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Boston Cream Poke Cake with Pastry Cream, Diplomat Frosting, and Chocolate Ganache Recipe

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4.3 from 51 reviews

  • Author: Ava
  • Total Time: 2 hours 35 minutes
  • Yield: 12 servings

Description

This Boston Cream Poke Cake is a delightful twist on the classic dessert, featuring a moist vanilla sheet cake filled with luscious pastry cream baked right into the holes poked throughout the cake. Topped with a light diplomat cream frosting and a rich, glossy chocolate ganache glaze, this cake offers a perfect balance of creamy custard and decadent chocolate over a tender crumb. Ideal for special occasions or satisfying any sweet tooth, it’s a stunning and comforting treat baked in a 9×13-inch pan for easy serving.

Ingredients

Vanilla Sheet Cake

  • 300 g Granulated sugar
  • 113 g Unsalted butter (at room temperature)
  • 110 g Oil
  • 3 Eggs (at room temperature)
  • 240 g Greek yogurt (at room temperature)
  • 1 teaspoon Vanilla extract
  • 375 g All purpose flour
  • ½ teaspoon Salt
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda

Pastry Cream

  • 960 g Whole milk (3% fat)
  • 200 g Granulated sugar
  • 160 g Egg yolk (approximate yolk of 8 eggs)
  • 50 g Corn starch
  • 50 g All purpose flour
  • ½ tablespoon Vanilla extract
  • 110 g Unsalted butter (82% fat, at room temperature)

Diplomat Cream Frosting

  • 115 g Heavy cream (36% fat content, cold)

Chocolate Ganache Glaze

  • 230 g Semi-sweet chocolate
  • 230 g Heavy cream (36% fat content)
  • 1 tablespoon Vegetable oil

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 175℃ / 350℉ (no fan). Grease a 9×13-inch (22×33 cm) baking pan or line it with parchment paper on the bottom and sides to ensure easy removal of the cake.
  2. Make the Cake Batter: In a large bowl, cream together the room-temperature unsalted butter and granulated sugar until light and fluffy, about a few minutes. Add the oil, then incorporate the eggs one at a time, mixing well after each addition. Stir in the Greek yogurt and vanilla extract until smooth.
  3. Add Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, and salt. Gently fold these dry ingredients into the wet butter mixture with a rubber spatula, mixing just until combined to avoid overmixing.
  4. Bake the Cake: Pour the batter into the prepared pan and smooth the surface with an offset spatula. Bake for approximately 35 minutes at 175℃ / 350℉ until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool slightly.
  5. Prepare Pastry Cream: About halfway through baking, whisk sugar and egg yolks in a bowl until light and fluffy (1-2 minutes). Add cornstarch, flour, and vanilla extract, whisking to smooth. Heat milk in a saucepan over medium heat until simmering. Slowly temper the hot milk into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring continuously until it thickens and comes to a boil. Remove from heat, strain if needed. Stir in softened butter until fully incorporated.
  6. Fill Cake with Pastry Cream: Divide the pastry cream in half. Immediately after baking, use the handle of a wooden spoon to poke holes evenly across the cake surface. Pour half of the warm pastry cream over the cake, ensuring it fills the holes.
  7. Cool Cake: Allow the filled cake to come to room temperature before frosting.
  8. Make Diplomat Cream Frosting: Chill heavy cream and whip it until fluffy, about 2-3 minutes, avoiding overwhipping. Loosen the reserved half of pastry cream with a few quick whisk strokes, then gently fold in the whipped cream to keep it light and airy. Spread this diplomat cream evenly over the cooled cake surface with an offset spatula. Refrigerate while preparing ganache.
  9. Prepare Chocolate Ganache Glaze: Semi-melt the semi-sweet chocolate in the microwave in short bursts. Heat heavy cream until it begins to simmer, then pour it over the melted chocolate. Stir gently until smooth and glossy. Add vegetable oil and stir to incorporate. Let the ganache cool to about 30°C (86°F) to reach a spreadable consistency.
  10. Glaze the Cake: Pour the cooled ganache evenly over the diplomat cream layer and smooth with a spatula.
  11. Chill and Serve: Refrigerate the cake for at least 4 hours to set fully. Serve chilled. Store leftovers covered in the refrigerator for 1-2 days.

Notes

  • Use room temperature ingredients for better batter incorporation and improved cake texture.
  • Do not overmix the batter to keep the cake tender.
  • Tempering the egg yolks with hot milk prevents curdling when making pastry cream.
  • Filling the cake holes while the pastry cream is still warm allows it to soak in better for a moist interior.
  • Whip the heavy cream just until soft peaks for the diplomat cream to maintain a light texture.
  • Let the ganache cool to the recommended temperature to avoid it running off the cake or being too firm to spread.
  • Chilling the cake fully improves flavor melding and makes slicing easier.
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/boston-cream-poke-cake-with-pastry-cream-diplomat-frosting-and-chocolate-ganache-recipe/