Boston Kreme Poke Cake

Boston Kreme Poke Cake


  • 2 packs MAYA Celebrations by Sharon Party Cupcake Mix
  • cup ½ butter softened
  • 2 pieces eggs
  • 1 cup water

Vanilla cream:

  • cup ¼ sugar
  • 2 tablespoons MAYA cornstarch
  • teaspoon ¼ salt
  • 1/2 cup milk
  • cup ½ heavy cream
  • 1 piece egg
  • 1 tablespoon butter or margarine
  • teaspoon ½ vanilla

Chocolate Ganache:

  • 250 grams dark chocolate
  • 100 grams heavy cream
  • 25 grams butter


  • Preheat oven to 350°F/177°C. Grease and line three 4-inch round pan.
  • In a sauce pan, mix all cream ingredients except for the butter and vanilla. Cook over low heat until thick and it coats the back of a spoon. Remove from heat, stir in the butter and vanilla. Cover with cling wrap, set aside to cool.
  • Prepare cake: beat together cake mix with butter until coarse and mealy. Add in egg one at a time and pour in water. Divide cake batter among prepared pans. Bake for 25-30 minutes or until baked. Place on a wire rack to cool.
  • Poke holes in cakes using a chopstick or a clean handle of a wooden spoon. Divide prepared cream among the cakes. Pour on top.
  • Refrigerate cakes to set.
  • Place ganache ingredients in a microwave safe bowl, heat up in 10 second intervals until chocolate melts and mixture is smooth.
  • Let ganache cool slightly, place inside piping bags and decorate top of cakes.
  • Serve.


Yield: 3 mini poke cakes

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