fills every nook.

Once it’s evenly coated, pop the cake into the refrigerator for at least 1 hour. This helps the pastry cream firm up and gives the cake time to soak in all that goodness.

Let’s Talk About the Ganache Topping

Boston Cream Pie isn’t complete without that glossy, rich layer of chocolate on top. We’re making a classic ganache—it’s just two ingredients, but it finishes the cake with a luxurious touch.

Step 12: Make the Chocolate Ganache

In a small saucepan, heat ½ cup heavy cream over medium heat until it’s steaming (not boiling). While it’s heating, place 4 ounces of chopped semi-sweet chocolate in a heatproof bowl.

Once the cream is hot, pour it directly over the chocolate and let it sit for 2 minutes. Then, stir gently until the mixture becomes smooth, glossy, and completely melted.

If you want a deeper chocolate flavor, feel free to add a tiny pinch of salt or even a touch of espresso powder—it really enhances the richness.

Step 13: Pour and Spread the Ganache

Take the chilled cake out of the fridge and pour the ganache over the top, spreading it out evenly with a spatula. It will glide over the surface like silk.

Now for the hardest part: refrigerate the entire cake for at least another hour (or until the ganache is fully set). This helps the layers firm up so that every slice holds together perfectly.

Pro Tips for the Best Boston Cream Poke Cake

• Make Ahead Friendly: You can make both the cake and pastry cream a day in advance. Just cover and refrigerate them separately, and assemble the next day.

• Chill Time Is Key: Don’t skimp on the chilling steps! Letting the custard and ganache set makes a huge difference in flavor and texture.

• Don’t Over-Poke: Space the holes evenly, about an inch apart. Too many holes can make the cake soggy.

• Serving Tip: Let the cake sit at room temperature for about 15 minutes before serving for the best texture.