Boston Cream Pie, a beloved classic, combines the comforting flavors of vanilla cake, luscious pastry cream, and rich chocolate ganache. This recipe brings together simplicity and deliciousness, reminiscent of a giant Boston cream donut but without the fuss of frying. If you’re a fan of home-style baking and looking for a dessert that’s sure to impress, you’ve come to the right place. This recipe is inspired by the hearty, approachable style of the Pioneer Woman, making it perfect for family gatherings or any special occasion.
slice of Boston cream pie on a plate
Why This Boston Cream Pie Recipe is a Must-Try
This Boston Cream Pie recipe stands out for several reasons, ensuring a delightful baking experience and an even more satisfying dessert:
- Incredibly Moist Cake Layers: Achieve a tender, buttery cake base that melts in your mouth. The use of butter and a touch of oil creates a perfect balance of flavor and texture, ensuring the cake layers are never dry.
- Easy One-Bowl Cake Batter: Simplify your baking process with a straightforward, one-bowl cake batter. This means less cleanup and more enjoyment in creating your dessert.
- Rich Vanilla Pastry Cream Filling: The heart of a Boston Cream Pie is its creamy filling. This recipe features a luscious vanilla bean pastry cream, made effortlessly in one pot. No tempering eggs or complicated steps required – just pure, creamy vanilla goodness.
- Decadent Dark Chocolate Ganache: A smooth, dark chocolate ganache cascades over the cake, adding a final touch of richness and elegance. The ganache is easy to make and provides the perfect contrast to the sweet vanilla flavors.
- Pioneer Woman Inspired Simplicity: Embrace the Pioneer Woman’s approach to cooking – delicious, approachable, and perfect for sharing. This recipe focuses on clear, easy-to-follow instructions, making it accessible for bakers of all skill levels.
Key Ingredients for Your Pioneer Woman Boston Cream Pie
Let’s gather the essential ingredients that will bring this Boston Cream Pie to life. Below are some important notes to ensure baking success. For the complete ingredient list and measurements, please refer to the recipe card at the end of this post.
- All-Purpose Flour: Good quality all-purpose flour is perfect for this recipe. Remember to measure correctly – fluff, spoon, and level – or use a kitchen scale for accuracy. Too much flour can lead to a dry cake.
- Granulated Sugar: Simple granulated sugar allows the pure vanilla flavor to shine.
- High-Quality Vanilla Extract: Vanilla is the star flavor here, so using a good quality pure vanilla extract is crucial. Consider a Madagascar Bourbon Vanilla extract for a rich, warm vanilla note.
- Unsalted Butter: Butter is key for flavor and a tender crumb. Melt it completely and ensure it’s still slightly warm when adding to the batter for best incorporation.
- Neutral Oil: A touch of neutral oil, like sunflower or canola oil, is the secret to an extra soft cake. It helps keep the cake moist and tender.
- Large Eggs: Eggs provide structure, richness, and flavor to the cake. Use room temperature eggs for better emulsification.
- Full-Fat Yogurt: Yogurt adds a subtle tang that balances the sweetness and reacts with baking soda for a light texture.
- Milk: Whole milk or 2% milk works best, adding moisture and richness. Avoid skim milk for this recipe.
- Pastry Cream: Prepare the homemade vanilla pastry cream in advance. It needs to be thoroughly chilled before filling the cake, ideally made at least 4 hours ahead or the day before.
- Semi-sweet Chocolate: Use good quality semi-sweet chocolate for the ganache. Finely chop it for smooth melting.
- Heavy Cream: Heavy cream is essential for a rich and pourable chocolate ganache.
Boston cream pie ingredients
Step-by-Step Guide to Baking Your Boston Cream Pie
Follow these simple steps to create your delicious Pioneer Woman inspired Boston Cream Pie:
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Step 1: Prepare the Vanilla Pastry Cream. Begin by making the Easy Vanilla Pastry Cream. Ensure it chills completely in the refrigerator for at least 4 hours, or preferably overnight. This step can be done in advance.
