Okay, so I tried making this Boston Cream Poke Cake with condensed milk, and let me tell you, it was quite the adventure. I started by grabbing a box of yellow cake mix – the easy route, you know? I mixed it up according to the box instructions, nothing fancy, just the usual eggs, oil, and water.
Then, I poured the batter into a greased 9×13 inch pan and popped it into the oven. I baked it for about 30 minutes at 350°F. The kitchen started to smell amazing, like a real bakery. While the cake was baking, I got started on the filling. I took a can of sweetened condensed milk and mixed it with some instant vanilla pudding. It was kind of thick, so I added a bit of milk to thin it out to a pourable consistency. A little tip: make sure the pudding is instant, or else it won’t set properly!
Once the cake was done, I let it cool for about 10 minutes. Then came the fun part – poking holes! I used the handle of a wooden spoon and just went to town, making holes all over the cake. This is where the “poke” in poke cake comes from. After that, I slowly poured the condensed milk mixture over the warm cake, making sure it seeped into all those holes. It was a bit messy, but I think that’s part of the charm.

Next, I covered the cake and stuck it in the fridge to chill for at least an hour. This helps the filling set and the flavors to meld together. While it was chilling, I whipped up some chocolate frosting. I used a simple recipe with cocoa powder, powdered sugar, butter, and a splash of milk. You can use store-bought frosting too, but homemade just tastes better, in my opinion.
Putting it all together
- Bake the cake: Follow the instructions on the box. Simple.
- Make the filling: Sweetened condensed milk and instant vanilla pudding, with a touch of milk to get it just right.
- Poke the cake: Get your wooden spoon handle and poke away.
- Pour the filling: Slowly pour it over, let it sink in.
- Chill the cake: At least an hour in the fridge, let it all get happy together.
- Frost the cake: Whip up some homemade frosting.
Finally, I took the chilled cake out of the fridge and spread the chocolate frosting all over the top. It was looking pretty darn good, if I do say so myself. I sliced it up and served it to my family. The verdict? A huge hit! The cake was moist, the filling was creamy, and the chocolate frosting was the perfect finishing touch. Everyone loved it, and there were no leftovers, which is always a good sign.
Overall, this Boston Cream Poke Cake with condensed milk was a success. It was a bit of work, but definitely worth it. I’ll be making this one again for sure. Maybe next time, I’ll try a different flavor of pudding or a different type of frosting. The possibilities are endless!
Post Comment