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Step 2: Mix Dry Cake Ingredients. In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Add the granulated sugar and whisk to combine, ensuring no lumps remain.
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Step 3: Combine Wet Cake Ingredients. Add the room temperature eggs, melted and slightly warm unsalted butter, neutral oil, full-fat yogurt, and pure vanilla extract to the dry ingredients. Mix on low speed with an electric mixer until just combined. The batter will be quite thick at this stage.
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Step 4: Incorporate Milk. Gradually pour in the milk, mixing on medium-low speed until the batter becomes smooth and evenly combined. Avoid overmixing.
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Step 5: Bake the Cake Layers. Pour the cake batter into a prepared 8-inch round cake pan. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
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Step 6: Cool the Cake. Once baked, remove the cake from the oven and let it cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely.
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Step 7: Assemble the Boston Cream Pie. Once the cake is fully cooled, use a serrated knife to carefully slice it horizontally into two even layers. Place the bottom layer on a serving plate and generously spread the chilled vanilla pastry cream over it, leaving a ½-inch border around the edge. Gently place the top cake layer over the pastry cream.
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Step 8: Prepare and Pour the Chocolate Ganache. Finely chop the semi-sweet chocolate and place it in a heatproof bowl. In a saucepan, heat the heavy cream, corn syrup, and a pinch of salt until it just comes to a gentle boil. Pour the hot cream mixture over the chopped chocolate. Cover the bowl and let it stand for 2 minutes to allow the chocolate to melt. Uncover and gently stir in concentric circles, starting from the center and moving outwards, until the ganache is smooth and glossy. Let the ganache cool for about 10 minutes to thicken slightly before pouring it over the assembled cake. Allow the ganache to drip elegantly down the sides.
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Step 9: Chill and Serve. Refrigerate the Boston Cream Pie for at least 1 hour to allow the ganache to set and the flavors to meld together. Slice and serve chilled.
Boston cream pie sliced
Expert Baking Tips for Boston Cream Pie Perfection
To ensure your Pioneer Woman Boston Cream Pie is a resounding success, consider these expert baking tips:
- Room Temperature Eggs: Using room temperature eggs helps create a smoother batter and better emulsion, leading to a more tender cake.
- Slightly Warm Melted Butter: Slightly warm melted butter incorporates more easily into the batter, especially in a one-bowl recipe, ensuring even distribution.
- Finely Chopped Chocolate: Finely chopping the chocolate for the ganache ensures it melts quickly and evenly, resulting in a smooth, glossy finish without any graininess.
- Avoid Overmixing: Mix the cake batter until just combined. Overmixing can develop the gluten in the flour, leading to a tougher cake.
- Prevent Overbaking: Keep an eye on the cake while baking. It’s done when it’s golden brown and a toothpick inserted in the center comes out clean. Overbaking can dry out the cake layers.
- Chill Pastry Cream Thoroughly: Ensure the pastry cream is properly chilled before filling the cake. This will make it easier to spread and prevent it from becoming too runny.
- Cool Ganache Slightly: Let the ganache cool for about 10 minutes before pouring. This allows it to thicken slightly, creating a more luxurious coating and preventing it from being too thin and runny.
slice of Boston cream pie on a plate
Frequently Asked Questions about Boston Cream Pie
What type of oil is best for vanilla cake layers?
For vanilla cake, a fresh, neutral-tasting oil is ideal. Sunflower oil is an excellent choice due to its clean flavor profile. Canola or safflower oil also work well. Store your oils in a cool, dark place to maintain freshness and prevent rancidity.
How do I know when my cake is perfectly baked?
The cake is ready when the top is evenly golden brown and a toothpick inserted into the center emerges clean. Start checking for doneness around 35 minutes of baking time.
What can I use as a yogurt substitute in this recipe?
If you don’t have yogurt, you can substitute it with light or full-fat sour cream. Yogurt adds acidity, which is important for reacting with the baking soda and contributing to the cake’s texture and crumb color.
Can I prepare Boston Cream Pie in advance?
Yes, you can make the vanilla cake layers one day ahead. Wrap them tightly and store at room temperature. Prepare the pastry cream a day in advance as well and store it in the refrigerator. Assemble and frost the Boston Cream Pie on the day you plan to serve it for the freshest taste.
Boston cream pie sliced
Storing and Freezing Your Boston Cream Pie
How to store Boston Cream Pie leftovers?
Due to the pastry cream filling, Boston Cream Pie must be stored in the refrigerator. Place any leftover slices in an airtight container and refrigerate for up to 3 days.
Can Boston Cream Pie be frozen?
Yes, you can freeze the unfrosted cake layers for up to 3 months. Wrap the cooled cake layers tightly in plastic wrap and then place them in a resealable freezer bag. Thaw completely before filling and frosting. It is not recommended to freeze the assembled pie with pastry cream and ganache.
slice of Boston cream pie on a plate
More Cake Recipes to Explore
Looking for more delicious cake inspiration? Try these other fantastic recipes:
Ultimate Moist Chocolate Fudge Cake
Lemon Pistachio Cake
Sticky Toffee Date Cake
Moist Lemon Blueberry Bread
Olive Oil Chocolate Bundt Cake
Best Vanilla Cupcake Recipe with Chocolate Fudge Frosting
Chocolate Chip Banana Cake with Creamy Milk Chocolate Frosting
Blueberry Peach Upside Down Cake
Pioneer Woman Boston Cream Pie Recipe
By Christina Marsigliese
Tender vanilla cake layers, filled with creamy vanilla pastry cream, and topped with a luscious dark chocolate ganache. This Boston Cream Pie recipe is perfect for any celebration or a special treat!
⭐️⭐️⭐️⭐️⭐️ 5 from 1 vote
Print Recipe Pin Recipe
Prep Time: 45 minutes
Cook Time: 40 minutes
Chill Time: 1 hour
Total Time: 2 hours 25 minutes
Servings: 10 servings
Ingredients
Vanilla Cake Layers:
- 1 ½ cups (215g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 cup (200g) granulated sugar
- ½ teaspoon salt
- 2 large eggs, at room temperature
- ¼ cup (56g) unsalted butter, melted and slightly warm
- 3 tablespoons (45ml) sunflower or canola oil
- ¼ cup (60ml) full-fat plain yogurt
- 1 ½ teaspoons (7ml) pure vanilla extract
- ½ cup (120ml) whole milk, brought to a simmer and cooled for 3 minutes
Vanilla Pastry Cream Filling:
- 1 batch of Easy Vanilla Pastry Cream recipe
Dark Chocolate Ganache:
- 8 oz (227g) semi-sweet chocolate, finely chopped
- ¾ cup (180ml) heavy 35% whipping cream
- 2 tablespoons (30ml) light or golden corn syrup
- Pinch of salt
Instructions
- Preheat & Prepare Pan: Preheat oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and grease the sides.
- Make Pastry Cream: Prepare the Easy Vanilla Pastry Cream following the linked recipe and chill thoroughly.
- Combine Dry Ingredients: In a large bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and whisk.
- Combine Wet Ingredients: In the same bowl, add eggs, melted butter, oil, yogurt, and vanilla extract. Mix on low speed until just combined.
- Add Milk: Gradually add warm milk and mix on medium-low speed until smooth.
- Bake Cake Layers: Pour batter into prepared pan and bake for 35-40 minutes, until a toothpick comes out clean.
- Cool Cake: Cool in pan for 20 minutes, then invert onto a wire rack to cool completely.
- Slice Cake Layers: Once cooled, slice the cake horizontally into two layers.
- Fill Cake: Spread chilled pastry cream over the bottom layer, leaving a ½-inch border. Top with the other cake layer.
- Make Ganache: Place chopped chocolate in a bowl. Heat cream, corn syrup, and salt until boiling. Pour over chocolate, let stand for 2 minutes, then stir until smooth.
- Frost Cake: Let ganache cool for 10 minutes, then pour over the cake, allowing it to drip down sides.
- Chill: Refrigerate for 1 hour before serving.
